Ever Ready: Easter Round-Up Part Two

Sunday, March 28, 2021

Easter Round-Up Part Two

Appetizers

Cook's Notes: A few ideas to tide your guests over until the main event.

Spring Chicks

A fun egg treat with olive for eyes, carrot for nose nestled in a bed of parsley.

Chunky Guacamole Deviled Eggs
Cook's Notes: Deviled eggs meet guacamole for a perfect Easter treat or your next margarita and chip gathering.
Recipe makes 12 servings and can easily be increased to serve more. Inspiration comes from Food Network Magazine April 2020.
Cooking Tip: Peel hard boiled eggs right after they have been submerged in cold water for 2 minutes. Chill peeled eggs for 30 minutes which helps eggs hold shape better for slicing and filling.
Ingredients:

6 hard boiled eggs, peeled and chilled
1 avocado peeled, remove inside, mash
2 tablespoon red onion, minced
2 tablespoon Miracle Whip or mayonnaise
Lime squeeze
3 tablespoons diced cherry tomatoes, patted dry on a paper towel
Dash of sea salt and red pepper flakes
Optional: cilantro

Directions:

Slice each egg in half, and remove yolks.
In a small bowl add yolks, mashed avocado, onion, spices, mayonnaise and lime squeeze.
Mix ingredients all together and fold in diced tomatoes.
Fill each white with mixture. Refrigerate several hours before serving.

Mini Veggie Pizza

Ingredients:

1 can Buttermilk Grands (biscuits)

1 container prepared spinach dip

1 container assorted veggie toppings (I used carrots, red peppers, green onions. broccoli florets)
Cornmeal

Directions:

Make up assorted veggie toppings ahead, refrigerate until assembly.
Preheat oven to 350 degrees. There are eight biscuits in a can. Divide each biscuit in half and place on a baking sheet. Sprinkle each one lightly with cornmeal. Bake for 13 minutes or until browned.
Halfway through baking time flatten each one with a spatula. Let cool. Can make ahead cover and leave out on counter. One hour before serving spread each biscuit with spinach dip and top with veggie toppings.