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Healthy Egg Recipes by Executive Chef David Ruiz

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May 23, 2025

Healthy Egg Recipes

EACH DISH Serves 4 | RecipeS by Chef David Ruiz

Executive Chef David Ruiz recently brought his culinary expertise to a virtual wellness cooking series hosted by The Solutions Group at Presbyterian Hospital in Albuquerque, NM. As the featured professional chef alongside home cooks and registered dietitians, Chef David demonstrated how approachable, nutritious, and family-friendly recipes can become a powerful part of everyday wellness.

To celebrate National Egg Month, Chef David shared two fresh, protein-rich recipes: a vibrant deviled egg twist and a wholesome take on shakshuka. Below, you’ll find both recipes—delicious enough to impress, yet simple enough for home cooks.

This collaboration reinforces the Overland Park Convention Center’s commitment to community health, sustainable food practices, and partnerships that extend our culinary impact beyond our four walls.

Cook Along with Chef David

WATCH THE VIDEO HERE

 

GREEN EGGS & NOT HAM (SPANISH DEVILED EGGS)

A vibrant twist on the classic deviled egg, these emerald-hued bites are packed with fresh spinach, creamy avocado mayo, and a hint of chef-worthy flair. No hamming around, just pure goodness! Topped with a peppery micro radish and drizzle of olive oil, they’re as bold in flavor as they are in color. Perfect for spring brunch gatherings or impressing your inner Seuss.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients

  • 12 large eggs
  • 12 oz fresh baby spinach
  • 1 cup avocado oil (sub canola oil if needed; skip olive oil here to maintain flavor profile)
  • ¼ cup mayonnaise (avocado oil-based mayo recommended)
  • 1 container of micro radish
  • 6 quarts of water split into 4 qt and 2 qt
  • ¼ cup sea salt
  • Drizzle of olive oil for garnish
  • Gloves (optional)
  • Piping bag (or create your own)

 

Instructions

  1. Bring 4 quarts of water to a boil with ¼ cup salt. Add eggs and set a timer for 9 minutes.
  2. In a separate saucepan, bring 2 quarts water to a boil and carefully add spinach, allowing to boil for 30 seconds. After 30 seconds, carefully strain out using a strainer and squeeze excess water out of spinach using a glove (it will be hot!). Allow spinach to dry on a towel for 5 minutes.
  3. Fill a bowl halfway with ice water (this is your “ice bath”). When the timer goes off, use a slotted spoon to remove eggs from boiling water and add them to the ice bath for about 10 minutes.
  4. In a blender, add the spinach and a pinch of salt and turn on medium speed. Slowly add your oil to create a vibrant spinach puree and set aside.
  5. Next, peel your eggs, discarding the shells. Once peeled, cut eggs in half and gently remove the yolks, placing in a bowl.
  6. With a whisk, smash the eggs yolks and slowly add spinach puree and mayo until a smooth, consistent texture forms (you may not need all of the spinach puree—save and use for another dish).
  7. Once you’ve created your egg filling, transfer to a piping bag and fill your empty egg white halves. Garnish with a little olive oil and micro radish!

 

View More Recipes by Chef David

 

EGGS IN PURGATORY (Shakshuka)

The word “shakshuka” comes from Arabic, meaning “all mixed up” or “shaken,” reflecting the harmonious blend of nutrient-rich ingredients that combine to create this savory dish. In this version, you’ll learn how to poach the perfect egg to add as a protein-forward finishing touch.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 jars of tomato sauce (look for ingredients low in added sugar, or make your own, if you’re feeling ambitious!)
  • ¼ cup minced garlic
  • ¼ small onion, diced
  • 2 tbsp Italian parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 3 large eggs, poached
  • ¼ cup white vinegar
  • 4 quarts water

 

Instructions

  1. In a sauce pot, heat a little olive oil. Add garlic and onion and cook until translucent and fragrant. Next, add fresh chopped herbs and cook for an additional minute.
  2. Add your tomato sauce, bringing it to a boil, then reduce to a simmer.
  3. After 10 minutes, add olive oil and balsamic vinegar. Stir and simmer for an additional 10 minutes.
  4. Transfer your tomato mixture into a cast iron skillet for serving.
  5. Meanwhile, bring 4 quarts of water to a slow simmer and add a pinch of salt and white vinegar.
  6. Crack your eggs and slowly drop them in the water, careful not to disturb them.
  7. Let them poach for about 5 minutes until the desired yolk profile.
  8. Using a slotted spoon, carefully transfer eggs one-by-one to the top of the tomato mixture. Garnish with herbs.

 

View More Recipes by Chef David

 

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