Egg Salad with Better Body Foods Avocado Mayo

Can you believe that this avocado mayo tastes just like your regular mayo, and uses 100% avocado oil? This avocado mayo is creamy and so smooth…you will love it!

I must admit that I was very skeptical when approached to try the avocado oil mayo as I have tried the olive oil mayo and just did not like it…well, after trying this product I must confess…it is amazing, you can not tell the difference between the regular mayonnaise when compared to this one made with avocado.

Oh! Before I forget, I have been given the Better Body Foods Avocado Mayo as a gift, all opinions in this review are my own and I was in no way influenced by the company.

– Let’s talk about mayonnaise…what is mayonnaise?

Mayonnaise is a high oil emulsion, as in chemistry, emulsion is a mixture using ratios of two liquids that usually do not mix….as example we have water and oil. In case of mayonnaise would be lemon juice and egg, yolk (emulsifier) and oil. Oil is added slowly to the mixture of egg yolk and vinegar and whisked very quickly. Little droplets of

– Calories content?

Well…I have not really compared the calories content between the traditional and the avocado mayonnaise, as you know all the mayonnaise uses egg and oil as a base, therefore they are all high in fat content and yes, not a considered a healthy food.

– What’s the difference between traditional mayonnaise and mayonnaise made with avocado oil?

Since the oil is necessary in the making of mayonnaise, it will make sense that the kind of fat used will determine the health level of the mayonnaise. The best oil for mayonnaise would be olive or avocado oil…both oils in moderation are healthy…

– The test…

I used a very simple way to test the avocado oil mayonnaise…egg salad…and it was delicious…

There is not recipe as hard boil eggs were chopped and mayonnaise added to taste.  I did add freshly ground rainbow pepper to the egg mixture…and made a simple sandwich with the egg salad so nothing would mask the flavor of the mayonnaise.

– The verdict…

Awesome, as mention before I did not care for mayonnaise made with olive oil, due to its strong flavor, but loved the mayonnaise with avocado oil, being the flavor milder and hard to differentiate between the traditional one. Not only tasted wonderful avocado oil in moderation is good for you heart and brain, lower your cholesterol and is loaded with antioxidants…

– Are you ready to try avocado oil mayonnaise?

I hope you get to try and please let me know how you like it…

Thank you for visiting Color Your Recipes…have a colorful week!

Egg Salad with Ham Mini Phyllo Cup

Care for an easy, simple and nutritious finger food? These mini phyllo cup filled with creamy egg salad with ham not are only cute, they are delicious…and perfect for Easter!

The combination of the creamy egg salad with a bit of ham and the light and crispy phyllo cups are detectable for the palate.

– Why you should try this recipe?

It is the easiest and simplest finger food you can make…and they are so eye catching…

– Can I make my own phyllo cup?

Absolutely, I was just too lazy to make them, so I choose the short cut method, store bought.

– Is that possible to make these in advance?

Yes, by adding a layer of iceberg lettuce in the mini cups before adding the egg salad will keep the phyllo cup fresh and crispy.

– Should we get to the recipe?

Here we go…


  • 3 hard boiled eggs
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons finely cubed ham
  • Fresh ground black pepper
  • 1 big iceberg lettuce leaf
  • Cilantro leaves, carrot, green peas for garnish


Refresh the phyllo cups by baking them in a 325F preheated oven for 3 to 4 minutes. Remove from the oven and let it cool completely.

Scoop the egg from the shell and place in a small bowl.

Using a fork, mash the egg as much as you can.  Add the desirable amount of black pepper and the ham. Mix until all the ingredients are blended together.

Cut the iceberg lettuce into small piece and lay gently inside the mini phyllo cup.

Using a mini scooper (1 tablespoon size) scoop the egg salad on the lettuce.

Garnish with cilantro leaf, carrot and or green pea.


Before I forget…

– Looking for more egg recipes?  Please check the links below…

Did you know that eggs are considered one of the most nutritious food available? One egg contain in average 77 calories and it is packed with vitamins such as A, B12, B2, B5.  Also rich in phosphorus and selenium.

Thank you for visiting Color Your Recipes…have a colorful week!

Egg Salad with Ham and Celery

This is the easiest, simplest and fastest recipe for an egg salad. This egg salad is great on toast, crackers, on top of green or in between two slices of soft bread.

I hope you all had a nice weekend and for the ones that celebrate Easter a nice holiday with your family and loved ones.

As always, after Easter we have lots of leftovers, such as eggs and ham…and this year was not different. We had so much leftover ham, that I cut into small chunks and place them in the freezer for later use, but save one piece to add to my egg salad.

This is a “no recipe” post as you can add as little or as much as you want from the ingredients list. Please feel free to serve this egg salad over a bed of greens, in between two slices of bread or roll, or over toasts…as you can see, there are many ways to enjoy this simple egg salad.

One advice that I give you when making this egg salad is to add the celery right before serving. This will avoid “water” coming from the celery due to the salt in the egg mixture.


  • Hard boil eggs
  • Ham, cut into small pieces
  • Celery, chopped into small pieces
  • Black pepper, freshly grind
  • Mayonnaise to taste


Slice the eggs, chop them into pieces either with a knife or fork and place in a bowl.

Combine the ham to the eggs and add pepper. Mix gently.

Add the mayonnaise to the mixture, making sure that it is well combined.

Add the finely chopped celery, mix gently.

Serve as you desire.

If you enjoy this simple recipe using leftover ham, you might want to check on Couscous with HamHam Frittata or Fried Rice with Ham recipes.

Did you know that after decades of egg having a bad reputation due to its high cholesterol, the American Heart Association in the year 2000 revised the dietary guidelines and since then healthy adults can enjoy eggs again? Eggs are among the most nutritious foods known in the world. One large egg contains 6g of protein and only 70 calories. Moreover, eggs contain iron, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, choline, lutein and zeaxanthin.

Thank you for stopping by Color Your Recipes…have a colorful week!

Egg Salad Sandwich

This is almost like “no recipes” post. After Easter don’t we all have lots and lots of hard boil eggs? By simply adding mayonnaise, fresh ground pepper and chopped parsley you have a egg salad.

I hope friends that celebrated Easter had a great time with family and friends…Easter means lots of eggs…I decided to post this “no recipe” egg salad sandwich…seriously, what can be easier than egg salad sandwich?

I am sure that you all have your favorite recipe for egg salad…mine is very simple, only hard boiled eggs, mayonnaise, fresh pepper and fresh chopped parsley. I just added a layer of arugula on the egg salad and it was served in between 2 slices of chia milk sandwich bread…by the way I will be posting the recipe for this sandwich bread next week…for now, you will have to be content in using your favorite bread…


  • Hard boiled eggs
  • Mayonnaise
  • Fresh ground black pepper
  • Fresh parsley, finely chopped


Peel the eggs and dice or mash them according to your like, either chunky or totally mashed or in between.

Add to the eggs the mayonnaise, black pepper and parsley. Mix until uniform.

Serve with toast, or make sandwiches.

For more Egg Recipes please check here.

Thank you for stopping by Color Your Recipes…have a colorful week!

Sunny Portabella Mushrooms

Is it Portobello or Portabella mushrooms? On my package was written Portabella, therefore I am calling this huge earthy mushrooms Portabella…the funny thing is that is Portuguese, the term “bello” is for male and “bella” for female…but I guess mushrooms do not have gender…

I am sure that you have seen many of this recipe…but it is the first time that I made this…baked eggs in the portabella mushroom caps. I got the mushrooms from Costco therefore made it twice. My husband loved it! It is a real simple recipe…does not require any pan or stirring, and you serve right off the oven with a side of green salad…so healthy and tasty.

Oh! Before heading to the recipe, the new issue of Desserts Magazine is out and it is free for one more week, check it out if you love desserts, and this issue is loaded with summer treat.


2 Portabella mushrooms
2 large eggs
4 slices of cold cut of your choice (prosciutto, mortadella, ham)
Pinch of oregano
Pinch of thyme
Salt and fresh ground pepper
Olive oil


Preheat oven at 375F.

Brush olive oil in an oven safe pan or silicon mat.

Wash and pat dry the mushrooms and remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat

Sprinkle some oregano and thyme and layer 2 sliced of cold cut of your preference, I used mortadella (picture) and prosciutto.

Gently crack one egg in each mushroom cap, and again sprinkle more herbs, salt and fresh pepper. Make sure to not add too much salt since the cold cut contains lots of salt.

Bake for 25 to 30 minutes, until the eggs are set. Do not over bake, the color of the egg yolk is very deceiving as it will give you the impression that is not done. You can decide if you like to bake longer by carefully touching the egg yolk and determine the “softeness” of it.

Remove from the oven and serve.

I hope you enjoy this simple and tasty recipe!

Did you know that Portabella mushrooms are low in calories, low in sodium and has not cholesterol? Moreover, these mushrooms are packed with minerals such as potassium, riboflavin and zinc and contain lots of fibers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Ham Frittata

First of all, I hope all you mothers had a great Mother’s Day with your loved ones.

This is the kind of dish that can be served as breakfast, lunch or dinner. I love the versatility of it…you can add whatever you want and in no time you have a nutritious and healthy meal.

In this simple recipe for frittata I used ham, onion, tomatoes, cilantro, red bell pepper and mozzarella cheese and of course eggs. You can add spinach, mushrooms, olives, parsley and the list of ingredients can go on and on, and you can even make a vegetarian version of it.

I need to confess that the ham that I used in this frittata is from Easter, which was left in the freezer since then…and I still have one more piece of ham :)


1 small onion, finely chopped
1 tomato seed removed and chopped
1 small red bell pepper chopped
Cilantro to taste
1/3 cup ham chopped
1/3 cup mozzarella cheese (I used the sticks)
1 tablespoon olive oil
5 eggs, slightly beaten
¼ cup milk
Salt and pepper to taste


In the egg mixture add salt, pepper and the milk and set aside.

In a fry pan with cover sauteé the onion in olive oil until slightly soft. Add to the pan the ham, tomatoes, red bell pepper and cilantro. Mix gently, until all the ingredients are blended together. Pour the egg mixture over the vegetables and layer the cheese. Cover the pan and lower the temperature to low and let it cook until the egg is settled. Remove the pan from the heat and flip to a dish.
Serve hot..

If you like this simple recipe for ham frittata, you might want to check on Spinach and Canadian Bacon Frittata.

Thank you for stopping by Simple Recipes and have a great week!

Baked Eggs

This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.

For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.

Baked eggs


2 eggs
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins


Preheat oven at 375F.

Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.

Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.

Bake until the egg whites are just set and the yolks are still soft.

Serve hot.

I hope you enjoy this breakfast and have a wonderful week!


Thank you for stopping by Simple Recipes!


Spinach and Canadian Bacon Frittata

This is a very easy dish…it is a whole meal by itself. You have all you need in a meal tided up together. It is low in carbohydrates, has lots of protein and it is very simple to make. Another good thing… you just have one pan to wash :-)!


½ red onion thinly sliced
6 slices of Canadian bacon (you can substitute with any cold cut)
1 bunch of baby spinach leaves
3 strings mozzarella cheese, sliced.
½ cup of frozen artichokes
4 eggs slightly beaten with ¼ cup of milk
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil


In a hot fry pan, sautee the onion with the Canadian bacon with the olive oil. When the onion starts to get soft, add the spinach and the artichokes. In the meantime add to mixture of eggs, paprika, salt and pepper, mix gently. Pour the egg mixture on the pan, and gently layer the mozzarella cheese. Cover and lower the heat. Cook for approximately 5 minutes. It is done when the egg settles. Flip the pan on a plate and serve warm.


Did you know that Canadian bacon is known in Canada as back bacon? Canadian bacon or back bacon is a cut that comes from the loin. It is more like a slice of ham which is leaner and tender than bacon.

Thank you for visiting Simple Recipes!

Breakfast with Meat Sauce

Everytime that I cook meat sauce for pasta I end up with lots and lots of sauce…and I just feel that having the same dish over and over is not that much fun.
After trying to invent different things with the meat sauce I remembered one time at Disney World in some restaurant we were served for breakfast poached egg over a kind of meaty red sauce…so here I am! By the way, you guess was right Grace!


Left over meat sauce
2 zucchinis
2 carrots
1 cup frozen bell pepper (red, yellow and green)
Salt and pepper to taste


In a pan add the chopped zucchini, carrot to the meat sauce.

Cook for approximately 5 minutes. Add the frozen peppers, salt and pepper to taste.

Let is simmer for another 5 minutes.

In the meantime make poached eggs. I add some vinegar to the boiling water so the egg “clots” and the egg white will not spread all over the boiling water.


In a bowl, spoon the meat sauce with the veggies and add the poached egg on top. Serve warm…it is delicious, I on purpose like to break the egg yolk into the meat sauce, is so yummie…

Now the award…
I got this award from Palidor at Crazy Asian Gal. Thank you Palidor, very sweet of you :-)

From my understanding I should list 7 things about myself:

1. Love to spend time with my family.
2. Love traveling, came back from Atlanta from a Halloween party, Las Vegas a couple of days ago and will go to Dominican Republic in December.
3. Love music, specially classical.
4. Love reading, just finished “Belong to Me” by Marisa de Los Santos.
5. Enjoy a glass of red wine every night.
6. Love living near the beach, moved to the beach area in May.
7. Do not like reptiles, sorry snake and lizards lovers…

And pass to 7 bloggers:

1. Wiffy at Noob Cook
2. Wendy at Pink Stripes
3. Barbara at Moveable Feast
4. Faith at Thought 4 Food
5. Gaga at Gaga in the Kitchen
6. Erica at Itzy’s Kitchen
7. Fresh Local and Best

Thank you for stopping by Simple Recipes and have a great week!