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Avocado & Tomato Egg Salad
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Magic Bean Soup with Sweet Corn & Bell Peppers
Fresh Berry Crumble
Grilled Citrus Tilapia
Spinach Mushroom Quiche
Carrot, Pecan & Apple Salad
Fresh Fruit Parfait
Ginger Orange Spritzer
Avocado & Tomato Egg Salad


Avocado & Tomato Egg Salad

Avocado and tomato brighten up egg salad.  
They add nutrients and so much flavor you won't miss the mayo!


 


Avocado & Tomato Egg Salad


Quick & easy dish for two that is as delicious as it is nutritious!

2 hardboiled eggs
1 large or two medium tomatoes
1 large avocado
1 teaspoon dried onion flakes
Salt to taste

Peel eggs and avocado. Wash and dice tomatoes, avocado and eggs.  Sprinkle with salt and onion flakes, and mix gently.  The juice from the tomato will combine with some of the egg yolk to form a light dressing, so there is no need to add mayonnaise!  Chill until ready to serve. Makes 2-3 servings.

Enjoy on a plate or on toasted whole wheat bread.  Since the tomatoes make this extra juicy, put salad on bread right before serving. (Add lettuce between the bread and salad to help keep bread crispy if desired.)  Excellent with fresh fruit on the side.

 


Making Harboiled Eggs

It's a good idea to boil enough for a few days at once. Hardboiled eggs are great to keep on hand whether you want an easy breakfast-on-the-go or you add them to other dishes.  Enjoyed in moderation, eggs can be a wonderful source of protein and other nutrients.
 

To hardboil eggs, place eggs in pot.  Fill pot with cool water until the waterline is about 1 inch (2.5 cm) above eggs.* Bring to a boil.  (This usually takes about 10 minutes.)  Once water is boiling, set timer for 5 minutes.  When timer rings, remove from heat.  Carefully pour out boiling water and fill pot with cold water to cool eggs. (Empty and refill with cold water again if necessary.) This quick cooling will help separate the shell from the rest of the egg, making peeling easier.  To peel eggs, tap shells on hard, flat surface all over the egg so all parts of the shell are cracked.  Peel off the shell.  It's easier if you get the underlying membrane so that all the shell pieces come off at once.  Rinse egg to remove any tiny pieces of shell.  You can slice eggs with a knife, but an egg slicer comes in handy if you make a lot.

*Discard any eggs that float to the top and don't touch the bottom.  This is a sign that they are too old to safely eat.  Those that stand on end but still touch the bottom are older than those that stay flat on the bottom, but should still be fine to eat according to the latest egg safety information.  In fact, they are usually easier to peel than the freshest eggs. 





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