To hard boil the eggs, place them in a pot and cover with cold water by 1″. Bring to a gentle boil. Then turn off heat, cover, and let them sit in the water for 13 minutes. This will give you a nicely set yolk, perfectly yellow. Prepare an ice bath in a large bowl and then after the 13 minutes add the cooked eggs to the ice bath. This will stop them from cooking any further. Let them sit in the ice bath for 3 minutes, and then remove them to a towel to dry.

Crack and peel each egg and then slice them in half. Place the yolks in a medium mixing bowl along with the vinegar, mayo, and mustard. Blend well. Chop the egg whites to desired size and add them to the yolk mixture, along with all the remaining ingredients (except the ones listed for serving). Fold until fully combined. Test for flavor and adjust seasonings if needed.

Serve on sliced bread, with thin slices of fresh tomato and a sprinkling of sunflower seeds. I also highly recommend a handful of crispy salty barbecue flavored potato chips alongside!

Note: To make a healthier version, eliminate the yolks and use twice the amount of eggs, whites only, instead.

Take the centers out of the hard boiled eggs and put in a separate bowl. Put the egg yolks and Miracle Whip through a mixer or food processor until smooth.

Cut the egg whites into bite-sized pieces, chop the pickles, and slice the green onions.

Add all together, and use to fill a sandwich. Sprinkle some paprika on top.

I am not a fan of white bread unless it’s with an egg salad sandwich. When used for lunches, I recommend using lettuce.

Mash the eggs, pepper, mustard, mayonnaise, relish, and sugar with a fork to desired consistency. Serve on lettuce or spinach-topped Wasa crispbread.

Each serving contains approximately 2 grams of fiber, 10 grams of protein, 160 calories and 6 grams of fat.

Refrigerate up to 2 days.

Dice up the whites and combine with the yolks. Add horseradish through vinegar on the above list. Season with salt and pepper. Mix well until all ingredients are combined.

Stack up your sandwich with a piece of bread, spinach, tomato, egg salad and bacon. Top with another slice of bread and ENJOY! Recipe makes enough for 2 sandwiches.

Gently combine all salad ingredients, then fold in dressing.

Refrigerate for at least 1 hour prior to serving. Enjoy served on a toasted English muffin, or by itself.

Nutrition info per 1/2 cup: 135 calories, 7 g fat, 14 g protein, 3 g carbohydrates, 1 g fiber

Tip: To cook hard-boiled eggs, place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about 1 inch or so. Turn burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes, immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly with no green rings around the yolk!

Enjoy!

In a large bowl, combine the egg yolks, avocado and mayonnaise. Note: If you decide to use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo. Mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).

Mix in the lemon juice, zest, parsley, radishes, green onion, salt and pepper to the mixture. Taste and adjust the seasoning. Gently fold in the diced egg whites and combine.

Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.

Peel and eat as is, or use them in place of hard-boiled eggs in your favourite recipe.

Store smoked eggs (still in their shell) in the fridge for up to 2 weeks.

Tip: the smoke on the shell leaves nicotine-like stains on your fingertips—wear gloves when peeling.