by Alexandra Caspero in Easter, Healthy Recipes, March 25, 2016
by Toby Amidor in Easter, March 31, 2010
Around this time of year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or at least this version is), and it’s relatively easy to make. I almost always have an excess of eggs lying around, a thankful bounty from our weekly CSA. Though my husband and I both love a fried egg sandwich for breakfast, lack of time usually forces us to have either a smoothie or quick bowl of cereal instead, creating an abundance of eggs after just a few weeks. Egg salad is the perfect way to use up excess eggs and provide a quick lunch option for days to come.
by Dana Angelo White in Meal Makeovers, May 21, 2009
- Deviled Eggs With Apple Compote
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.
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Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. Try these new takes on the traditional recipe.
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