Cara's Cucina: Easter Egg Recipes

Easy Avocado Egg Salad Recipe Ingredients - 1 avocado, pitted - 2 tablespoons Greek yogurt - 1 1/2 teaspoons lemon juice - 4 Eggland’s Best

Use those leftover Easter eggs for tasty meals.

Use those leftover Easter eggs for tasty meals.

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

More on this topic

Cara's Cucina: Easter Egg Recipes

Egglands Best

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