Everybody knows it: Before Easter eggs are colored like wild, but after the holidays know where to put the rest of the Easter eggs. So, for days on end you’ll be eating egg sandwiches or making tons of egg salad? How boring. Of course, throwing them away is also taboo, because hard-boiled eggs are excellent sources of protein and really boost fat burning.
50 delicious egg recipes
So you’d better use them for our 7 unusual egg recipes, which will even help you lose the pounds you gained over Easter.
1. avocado and egg salad on bread
Avocado and eggs not only harmonise wonderfully with each other in terms of taste, they are also a real weight loss dream team: eggs provide high-quality protein that stays filling for a long time and avocados provide healthy fatty acids – which do anything but make you fat. Reason enough to combine the two in a salad. It’s quick, easy and an ideal spread for your sandwich to go.
Preparation for about 5 portions: Peel and chop 4 hard-boiled eggs. Mash the avocado flesh with a fork, 1-2 TL Mix lemon juice and then add 2 EL Greek yoghurt. Add eggs and mix. Add salt, pepper and chives to taste. Finally, spread on fresh bread of your choice.
2. green dip
This recipe with hard-boiled eggs is prepared in no time: Just turn on the blender, add the ingredients and you’re done. Thanks to the Greek yoghurt, the Green Dip is nice and creamy and a guaranteed hit at the next party. Dip veggie sticks, bread or tortillas – whatever tastes good is allowed.
You’ve probably never eaten avocados like this before!
Preparation for 2 portions: 125 g Greek yoghurt, a peeled avocado (without the seed), 2 eggs, each ½ bunch of parsley and basil, 2 spring onions, a finely chopped clove of garlic, juice of 1/3 lemon and each ¼ TL Puree the cayenne and salt in a blender, done!
3. couscous and egg salad
Egg salad is boring and unhealthy? Yes and no! Forget the classic with greasy mayo: Together with couscous, avocado and a homemade mustard dressing you can conjure up a healthy meal. In a glass, the salad is also suitable for preparing for lunch the next day.
Preparation for 1 portion: Pour 150 vegetable stock over 50 g couscous, allow to swell and stir. Cut 1 egg and 1 avocado into small cubes, quarter a handful of cocktail tomatoes and sprinkle everything with some lemon juice. For the dressing 1 TL Mustard with ½ EL vinegar, a dash of lemon juice and 2 EL Mix olive oil in a small bowl, season with salt and pepper. Fill half of the glass with couscous, then add the egg and avocado mixture and repeat the whole process. Top with cress.
4. egg masala
This egg variant is something for lovers of oriental cuisine. The Garam Masala and the cayenne pepper give the sauce a concise spice.
How to cook and bake OHNE Egg
Preparation for 4 portions: 800 g whole canned tomatoes, 2 chopped shallots and 2 chopped garlic cloves, 1 EL chopped ginger and garam masala and ¼ TL Puree the Cayenne in a blender. Then put everything in a pan and let it simmer for 15 minutes. Add 4 eggs and leave in the pan for another 5 minutes.
5. tuna-potato salad with egg
With this salad you feed your muscles: The high-quality, animal protein of the eggs and tuna are particularly good for your body. The potatoes also provide you with long-chain carbohydrates. So your other Easter eggs can be used perfectly for muscle building.
Preparation for 1 portion: Blanch 75 g green beans briefly in salt water. Drain the tuna. Meanwhile, cut 3 cherry tomatoes in half, slice 2 potatoes, quarter 1 boiled egg. Place on a plate together with beans. For the dressing 1 EL olive oil, 1 EL Balsamic vinegar, mix 1 pinch of salt and pepper each and pour over it. Finally sprinkle with some parsley.
6. eggs stuffed with herb cream
Stuffed eggs are super suitable as finger food or small appetizer. The herbal cream gives the eggs a refreshing, spicy taste. Prepared in this way, your Easter eggs at your “After-Easter-Party” will be sold out quickly.
20 figure-friendly Easter recipes
Preparation for 12 pieces: Peel 6 eggs and halve them lengthwise. Remove the egg yolks and put them into the bowl together with fresh herbs of your choice (e.g. parsley, chives and basil), 30 g quark and 20 g yoghurt. Mix everything and season with salt. Pour the cream into a dressing bag with star-shaped spout and fill into the hollowed out eggs.
Hopefully the rest of your Easter eggs will be enough for all our recipes. You can cook some fresh eggs if necessary. One thing’s for sure: Next year at Easter, you can dye as many eggs as you want. Now you know what to do with the leftovers.