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Eggs have gotten a bad wrap for being too high in cholesterol, but according to the American Heart Association, an egg a day is a-okay. Here are five ways to make this versatile ingredient, including the Easter classic: deviled eggs.
Whether you like scrambled, hard-boiled or sunny side up, eggs go great in a tortilla wrap or stacked on an English muffin. One of my favorite combos is scrambled eggs stuffed into a pita with sliced olives and fresh tomato.
RECIPE: Italian Egg Sandwich
I’ve whipped up this frittata for Sunday brunch, and my guests loved it (my 2-year-old daughter included). If you’re out of fresh broccoli, frozen works just as well.
RECIPE: Broccoli and Cheddar Frittata
Made from egg whites, meringues are a light, sweet treat. Flavor them up with chocolate, espresso or amaretto. Serve with fresh fruit on the side for a perfect dessert.
RECIPE: Espresso Chip Meringues
Add some Asian flare to a weeknight dinner with egg drop soup. This soup only takes 15 minutes to prep — leaving you time to round out the meal with some of these other Chinese-inspired dishes.
RECIPE: Asian Egg Drop Soup
This traditional Easter or picnic appetizer doesn’t need gobs of full-fat mayo to please your palate. Mix in Dijon mustard or hot sauce for some spicier, lower-calorie flavor. This recipe turns to Granny Smith apples for a touch of tartness.
RECIPE: Deviled Eggs with Apple Compote
BONUS: Egg Salad
Don’t drown your egg salad in artery-clogging mayo. Instead, check out our helpful tips for lightening it up.
With so many delicious ways to use the leftovers, you might want to make some extra ham this Easter.