Leftover Easter Eggs

I am growing tired of hard boiled eggs.  I only had 3 dozen but my mom did 4 dozen of her own and has shared.  I'm tired of them.

They are an easy snack and since I don't like the yolk, it is a very low calorie snack for me.  But I'm tired of them.

We've had potato salad, egg salad sandwiches/wraps, deviled eggs, plain hard boiled eggs.  I've put them in my tuna noodle casserole (I actually liked the addition there) and on salads.  I'm getting tired of them.

Am I repeating myself?

So when I found the following recipe, I was intrigued.  Good reviews even though it sounds yucky.  The best part ... you aren't even supposed to realize you are eating Easter Eggs!  Fabulous.  So I made them.

My verdict ... yum.  Yum, yum, and yum.  They were easy.  They used up some of those Easter Eggs.  You can't taste the Easter Eggs.  You can eat the dough without worrying about salmonella because there are no raw eggs!  And, because I made 60 little cookies instead of 12 giant ones, I can eat three for less than 300 calories. Score!

If you still have a plethora of eggs and having cookies around won't hurt your healthiness plans, give it a try.  I doubt you'll be sorry!  Oh, and I cut the number of chocolate chips in half ... two cups would have been overkill for me and mine.  I also substituted a third of the white flour with wheat flour to grain these puppies up a bit.

Hard Boiled Egg Chocolate Chip Cookies

Ingredients

• 2 3/4 cups flour
• 1 cup butter (2 sticks), cut into small chunks
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 hard boiled eggs, peeled and diced finely
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Combine flour and butter in a food processor and process until mixture is the texture of small crumbs. 
3. Add the salt and baking soda and process until just combined.
4. Add sugars, vanilla, and boiled eggs. Pulse again until mixture comes together.
5. Add chocolate chips and combine by hand using a wooden spoon or clean hands. Egg whites may still be visible in the dough but will disappear as the cookies bake.
6. Make golf ball sized balls of cookie dough and place them on parchment lined baking sheets. Flatten balls of dough slightly with your hand.
7. Bake for 13-15 minutes or until the edges of the cookies are lightly browned.
8. Remove cookies from oven and let them sit on the cookie sheet for 3-5 minutes before transferring them to a cooling rack.

*Disclaimer: Although we aim to keep this website about health and exercise and good nutrition, I'm not sure that this recipe follows that premise.  To try and remedy that, the entire batch makes about 4100 calories.  Divide that by the number of cookies you made and you'll get your per cookie calorie count.  There.  Does that make this post qualify now?*