Our Favorite Easter Recipes: Deviled Eggs and Stuffed Mushrooms!

Name: Smoked Salmon Deviled Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 eggs; 4 tbsp Lemon Dill Aioli; 3 ounces smoked salmon, minced into small pieces

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

Chef Dawn Ludwig

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizer, Side Dish

Cuisine American

Servings 6 servings

Ingredients

6 eggs
4 tbsp Lemon Dill Aioli
3 ounces smoked salmon, minced into small pieces

Instructions

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.

Notes

Nutrition (Per Serving - 2 devilled eggs)

Fat: 11g

Carbohydrates: 1g

Protein: 9g

Calories: 140

Keyword Dairy-Free, Keto-friendly

Chef Kenzie's AH Stuffed Mushrooms (Dairy-Free)

Kenzie Osborne

These quick-and-easy dairy-free stuffed mushrooms can be made in under 5 minutes, and are the perfect mid-day snack or dinner appetizer. Switch up the base by using zucchini slices, your favorite vegetable crudités, or a few Socca Crackers.

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 4 servings

Ingredients

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)

Instructions

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.

Notes

Variations

Instead 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!).