The Eggs are coming!!

Easter + Small Kids = TONS of boiled and colored eggs...

Tomorrow the ceremonial coloring of the eggs will occur.  This has made me think about what in the world I'm going to do with them, as I have changed my evil eating ways.  I can cut one up with my salad, but that's boring.  I'll eat them just out of the fridge for some extra protein that couldn't hurt either...  but that's boring too!  So I started looking up some recipes and found these off the Eating Well website:

EatingWell Deviled Eggs

24 servings

Ingredients

• 12 large hard-boiled eggs, peeled
• 1/3 cup nonfat cottage cheese
• 1/4 cup low-fat mayonnaise
• 3 tablespoons minced fresh chives or scallion greens
• 1 tablespoon sweet pickle relish (I'll use dill.  Not a fan of sweet pickles)
• 2 teaspoons yellow mustard (I'm going to try Dijon)
• 1/8 teaspoon salt (I'll skip the salt-again, not a fan)
• Paprika for garnish

Preparation

1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.            

Nutrition

Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium.

Cobb Egg Salad

4 servings about 3/4C each

Ingredients

• 3 tablespoons nonfat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 8 hard-boiled eggs
• 1 ripe avocado, cubed
• 2 slices bacon, cooked and crumbled
• 1/4 cup crumbled blue cheese

Preparation

1. Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.           

Nutrition

Per serving: 257 calories; 18 g fat (5 g sat, 9 g mono); 200 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 15 g protein; 3 g fiber; 515 mg sodium; 447 mg potassium.

This one is a little high in the fat and calories for me, but its just once a year, right?!?!  :)  Would you look at that protein....



There's many more recipes on there but those two interested me.  http://www.eatingwell.com/recipes_menus/recipe_slideshows/hard_boiled_egg_recipes