What do you call an adventurous egg? An eggs-plorer! Har har har. Well, folks … tomorrow, June 3rd, is National Egg Day. What a perfect opportunity to enjoy “cackleberry” (as my dad used to say) jokes.
Eggs are extreme nutrition packed into a tiny little package containing only 77 calories. Even when you consider that they’re loaded with everything needed to grow a baby chick, you might be surprised to know that a single egg contains:
- 5 grams of healthy fats
- Vitamin A
- Folate,
- Vitamin D
- Vitamin B2
- Vitamin B5
- Vitamin B6
- Vitamin B12
- Vitamin E
- Vitamin K
- Phosphorus
- Selenium
- Calcium
- Zinc
- Beta carotene
- AND 6 grams of protein!
Starting to sound like a superfood to me!
But what about the cholesterol, you might wonder? For sure consult with your doctor, especially if you have any underlying health conditions, but the debate over eggs has gone on for years. Like other animal products, eggs do contain cholesterol, so moderation is always a good idea … but they are certainly an affordable source of protein for the average person.
If the cholesterol issue is your main deterrent for eating eggs, or you just want the best an egg can offer, consider sourcing some free-range eggs from your local farmers market (or directly from a farmer). According to Mother Earth News, eggs from free-range chickens are thought to have 1/3 less cholesterol and one quarter of the saturated fat as your local run-of-the-mill grocery store eggs! Not only that, but they have more vitamin A, omega-3 fatty acids, up to 3 times more vitamin E, and 7 times more beta carotene.
Need more proof? You can actually see the carotenoid difference with your own two eyes: just crack open a store-bought egg and a fresh, free-range egg side by side in a dish. You’ll easily be able to tell the deep yellowish-orange yolk in the fresh farm egg, compared to the much paler yellow yolk from the store.
In honor of National Egg Day, I’m going to share with you my favorite Deviled Egg recipe. (Fun fact: according to Wikipedia, the term “deviled” was first applied to foods in the 18th century, used in reference to items prepared with “such spices as pepper sauce, cayenne pepper, Dijon mustard, or chopped chili peppers.” Creating a spicy version of an everyday food like eggs or ham was known as “deviling.”)
Deviled Eggs:
Ingredients:
- One dozen hard boiled eggs
- 3 Tbsp. of sour cream (I use my own fresh cultured plain yogurt as a substitute)
- 3 Tbsp. of mayonnaise
- 1 Tbsp. of sweet pickle relish
- 1 Tbsp. of Grey Poupon Dijon Mustard
- 1/8 tsp. cayenne pepper
- Paprika for garnish
Directions:
- Peel your boiled eggs and slice them lengthwise.
- Separate out the cooked yolks to a medium bowl, while placing the egg white halves on a platter to the side.
- Place all remaining ingredients, other than paprika, into the same bowl with your egg yolks. Mix well.
- Spoon the yolk mixture back into the empty waiting egg whites, heaping it up a little.
- Sprinkle with a dash of paprika.
That’s it! A super quick and easy side to so many meals. Enjoy!
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