Fig and Green Bean Saladcourtesy chosen foods
For a healthy, fresh Easter recipe, this salad from Chosen Foods looks impressive, but is incredibly easy to make. After quickly cooking green beans, simply whisk together a tasty dressing to drizzle over the beans and figs. It makes a light appetizer before guests indulge in the main meal.
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Mama’s egg saladCourtesy veryvera
You can’t go wrong serving eggs at Easter, and Vera Stewart’s take on a classic egg salad makes for a quick Easter recipe that will last refrigerated for up to six days. Stewart, the author of The VeryVera Cookbook: Recipes from my Table, adds pickle relish and Durkee® Famous Sauce to her rendition.
8 large eggs
1/4 cup Hellmann’s® Mayonnaise (or more to taste)
1 heaping tablespoon Durkee® Famous Sauce
1/3 cup sweet pickle relish, drained of juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
In a medium saucepan, cover the eggs completely with water, and cover with lid. Cook over high heat until water comes to a complete boil, and you can hear the eggs “dancing.” Turn off heat, and let eggs sit for 20 minutes. Then, take off the lid, and run cold water over the eggs until they are cool to the touch. Peel immediately.
Roughly chop the eggs. (They should still be chunky. Mix the remaining ingredients together in a large bowl. Add the chopped eggs, and gently mix until incorporated evenly. Store in an airtight container in the refrigerator for up to six days.
Here are even more easy egg recipes (55 to be exact!) that can make for additional Easter dinner ideas.