Eggzellent Recipes for the Easter Holiday!
Here are several healthy and tasty recipes for you to prepare and enjoy with your family. Feel free to let us know how they come out and share them!
Deviled Eggs Extraordinaire
3 tablespoons butter, soft
6 hard boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon-style mustard
1/4 teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste
Peel and cut eggs lengthwise once they have cooked. Scoop out the yolks. Set whites on a plate and prepare the yolk mix.
Put the yolks in a mixing bowl and combine the other ingredients. Mix well.
For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.
Otherwise, fill the eggs with a teaspoon, creating a smooth mound. For a touch of color, dust the eggs with paprika.
Refrigerate until ready to use.
Variation: Deviled Eggs with Ham
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely minced ham to yolk mixture and increase mustard to 1 teaspoon. This adds 2.0 grams of carb.
Variation: Deviled Eggs with Smoked Salmon
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped smoked salmon, lox, or nova. This adds less than 1.0 gram of carb.
Variation: Deviled Eggs with Anchovies
Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped, canned anchovies. This adds no carbs.
Egg Breakfast Casserole with Sausage and Cheese
1 lb Breakfast sausage
6 cloves Garlic (minced)
12 large Egg
1/2 cup Heavy cream
2 cups Cheddar cheese (divided)
2 tbsp Fresh parsley (chopped)
1/4 tsp Sea salt
1/4 tsp Black pepper
3 cup Broccoli (optional – cut into florets if using)
In a greased skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
Meanwhile, preheat the oven to 375 degrees F.
If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
Grease the bottom of a glass or ceramic 8×8 in (20×20 cm) or 9×9 in (23×23 cm) casserole dish (I use this one). Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
Bake for approximately 30 minutes, until the eggs are set and cheese is melted.
(Eggs!) Blueberry Cheese Muffins
16 ounces cream cheese
1/2 cup low carb sweetener or equivalent
1/2 teaspoon sugar-free vanilla extract
1/4 cup blueberries
1/4 cup sliced almonds
Beat softened cream cheese with electric mixer until smooth and creamy.
Add sweetener, xanthan gum, eggs and vanilla.
Beat with mixer until well blended.
Fold in blueberries and almonds.
Spoon into 12 muffin molds lined with the papers.
Bake at 350 for about 20 minutes. Cool and store in the refrigerator. Best served chilled.