The Low Carb Luxury Newsletter: 
Volume III / Number 05: March 15, 2002: Page 6
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                                     Easter Recipes Featuring The Amazing Egg!

There's no denying that this time of year, eggs make a greater statement. In their many decorated forms, they are a classic symbol of the Easter season, and as most of us know, they're also at their cheapest right now... Most of us will have a whole lotta hard boiled eggs left over after Easter (egg hunts and baskets) so it seemed appropriate to share some great recipes using both fresh eggs, and all those hard boiled ones!

First, a few ideas to use before Easter for making beautiful eggs!

Decorating Easter Eggs...

Easter Eggs For a personal touch on decorating this year, use wax crayons, magic markers or paints on your egg shell to create your own design; then coat it with clear nail polish to prevent smearing. To make the shell glisten, use pearl-colored nail polish. For a porcelain finish, apply several coats of diluted school glue.

If you are going for the natural theme this Easter, try organic coloring. By using strong tea, cranberry juice, apple juice, grape juice, etc. you can create beautifully colored eggs. For this idea, set up large containers full of the desired juices and add a teaspoon of vinegar to each juice (this helps set the color). Drop the hard-cooked egg into the juice, making sure to cover only the part of the shell you want colored, allow it to set over night or longer in the refrigerator. When you remove the egg from the water, you will have an elegant, organically decorated egg.

Easter Eggs For standard Dying — Place uncooked eggs in a glass or stainless steel 2-quart saucepan. Add enough water to come at least one inch above eggs. Add one tablespoon vinegar and desired natural material (blueberries, beets, or red cabbage), food coloring, or commercial dye. Cover saucepan and bring to boil; reduce heat and let simmer 20 minutes. Rinse with cold water and let air dry.

Or how about Tie-Dying?  This year how about a plaid egg, or a striped one? Just wrap eggs with rubber bands, dental floss, or strips of narrow masking tape before placing them in the dye. Be sure the egg is completely dry before removing the bands.

Hard Cooking the Eggs...

Keep in mind that the fresher the egg, the harder it is to peel. Try to buy your Easter eggs a week or two in advance.

Boiling Eggs Put eggs in single layer in saucepan. Add enough tap water to cover the egg by at least 1-inch. I find it best to let the eggs rest in the pot, covered with water, until they reach water temperature before boiling. Half an hour of soaking should be adequate. This way you minimize the temperature shock and the egg shells are less likely to crack during boiling.

Cover and quickly bring just to a boil. Remove pan from heat and let stand 17 minutes. Immediately run cold water over the eggs until cool. This will assure fully cooked (but not over-dry and greenish) egg yolks. Your yolks should be somewhat "fluffy" and vibrant yellow.

When eggs are cool, thoroughly crack the shell and roll egg between hands to loosen shell. Start at the large end and peel.

Safety First...

After decorating your eggs this Easter, refrigerate them as soon as possible. Refrigeration is an absolute must for eggs, since cold temperatures maintain quality and retard spoilage. Keep those eggs in the refrigerator until the glorious Easter egg hunt. As long as the eggs are not out of refrigeration over 2 hours and did not crack during the hunt, they will be safe for consumption. Following the hunt, if the eggs are not consumed, it is all right to refrigerate them again.

When left in their shells, hard-cooked eggs will remain edible for one week; however, if you prefer to peel the egg, put it in a tightly closed container or wrap them with moisture proof material and use within 2-3 days.

If you are considering freezing your hard-cooked Easter eggs, keep in mind the yolk will freeze well for use as toppings and garnishes, but the whites become tough. Eggs should be thawed in the refrigerator overnight and used within 24 hours.

A quick word about Passover 5762/2002:  Wednesday, the 27th of March marks the First Night - Seder. Not being Jewish, I am, of course, a bit ill-equipped to even attempt to try and provide low carb food ideas for Passover. Awhile back I made a post requesting help in this area, and received a commitment to do so from one of our readers, but at the last minute, they wrote to say they'd lost their article with a computer crash. I apologize that Low Carb Luxury is unable to offer Passover recipes this year — we'll shoot again for next year. Remember to enjoy yourself, indulge where you need to, and stay as low carb as you can, where it's possible. Food is such a major part of this traditional celebration... Just use your common sense. And enjoy!

Quick As A Rabbit Quiche

No doubt about it, this is one of the fastest, easiest and most versatile recipes. Basically, eggs and cream in a pie pan, baked with whatever other food you have on hand, will produce a classic quiche quick as a wink!

  • 6 eggs
  • 1/2 cup cream
  • 1/2 cup water
  • 2 cups filling *
  • 1 low carb pie crust (if desired)
Quick As A Rabbit Quiche Mix together eggs, cream, water, and filling. Pour into either your favorite low carb pie crust (see recipes at the site), or into pie pan sprayed with non-stick cooking spray. Bake in preheated 350 F oven until knife inserted near center comes out clean, about 45 to 50 minutes. Let stand 5 minutes.

* Filling suggestions: 2 cups total of any of the following: shredded cheese; chopped, drained, cooked vegetables, meat, seafood or poultry.

Serves 6 — Carbohydrate count is dependent upon the filling ingredients you use, and if you use a crust. With no crust and a meat or seafood filling, each serving is less than 2 grams of carbohydrate.

Bavarian Egg Creme Custard
This recipe is converted from an original from The Cake Bible.

  • 1/2 cup Splenda
  • pinch of salt
  • 1 Tablespoon unflavored gelatin
  • 5 large egg yolks (3 fl oz)
  • 2 cups cream, divided
  • 2/3 cup water
  • 1 vanilla bean, split
Bavarian Egg Creme Custard Stir together Splenda, salt, gelatin, and yolks until well blended.

Heat 1 cup of the cream with water and vanilla until boiling.

Combine cream/water mixture into egg mixture, and heat to 170-180F. Immediately remove from heat and poor into strainer (with bowl underneath, of course.)

Scrape through strainer. Scrape the seeds out of the bean and stir until seeds are well blended.

In a separate chilled bowl, whip the other 1 cup of cream. Set aside.

Cool the hot mixture in an ice bath, whisking constantly until whisk marks are just visible. Remove from cool bath, and fold in the whipped cream.

Poor into a 6-cup mold or use individual desert cups (containing pieces of your favorite low carb cookies or leftover almond poundcake, etc. if desired.)

Refrigerate at least 4 hours before serving.

Makes 6 servings — 3 grams of carbohydrate per serving (plus any add-ins as mentioned above if using.)

Basil Pesto Deviled Eggs
Using fresh basil pesto gives these eggs an incredible freshness and just a little bit of bite!

  • 12 eggs, hard cooked and cooled
  • 2 cups loosely packed fresh basil leaves, stems removed
    (plus a few extra leaves for garnish, if desired)
  • 1/4 cup pine nuts
  • 1/4 cup freshly, finely grated parmesan cheese
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 6 to 8 Tablespoons mayonnaise
Basil Pesto Deviled Eggs Cook pine nuts in a small heavy pan over medium heat until nuts are slightly brown and fragrant, about 5-7 minutes. Set aside and allow to cool.

Meanwhile place basil leaves in a heavy duty ziplock bag. Zip the bag almost all the way closed, leaving a small opening to allow air to escape. Pound the leaves with the smooth side of a meat tenderizer or roll several times with a rolling pin until leaves are bruised, about 2 minutes. Place bruised leaves, toasted pine nuts, parmesan cheese, garlic, salt and pepper in a food processor and pulse until a rough paste is formed. Then with the motor slowly running, slowly pour the olive oil through the feed tube until all of the ingredients are well combined, scrapping the sides of the bowl as necessary. Set aside.

Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl. Mix yolks, basil pesto and mayo until well combined. Spoon or pipe the mixture into the hollowed out egg whites. Garnish each egg with a strip of fresh basil leaf, if desired. Cover and refrigerate until ready to serve.

Makes 6 (2-egg) servings — 4 grams of carbohydrate per serving.

Lemony Deviled Eggs

  • 6 eggs, hard cooked
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon Agrumato lemon olive oil
    OR 2 drops Boyajian Lemon Oil plus 1 teaspoon olive oil
  • 1 Tablespoon fresh dill, finely chopped
  • 1/2 teaspoon fresh lemon zest
  • salt and pepper to taste
Lemony Deviled Eggs Peel eggs. Cut in half, long-ways. Gently remove yolks from eggs and place them in a medium bowl. Mix yolks, mayo, lemon olive oil, dill, lemon zest, salt and pepper. Spoon or pipe the mixture into the hollowed out egg whites. Refrigerate until chilled.

*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.

Makes 8 servings — 6.5 grams of carbohydrate per serving.

New York City Deviled Eggs

A simple egg salad recipe popular in New York City! Serve chilled!
  • 4 eggs, hard cooked
  • 2 Tablespoons Mayonnaise or Kraft Miracle Whip (preferred)
  • 1 Rib of Celery, finely diced
  • 1/4 cup chopped onion
  • 1/8 teaspoon salt & pepper
New York Deviled Eggs Remove shells from eggs, chop with a clean stainless steel knife. In a medium bowl mix together chopped eggs, onion, celery, Miracle Whip (or mayo) and salt and pepper.

Great as a single dish, or in a wrap with a low carb tortilla.

Always serve VERY chilled.

*NOTE: While Miracle Whip contains some sugar, the amount used here adds only 2 carbs to the recipe and is the more authentic way to make New York City Deviled Eggs. But use Mayo if you wish. A drop of lemon juice and a 1/4 teaspoon Splenda will give an almost Miracle-Whip-like taste.

Makes 2 servings — 4.5 grams of carbohydrate per serving.


Judy's Candy Company Two New Flavors of Judy's Candies! We now have vanilla almond caramels and "Triple-Treats". The vanilla almond caramels are made with Judy's incredible vanilla caramel with almond pieces added. The Triple-treat has one third vanilla caramel, one third marshmallow, and one third chocolate caramel in each piece! Judy's Candies makes some of the best tasting candy (they make both high carb and low carb versions, but of course we sell only the low carb versions) and we think that the low carb version tastes just as good as the real thing! They're on sale right now for $6.49!

Keto Biscotti We've got the new Keto Biscotti on sale right now at $1.25 each! Not only Lean Protein Bites do they taste great, but they're packed with protein as well!

In case you haven't tried the new Lean Protein Bites yet, you are in for a treat!

Not only do these taste good, but they're loaded with protein, with 14-16 grams per package. Check them out!

Our specials this week:
  1. New Atkins Muffin mixes: Cranberry Orange and Banana Nut are now also available in addition to the Blueberry. These mixes make the best low carb muffins I've found. Get them hot out of the oven smothered with melted butter, and they taste pretty close to the real thing! Each muffin has only 3 grams effective carb count and 6 grams of protein. One 12 ounce pkg makes 18 muffins and they're on sale for only $5.29! Click here for more info on the muffins.

  2. Doctor's Diet Bars Smores, Chocolate Brownie, Chocolate Raspberry, Banana Nut or Mint Cookie. Regular price $1.99. Sale price $1.69 each! Click here for more info.

  3. Get any of the Atkins Core Supplements (Dieter's Advantage, Basic 3, or Essential Oils) at 25% off the Suggested retail price! Click here for more info.

  4. Pure Delite Chocolate Bars: $1.89 each! The Pure Delite Dark is my favorite low carb candy bar. Click here for more info.

  5. Shipping Special: You will get free ground shipping on any order over $75.00 to the continental US! (All US except Alaska and Hawaii)

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                                             San Ramon, Ca 94583

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