Spring is in the air! And with Easter just around the corner, I could think of no better way to celebrate than gathering around a picnic table with loved ones to enjoy this warm shift in the weather (hopefully here to stay) and, of course, delicious food. For me, deviled eggs are synonymous with Easter. A deviled egg is the perfect finger food, not only nutritious and delicious but very versatile in regard to the filling. Not to mention, something tells me you’re going to have some extra hard-boiled eggs hanging out in the fridge. The classic version with yellow mustard and mayonnaise is sure to be a hit — but fill the eggs with barbecue sauce, hummus or mango guacamole and just wait to see the excitement and joy in people’s faces.
Around this time of year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or at least this version is), and it’s relatively easy to make. I almost always have an excess of eggs lying around, a thankful bounty from our weekly CSA. Though my husband and I both love a fried egg sandwich for breakfast, lack of time usually forces us to have either a smoothie or quick bowl of cereal instead, creating an abundance of eggs after just a few weeks. Egg salad is the perfect way to use up excess eggs and provide a quick lunch option for days to come.
Whether you’re serving a juicy glazed ham or a stately crown roast of lamb this Easter, you can count on a filling — and most likely meaty — main dish. If you’re determined to save room for dessert, your best bet is to keep the side dishes light by showcasing fresh spring produce. Your local farmers market will likely have an ample selection of asparagus, peas, and arugula and other fresh greens at this time of year, so make the most of it while the short season lasts.
Here are a few dishes to help turn your Easter celebration into a feast of spring produce:
When you’re gluten-free, any holiday — including Easter — can be a challenge. But we’ve come up with recipes that are so good that no one will even question if they’re gluten-free or not. They’ll just be asking for seconds! A make-ahead, perfect-for-brunch breakfast casserole kicks off the day, and whether you’re making ham or lamb for the big feast, easy herbed popovers and hot cross buns will deliciously round out your Easter menu.
Calling all carrot cake lovers! These dreamy cookies are a super-healthy treat, and they’re so easy to make. They are low in sugar, with only 4 grams per cookie, and made with nourishing ingredients, including fresh shredded carrots, nuts, spices and coconut. And you can whip up a batch in your food processor in less than 10 minutes.
Eating healthy for the holidays doesn’t mean you have to forgo your favorite dishes. This Easter, indulge in all of the classics like lamb, asparagus and lemon meringue pie with a few lighter takes on the classics. Read more
In Australia (where I grew up) hot cross buns are traditionally eaten on Good Friday. Although they sneak their way into bakeries and supermarkets well before, Good Friday is the day to indulge in their delights. The irresistible smell of yeasted dough spiked with orange, currants and sweet spices takes me back to my childhood, the weeks that surround Easter and the change of seasons. I think perhaps the best thing about these buns is that you can’t get them year-round; so the ritual of eating them warm from the oven with a cup of tea is much anticipated. Here I’ve swapped out refined white flour and sugar for whole-grain flour and coconut sugar. Although this recipe turns out buns that are heartier than the fluffy white ones you’ll usually see this time of year, it delivers satisfying fruited and spiced buns with a rich, nutty background of whole-wheat flavor. Once the buns are baking, boil the kettle and get the butter ready, as nothing beats eating them as soon as they emerge from the oven. Read more
Among the big holidays, Easter isn’t traditionally associated with excessive eating. But any family gathering has the potential to lead to overindulging. The best strategy: Plan your menu around fresh, healthy and seasonal recipes.
With so many delicious ways to use the leftovers, you might want to make some extra ham this Easter.
Ham gives this whole-grain dish some extra protein and a salty bite.
Recipe: Barley Risotto with Ham and Mushrooms (above)
These perfectly-portioned sliders will make a brown bag lunch extra special.
Recipe: Ham Club Sandwich Sliders
You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pepper or garlic flavored. Spicy chili powder adds a nice kick of flavor; I prefer it over paprika, which is usually used for deviled egg recipes. The key to getting your eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus Deviled Eggs for a snack or lunch this week.