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Lighter Healthier Peas & Ham Pasta Salad

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Peas & Ham Pasta Salad

I made this yummy lighter, healthier peas and ham pasta salad a couple of Sundays ago. It made a big batch, enough for several weekday meals and sharing with mom. Taking the time to cook a few dishes ahead on Sunday makes getting dinner on the table during the week so much easier.

I love good pasta salad, but many are packed with fat and 500 or more calories per serving, and are not always good.

Homemade pasta salad is usually ten times better, and a whole lot healthier, since you are in charge of what goes into it.

Peas & Ham Pasta Salad

Peas & Ham Pasta Salad

Most of the time I opt for pasta salads made with vinaigrette, since I automatically think of them as lighter and healthier.  But it’s possible to make a lighter, healthier pasta salad with creamy dressing too.

There is a great article in this month’s issue (June 2013) of  EatingWell with a step-by-step guide to making healthier pasta salads, as well as several interesting flavor combinations, that grabbed my attention.  I opted to try the Peas and Ham Pasta Salad with Creamy Buttermilk Dressing, since I had all the ingredients needed on hand.

Packed with with protein and vegetables – mushrooms, peas, onion, diced ham, chopped hard-boiled eggs, chopped Cheddar cheese – and tossed in a creamy buttermilk dill dressing, it was satisfying and delicious.

Enjoy!

Peas & Ham Pasta Salad
 
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A flavor-packed pasta salad combining peas, ham, mushrooms, eggs and cheese in a creamy buttermilk dressing
Author:
Recipe type: Salad, Side Dish
Serves: 8

Ingredients
  • 4 cups cooked whole wheat elbow pasta
  • 2 cups sliced button mushrooms
  • 1-3/4 cups frozen peas, thawed
  • ¼ cup finely chopped sweet onion
  • 1 cup diced ham
  • 2 chopped hard-boiled eggs
  • ½ cup diced cheddar cheese
For the Dressing
  • 1 clove garlic
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup low-fat mayonnaise
  • 3-4 tablespoons chopped fresh dill
  • 1 tablespoon distilled white vinegar

Instructions
  1. In a large bowl combine the pasta, mushrooms, peas, onion, ham, eggs and cheese.
  2. In a medium bowl mash the clove of garlic and salt into a paste. Whisk in the buttermilk, mayonnaise, dill and vinegar until smooth.
  3. Drizzle the dressing over the salad and toss to coat.

Notes
Nutritional Estimates Per Serving (1 cup): 236 calories, 9 g fat, 30 g carbs, 4.5 g fiber, 9 g protein and 6 Weight Watchers PointsPlus

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Source

EatingWell

More Weight Watchers Friendly Pasta Salads

Pasta Salad with Blue Cheese and Arugula (Simple Nourished Living)
Simple Healthy Satay Chicken Pasta Salad (Simple Nourished Living)
Tomato, Basil and Smoked Mozzarella Pasta Salad (Weight Watchers)
BLT Macaroni Salad (SkinnyTaste)

Filed Under: 6 PointsPlus, Pasta, Pork, Salads Tagged With: , , ,

Fried Rice with Vegetables and Ham

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Fried Rice

When you mostly are cooking for two, it’s important to learn how to creatively use leftovers. Whatever I make seems to result in enough leftovers for another meal or two. I’m not complaining. I love the whole cook once, eat two or three times concept. It makes life easier and I’m all about making things as easy as possible.

Leftovers ready and waiting in the kitchen for when I want a nourishing lunch in minutes with minimal effort are always a good thing. Talk about healthy fast food.

This fried rice with vegetables and ham is a perfect example. I had a container of leftover basmati rice and peas in the fridge that need to be revitalized, reformatted some how. The thought that came to mind was “fried rice.”

Fried Rice

Fried Rice

So, I pulled out Mark Bittman’s recipe in How to Cook Everything to use as a guide. The great thing about fried rice is that it is perfect for using up all kinds of leftovers and doesn’t require precision at all.

According to Mr. Bittman, fried rice is better when made with long-grain rice that has had the chance to chill for a few hours or even a few days so it dries out and separates into individual grains. That way it can be stir-fried with a minimal amount of oil.

After digging around the fridge and pantry, I decided on fried rice with vegetables (peas, onion, carrot, and red bell pepper) and ham. His version called for raw shrimp and cooked pork roast. I used ham instead. And I didn’t have scallions or dark sesame oil so I skipped them altogether.

The results? Amazing. Both Rod and I rated this quick and easy supper highly tasty and satisfying.

Do you have a favorite way to use up leftover rice?

Enjoy!

Fried Rice with Vegetables and Ham
 
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Fried rice is a delicious tasty way to use up leftover long grain rice, turning it into a tasty side dish or light lunch or dinner
Author:
Recipe type: Side Dish, Main Dish
Serves: 6

Ingredients
  • 1 cup fresh or frozen peas
  • 4 teaspoons peanut oil or other neutral oil like grapeseed or canola
  • 1 medium onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 red bell pepper, cored, seeded and roughly chopped
  • 8 ounces diced cooked lean ham
  • 1 tablespoon minced garlic, or to taste (I used jarred)
  • 1 tablespoon minced fresh ginger, or to taste (I used jarred)
  • 3 cups cooked long-grain rice (preferably basmati and preferably chilled)
  • 2 eggs, lightly beaten
  • ¼ cup rice wine, sherry, dry white wine, stock or water (I used sake)
  • 2 tablespoons soy sauce
  • 2 teaspoons dark sesame oil, optional
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped scallion, optional

Instructions
  1. If the peas are frozen, soak them in cold water to defrost them while you begin cooking.
  2. Put 2 teaspoons of the oil in a large skillet set over high hear. When hot, add the onion, carrot and bell pepper and cook, stirring occasionally, until they soften and begin to brown, 5 to 10 minutes. Lower the heat if the mixture begins to scorch. Transfer the vegetables to a bowl.
  3. Put the remaining 2 teaspoons oil in the skillet and then the garlic and ginger. Stir once or twice and after about 20 seconds, begin to add the rice a little at a time, breaking up any clumps with your fingers and stirring well to combine everything. Add the peas and cook for 1 – 2 minutes, stirring often.
  4. Make a well in the center and more the lightly beaten eggs into it. Scramble them a little, then when they are almost done, incorporate them into the rice.
  5. Add the vegetables back into the pan and stir to combine well. Add the rice wine and cook, stirring continuously, for about a minute. Add the soy sauce and sesam oil (if using). Taste and add the salt and pepper if necessary.
  6. Turn off the heat and stir in the scallions.
  7. Serve immediately while hot.

Notes
Nutritional Estimates Per Serving (about 1 cup): 310 calories, 6.1 g fat, 46.4 g carbs, 3.1 g fiber, 14.6 g protein and 8 Weight Watchers PointsPlus

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Source

Adapted from How to Cook Everything (Completely Revised 10th Anniversary Edition)

More Weight Watchers Friendly Rice Recipes

Easy Arroz con Pollo (Simple Nourished Living)
Tomatoes, Basil and Brown Rice (Simple Nourished Living)
Easy Fried Rice (Weight Watchers)
Spicy Shrimp Fried Rice (SkinnyTaste)
Skinnylightful Chicken Fried Rice (Skinny Kitchen)

Filed Under: 8 PointsPlus, Dinner, Leftovers, Pork, Side Dishes Tagged With: , , ,

Spinach Quiche

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Slice of Spinach Quiche
Spinach Quiche

Spinach Quiche

I adore quiche. There’s something magical about the combination of creamy custard filling and pastry crust.

But quiche isn’t a dish I indulge in often. As a lifetime Weight Watcher, I tend to think of it as “fattening” which I guess it is. But it’s also simple to make and deliciously satisfying to eat. And perfectly fine when enjoyed in moderation.

Sometimes a girl just has to have real eggs, real cream and real cheese encased in real pie crust!

So, when I spied a pie crust in the freezer that had been hanging out since the holidays, I knew exactly what I wanted to do with it. Make a quiche. (I know. I know. Homemade crust is preferable, but sometimes it’s just not practical.)

Deciding what kind of quiche to make was easy since I had spinach and cheese in the fridge. Choosing which quiche recipe to use was a little more involved. I consulted Fannie Farmer, The Joy of Cooking and How to Cook Everything before opting for the Spinach Quiche Recipe in The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville.

Who would ever guess that the spinach quiche recipe from a French cookbook would be the most restrained of the bunch, calling for fewer eggs, less cheese and a mixture of cream and milk? Certainly not moi! Although I’ve long been intrigued by the weight loss secrets of the French and am coming to believe it has a lot to do with a sensible, balanced approach to food and life.

The results? Perfect.

If you are looking for a simple  make ahead lunch or supper, this savory deep dish spinach quiche is just the ticket. Served with a salad or two it makes for a satisfying meal.

This spinach quiche recipe is infinitely adaptable too. You can make it with fresh or frozen spinach, use different kinds of cheeses and add bacon or cubed ham if you desire. You can even bake it without the pastry for an easy crustless spinach quiche with fewer calories.

Cut into 8 servings, each slice has a respectable 8 Weight Watchers PointsPlus. For bigger appetites, 1/6th of the quiche has 11 (very worth it) PointsPlus.

Enjoy!

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Filed Under: 10+ PointsPlus, 8 PointsPlus, Make Ahead, Pies, Vegetables Tagged With: , , , ,

{38 Power Foods} Spinach and Feta Crustless Quiche

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Spinach & Feta Crustless Quiche
Spinach & Feta Crustless Quiche

Easy Crustless Spinach & Feta Quiche

I chose to make a quick and easy crustless spinach & feta quiche for this week’s 38 Power Foods Blog Group. Can you guess the Power Food ingredient? Yes, it’s spinach. (And no, that’s not ketchup on the plate. It’s ajvar, a chunky red pepper and eggplant spread popular in the Balkans that my sister introduced me to, and that I now can’t get enough of. I’m eating it with everything.)

I continue to have fun each week making and writing about a healthy ingredient from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, by Martha Stewart and the editors of  Whole Living Magazine and then checking out what my fellow bloggers – Alyce -  More Time at the Table, Ansh - Spice Roots, Jeanette - Jeanette’s Healthy Living, Jill - Saucy Cooks, Mireya - My Healthy Eating Habits, Sarah - Everything in the Kitchen Sink, Casey – My Sweet & Savory, Bambi - Adobo Down Under have whipped up.

Spinach is nutritious and delicious. We eat a lot of it around here, which turns out to be a very good thing. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids and flavonoids that provide powerful antioxidant protection which can help protect you from inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers!

I came across the recipe for this easy spinach and feta crustless quiche in one of my favorite cookbooks of the moment, which I’ve mentioned several times lately, 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness, by the talented Camilla Saulsbury.

This quiche is much lighter and healthier than classic quiche because: 1) it’s crustless and 2) it’s made with nonfat cottage cheese.

You simply whirl the ingredient together in a blender, pour the mixture into a pie dish and bake, so it’s a great quick & easy weeknight supper solution. And the leftovers can be warmed up for a super quick breakfast or lunch.

Enjoy!

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Filed Under: 4 PointsPlus, Breakfast & Brunch, Easy Healthy, Vegetarian Tagged With: , , , ,

Weight Watchers Individual Ham, Cheese, and Veggie Frittatas

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Muffin Tin Mini Ham, Cheese and Veggie Frittatas
Muffin Tin Mini Ham, Cheese and Veggie Frittatas

Weight Watchers Muffin Tin Frittatas

As soon as I saw this recipe for individual ham, cheese, and veggie frittatas in last week’s Weight Watchers Weekly, I knew I wanted to give them a try. Last night was the night. I love having breakfast food for supper every once in a while, a holdover from when I was a kid and it seemed like such a treat.

A layer of defrosted frozen hash brown potatoes forms the crust for these easy breakfast muffin-tin frittatas. What is it about individually portioned foods baked in muffin tins that seems so fun? A tasty mixture of eggs, lean ham, onion, pepper and low fat cheese makes up the filling.

As the Weekly suggests, you can whip up a batch of these mini frittatas on Sunday night and then you’ve got breakfast ready and waiting in the fridge for the week. Just pop them in the microwave for a few seconds and voila – an easy, healthy, tasty breakfast.

Each individual frittata has 3 PointsPlus value according to Weight Watchers.com.

I thought my first attempt at these hash brown crusted egg cups turned out pretty well and I ended up having two for dinner. The rest were packed away for breakfasts and/or snacks.

I like my hashbrowns crispy, so next time I will bake them a little longer. And some of my muffins stuck to the bottom of the tin a bit, so be sure to use non-stick muffin pan and spray in generously for best results.

If these mini ham, cheese, and veggie frittatas look good to you, give them a try and let me know what you think.

Enjoy!

Mini Frittatas Baked in Muffin Tin

Weight Watchers Individual Ham, Cheese, and Veggie Frittatas

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Filed Under: 3 PointsPlus, Breakfast & Brunch Tagged With: ,

Skinny Baked French Toast with Strawberry Topping

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Skinny Baked French Toast with Strawberry Topping
Skinny Baked French Toast with Strawberry Topping

Skinny Baked French Toast with Strawberry Topping

Skinny baked french toast topped with a simple cooked fresh strawberry topping is a wonderful way to start your Sunday morning (or any morning).

The idea for this baked French toast, originated with my desire use up the remaining half of this loaf of Greek Easter Bread that had begun to dry out…

Greek Easter Bread

Greek Easter Bread

Baked french toast popped into my head, which sent me on a “light and healthy baked french toast” recipe seeking excursion into my ever growing collection of cookbooks, around the web and back.

There are lots and lots of baked french toast recipes that call for huge amounts of whole eggs, cream, half and half and sugar. But that’s not what I was had in mind. I wanted a Weight Watchers friendly recipe that stuck a balance between tasty and healthy: nothing too austere or too rich.

I decided to use the Baked French Toast Recipe from Holly Clegg’s The New Holly Clegg Trim & Terrific Cookbook, changing it only slightly. Instead of beginning with a layer of “light maple syrup” as she suggested, I opted to sprinkle the top with cinnamon and sugar.

Baked French Toast is a great recipe to serve to a group. It’s make ahead and bakes all at once, so you avoid having to stand at the stove flipping for what can seem like an eternity. You prepare it the night before and leave it in the fridge overnight so the bread soaks up all the milky/eggy goodness and gets soft. Then, in the morning, all you need to do is pop it into the oven until it’s puffy and golden brown.

Skinny Baked French Toast

Skinny Baked French Toast

What kind of bread makes the best baked French toast? That depends on your taste preferences. Egg breads, such as this leftover Greek Easter bread or brioche, whole grain bread and French bread will all work.  But, if the bread you are using has a really crunchy crust, you may want to remove the crust (because it may be really chewy even after baking) and then tear the bread apart into bite-size pieces, instead of cutting it into slices.

With a large container of strawberries in the fridge, I decided to make a simple strawberry topping for the light and healthy baked French toast. It was a delicious accompaniment.

Skinny Strawberry Sauce

Skinny Strawberry Sauce

Enjoy!

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Filed Under: 6 PointsPlus, 7 PointsPlus, Breakfast & Brunch Tagged With: ,

Healthy Breakfast Egg Sandwiches

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Skinny Open Faced Breakfast Egg Sandwich
Skinny Open Faced Egg & Canadian Bacon Sandwich

Skinny Open Faced Breakfast Egg Sandwich

A lighter healthier breakfast egg sandwich. Easy and satisfying.

I feel satisfied much longer when I begin the day with protein, especially eggs. There are lots of studies to back this up. Eating lean protein is a wonderful way to slim down and lose weight. A study in Saint Louis found that eating eggs for breakfast could decrease your calorie intake for the remainder of the day.

Remember when eggs were considered unhealthy because of their high cholesterol count and we were told it was better to eat a bagel or pancakes? Well, those days are long gone because it’s not true. I’m living proof. Back in the late 198s and 1990s I often chose bagels and toast and cereal for breakfast and avoided eggs like the plague. I also had a real hard time with my weight. All those refined carbs and starches left my hungry, fat, cranky and constantly reaching for more food.

It turns out that eggs are low in calories and fat and rich in B vitamins, vitamins E and A, and choline. And their high cholesterol count isn’t as big a problem as once believed. Doctors now know that dietary cholesterol doesn’t influence your blood cholesterol nearly as much as saturated and trans fats do. Since an egg has just 5 grams of fat, one whole egg a day can fit easily into a healthy low-fat diet.

This egg sandwich is one of my favorite quick and easy breakfasts. To make it vegetarian, skip the bacon and add a slice of low fat cheese instead. Or for another point add the slice of cheese.

OpenFace Breakfast Egg Sandwich Recipe – 6 Points+

Ingredients

1 egg, cooked how you like it
2 slices Canadian bacon, warmed in the microwave or a pan
1 slice whole grain bread, toasted

Instructions

Top your slice of toast with Canadian bacon and egg.

More Healthy Breakfast Egg Sandwich Ideas

  • 2 scrambled eggs atop a piece of  toast  - 6 Points+
  • A poached egg atop a piece of bread with drizzle of olive oil and sauteed tomatoes –  5 Points+
  • Open faced egg salad (1 smashed hardboiled egg mixed with 1 teaspoon light mayo) sandwich with 1 slice bacon –  6 Points+
  • 2 scrambled eggs, salsa, and a light sprinkle or reduced fat cheese rolled in a wholegrain tortilla – 7 Points+
Healthy Poached Egg with Tomatoes

Healthy Poached Egg with Tomatoes

Related Articles

Easy Egg Salad – A simple egg salad with 3 WW Points+
How to Hard Boil An Egg – for perfect results every time
12 Ways to Eat Cottage Cheese – another healthy high protein way to start the day

Filed Under: 6 PointsPlus, Breakfast & Brunch Tagged With:

Simple Deviled Eggs Recipes

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Deviled Egg Recipe

Homemade Deviled Eggs

Love Deviled Eggs?

Looking for some simple easy deviled eggs recipes?

I’m always amazed at the unwavering popularity of deviled eggs. While you may consider them old fashioned they are always one of the first things to disappear at a party, potluck, or picnic.

When it comes to deviled eggs, I’m with Marion Cunningham who states in her book, Learning to Cook with Marion Cunningham “Less is Best with Deviled Eggs.”

There are lots of recipes for deviled eggs that call for fancy fillings and we’ve included a few here if you are in the fancy is better camp.  But try this simple recipe first and see if you don’t agree that sometimes simpler is better. I lightened the recipe by using part reduced fat mayonnaise and part nonfat Greek yogurt, instead of all full fat mayonnaise.

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Filed Under: 3 PointsPlus, Appetizers, Breakfast & Brunch, Easy Healthy, Snacks Tagged With:

Easy Egg Salad Recipe – 3 Points+

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Egg Salad Sandwich
Simple Egg Salad on an English Muffin

Simple Healthy Egg Salad on an English Muffin

I learned how to make egg salad in seriously large quantities when I worked in my friend Colleen’s cafe several years ago. Her egg salad recipe was the simplest I’d ever seen and I’m still amazed at how many egg salad sandwiches were ordered. It goes to show that often with cooking, as with life, simple is best.

Since going back to Weight Watchers, I’ve played with it, using part nonfat Greek yogurt for part of the light mayonnaise.

One of my favorite ways to enjoy this egg salad is spread on toast or an english muffin for an open-faced egg salad breakfast sandwich.

The first step in making any egg salad recipe, is to hard boil your eggs.  I’ve got the details for how to hard boil an egg here. Then you need to chop your eggs. I like my egg salad chunkier and like to use my Pampered Chef potato masher to chop it up.  If you like a finer texture, you can smash them with a fork or pastry blender, or chop them in a food processor, which is what we used to do at the restaurant.

Chopped Egg

Chopped Egg

Then you stir in the mayonnaise, yogurt and any other seasonings you like, spread on your favorite, bread, toast, or cracker and you have a simple satisfying breakfast, lunch, or snack.

Egg Salad Recipe

Prep Time: 10 minutes
Cook Time: N/A
Yield: 4 servings

Use this recipe as a guide.  If you like drier egg salad, use less mayonnaise and/or yogurt.  If you like more mayonnaise or yogurt, add it.  This is a simple old-fashioned egg salad recipe that can be enjoyed as written or embellished as you like. I’ve provided some of my favorite additions and variations for you too.

Egg Salad

Homemade Egg Salad

Ingredients

6 hard boiled eggs, peeled and chopped
2 tablespoons light Hellman’s mayonnaise
3 tablespoons plain nonfat Greek yogurt
2 teaspoons mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a medium bowl mix all ingredients, and any optional ingredients from the list below, until well blended.

Optional Egg Salad Additions

  • 1/4 cup finely chopped celery
  • 2 tablespoons, minced red onion or green onion (scallion)
  • 2 teaspoons lemon juice
  • 1 to 2 tablespoon chopped fresh parsley
  • 1 to 2 tablespoons chopped fresh dill
Nutritional Estimates Per Serving (1/4th): 121 calories, 7.9 g fat, 2.6 g carbs, 0 g fiber, 10.1 g protein and 3 WW Points+
Egg Salad Sandwich

Egg Salad Sandwich

Classic Egg Salad Variations

  • Egg Salad with Bacon – Omit salt. Add 2 tablespoons chopped bacon or real bacon bits.
  • Curried Egg Salad – Omit salt.  Add 1 1/2 teaspoons curry powder.
  • Mediterranean Egg Salad – Omit Salt.  Add 1 small minced garlic clove, 2 tablespoons chopped capers, and 1 minced anchovy fillet.
  • Smoked Salmon Egg Salad – Add 2 ounces diced smoked salmon and 1 tablespoon chopped fresh dill.

Sources: Learning to Cook with Marion Cunningham, The New Basics Cookbook, The New Best Recipe: All-New Edition from the Editors of Cooks Illustrated.

Related Posts

Filed Under: Breakfast & Brunch, Easy Healthy, Salads Tagged With:

How To Hard Boil Eggs

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Hard Boiled Egg

Hard Boiled Egg

Hard-boiled eggs, with only 2 PointsPlus value per egg, can be a Weight Watchers member’s best friend, perfect for a tasty, healthy breakfast, lunch or snack.

I like to have a bowl of them ready and waiting in the fridge when hunger strikes.

Hard boiled eggs seem so simple and they are, but there are a few things you need to know about how to hard boil an egg if you want them to turn out perfectly (without that unattractive green ring) every time.

First, there are several approaches for how to hard boil an egg and they all work, with varying degrees of success.

I’m always on the lookout for the best recipe or cooking technique, which is:

  • As streamlined as possible
  • Tastes great
  • Delivers consistent results

The biggest issue is exactly how long do you cook hard boiled eggs so they are fully cooked yet don’t have that ugly gray/green ring around the yolk?  After a bit of research I’ve finally found the recipe for perfect hard boiled eggs that works best for me and think it will work well for you too.

Recipe for Perfect Hard Boiled Eggs

Decide how many eggs you want to cook and then choose a pan that allows them to lay in one layer on the bottom of the pan.

Place the eggs in the pan and then fill the pan with enough water to cover them by 1 inch.  Place the pan over high heat and bring to a boil.  Once the water is really bubbling and steaming, turn off the heat and cover the pan. Let them sit in the hot water for 12 minutes to finish cooking. (Set a timer so you don’t forget.)

After 12 minutes, pour off the hot water by tipping the pan into the sink. Then run cold water over the eggs for several seconds. When they are cool enough to handle transfer them to a bowl and place it in the refrigerator until you are ready to eat them or use them in your favorite recipe.

Peeling Hard Boiled Eggs

Very fresh eggs can be difficult to peel because they stick steadfastly to the shell. Eggs that are a little older and less fresh are easier to peel so it is best to buy your eggs ahead and let them sit in the refrigerator for a week or more before hard boiling them, especially when making deviled eggs, where appearance counts.

To peel hard boiled eggs, when the eggs are cool enough to handle, tap against the counter or sink to crack the shell all over and then gently peel it off, beginning at the end with the air pocket.  I find that it is sometimes easier to peel the shell when I do it under running water.

*Here’s a FUN video for an easy way to “peel” hard boiled eggs demonstrated by Tim Ferris of 4-Hour Work fame:

But does it work in everyday real life for those of us who are not as successful and amazing as Tim? Well, it didn’t for me. I used the teaspoon of baking soda, cooked and cooled the eggs and removed the ends of the shells. Then I huffed and puffed as hard as I could and nothing! So, it’s back to traditional peeling for me. And just for science, I timed how long it took. I was able to peel 6 eggs in less than 5 minutes, a worthwhile investment of time if you ask me :-)

How Long Can you keep hard boiled eggs?

Hard boiled egg storage is really pretty easy. They keep for up to 2 weeks in the refrigerator.  I place them in a bowl lined with a paper towel set in the refrigerator.

Hard Boiled Eggs

Hard Boiled Eggs

How to Enjoy Hard Boiled Eggs?

Hard boiled eggs, are a great high protein snack any time of day.  Just peel, sprinkle with salt, and enjoy. You also can use them to make deviled eggs, egg salad, or add them to homemade potato salad.

Sources: Learning to Cook with Marion Cunningham, The New Basics Cookbook, The New Best Recipe: All-New Edition from the Editors of Cooks Illustrated

Need a Bunch of Hard Boiled Eggs? Here’s a unique tip for making lots of hard boiled eggs at once from one of my favorite sites, TipNut.

Great Ways to Use Hard Boiled Eggs…

Filed Under: 2 PointsPlus, Cooking Tips, Hints, & How-Tos, Ingredients Tagged With: