Post-Easter Dishes with Leftover Hardboiled Eggs

Easter eggs. Photo by Eleni Sakellis

Some of us may have gotten carried away with our egg-dyeing this Easter, but not to worry, there are many recipes to enjoy using hardboiled eggs, in case you’re not looking forward to eating them for breakfast every day for the next week and a half.
A nutrient dense food, eggs are an excellent source of choline and selenium, a good source of high-quality protein, vitamin D, vitamin B12, phosphorus, and riboflavin, and are also rich in the essential amino acid leucine, which plays a unique role in stimulating muscle protein synthesis, for only 70 calories per egg. Recent studies have shown that eggs have positive effects on weight management, muscle strength, healthy pregnancy, brain function, and eye health, but moderation is, of course, the key since eggs still contain cholesterol which is associated with increasing the risk of heart disease.
Dr. Rosalind Coleman, a professor of nutrition and pediatrics at the University of North Carolina, told the Associated Press, “The main message for the public is not to select a single type of food as ‘bad’ or ‘good’ but to evaluate your total diet in terms of variety and amount.
“I’m sorry if it seems like a boring recommendation,” she added, but for most people, the most important diet advice “should be to maintain a healthy weight, to exercise, and to get an adequate amount of sleep.”

Greek Meatloaf

Meatloaf with peas and lima beans. Photo by Eleni Sakellis

2 pounds ground beef, sirloin
1 large onion, grated
2 beaten eggs
1 teaspoon ground cumin
1 tablespoon salt
Freshly ground pepper, to taste
1 cup bread crumbs, plain or flavored, as preferred
1/2 cup water
Greek extra virgin olive oil
3-4 hardboiled eggs, eggshells removed

In a large mixing bowl, combine the ground beef, onion, beaten eggs, cumin, salt, pepper, bread crumbs, and water. Drizzle a little olive oil over the top and mix. If the mixture seems too wet, add a little more bread crumbs. Mix thoroughly, with hands, if preferred, careful not to overwork the mixture. Place the mixture in a baking pan and form the shape of a meatloaf, making a space down the center for the boiled eggs. Place the eggs in a line down the center and cover with the meat mixture to form the meatloaf shape. Bake in a preheated 375-degree oven for 45 minutes to 1 hour depending on the strength of the oven. Remove from the oven and allow to rest for about 10 minutes before slicing and serving. Enjoy with your favorite vegetable recipes, a side salad, and a glass of red wine.

Greek Egg Salad
6 tablespoons plain Greek yogurt
1 tablespoon red wine vinegar
1 clove garlic, minced
6 hardboiled eggs, chopped
3/4 cup tomatoes, chopped
3/4 cup cucumber, chopped
6 tablespoons feta
3 tablespoons kalamata olives, chopped
Freshly ground black pepper
6 whole-wheat pitas, toasted

In a mixing bowl, stir together the Greek yogurt, red wine vinegar, and the garlic. Fold in the hardboiled eggs, the chopped tomatoes, the chopped cucumber, feta, and chopped kalamata olives. Season with black pepper to taste. Serve with a side salad and the toasted whole-wheat pitas. If preferred, serve on toasted bread as an egg salad sandwich.

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