Are you getting together with family and friends for Easter or Passover? If so, we’ve put together some fun recipes to enjoy before or after your Easter egg hunt (decorated deviled eggs) or at the Seder table (tuna boats).
For Easter, how about decorating eggs—on the inside? With our “Mild Mannered Deviled Eggs” recipe below, you and the kids can have fun making bunnies, funny faces, and more. If you don’t mind colored egg whites, you can even use up your excess Easter eggs.
Keep this activity child-safe by having the adults do the knife work while the kids can have fun piping the yolk mixture into the egg halves, applying the decorations, and using floss or thread to ‘cut’ the egg in half.
Mild-Mannered Deviled Eggs (Makes 24)
• 12 hard-boiled eggs, cooled and peeled
• 1/3 cup light mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons cider vinegar
• 1 teaspoon mild mango chutney (optional)
• 1-2 cups baby greens (optional)
• Your choice of toppings (see Topping Options, below, for ideas)
• 1 gallon-size zip-top plastic bag
1. Cut the eggs lengthwise in half. Gently scoop out the yolks, placing them in a medium-size mixing bowl.
2. Blend the mayonnaise, Dijon mustard, vinegar and mango chutney (if using) into the yolks. Taste and adjust the mixture (if necessary) by blending in a little more vinegar or chutney.
3. Spoon the yolk mixture into a gallon-size zip-top plastic bag, carefully squeezing it into one of the bottom corners. Use scissors to clip a small opening in the corner and squeeze out any air pockets. Squeeze the bag to pipe the yolk filling into the egg cups.
4. Sprinkle or decorate with toppings as desired. Optional: present the deviled eggs nested on a platter sprinkled with the baby greens.
Topping Options: thin-sliced carrots, beets, bell peppers or radishes, halved or quartered cherry tomatoes, sweet paprika, mild curry powder, fresh herbs (dill, tarragon, chives or basil), sliced pitted black olives or Spanish olives
For Passover, these Tiny, Tasty Tuna Boats make a fun and healthy appetizer or side dish. You can cover any leftover tuna salad for later to use as a snack or easy lunch dish.
To keep this dish kid-safe, adults should chop the vegetables, but the kids can help by assembling the “boats”. Feel free to omit the skewer sails if your children are very young.
Tiny, Tasty Tuna Boats (Makes 12-14 boats)
For the tuna salad:
6-7 ounces water-packed tuna, drained
1/4 cup diced celery
1/2 teaspoon lemon juice
2-3 tablespoon fat-free mayonnaise
Optional add-ins: diced cucumbers, celery or carrots, raisins or dried cranberries, chopped apples
For the boats:
3 bell peppers (any color)
6-7 cherry tomatoes, halved
1 English cucumber
6 inch wooden skewers
1. In a small bowl, flake the tuna with a fork. Add the celery, lemon juice and mayonnaise along with any add-ins you’d like to use, and stir the mixture well. (Cover and chill the salad if you’re making the recipe in advance.)
2. To create the pepper boats, core the peppers, scooping out the seeds, then slice off only the very the ends of the peppers, leaving most of the natural curve intact. Cut each pepper lengthwise to create 2-inch wide slices, and place these slices inside-up on a platter. You should get about 6 to 7 “boats” out of each medium-sized bell pepper.
3. To create the cucumber sails: cut about an inch off one of the cucumber’s ends, then measure and cut two 3 ½-inch sections of cucumber. Using a knife or mandoline slicer, cut 12 to 14 long, thin cucumber slices (about 1/8-inch thick). Push a skewer through the top and bottom of each slice to make sails (see photo).
4. To assemble, fill each bell pepper boat with tuna salad. Push the blunt end of each sail into one end of each pepper slice, topping the other end with a halved cherry tomato. Serve immediately.