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May is designated as National Egg Month. This past week I received a packet of information from the Virginia Egg Council, Inc. which contained all sorts of egg facts.
According to the information supplied, eggs, are one of the top foods humans consume when it comes to food value.
Eggs contain every vitamin, except C, and most all the minerals. The protein in an egg is of the most complete variety, plus eggs are low in calories. Current research has put eggs back on the breakfast, lunch and dinner table, again, with information that most folks can enjoy an egg or even two a day, with no change in cholesterol levels.
National Egg Month is a celebration of the benefits of the egg. The egg is an all-time family favorite. Eggs are versatile, economical and nutritious. This month is the perfect time to enjoy eggs.
A quick meal treat is egg salad. The Virginia Egg Council, Inc. offers several suggestions for egg salad. Hard cook the eggs a day or two before you need the salad. The eggs should be peeled and chopped and a variety of ingredients may be added.
The Council suggest instead of mayonnaise, try a plain yogurt or lowfat sour cream blend. Stir in grapes, celery or sunflower seeds for a crunchy, colorful combination. Serve the egg salad topped with lettuce on a honey whole-wheat bagel for hearty, healthful sandwich.
Egg salad is easy enough for even junior cooks to master.
The Council provided us with an array of recipes and we would like to share some of them with you the readers this week. Enjoy!
Oriental Egg Salad
Makes 4 servings
6 hard cooked eggs, chopped
1/2 cup chopped water chestnuts
1/4 cup chopped green onions
1/4 cup diced red pepper
2/3 cup low-fat mayonnaise
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
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