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Enjoy eggs year round

Gate to Plate: Ham, egg and cheese English muffins, Easy pickled eggs, and Dillicious egg salad

Easter eggs can get a second life as nutritious and healthy snacks and meals.

Eggs are one of the most nutritious foods available to us. Whether you gather them directly from the chicken coop, or buy them at the local grocery store, they’re an affordable source of high-quality protein and 14 different vitamins and minerals. Brown or white, large or small, they make a great addition to a healthy diet.

While it’s true that eggs contain cholesterol, researchers now know that cholesterol found in food has little or no impact on cholesterol levels in our bodies. More important than how much cholesterol we eat is how much unhealthy fat we take in. The fats we need to be most concerned about are saturated and trans fats, fats that are solid at room temperature.

Given the latest research, the Heart and Stroke Foundation of Canada suggests most people can enjoy seven eggs per week. Those with high blood cholesterol levels or Type 2 diabetes can enjoy two eggs per week. That’s whole eggs, yolks and all, because it’s the yolks that contain the majority of the nutrients.

So go ahead, enjoy eggs year round.

If you’re planning to make hard-cooked eggs this Easter, here are some tips for making easy-to-peel eggs without dark-grey rings around the yolk.

Use eggs that are at least a week old, as fresh eggs are almost impossible to peel nicely.

Cook the eggs, don’t boil them. Boiling eggs will lead to rubbery egg whites and a grey ring around the yolk. Instead of boiling, bring eggs in water to the boiling point, then quickly turn off the heat, cover and let rest in the hot water for 14 minutes for hard-cooked eggs.

Immediately after cooking, run eggs under cold water or immerse in ice water.

Crack eggs and roll on a countertop to create hundreds of small cracks all over.

Start peeling at the wide end where the air sac typically is and use the thin membrane to help peel back all those tiny bits of shell.

If the peel is stubborn, allow water to enter between the membrane of the shell and the egg white to help separate the two.

Store hard-cooked eggs (peeled or in their shell) in a sealed container in the fridge for up to one week.

If your house is like mine, you’ll have at least a dozen or so decorated eggs in the fridge by the time Easter is over. Here are three recipes to help you enjoy your colourful, nutritious treasures.

Ham, egg and cheese English muffins

These broiled, open-faced English muffins are a delicious way to use up leftover ham and hard-cooked eggs. Great idea for breakfast, lunch or dinner.

  • 4 English muffins
  • 4 hard-cooked eggs
  • 2 tbsp. Dijon or regular mustard (optional)
  • 8 small slices baked ham (size of muffin)
  • 1/2 c. cooked spinach
  • 3/4 c. shredded cheddar or marble cheese

Position oven rack on highest level directly under broiler and preheat broiler on low.

Slice English muffins in half and place on baking sheet.

Slice eggs lengthwise into 4 even slices.

To assemble, spread 1/4 tsp. of mustard on each muffin half then follow with a small slice of baked ham, 1 tbsp. of cooked spinach, 2 slices of cooked egg, and 1-1/2 tbsp. of shredded cheese.

Place baking sheet on rack directly below broiler. Broil for 3 to 5 minutes until cheese is melted and muffin is hot throughout.

Serve and enjoy.

Recipe Source:

Easy pickled eggs

Use pickle brine you already have in your fridge to immerse your hard-cooked eggs in flavour. Eat as is or use them for devilled eggs, egg salad, on top of tossed salads, in sandwiches, etc.

  • Hard-cooked eggs
  • Brine from pickles, pickled beets or pickled hot peppers
  • Glass jar with lid

Peel eggs.

Place eggs in glass jar.

Pour brine on top of eggs being sure to cover eggs completely.

Store in refrigerator for 2 to 5 days for flavour to soak in.

Keep in fridge and eat within 1 month.

Recipe Source:

Dillicious egg salad

This lightened-up egg salad goes easy on the mayonnaise but is packed with dill flavour.

  • 4 hard-cooked eggs
  • 1/4 c. sour cream
  • 1 tbsp. mayonnaise
  • 1-1/2 tsp. dill pickle brine (or white vinegar)
  • 1 small to medium dill pickle, finely diced
  • 1/2 tbsp. chopped fresh dill
  • 1 tsp. finely chopped green onions or chives
  • Salt and pepper to taste

Peel and dice hard-cooked eggs. Set aside.

In a bowl, mix sour cream, mayonnaise and pickle brine/vinegar.

Mix in dill, chives/green onions, salt and pepper.

Add diced eggs and diced pickle.

Taste and adjust seasoning as needed.

Store in refrigerator for up to 3 to 5 days.

About the author


Getty Stewart is a professional home economist, speaker and writer from Winnipeg. For more recipes, preserves and kitchen tips, visit



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