Our Favorite Easter Recipes: Deviled Eggs and Stuffed Mushrooms!

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The Cutest Appetizers

Easter and Passover Recipes

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. Choose from a plate of rich-and-creamy devilled eggs OR a plate of unique cashew-cream-stuffed-mushrooms (OR serve them both for a delicious, fun family feast!) Which would you serve at your next holiday meal? Comment your thoughts below!

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Easter and Passover Recipes: A Few Tips!

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.

  1. Chipotle Mayonnaise (Always Hungry? p.268), cheddar cheese, and optional bacon
  2. Basil Walnut Pesto (Always Delicious p. 297) with parmesan cheese OR nutritional yeast
  3. Basic Mayonnaise (Always Hungry? p.259) with jalapeno pepper
  4. Guacamole and fresh parsley
  5. Dairy-Free Sour Cream (Always Delicious p. 306) and caramelized onions

Note: You’ll find that most of these are naturally dairy-free as well, making them versatile choices for Passover.

What are you making for Easter or Passover? Comment your favorite recipes or share them in our Facebook Group. We always love to see what you’ve been cooking!

Deviled Eggs

Smoked Salmon Deviled Eggs

Chef Dawn Ludwig
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
 

  • Follow our Lemon Dill Aioli recipe HERE to prepare the aioli for the deviled eggs.
  • 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 deviled eggs)

Fat: 11g
Carbohydrates: 1g
Protein: 9g
Calories: 140
Keyword Dairy-Free, Keto-friendly

Chef Kenzie's Vegan Stuffed Mushrooms

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
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...
  1. Fresh parsley 
  2. Basil + sautéed garlic
  3. Caramelized onions 
  4. Cilantro + lime zest
  5. 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)

  1. 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.
  2. OPTIONAL STEP: Add 1 tablespoon fresh ginger (minced) and 1 tablespoon fresh garlic (minced).
  3. 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.
  4. 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!).

 

Nutrition for Full Meal 

Fat: 33g (51%)
Carbohydrates: 39g (27%)
Protein: 32g (225)
Calories: 560
Keyword Dairy-Free, Vegetarian
Chef Kenzie’s Favorite One-Pan BreakfastChef Kenzie's One-Pan BreakfastChef Kenzie's Vegan Stuffed MushroomsChef Kenzie’s AH Stuffed Mushrooms (Dairy-Free)
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