With the Easter season finally coming to an end, I’m sure you have plenty of unused eggs wasting away in your refrigerator. Instead of letting these nutrient-rich sources go to waste, why not use them in some tasty recipes?
While egg yolks have developed a bad reputation over the years, they do contain some nutrients that can be beneficial for your health including: fat-soluble vitamins, essential fatty acids and protein. However, just like any other food, it is important to eat egg yolks in moderation because of their high cholesterol content. Whether you want to indulge in a simple fried egg, an egg white omelet, or try one of these new recipes, be sure to incorporate these complete protein (contains all 9 essential amino acids) sources into your diet.
Hard-boiled eggs aren’t exactly the fanciest, but they are easy to take on-the-go. Whether you enjoy them straight out of the shell, on a salad, or in a sandwich, knowing how to make hard-boiled eggs can provide you with endless lunch possibilities for the week. The problem comes with peeling them. While using eggs that are older than 10 days tends to help, I’ve yet to find the perfect peeling method. I’ve tried everything from baking soda to running them under cold water and still manage to frustrate myself. If you find a way to solve this peeling mystery, send your discoveries my way and kudos to you!
Yield: 12 hard-boiled eggs
12 eggs (or however many you want to make)
- Place eggs in a saucepan large enough to hold them in a single layer.
- Add cold water to cover the eggs by 1 inch. Cook over high heat to just boiling.
- Remove from heat and cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- Drain immediately and serve warm
Cool completely in a bowl of ice water, then refrigerate for up to a week.
Bacon-Jalapeño Deviled Eggs
Now that you know how to make hard-boiled eggs and have hopefully discovered a way to successfully peel them (teach me your ways), why don’t we take your newfound skills to the next level? If you aren’t already sick of this Easter dish, try spicing up the classic deviled egg with jalapeños and bacon.
Yield: 24 deviled eggs
12 large eggs, hard-boiled and peeled
1 cup light mayonnaise or plain yogurt
2 teaspoons white vinegar
1/2 teaspoons ground mustard
1/4 teaspoons each sugar and salt
1 jalapeno, seeded and minced
6 strips bacon, cooked until crisp and crumbled
3-4 scallions, sliced
- Slice hard boiled eggs in half lengthwise, removing yolks and placing in a medium bowl. Mash yolks with a fork and add mayonnaise, vinegar, ground mustard, sugar and salt. Stir until well combined. Add minced jalapeño.
- Fill each egg white hole with the mixture.
- Sprinkle with crumbled bacon and sliced scallions. Chill until ready to serve.
Parmesan Baked Eggs
Let’s take your culinary skills up another notch. This recipe is for those of you who like your eggs to be a little runny. With a variety of herbs and spices, the flavors in this dish are sure to impress your dinner guests and make their taste buds dance. While you’ve got them mesmerized, why not throw the word “ramekin” out there?
Yield: 3 servings
½ tablespoon butter
½ teaspoon oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
½ tablespoon fresh thyme, minced
½ teaspoon sea salt
1 tablespoon heavy cream
Freshly grated Parmesan cheese
- In a small saucepan, heat butter and oil. Add shallot and sauté until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
- Preheat the oven to 375 degrees. Place about 1 teaspoon of butter in the bottom of each of 3 ramekins. Place in oven until butter is melted.
- Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
- Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.