Archive for the 'eggs' Category

Smoked Salmon Deviled Eggs (Paleo)

I love eggs and deviled eggs are one of my favorite appetizers! Adding smoked salmon just makes them a little fancier.

Smoked Salmon Deviled Eggs

  • 8 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 tsp dried dill
  • 4 ounces smoked salmon, minced
  • salt and pepper to taste

Slice eggs in half lengthwise and place the yolks in a bowl. Set the whites aside on a plate or tray, cut side up. Season with a little salt.

To the yolks add the mayo, mustard, lemon juice, chives, dill, salmon, salt, and pepper. Mix well until combined and smooth. Spoon the filling into a large ziploc bag and cut one of the ends off (to use like a pastry bag). Fill the egg whites with the egg yolk mixture. Place in the fridge to chill, then serve. You can garnish with a little more dill or chive or even a sprinkle of paprika.


Crockpot Egg Casserole

I was going through my own list of recipes here yesterday morning before going to the grocery store so I could decide what I wanted to make for the week. Nothing sounded good. Then I decided I really wanted to use my crockpot and went on a google / food blogroll hunt to find some good crockpot recipes. And oh did I find some!

So this week I made two recipes adapted from the Year of Crockpotting blog. They are excellent, just what I wanted.

Crockpot Egg Casserole
adapted from original here

1 large carton egg whites
2 10 ounce boxes frozen asparagus
1 block reduced fat or fat free feta cheese
1/2 t black pepper

Microwave frozen asparagus until soft and then saute until water cooks off. Spray the inside of crockpot with cooking spray, and add the asparagus.

Crumble in the entire block of feta cheese.

Pour the egg whites on top of the feta and veggies and crack fresh black pepper over the whole mixture.

Cover and cook on high for 2-4 hours. Mine went 3 and a half hours.

Makes 8 servings, each (depending on your feta):
125 calories
4 g fat
4 g carbs
17 g protein

Amyellas’s Morning Glory Oat Bars

Morning Glory Oat Bars
(you could also bake these in muffin tins)

2 1/2 c oats
1 c agave nectar, sugar or sugar substitute of your choice
1 Tbs cinnamon
2 tsp baking soda
1/4 tsp salt
1 c grated carrots
1/2 c chopped walnuts
3/4 c raisins
5 c eggwhites
2 tsp vanilla
1 small apple, diced
1/2 c unsweetened organic reduced fat coconut

Mix all. Pour into 9×13 dish sprayed with pam. Bake at 375 for 35-40 minutes. As with all these oat bars, let cool and store in fridge. They don’t taste good warm out of the oven (they taste “eggy”) but taking out of the fridge and eating toasted or at room temperature they’re delicious.

Makes 12 servings and each serving (stats when made with sugar substitute):

203 calories
5 g fat
25 g carb
14.5 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
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