Cara's Cucina: Easter Egg Recipes

Use those leftover Easter eggs for tasty meals. (4/11/14)

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Easy Avocado Egg Salad Recipe

Ingredients
1 avocado, pitted
2 tablespoons Greek yogurt
1 1/2 teaspoons lemon juice
- 4 Eggland’s Best eggs (we use Eggland’s Best eggs because they have four times more vitamin D)
3 tablespoons of celery, chopped
1 tablespoon chives, chopped (you can use basil, dill or parsley if you prefer)
Salt and black pepper, to taste
Pinch of smoked paprika
4 slices whole wheat bread

Directions
1. Place eggs in a pot and fill with room temperature water until all the eggs are completely submerged. Bring to a boil then turn down to a low boil for approximately 12 minutes.

2. Once the eggs have cooled down, peel and chop into four pieces each

3. Scoop out avocado pulp into a medium bowl, combine with Greek yogurt and lemon juice and mash together with a fork. Combine eggs, celery and chives.

4. Season with salt and pepper to taste.

5. Spread half of the egg salad mixture onto a slice of whole wheat bread, top with a pinch of paprika, add a second slice of whole wheat bread and enjoy!

Hearty Kale Salad

Ingredients
6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed
- 2 Eggland’s Best eggs (we use Eggland’s Best eggs because they have 25 percent less saturated fat)
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
1/4 cup chopped string beans
1 1/2 cups sliced button mushrooms
2 tablespoons red-wine vinegar 
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper 
1 small tomato, cut in large wedges
Salt, to taste (optional)
1/4 cup corn (optional)

Directions
1. 
Place eggs in a pot and fill with room temperature water until all the eggs are completely submerged. Bring to a boil then turn down to a low boil for approximately 12 minutes.

2. Once the eggs have cooled down, peel and chop into four pieces each

3. Place kale and eggs in a large bowl

4. Add oil to a pan with the onions and heat, stirring, for 2 minutes

5. Add mushrooms and cook, stirring, until softened, about 2 minutes more

6. Toss in string beans (and corn if using) and heat for about a minute

7. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt

8. Pour the mushroom mixture over the kale and eggs

9. Toss salad

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