Easter and Passover are right around the corner – and we need a few recipes to get us in the holiday spirit! These tasty appetizers (or snacks) can be mixed up in less than 15 minutes. Use them to add a little brightness to your holiday table.
TIP for the Deviled Eggs: Prepare with the flavors suggested (Lemon Aioli and fresh dill), then get creative and try making your own combinations.
Need a few Creative Easter Recipe suggestions? Here are a few additional flavor ideas to try. Use the suggested sauce in place of the Lemon Aioli and use the remaining ingredients as toppings or mix-ins.
- Chipotle Mayonnaise (Always Hungry? p.268), cheddar cheese, and optional bacon
- Basil Walnut Pesto (Always Delicious p. 297) with parmesan cheese OR nutritional yeast
- Basic Mayonnaise (Always Hungry? p.259) with jalapeno pepper
- Guacamole and fresh parsley
- Dairy-Free Sour Cream (Always Delicious p. 306) and caramelized onions
BONUS RECIPE: Check out Chef Kenzie’s Vegan Stuffed Mushrooms (HERE) for a delicious vegan-friendly alternative to deviled eggs.
You’ll find that most of these are naturally dairy-free as well, making them versatile choices for Passover.
Smoked Salmon Deviled Eggs
- 6 eggs
- 4 tbsp Lemon Dill Aioli
- 3 ounces smoked salmon, minced into small pieces
- Place eggs in a pot with water to cover. Bring to a boil. Cover the pot and turn off the heat. Leave eggs undisturbed in the covered pot for 10 to 12 minutes. Drain and rinse the eggs under cool water.
- Peel eggs, and cut each egg in half. Remove the yolk.
- Combine the egg yolks, Lemon Dill Aioli and smoked salmon until creamy.
- Place a heaping scoop of this mixture into each egg white or place the mixture into a cake decorating bag or zip-top bag with a hole cut into one corner to decoratively pipe the mixture into the egg whites. Garnish with a sprig of fresh dill.
Nutrition (Per Serving - 2 devilled eggs)Fat: 11g Carbohydrates: 1g Protein: 9g Calories: 140
Chef Kenzie's AH Stuffed Mushrooms (Dairy-Free)
- 1 cup cashews, soaked overnight
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ cup dill (or herb of choice, see variations below)
- squeeze of lemon or lime, to taste
- mushrooms or vegetable crudité of choice
- 4 tbsp crumbled almonds or nuts of choice
- homemade red pepper jelly (no sugar added) or Fresh Salsa, for garnish (optional)
- Place cashews, nutritional yeast, salt, and dill in a wide-mouthed mason jar. Use an immersion blender to blend until smooth. Squeeze a bit of lemon juice into the mix, to taste.
- Distribute the cashew dip among mushrooms or vegetable crudités. Roast mushrooms prior to stuffing, or leave them raw.
- Garnish with crumbled almonds or nuts/seeds of choice (use 1 tbsp per serving).
- Top with homemade red pepper jelly (no sugar added) or Fresh Salsa, if desired.
VariationsInstead of dill, use the following flavor combinations...
- Fresh parsley
- Basil + sautéed garlic
- Caramelized onions
- Cilantro + lime zest
- Sautéed ginger and garlic
Nutrition (Per 1 Serving)Fat: 19g Carbohydrates: 18g Protein: 10g Calories: 270
Make it a Full Meal (P1 - Recipe Serves 4)
- Heat a fry pan with 1 tablespoon sesame oil and 1 tablespoon avocado oil (or other neutral-tasting oil). Add 1 onion, chopped. Sauté until onion is translucent.
- OPTIONAL STEP: Add 1 tablespoon fresh ginger (minced) and 1 tablespoon fresh garlic (minced).
- Add 400 grams extra firm tofu (crumbled), 2 cups cooked black beans and mushrooms (chop and use the mushrooms or vegetable crudités you would have stuffed!). Add 1 teaspoon soy sauce and cook until vegetables are tender and tofu is warmed.
- Serve over a bed of spinach or leafy greens of choice. Top with the cashew cream (replace dill with fresh parsley OR chile pepper if you like spice!).