Easter Chick Deviled Eggs

These Easter Chick Deviled Eggs are a whimsical spin on a classic favorite. These adorable appetizers feature traditional deviled eggs filled with a creamy, savory mixture, artfully garnished to resemble charming little chicks. Perfect for adding a touch of fun to your Easter celebration, these delightful treats are sure to bring smiles to your guests' faces.

Ingredients

• 12 hard-boiled eggs, peeled

• 2 tablespoons mayonnaise

• 1 ½ tablespoons yellow mustard

• 1 dill pickle, finely chopped

• 1 tablespoon prepared horseradish, or to taste

• 1 teaspoon pickle juice

• salt and ground black pepper to taste

• 1 carrot, cut into rounds

• 12 slices canned black olives, or as needed

Directions

1. Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

2. Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

3. Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

4. Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

Green Egg Salad

Dr. Seuss inspired? Nope! This egg salad gets its fresh, springy color from avocado. Perfect for a light lunch or as a side dish at dinner, this green egg salad is a delicious way to enjoy the taste of spring.

Ingredients

• 7 hard-boiled eggs, peeled

• 2 avocados - peeled, pitted, and mashed

• 1 ½ cups chopped spinach

• 2 stalks celery, chopped (Optional)

• ½ cup plain yogurt

• 1 pinch red pepper flakes, or to taste

• garlic powder, or to taste

• ground black pepper to taste

Directions

1. Mash eggs and avocado together in a bowl.

2. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.

Eggs Benedict Casserole

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Ingredients

• cooking spray

• 8 large eggs

• 2 cups milk

• 3 medium (4-1/8" long)s green onions, chopped

• 1 teaspoon onion powder

• 1 teaspoon salt

• ¾ pound Canadian bacon, cut into 1/2-inch dice

• 6 English muffins, cut into 1/2-inch dice

• ½ teaspoon paprika

• 1 (.9 ounce) package hollandaise sauce mix

• 1 cup milk

• ¼ cup margarine

Directions

• Step 1

  Spray 9x13-inch baking dish with cooking spray.

• Step 2

  Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.

• Step 3

  Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

• Step 4

  Preheat the oven to 375 degrees F (190 degrees C).

• Step 5

  Sprinkle casserole with paprika; cover with aluminum foil.

• Step 6

  Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.

• Step 7

  Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Egg and Sausage Casserole

Maybe you're getting up early to enjoy an Easter sunrise service at your church, or perhaps you have company over for the weekend.  This casserole is great way to make a filling breakfast that is sure to please.

Ingredients

• 1 pound pork sausage
• 1 (8 ounce) package refrigerated crescent roll dough
• 8 eggs, beaten
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 teaspoon dried oregano

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Shakshuka

This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon salt, or more to taste
• 1 cup diced red bell pepper
• 1 jalapeno pepper, seeded and sliced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
• 1/2 cup water, or more as needed
• 6 large eggs
• 2 tablespoons crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
2. Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
3. Top with feta cheese and parsley.

Rise and Shine Casserole

Getting up early for a sunrise service on Sunday?  Looking for something to do with leftover Easter ham?  Have a ton of family spending the night, and you need breakfast fast?  Give this recipe a shot!

Ingredients

• 8 frozen hash brown patties
• 4 cups shredded Cheddar cheese
• 1 pound cooked ham, cut into cubes
• 7 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
2. Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
3. Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil.
4. Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.

But wait!  This recipe can also be tweaked by adding a ton of other ingredients like chives, mushrooms, and other veggies.  Don't have hash browns?  Substitute with toast, bagels, or other goodies.