Need some new ideas to use up your hard boiled eggs after Easter? Here’s a round up of 8 new deviled egg recipe ideas!
My family is crazy about our traditions. Easter is one the most competitive holidays in our household. All the cousins have a full blown Easter Egg Hunt which over the course of the past 3 years have turned into quite an event. Mind you, the we are in the age range of 14-27. My Aunt is the commissioner who plans the hunts each year. To keep it interesting, the rules vary.
This year, my aunt really stepped it up a notch. There was a golden egg trophy at steak which grants bragging rights all year.
We used to have the traditional egg hunts, but it wasn’t a fair game since some have a little more athletic edge over others. My aunt is super creative and developed this over the top awesome hunt. You are only allowed to grab one egg at at time. You then bring it to a check point, open your egg and then complete the task inside in order to search for another egg. Some of the tasks are physical challenges like push-ups. Others are brain teasers. Then some are tasks like rolling a hockey puck down the driveway on its side.
2013 was girls vs. boys – Girls won!
2014 was individuals – I won!
2015 was pairs – My sister Stacey and cousin Jake won!
We look forward to Easter every year! Yes, we are SO over the top, but we LOVE it.
Of course we keep the other Easter tradition of dying eggs. With so many of us, what do you do with all those hard boiled eggs? Are there a bunch of eggs in your refrigerator after this Easter weekend too? Instead of your go-to deviled egg recipes to repurposed your dyed eggs that you made for Easter, try a new recipe from this recipe round-up!
Use leftover vegetables to create a beautiful gluten free quiche, using a non-traditional pie crust recipe for a buttery and flaky crust.
It’s that time of the month again.. Recipe ReDux time!
This month, Recipe ReDux-ers were challenged to “cook once, eat twice”.
Two for One
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.
I am a huge fan of leftovers and using them to create a new dish. This recipe theme came at the right time, because I had some leftover vegetables in my fridge.
Dinner at my house you will most likely see vegetables on my plate. I always like to make a big batch and use the leftovers as part as my lunch for the next day. In my fridge, I had some leftover steamed broccoli and sautéed peppers & onions from this past week’s dinners.
During the week, I tend to rely on my overnight oats or smoothies on-the-go, but on the weekend I take more time in the morning to prepare more of a brunch-style breakfast.
Of course, you can create this quiche with your favorite vegetable and cheese combination.
1 cups cooked vegetables (any variety that you like), chopped
For the crust
1/2 cup unsalted butter
1/4 cup + 1 tbsp water
1 tbsp brown sugar
1 tsp salt
1½ tbsp canola oil
1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour
Preheat oven to 400 degrees F.
Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
Let cool for about 10 minutes before slicing. Enjoy!
* = See notes
For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper. The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.
Many times when I am asking my clients of what a typical day of eating is like for them, breakfast is often skipped. Main reason most people give me – No time.
When I suggest eggs in the morning for a great source of protein, most laugh with a statement like, “If I don’t even have time to pour a bowl of cereal in the morning, how am I going to have enough time to make eggs?”
Enter this week’s Supermarket RD’s Pick: Good Food Made Simple egg white patties.
These egg white patties can be found in your frozen department and easily warmed up in the microwave for a quick and easy protein packed part of breakfast.
I like the perfect circle shape for it to be easily fit on a whole wheat English muffin. Then, grab a piece of fruit. Bam – you just made a healthy breakfast in a few minutes.
Take it one step further. I made a bunch of egg sandwiches and wrapped each of them in tin foil and popped them back in my freezer. In the morning when you wake up, pop one in a toaster oven or regular oven to warm up as you are getting ready. Easy eating on the go.
A much healthier choice than a Egg McMuffin sandwich from McDonalds.
Disclaimer: Good Food Made Simple did not sponsor this post. All opinions are my own.
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