Enjoy the Leftover Easter Eggs
Daily Dish
Enjoying Leftover Easter Eggs
When Easter is over, your refrigerator may contain a surplus of brightly colored hard-boiled eggs. If you're following the South Beach Diet, there are plenty of ways to make use of this great protein source. (Use hard-boiled eggs within one week after cooking.) Need inspiration? This South Beach Diet variation on classic egg salad, accented by asparagus and lemon, is one delicious option:
Egg Salad With Asparagus and Parmesan (Phase 1)
Makes 2 servings
Ingredients
2 large hard-cooked eggs2 oz. asparagus, cut into bite-sized pieces
1 teaspoon lemon zest1/2 tablespoon extra-virgin olive oil
2 tablespoons scallions (green onions) chopped fine
1/2 teaspoon cayenne pepper
1/4 cup shaved parmesan cheese, grated
Instructions
Boil 3 cups salted water. Immerse the asparagus for 2 to 4 minutes or until bright green and crisp-tender. Rinse immediately under cold water. Pat dry and toss with extra-virgin olive oil, lemon zest, scallions, and 1/4 cup Parmesan.
Cut eggs in half, and sprinkle each with a bit of cayenne pepper. Serve each egg alongside the asparagus mixture.
Nutritional Information
168 calories
12 g total fat (4 g sat.)
219 mg cholesterol
4 g carbohydrate
11 g protein
1 g fiber
232 mg sodium
Enjoying Leftover Easter Eggs
When Easter is over, your refrigerator may contain a surplus of brightly colored hard-boiled eggs. If you're following the South Beach Diet, there are plenty of ways to make use of this great protein source. (Use hard-boiled eggs within one week after cooking.) Need inspiration? This South Beach Diet variation on classic egg salad, accented by asparagus and lemon, is one delicious option:
Egg Salad With Asparagus and Parmesan (Phase 1)
Makes 2 servings
Ingredients
2 large hard-cooked eggs2 oz. asparagus, cut into bite-sized pieces
1 teaspoon lemon zest1/2 tablespoon extra-virgin olive oil
2 tablespoons scallions (green onions) chopped fine
1/2 teaspoon cayenne pepper
1/4 cup shaved parmesan cheese, grated
Instructions
Boil 3 cups salted water. Immerse the asparagus for 2 to 4 minutes or until bright green and crisp-tender. Rinse immediately under cold water. Pat dry and toss with extra-virgin olive oil, lemon zest, scallions, and 1/4 cup Parmesan.
Cut eggs in half, and sprinkle each with a bit of cayenne pepper. Serve each egg alongside the asparagus mixture.
Nutritional Information
168 calories
12 g total fat (4 g sat.)
219 mg cholesterol
4 g carbohydrate
11 g protein
1 g fiber
232 mg sodium
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