Author Archives: Marketing Director

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Mediterranean Chopped Salad

Having a salad for a meal? Why not add an egg to make it even healthier? Studies show that eating eggs, which naturally contain fats, alongside vegetables helps the body to better absorb the fat-soluble nutrients in veggies like vitamin E and lutein.

This Mediterranean Chopped Salad is filled with colorful veggies like cherry tomatoes and cucumbers. Perfectly hard-boiled eggs on top allow you to maximize the benefits of all of the salad’s healthy nutrients!


4 hard-boiled large eggs, cooled to room temperature, peeled and quartered
6 cups packed chopped romaine lettuce hearts
1 cup halved cherry tomatoes
1 cup chopped cucumber
1 cup canned chickpeas, rinsed and drained
¼ cup pitted quartered Kalamata olives
¼ cup crumbled feta cheese
2 Tbsp. red wine vinegar
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped chives
1 tsp. Dijon mustard
¼ cup extra-virgin olive oil


1.) COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.

2.) WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.

3.) TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.

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Caprese Egg Muffins

Pressed for time? These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious, weekday breakfast that’s reminiscent of pizza (which is never a bad thing).


10 large eggs, beaten
2 Tbsp. olive oil
3 cups baby spinach
1 cup cherry tomatoes, chopped
3 Tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
36 pearls fresh mozzarella
balsamic vinegar, to glaze


1.) Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.

2.) In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.

3.) Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.

4.) Bake 18 – 23 minutes, until eggs are set.

5.) Serve with balsamic glaze. Refrigerate leftovers up to 3 days.

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Egg Tuna Salad

What’s for lunch? Tuna salad? Egg salad? Now you can have both! This Egg Tuna Salad is packed with nutrient-rich ingredients and is absolutely delicious. Serve with crackers and vegetables or pile onto your favorite bread to make a sandwich.


3 large hard-boiled eggs
5 oz. canned tuna, drained
¼ cup pecan pieces
¼ cup chopped celery
¼ cup chopped red onion
2 Tbsp. plain Greek yogurt
2 Tbsp. mayonnaise
¼ tsp. salt
¼ tsp. onion powder
¼ tsp. ground black pepper


1.) In a medium mixing bowl, combine the hard-boiled eggs, tuna, pecan pieces, celery, and red onion. Gently mix it all together to combine. Set the tuna and egg mixture aside.

2.) In a separate small bowl, combine the Greek yogurt, mayonnaise, salt, onion powder, and black pepper. Using a fork or small whisk carefully mix until well combined.

3.) Add the yogurt mixture to the tuna and egg bowl, and mix until everything is combined.

4.) Serve Tuna Egg Salad with crackers and veggies for dipping, or use as a sandwich filling.

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