Rae Udy

RECIPES: How to Boil Eggs, Food Coloring Eggs, Mom’s Deviled Eggs, Egg Rolls

By Rae Udy

Decorated eggs are an important and fun part of the Easter tradition and making the perfect boiled egg is the first step for great Easter eggs.
Eggs are a significant source of protein with each egg containing about seven grams. They are also a great source for all the B vitamins as well as vitamin A and C, and also contain substantial amounts of vitamin D and E.
Nutritious eggs contain most of the minerals needed for optimum health in the human body. In particular eggs are high in iodine and phosphorus. These minerals are important for thyroid hormone production and for bone health. Eggs also provide iron, zinc and calcium.
Mom’s Deviled Eggs is an easy and delicious way to use all the Easter eggs when the hunt is over. Egg Rolls is another recipe using boiled eggs and these rolls are great hot appetizers and are protein rich. Egg roll wrappers are usually found in the produce section of major supermarkets.

BOILED EGGS: Carefully place raw eggs in one layer in the bottom of a heavy stainless steel or enamel pan. Do not use aluminum or caste iron because the pan may cause discoloration of the yolk. Pour cold water over eggs to cover with one inch of water. Place on stove and bring to boil on high heat. As soon as the water begins to boil, turn off heat. Cover with a tight-fitting lid and set pan aside for fifteen minutes. Do not remove lid or peek. Remove from stove and place pan in sink. Allow cold water to run in pan for about five minutes. Drain, being careful to not break the shells. Chill completely for easy peeling. Chill until ready to dye and decorate with Easter designs. Food coloring works great and is usually already in your cupboard.

FOOD COLORING EASTER EGGS: For each color desired use a 12 ounce disposable plastic or foam cup. Place one cup hot water, one-quarter teaspoon desired food coloring and one teaspoon vinegar into each cup. Dip eggs into solution until desired color. You can create many unique colors by combining the dyes. Use a white crayon to write names or draw designs onto eggs before dying, the dye will not stick to the wax and makes a personal gift for Easter.

MOM’S DEVILED EGGS
Peel one dozen hard-boiled Easter eggs and slice in half lengthwise. Carefully scoop out yolks with a small spoon and place in a small mixing bowl. Arrange egg white shells on a platter. Mash egg yolks with a fork until smooth and add the following ingredients:
½ (one-half) cup low fat mayonnaise
2 Tablespoons prepared mustard
2 Tablespoons sweet pickle relish
Stir well until light and fluffy. Spoon egg yolk mixture back into shells, mounding slightly. Cover with plastic and chill until ready to serve. Sprinkle lightly with paprika just before serving.

EGG ROLLS
6 boiled eggs
1 cup fresh mushroom, sliced
1 cup bean sprouts
1 teaspoon soy sauce
12 egg roll sheets
¼ (one-quarter) cup peanut oil, for frying
Peel eggs and chop into fine pieces. Mix with mushrooms, sprouts and soy sauce. Lay one wrapper flat and moisten all edges with water. In the center fill with three tablespoons egg filling. Fold envelope style and seal tightly. Fry in hot peanut oil until crisp on each side and golden brown in color. Drain on paper towels. Serve whole or cut into appetizers. Dip into low-fat Thousand Island dressing or hot mustard. Yields one dozen egg rolls.
Sources: www.nutritionandeggs.co.uk/eggs_nutrition/nutrition1.html