What is Easter without eggs? We decorate them, we hide them and we eat them. They’re a symbol of new life and a celebration of spring.
They’re also nutrient powerhouses. Eggs are one of the best sources of protein and they satisfy your hunger. With only 80 calories per egg, they’re great to eat when you’re watching your weight. Eggs are heart healthy and they provide all the essential amino acids which help build muscle and regulate immune function.1
Below are some popular egg side dishes in which we’ve incorporated products by PURE. Add these to your Sunday brunch menu and wow your guests. They will perfectly complement the honey-baked ham! They’re also a great way to introduce people to the versatility and healthy benefits of our products!
Mila morning egg baskets
- Fresh spinach, cooked
- 1 large tomato, chopped
- 4 large eggs
- 4 egg whites
- 1 yellow onion, diced
- 2 Tablespoons Mila® chia
- ¼ teaspoon salt and pepper
- Preheat oven to 350 degrees F. In a medium bowl, whisk eggs with egg whites. Add remaining ingredients; mix well to combine.
- Spray a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
- Bake for 20 minutes. Remove from oven; set aside to cool.
- Enjoy warm or cover and refrigerate up to 5 days.
Spring-green egg salad
- 12 hard-boiled eggs, peeled and diced
- 4 stalks celery, minced
- ½ cup mayonnaise
- ¼ cup yellow onion, minced
- 1 ½ Tablespoons sweet relish
- 1 ½ Tablespoons Dijon mustard
- 1 Tablespoon Greens
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- 1 teaspoon pepper
- ¼ teaspoon salt
- Mix celery, mayonnaise, onion, relish, mustard, Worcestershire, paprika and salt and pepper in large bowl. Add eggs and fold into the mixture.
- Cover and refrigerate at least 1 hour.
- Enjoy alone or make sandwiches.
Lemony deviled eggs
- 8 hard-boiled eggs, peeled
- 2 Tablespoons mayonnaise
- 2 Tablespoons light sour cream
- 1 Tablespoon fresh dill
- ½ teaspoon Lemon ENERGY
- Salt to taste
- Cut eggs in half lengthwise. Transfer yolks to large bowl.
- Mash the yolks with a fork. Add mayonnaise and sour cream. Add dill, lemon ENERGY and salt. Blend.
- Fill the egg white halves with the yolk mixture. Generously sprinkle each half with paprika.
- Cover and refrigerate.
Do you have any recipes to share that use products by PURE? Don’t keep them a secret! Share them with your peeps!
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.
Eggs with Smoked Salmon and Mangosteen Sauce
- 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.
‘Greened’ Deviled Eggs
- 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?