The Easter bunny has come and gone, but what are you supposed to do with those leftover colored eggs? Plus, aren’t eggs bad for you? Or are they good for you now? Or was it just the yolks that were bad?
It’s hard to keep track of all the changing nutritional advice and cooking trends that seem to be going on these days, but that’s where we come in. Today, we’re going to clear a few things up for you where it comes to eggs while telling you exactly how to not let those colored Easter eggs go to waste. Because let’s face it: coloring Easter eggs is a favorite family tradition but one can only eat so many plain hard-boiled eggs.
The Egg Journey
For most of human history, eggs have been a staple as part of a healthy diet. They were our reliable companions for almost every breakfast table, brimming with protein and flavor. But then, somewhere along the way, a storm cloud of misinformation rumbled in, casting doubt on the once-beloved eggs.
In the not-so-distant past, eggs were vilified due to their cholesterol content. For years, health experts cautioned against indulging in eggs, fearing they would skyrocket our cholesterol levels and lead us straight to heart disease. Suddenly, our sunny-side ups weren’t so sunny anymore. Omelets became a source of guilt rather than pleasure. But thankfully this narrative has recently undergone a major flip!
Fast forward to the present day, and eggs are making a triumphant comeback (yolks included)! Research has shed light on the fact that dietary cholesterol doesn’t necessarily translate to increased blood cholesterol levels for most people. In fact, studies have shown that they can actually improve your cholesterol levels by raising your “good” HDL cholesterol while keeping your “bad” LDL cholesterol in check.
The Good Stuff
So, eggs are good for us again, but why? Well:
- Protein Powerhouse: Eggs are packed with high-quality protein, containing all the essential amino acids our bodies need to thrive. This makes them an excellent choice for those looking to build and repair muscle tissue, or simply stay satiated throughout the day.
- Cholesterol Clarification: As it turns out, the cholesterol in eggs doesn’t have as big of an impact on blood cholesterol levels as once thought. Research has shown that dietary cholesterol has a minimal effect on most people’s blood cholesterol levels, especially when consumed as part of a balanced diet.
- Nutrient Treasure Trove: Eggs are rich in essential vitamins and minerals. From vitamin D, essential for bone health, to choline, important for brain function, eggs are a nutrient-packed addition to any meal. They also have vitamin A, vitamin B12, and selenium.
- Satiety Superstars: Due to the amount of nutrients in them, eggs are incredibly satiating, helping to curb those mid-morning snack cravings and keep hunger pangs at bay.
- Versatility Galore: Whether you like them boiled, fried, or poached, eggs are the ultimate culinary chameleons. They can be the star of the show in a hearty breakfast scramble or play a supporting role in a colorful salad. The possibilities are endless, making getting all the nutrients you need just got easier.
The How-To
Now that we’ve cracked the case on why eggs are back in the good books, let’s talk about a more egg-citing topic – what to do with all those leftover Easter eggs! We’ve all been there, staring at a fridge full of vibrantly colored eggs, wondering how on earth we’re going to use them all up before they start to smell more festive than fresh.
A few solutions for you:
- Egg Salad Extravaganza: Chop up those leftover Easter eggs and whip them into a creamy egg salad. Add a dollop of mayo, a sprinkle of mustard, and some chopped herbs for a spread that’s perfect for sandwiches, wraps, or simply scooped up with crackers.
- Devilishly Good Deviled Eggs: Transform your plain Jane hard-boiled eggs into devilishly good deviled eggs (our recipe is right here)! Simply slice them in half, scoop out the yolks, mix them with some mayo and spices, then pipe the mixture back into the egg whites. Voila – an elegant appetizer that’s sure to disappear in a flash!
- Egg-cellent Fried Rice: Give your leftover eggs an international twist by incorporating them into a flavorful fried rice dish. Sauté some veggies, cut up your leftover eggs, then toss everything together with cooked rice and a splash of soy sauce. It’s a quick and easy way to breathe new life into those Easter leftovers.
- Soups and Salads with Extra Protein: Slice up your leftover eggs and add them to a creamy soup such as potato and ham or baked potato soup or a potato salad for a spring cookout. It’ll add a little extra protein, and you’ll have less Easter eggs in your fridge.
It’s a relief to know we can eat eggs with a clear conscience again. What is your favorite way to use leftover colored Easter eggs? Do you eat egg salad sandwiches for a week? Or do you enjoy eating hard-boiled eggs plain?
Whatever your preference, we want to hear it! Head over to our Facebook page to share with us your favorite ways to use up hard-boiled eggs or get some new ideas.
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