With Easter quickly approaching, tis the season for all that is ‘Egg-cellent.’ Follow these Registered Dietitian Shelly Marie Redmond's simple steps for dying eggs and devil eggs!
How to Boil An Egg.
The ULTIMATE SECRET on boiling an egg - use room temperature eggs.
1 - Place our eggs in a saucepan.
2 - Cover with cool water to about an inch over the tops of the eggs.
3 - Heat over medium heat to just boiling.
4 - Remove from heat. Cover. Let stand 12 minutes.
5 - Drain.
6 - Quickly place our eggs in a cool water bath with ice.
TIP: Hard boiled eggs in the shell be refrigerated for one week. Make great addition to our breakfast and lunch bag - adding lots of protein, which study after study shows keeps us fuller longer’ at only 80 calories. What a weight loss winner!
How to Dye an Egg.
1 teaspoon of vinegar.
20 drops of food coloring.
1 cup of hot water.
1 - Place ingredients in a ‘heat’ proof cup/bowl/jar.
2 - Submerge egg for 5 minutes.
3 - Remove.
Visit the dollar bins at stores and focus on 80% of a basket on fun activity based items and 20% on the candy.
‘Not-So’ Deviled Eggs
6 hard boiled eggs (sliced in half)
4 egg yolks (from the hard-boiled eggs)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons plain Greek yogurt
1 – Combine 4 egg yolks, mayonnaise, Dijon mustard, and Greek yogurt into a bowl.
2 – Spoon mixture into egg halves.
3 – Sprinkle with paprika.
4 – Serve.
This ‘make-over’ cuts ½ the fat of our regular devil egg recipes.
TIP: Substitute ½ of your mayonnaise with Greek yogurt in your own favorite deviled egg recipes.
Questions on the recipes? Be sure to contact Registered Dietitian Shelly Marie Redmond at www.shellymarieredmond.com. Follow her on twitter @shellymarierd.