BLOG: The only thing better than coloring eggs is eating them afterwards! In fact, finding healthy uses for leftover eggs has always been my excuse to try new recipes and improve old favorites. Last week, I discussed the health benefits of eggs that are often overlooked or misunderstood: healthy fats and vitamin E.
This week, it is time to shine the light on eggs as a powerful provider of protein. Protein is a basic component of muscle, bones and skin; therefore making it essential to every diet. Protein is not stored like other nutrients. Instead, excess protein is converted and used elsewhere in the body. This means that protein needs to be consumed and replenished each day to keep the body healthy and strong.
How much do you need? Most adults need about 45-60 grams of lean protein each day. Finding healthy options can be a challenge as many protein-rich foods are also high in saturated fat. At Stewart’s, several wholesome and protein-wise options are always available. For example, just one egg contains 6g of protein and low fat milk has about 8g per cup.
In previous posts I have focused on the importance of incorporating protein, such as milk, eggs and cheese, into your breakfast routine. However, eggs are not just for breakfast! And when you have dozens of colorful eggs, it is time to be creative in the kitchen!
As spring weather and outdoor activities arrive, I know I can count on Stewart’s eggs to provide the protein I need all day long. In fact, my favorite leftover egg recipe is a protein-packed egg salad sandwich (recipe below). This makes for a powerful lunch to get me through the afternoon. The best part of this recipe is that nearly all the ingredients can be purchased at your local shop, guaranteeing freshness, flavor, and most importantly, nutrition.
Remember: Eggs, not carrots, are the food of choice for the Easter Bunny every spring as he hops around the world. And if eggs provide the protein to keep him going, I know where my eggs are hiding…next to the milk at my neighborhood Stewart’s Shop!
To Dye For Egg Salad Sandwich Makes 2 Servings
Ingredients: 3 hardboiled Stewart’s eggs (of any Easter-egg color) ¼ cup nonfat yogurt 1 tsp yellow mustard 1 dill pickle, chopped (optional) 4 slices Stewart’s Whole Wheat Bread
Directions: 1. Finely chop eggs into bite-size pieces and place in a large bowl. 2. Add yogurt, mustard and chopped pickle. Mix until blended. 3. Place two slices of bread on a plate. Divide egg mixture evenly and place atop each slice of bread. 4. Cover with the remaining slices of bread. Enjoy!
-Christine Sloat, RD, RDN
About Christine: Christine Sloat is a Registered Dietitian and life-long resident of upstate New York. She holds a Bachelor’s of Science in Dietetics from the University of Delaware, with clinical training at Albany Medical Center. She has a nutrition consulting business, Nutritious Notions LLC.