The Week of the Egg

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This post was written by Kimberly Wolfer, a UNL Dietetic Intern:

I hope everyone had an EGGcellent Easter!  I spent the day with family and friends.  As expected, we participated in all of the customary activities typical of Easter Sunday.  We ate too much candy and dyed too many eggs.  But now the egg hunt is over, and my refrigerator is loaded with hard-boiled eggs.  Here are a few recipes that will be on the menu at my house this week!  Food Safety Reminder: Hard boiled eggs need to be be refrigerated.

Broccolini with Hard-Boiled EggsBroccolini with Egg

Ingredients:

  • 2 bunches Broccolini
  • 1 Hard-Boiled Egg (Chopped)
  • Salt
  • 1 Shallot (Minced)
  • 3 tbsp. Olive Oil
  • Pepper
  • 2 tbsp. White Wine Vinegar
  • 2 tbsp. Whole-Grain Mustard

Directions:  Boil broccolini in salted water for 4 minutes.  Drain.  Shock in ice water.  Pat dry.  Whisk salt, shallot, olive oil, pepper, white wine vinegar, and whole-grain mustard.  Drizzle over broccolini.  Top with hard-boiled egg.

Guacamole Deviled EggsGuacamole Deviled Eggs

Ingredients:

  • 1 Avocado
  • 1/8 tsp. Chile Powder
  • 1 tbsp. Fresh Cilantro (Chopped)
  • 6 Hard-Boiled Eggs
  • 1 tbsp. Jalapeno (Minced)
  • 2 ½ tsp. Lime Juice
  • Pepper
  • 1 tsp. Red Onion (Minced)
  • Salt
  • 1 tbsp. Tomato (Diced)

Directions:  Peel hard-boiled eggs.  Cut eggs in half horizontally.  Set yolks aside.  In a small mixing bowl, mash avocado and 2 egg yolks.  Discard remaining egg yolks.  Add cilantro, jalapeno, lime juice, pepper, red onion, and salt.  Mix well.  Add tomato.  Stir gently.  Scoop guacamole into egg white halves.  Sprinkle with chile powder.

Roasted Asparagus with Garlic-Lemon SauceRoasted Asparagus

Ingredients:

  • 2 Anchovy Fillets (Minced)
  • 2 lb. Asparagus (Trimmed)
  • 1 clove Garlic (Minced)
  • 2 Hard-Boiled Eggs (Chopped)
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Low-Fat Mayonnaise
  • 2 tsp. Olive Oil
  • 2 tbsp. Parmesan Cheese (Shredded)
  • 1/8 tsp. Salt
  • 2 tbsp. Water

Directions:  Preheat oven to 425 degrees F.  In a large bowl, toss asparagus with oil and salt.  Spread on baking sheet.  Bake for 15 to 20 minutes, stirring halfway through the roasting process.  Combine anchovies, garlic, lemon juice, mayonnaise, parmesan cheese, and water in a small bowl.  Drizzle over asparagus.  Top with hard-boiled egg.

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