Easter Egg Salad

Easter is just after a couple of days away from now. Here are two easy recipes for your Easter celebrations. I’m sure you are going to cook — and maybe color and decorate — some eggs, so these recipes are an excellent way to use the leftover eggs.

The Easter Egg Salad is a tasty and colorful variation on regular egg salad. Here sauteed onion gives delicious flavor and curry powder colors the salad with yellow hue, perfect for Easter and springtime. Curry powder is sauteed together with the onion to squeeze out all the color and taste. Be sure to refrigerate the salad overnight so that the flavors mingle. And if you would like to make a dairy-free version, use coconut oil or olive oil for cooking the onion and the curry powder.

The Easter Egg Butter is variation on the Easter Egg Salad — and as colorful and tasty! This recipe doesn’t contain mayonnaise, so if you have problems with raw eggs, you might get enthusiastic with this one!

 

 

Easter Egg Salad

 

 

Easter Egg Salad 4 organic free-range eggs 1 tablespoon grass-fed butter 1 medium organic onion, finely chopped 1 teaspoon organic curry powder 1/2 cup = 120 ml homemade, olive oil based mayonnaise (to taste unrefined sea salt)   Directions Place the eggs in a medium saucepan and cover with cold water. Cover the saucepan with lid. Bring to a boil and remove from heat immediately when boiling starts. Let stand, covered, in hot water for 14 minutes. Remove the eggs from hot water. Cool the eggs in cold water. Heat a skillet over medium-low heat. Place the butter, onion and the curry powder on the skillet. Cook the onion until soft and translucent. Let cool to room temperature. While the onion mixture is cooling, peel the eggs. Place the peeled eggs in a medium bowl and mash with fork. Add the onion mixture and the mayonnaise to the bowl with eggs. Mix well with spoon. Season with salt. Refrigerate in an airtight container overnight to let the flavors mingle.

 


 

Nutrition information	Protein	Fat	Net carbs	kcal
In total:	34.8 g	122.7 g	8.6 g	1278 kcal
Per serving if 6 servings:	5.8 g	20.5 g	1.4 g	213 kcal
Per 1/4 cup (60 ml):	4.3 g	15.3 g	1.1 g	160 kcal
Per tablespoon:	1.1 g	3.8 g	0.3 g	40 kcal

 

 

Easter Egg Butter

 

 

Here is a variation on Easter Egg Salad — Easter Egg Butter. That, in turn, is a variation on the regular egg butter that is a staple for us Finns. Usually we eat egg butter with Karelian Pastries, but since those are full of gluten and carbs, I prefer to use egg butter on gluten-free low-carb bread. The bread in the photo is The Ultimate English Muffin in Microwave from my Easy Everyday Recipes cookbook, yes, the same one that I published on Kindle last week. It’s my to-go bread recipe nowadays, the bread can be whipped up just in a couple of minutes.

The traditional version of egg butter contains just mashed hard-cooked eggs and butter (no onion or turmeric), sometimes added salt. People often add some cottage cheese, too, to make the egg butter lighter, but as I’m not afraid of fat, I don’t use cottage cheese. Anyway, I’m not a fan of the sour flavor of cottage cheese, at least in egg butter.

If you like the piquant flavor of fresh onion, you can cook half of the chopped onion and use half raw for the both Easter Egg Salad and Easter Egg Butter. Moreover, you can add cayenne pepper, hot chili sauce, fresh, finely chopped herbs like basil and parsley to further season the dishes.

 

 

 

Easter Egg Butter 6 oz = 170 g salted butter, softened 1 medium organic onion, finely chopped 1/2 teaspoon organic turmeric 4 hard-cooked organic free-range eggs to taste ground organic white pepper (to taste unrefined sea salt)   Directions Heat a skillet over medium-low heat. Place 1 tablespoon butter, onion and the turmeric on the skillet. Cook the onion until soft and translucent. Let cool to room temperature. While the onion mixture is cooling, peel the eggs. Place the peeled eggs in a medium bowl and mash with fork. Add the onion mixture and the rest of the butter to the bowl with eggs. Mix very well with spoon or fork. Season with white pepper and salt. Refrigerate in an airtight container overnight to let the flavors mingle. Remove from the fridge at least 30 minutes before serving so that the butter is spreadable and not hard anymore.

 


 

Nutrition information	Protein	Fat	Net carbs	kcal
In total:	34.3 g	162.5 g	9.0 g	1635 kcal
Per serving if 6 servings:	5.7 g	27.1 g	1.5 g	273 kcal
Per 1/4 cup (60 ml):	3.8 g	18.1 g	1.0 g	182 kcal
Per tablespoon:	1.0 g	4.6 g	0.3 g	47 kcal

 

 

My Kindle book went #1

Yes! We did it! A few days after publishing my Kindle book, it went #1 in Hot New Releases in Low-Carb Diets on Amazon.com! Words cannot describe how grateful I’m to all of you! Thank you so much for making this possible!

Here is some feedback I got personally from my readers:

“This book is fantastic, easy, delicious…
and how can you lose with only 5 ingredients!”
Carolina Smith, Ormond By The Sea, Florida

“This is the best way to cook, diet and eat!”
Maria Brasso, Montreal, Canada

“Amazingly tasty!”
Rose Sheenhan, Ft. Lauderdale, Florida
(Just a side note: I was in Ft. Lauderdale on 1988 when my dad turned 50! Lovely place!)

“A great and easy way to cook! The best teaching book… Ever!!!”
Gloria Ways, Victoria, Canada

“Just found out I am allergic to gluten! This helps so much! Thank you!”
Mary Ruth, St. Thomas, Ontario

“I will use this book to teach my children to cook! Get them started early!
Have fun in the kitchen….and eat good food!”
M. R. Burns, Hull, Canada

I would be really thankful if you left a review also on Amazon. That would help me and especially people who are searching for books with easy low-carb recipes. Thank you so much in advance!

 

Here are some more of my recipes that you might find interesting now for Easter:

Strawberry Spinach Avocado Salad

Deviled Eggs

Duchess Cauliflowers

Strawberry Halloumi Salad

Smoky Asparagus

Appetizer from Shrimp, Avocado and Red Grapefruit

Rhubarb Chutney

Simplified Russian-Style Easter Paskha

~~~Happy Easter to all of you who are celebrating!~~~