Fresh Ideas For Your Easter Leftovers!

After the egg hunt, chances are you'll have a colorful stash of the Easter treats. But that doesn't have to mean a week of nothing but boring breakfasts and deviled eggs. Check out these healthy ways to use up your hard-boiled eggs after Easter!

 

Breakfast Pizzas

Ingredients:

  • 4 Perfect 10 Bagels, halved
  • Olive oil
  • 8 tomato slices
  • 4 hard-boiled eggs, sliced
  • 4 Tbsp Mozzarella, grated
  • Oregano (to taste)
  • Salt (to taste)

Directions:

  1. Toast bagel halves and place on  a cookie sheet.
  2. Drizzle each with olive oil, then layer on tomato slices, hard-boiled egg slices (half an egg each), and a little grated mozzarella. Sprinkle with oregano and salt.
  3. Broil 5 minutes or until the cheese melts.

Nutrition:

Serving Size: 1 pizza

Calories: 176 | Fat: 7g | Carbs: 11.5g | Protein: 17.8g

 

Salmon Salad with Vinaigrette

Ingredients:

  • 1 lb green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp minced shallots
  • 1/4 tsp kosher salt, divided
  • 1/4 black pepper, divided
  • 4 (3oz) salmon fillets
  • 4 cups mixed salad greens
  • 1/4 cup vertically sliced Vidalia or other sweet onion
  • 2 hard-boiled eggs, sliced

Directions:

  1. Preheat grill to medium-high.
  2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
  3. Combine vinegar, mustard, oil, shallots, 1/8 tsp salt, and 1/8 tsp pepper in a small bowl, stirring well with whisk; set aside.
  4. Using a mister, bray both sides of each fillet with olive oil; sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with a fork, turning after 4 minutes.
  5. Arrange 1 cup of greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Nutrition:

Calories: 271 | Fat: 13g | Carbs: 13g | Protein: 26g

 

Tuna & Egg Stuffed Tomatoes

Ingredients:

  • 8 tomatoes, tops cut off, cored and seeded
  • 2 hard-boiled eggs, shelled and chopped
  • 2 cans of albacore tuna, drained
  • 2 Tbsp mayonnaise, fat free
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • salt & pepper, to taste

Directions:

  1. Wash tomatoes, cut tops off using a serrated knife, and core and seed them; set aside.
  2. Open tuna cans and drain. In a medium bowl, combine tuna, mayonnaise, garlic, parsley, and chopped hard-boiled eggs.
  3. Stuff the tomatoes with the tuna mixture and garnish with a sprig of parsley.

Nutrition:

Serving Size: 1 tomato

Calories: 75 | Fat: 1.75g | Carbs: 3g | Protein: 9g

 

 

 


Cristian Mayo
Cristian Mayo

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Note: Some flavors may not be available in every size.