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What do I do with all these hard boiled eggs?

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Wow, what a night! After greeting a lovely client who stopped by this evening to pick up my beloved Wentworth - An Office Desk with Personality, we heard screams coming from the girls' room. Our sweet little Gabby had a gash on her eyebrow that looked like she was nearing the third round in a boxing match. The culprit? A flying little mermaid Barbie thrown from across the room. My husband is off to the ER for what most likely will be stitches for Gabby -- she's such a tough little girl!

The house is finally quiet now that Titus is asleep in his bassinet, and I've been thinking about sharing this recipe with you all week -- now's my chance! :)

Easter is getting further and further behind us. Do you have dozens of hard-boiled eggs in the fridge like me? I figure we only have a few days left of life in them, so the question is... how do we use them and avoid dumping them in the trash this weekend?

Our family has been eating a LOT healthier lately. I've altered the classic Egg Salad recipe to get rid of a lot of the unnecessary fat and add in some extra nutrients -- and boy, is it yummy! I think this version is way better than the standard and I will say for a fact that we will never go back!


12 hard boiled eggs
1 avocado
3/4c Smart Balance mayonnaise
1 ear of corn
1c finely chopped red cabbage
Sea salt
Cracked pepper
2 tsp lemon juice
2 tsp mustard
Optional: garnish with paprika

1. Mash avocado with a fork and place in a large bowl. Add mayonnaise, lemon juice, and mustard. Mix together. By using avocado in the recipe, you are eliminating the need for the amount of mayo used and thus cutting out a lot of the fat content. Since mayonnaise is still in the recipe, I like to use Smart Balance mayo (much healthier alternative).

2. Chop egg whites and add to the bowl. I'll usually throw in one of the yolks for flavor. The yolks are very high in fat, so sticking to just egg whites is best.

3. Slice the corn off the ear and place in bowl. Add chopped red cabbage. The corn was left over from our Easter dinner and was a little charred from the grill -- this added great flavor! And the red cabbage had a little crunch that added just the right amount of texture to the recipe.

4. Mix everything together and add salt & pepper to taste. This is when I suggest to check the consistency and add more of an ingredient to your liking (if necessary).

5. Serve on toasted bread and garnish with a little paprika! Yum!

I hope you enjoy this recipe as much as we have! Until next time...

Lots of love,

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