[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_column_text]From: http://www.kezi.com/story/35114443/eggs-cellent-easter-eggs
EUGENE, Ore — Many fun activities are planned to celebrate Easter including egg hunts. Another tradition for many families is decorating eggs.
The tradition of eating eggs on Easter began back in the 13th century when eggs were a common food that people would give up for Lent. They would decorate the shells and then celebrate by eating eggs on Easter Sunday.
Chef Becky McConnell with Chef Becky Personal Chef and Catering joined anchor Sean Cuellar on KEZI 9 News Midday to about Easter eggs and what to do with all those left over hard-boiled eggs. She shared with KEZI 9 News viewers a Light Avocado Egg Salad made without mayonaise. The recipe is as follows:
LIGHT AVOCADO EGG SALAD
8 NestFresh eggs
1/2 avocado, peeled and pitted
1/4 cup chopped green onion (optional)
1 teaspoon prepared yellow mustard
1/4 teaspoon paprika
salt and ground black pepper to taste
1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
Chef McConnell says she like to use NestFresh eggs which contain no GMO’s NestFresh eggs are available at Albertsons, Natural Grocers and Whole Foods.