In honor of Easter and the tradition of hunting Easter eggs, we have some delicious egg recipes to share with you. The first one incorporates Mangosteen Superfruit juice and the second one uses Greens, both products by PURE. Not only do I love eggs for breakfast and brunch, but I’ll eat them for lunch and dinner, too.
Eggs are a nutrient-dense food. They contain high-quality protein, they offer all nine essential amino acids, and they’re a great source of vitamin D. They also contain vitamin A, vitamin B12, riboflavin (B2) and the antioxidant selenium, as well as lutein and zeaxanthin, which help keep our eyes healthy.
Yes, the yolk does contain high dietary cholesterol, but it is also low in saturated fat, an important factor. Because of this, eggs get a thumb’s up from the government’s 2015-2020 Dietary Guidelines for Americans.
These recipes are a great way to introduce the products to others, and a way to offer healthy alternatives the whole family can enjoy.
- 1 Tablespoon distilled white vinegar
- 1 teaspoon plus 1/8 teaspoon salt
- 8 large eggs
- 3 large egg yolks
- ¼ cup water
- 2 Tablespoons Mangosteen Superfruit juice
- 1 Tablespoon lemon juice
- 1 stick of softened butter
- 4 English muffins, split and toasted
- 8 oz. smoked salmon, sliced into 1 oz. pieces
- 1 Tablespoon chopped dill (optional)
- Heat 2-3 inches of water, vinegar and 1 teaspoon salt in large saucepan to boiling. Adjust heat to keep liquid simmering. Break eggs, one at a time, into small bowl. Hold dish close to surface of pan and slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.
- Whisk egg yolks, water, Mangosteen juice and lemon juice in a small saucepan until blended. Cook over low heat whisking constantly, until mixture is foamy and small bubbles appear. Whisk in the butter slices, one piece at a time, until butter is melted and sauce is thickened. Remove pan from heat immediately.
- Spread muffin halves with remaining butter. Arrange muffin halves on plates and top with salmon. Place an egg over salmon, top with sauce and sprinkle with dill.
- 14 large, hard-boiled eggs
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ – 1 Tablespoon Greens
- ¼ teaspoon pepper
- 1/3 cup cooked bacon, crumbled
- ¼ cup shredded sharp Cheddar cheese
- 2 Tablespoons chopped fresh chives
- Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves and set aside.
- Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, pepper and Greens; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
- Spoon 1 heaping Tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.
Find more delicious recipes at livepure.com/recipes. Do you have a favorite you’d like to share?