This year we dyed our Easter eggs using fruit, vegetables, and dried herbs, and I have to say I love the way they came out! The blue eggs were dyed with blueberries, the yellow with turmeric, the orange with yellow onion skins, and the green with a combination of turmeric and blueberries (my sister-in-law’s genius idea to combine the two!). I used a paper towel to wipe them off while they were still wet to achieve a slightly weathered look.
Well, the appearance wasn’t the only reason for using natural dye; I fully intended to eat the eggs afterwards, and I didn’t want to take any chances with artificial dyes leaching into the eggs.
It’s been a while since my last Throwback Thursday post, so if you’re not familiar with the series, let me break it down for ya: every now and then – on a Thursday, obviously – I’ll revisit a recipe I posted during my early years of blogging. The purpose is threefold: 1. I am forgetful about things I’ve made in the past that we’ve enjoyed, and this way I can remind myself; 2. my photography skills were pretty nonexistent when I started this blog, and since photos really sell a recipe, I’m looking forward to updating my early ones; 3. some of my early recipes could also probably use a bit of tweaking, and I’ll have fun changing them up a bit.
Soooo, without further ado, we’re revisiting my Avocado Egg Salad from 2011!
In my opinion, egg salad is the absolute best way to use up leftover Easter eggs (or any hard boiled eggs for that matter). Quick to toss together, healthy, and delicious, the only way to make this classic lunch salad better is to add avocado!
I prefer to eat egg salad with something crunchy, like carrot sticks and/or crackers, but this is also great served on top of a green salad or as a sandwich.
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: salad vegetarian avocado eggs Easter spring
- 4 large eggs, preferably organic
- Kosher salt
- 1/4 cup plain 2% Greek yogurt
- 1 Tbsp olive oil mayonnaise
- 1 medium-sized ripe avocado, peeled and diced
- 1/2 tsp white wine vinegar
- 1/2 tsp coarse ground mustard
- Kosher salt and freshly ground black pepper, to taste
Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, and mustard. Season to taste with salt and pepper.
When the eggs have cooled, gently mash and then fold them into the avocado mixture.
Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers.
My friend Erin (of the delectable blog Texanerin Baking) has a gorgeous cookbook coming out on April 20, and I was fortunate to get a review copy to peruse (and salivate over)!
The Sweet Side Of Ancient Grains is chock full of desserts made with whole grains.
To whet your appetite, listen to some of these enticing recipes:
- Spelt Dulce de Leche Apple Streusel Bars
- Buckwheat Double Dark Chocolate Brownie Cookies
- Teff Espresso Hazelnut Brownies
- Quinoa Molten Lava Cakes for Two
- Emmer Pumpkin Cheesecake Tart
- Barley Black Forest Cobbler
It was NOT easy to choose one recipe to share with you, but No-Bake Peanut Butter Coconut Chocolate Bars caught my eye and I couldn’t shake an instant craving for them.
These bars came together in no time, and although it was tough to wait for them to cool completely in the fridge, it was well worth it because they are nothing short of perfection! I can’t think of a more delicious combination than chocolate, peanut butter, and coconut, and these bars deliver on all three flavor fronts. Plus, the coconut flakes retain some of their crunch when enrobed in the chocolate-peanut butter mixture, adding a fun textural element.
I think I’m going to need to make another batch once we blow through the first one… which shouldn’t take very long!
No-Bake Peanut Butter Coconut Chocolate Bars
It doesn’t get much easier than this. You just melt and stir everything together and voila – candy bars packed with better-for-you ingredients! Think of these as chocolate coconut candy bars with a hint of peanut butter. If you want to pump up the peanut butter flavor, slather some peanut butter on top after cooking slightly. If you’re watching calories, it’s probably best to think of these as candy bars. A small square goes a long way!
PREP TIME: 10 minutes
COOK TIME: 5 minutes
READY IN: 15 minutes, plus cooling
YIELD: 16-20 bars
GLUTEN-FREE: CERTIFIED GLUTEN-FREE OATS
DAIRY-FREE: COCONUT OIL, DAIRY-FREE CHOCOLATE CHIPS
- 1/4 cup (56 grams) unsalted butter or coconut oil
- 3/4 cup + 2 tablespoons (224 grams) salted natural peanut butter or other nut butter
- 3 tablespoons (60 grams) honey
- 1 cup (170 grams) dark chocolate chips
- 1 cup (85 grams) unsweetened coconut flakes
- 1 3/4 cup (161 grams) rolled oats
- 1/3 cup (50 grams) chopped peanuts or 1/4 cup (25 grams) unsweetened shredded, flaked or desiccated coconut, as garnish (optional)
- Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
- In a medium saucepan over medium-low heat, melt the butter or coconut oil. Add in the peanut butter and honey, and when well combined stir in the chocolate chips and continue stirring until melted. Stir in the coconut and then the oats.
- Spoon the mixture onto the bottom of the prepared pan and press down firmly. Sprinkle with chopped peanuts or coconut, if desired. Refrigerate for at least 1 hour or until firm. Cut into bars and refrigerate in an airtight container for up to 2 weeks.
TIP: These freeze wonderfully and would make a great treat for the lunchbox. Note that these will melt and become a mess in the heat.