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Going Green Easter Egg

Going Green Easter Egg


Going Green Easter Egg

Cooked spinach can do more than power Popeye's punches. For an all-natural, green egg, combine this spinach with vinegar and a hardboiled egg and you’ll have an earth colored Easter treat in no time.

Click here for more Natural Easter Egg Dye Recipes!

From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

Ingredients

  • 1 quart water
  • 2 -3 tablespoons of distilled vinegar
  • 1 Cup cooked spinach

Our Favorite Easter Recipes

If you’re looking for ideas to complete your Easter menu, we have you covered with dozens of Easter recipes. Most of these are desserts and brunch dishes, but we include some favorite dinners and sides as well. No matter the holiday or occasion, hosting, cooking, and/or baking adds a lot to your plate (literally), so we want to make it easier for you to find dependable recipes that turn out right, satisfy, and always taste delicious. The following list includes some of our highest rated recipes, each reviewed and loved by bakers around the world.

Whether you need an option for Easter brunch, Easter dinner, or a delightful Easter dessert, you’ll find it here. Let’s begin with dessert. Naturally.


Adorable Easter Party Foods

1. Sweet and Fruity Easter Carrots Party Food

How stinking adorable are these Carrot Chocolate Covered Strawberries! While there’s no tutorial for them, you can see that they’ve just been dipped like regular chocolate-covered strawberries but with orange chocolate instead. (Just use orange food coloring in white chocolate). Make sure to leave the tops on all your strawberries to get the full “carrot” look. Super easy!

Tips for dipping strawberries

  • Gather the green leafy tops together and hold them by that part when dipping in the chocolate
  • Make sure to have a flat plate or surface that is covered with parchment paper to lay the strawberries on when done dipping (This stops them from sticking and rolling)
  • Once you’re done dipping all strawberries makes sure to place them in your refrigerator for at least 30 minutes to allow the chocolate to set.

2. Fluffy and Fun Easter Party Pretzel Snacks

These adorable little lamb pretzel pops are almost too cute to eat! You can find the Wilton’s Decorating Kits that have all the supplies you’ll need to complete them OR you can create your own with the pretzel sticks, melted chocolate bark, and mini marshmallows, as well as black icing to create the faces and pink icing for the ears and nose features.

3. Easy to Make Easter Lamb Cake

While you’re lambing away, this is a great time to make this easy Lamb Cake! Just make a regular cake mix of your choosing, frost with white frosting, and add larger marshmallows, and use black icing to create the eyes and mouth. (The kids can even help complete this one).

How to Get Marshmallows to Stick

  • Use a small dab of cookie icing to the back of your marshmallows
  • Then stick to the surface you need
  • In substitution, you could also use a small dab of melted white chocolate (when using white marshmallows)

4. Bunny Themed Easter Party Foods with Fluff

Peeps only come around one time of year in the bunny shapes! Grab a box and make these super easy sweet treats! These Peeps Bunny Pretzel Rods are so easy to make that the kids can help on each step! (Minus microwaving the chocolate for smaller kids). Cover your pretzel rods with the melted chocolate and then before it dries take a dab of the melted chocolate and add it on the back of the peep so you can stick it directly onto the pretzel stick.

5. Healthy snack ideas with the Bunny Head Fruit Platter

Everyone loves food when it’s in the shape of something, especially if it’s holiday-themed like this Easter Bunny Fruit Platter. If you have picky eaters this is a great way to get them to try new things. Combine any fruits your family (or friends) love into the shape of an actual bunny and watch how everyone loves devouring it at the same time.

6. Sweet Easter Egg Fruit Pizza

Even the teenagers will dig into this pizza, create a fun and colorful Easter snack with this Easter Egg Fruit Pizza. You can mix and match the fruits needed (to avoid allergies, etc) and create a unique and fun dessert/appetizer treat for everyone! (Curious how the fruit stays put so well? It’s the frosting!)

7. Colorful Easter Party Food Idea with Rice Krispie Treats

You can usually find the marshmallow peeps in the four solid pastel colors around Easter to create these classic Peeps Rice Krispie Treats. but now they have so many different flavors you can combine and make so many more combinations of these! To create your marshmallow fluff, add a tablespoon of butter to every 3 oz of peeps you use and microwave. Then once you stir it together you can add your Rice Krispie cereal to the mix.

8. Easy Cheese Ball Chick Recipe

Just in case you haven’t tried a cheese ball at a party yet, know that they go FAST! Throw in a themed cheese ball in the shape of a chick and we’re going to bet it won’t last very long either. You will need cream cheese, bacon (optional), hot sauce (also optional), and cheese to create this tasty appetizer. To give the cheese ball its orange “chick” color you just need to roll it in cheddar cheese after it’s done. Make sure to wrap it in plastic wrap before putting it in the fridge!

9. Skewer the Sweet and Healthy Easter Peeps Fruit Kabobs

As parents we know that kids love colorful things, so that means more colorful treats like these peeps fruit kabobs are going to be a HUGE hit with the kids, right? Combine grapes and other bright fruits with the marshmallow goodness of Easter peeps for a treat that will fly off the table. (Budget tip, grab fruit that is marked down one to two days before you are making your fruit kabobs)

Easter Party Food Skewer Supplies:

  • Peeps (Bunnies)
  • Marshmallows (small and large sizes)
  • Mixed Fresh Fruit
  • Skewers
  • Black icing (Cookie icing)

10. Easter Bunny Cheese Ball

I think this Easter bunny cheese ball is easy enough for even me. If you have an Easter party that people are sensitive to spices then this cheese ball is perfect. You only need four ingredients to create this loaf of delicious cheese fluff. Combine your ingredients together and slowly mold them into your bunny shape (you can create smaller cheese balls for the head and tail).

11. Bunny Ear Bread

Twist your rolls into bunny shapes to make these neat little bunny buns. What we love about these is how easy they are to make and how you can customize them with garlic, herbs, and cheese if you’d like, too! Super quick and easy bread dish to add to any meal.

12. Sweet Treat Bunnies

These Cinnabunnies are a delicious addition to any early morning Easter party. You can customize them into different faces with the addition of almonds on them OR use chocolate chips to make faces too! (These just require refrigerated cinnamon rolls which you will pull apart and whatever you need for your faces!)

13. Orangely Delicious Carrot Snacks

If you really want to wow them, try out these carrot crescent rolls! You’ll just add orange food coloring to your unrolled and flattened refrigerated crescent rolls, cut them into strips, and then twist them into these fun carrot shapes. Recommended to use a shape to fold the crescent rolls around like an icing tube or other bakable round surface. Once done you can add your favorite egg salad inside!

14. Easter meal must-have: Deviled Eggs

Deviled eggs are a staple for us at Easter, and this year I think I’ll try these absolutely adorable bunny deviled eggs! These do require a few more ingredients than classic deviled eggs obviously, but if you’re going for shock and awe these will do it! (You will need radishes, black olives, and chives in addition to your regular ingredients for deviled eggs)

15. Quick and Easy Easter Party Deviled Chick Eggs

While you’re making deviled eggs, go ahead and make these adorable hatching Easter chick deviled eggs. These may be a bit easier than the bunny eggs as there aren’t as many small pieces to work with when creating the faces. You will still need black olives and either tomato or orange pepper for the beak to complete the chick look.

16. Easter Egg Breakfast Pops

If your kids aren’t really fans of the traditional Easter breakfast casseroles, they’ll surely go crazy for these healthy Easter egg breakfast popsicles, and although it’s not an Easter party in the morning, it can still be a great food idea! What they don’t know is that these sweet treats are actually healthy and good for them too! (Contains, yogurt, granola, and pieces of fruit). You can find these seasonal egg molds at most big box stores near you.

17. Easter Party Pretzel Snacks

While the other pretzel snacks used the pretzel rods, these Pretzel bunnies and chicks just require the classic round pretzels you can find in any store really. The trick to making these actually look like chicks is the placement of the facial features and even the “wing” made with the yellow chocolate. Once you’ve for the base chocolate colors on the pretzels the rest is easy face decorating!


Sweet Breads

Sweet breads such as muffins, chocolate loaf breads, or even lemon coconut bread all make delicious dessert options if you’re not in the mood for a traditional cake or pie. They can be served alone or with some vegan pudding or ice cream, and make great sweet breakfast treats for hurried mornings. Try all of our sweet bread recipes if you’re looking for something simple, special, and sure to please a crowd!


Festive Easter Side Dishes

The side dishes are always the best part of any celebratory meal — so we’ve rounded up all our Easter Sunday favorites. Fill your table with crowd-pleasing picks like scalloped potatoes, roasted carrots, spring peas and more .

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Peas and Prosciutto

Perk up your plain old peas by adding savory, salty prosciutto.

Carrots with Pesto and Ricotta

Dress up your carrots with drizzles of delicious pesto and ricotta. Subtly sweet, wonderfully savory, and oh-so-flavorful!

Scalloped Potatoes with Ham

It&rsquos impossible not to love these oh-so-rich-and-creamy potatoes. They&rsquore a must-have at any holiday table &mdash especially this simple version that&rsquos studded with salty pieces of baked ham.

Buttered Brussels Sprouts and Radishes

Blanching veggies helps them keep their bright, vibrant color &mdash the secret to this eye-catching side dish.

Steamed Asparagus

Olive oil, salt, pepper and lemon are all of the ingredients you need to make easy-to-steam asparagus.

Braised Baby Artichokes

Whipped Parsnips

Sour cream and butter turn parsnips and potatoes into a creamy side dish.

Baked Mac and Cheese

Cumin-Roasted Carrots with Greek Yogurt

Toss your carrots in a blend of seasonings before baking to give it a nice roasted flavor. Serve with a dollop of yogurt for a tasty (and elegant) presentation.

Lemon-Basil Orzotto

This tiny pasta boasts big, bold flavor thanks to vibrant lemon and fragrant basil.

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry-Shallot Vinaigrette

Potato Gratin with Spring Onions

Chopped spring onions are used to give this gooey potato gratin an appetizing crunch.

Ambrosia Salad

Serve up a tropical meld of textures and flavors with Alton's ambrosia whip it up ahead of time so it can chill.

Creamy Spring Peas

Garlic Whole Roasted Cauliflower

Add some drama to your Easter spread by adding a whole head of cauliflower to the menu. To infuse your cauliflower with garlicky flavor, combine thyme sprigs, sliced garlic, olive oil, salt and a few grinds of pepper in a small saucepan. Once cooked, brush the mixture across your cauliflower and sprinkle with chopped parsley.

4-Cheese Scalloped Potatoes

Risotto with Yogurt and Peas

Parmesan cheese and nonfat Greek yogurt are stirred into risotto to make this dish extra creamy.

Scalloped Potatoes with Tomatoes and Bell Peppers

Simple Scalloped Potatoes

Marmalade-Glazed Carrots

Asparagus-Fennel Salad

Looking for the perfect side to pair with your rack of lamb or Easter ham? This salad has everything you need: asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios.

Lemon and Pea Alfredo

This creamy, satisfying pasta feels light, thanks to a sprinkling of good-for-you peas and bright, citrusy lemon.


Recipe Summary

  • 1 large head romaine lettuce (1 pound)
  • 1 pint halved grape tomatoes
  • 3 stalks thinly sliced celery
  • 6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • Coarse salt and ground pepper for seasoning
  • Hard-Cooked Eggs

Cut romaine lettuce into bite-size pieces place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.

In a small bowl, whisk together Dijon mustard and fresh lemon juice whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.

Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)


Preparation

Step 1

Place a rack in middle of oven preheat to 400°. Toss bread and oil in a 13x9" baking dish season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.

Step 2

Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.

Step 3

Set pot over medium heat and cook bacon, stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and stir to coat. Remove from heat and mix in cream, dill, and 2 oz. Parmesan.

Step 4

Spoon greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over. Using a spoon, create 6 deep divots in greens mixture and crack an egg into each one. Season eggs with salt and pepper.

Step 5

Bake casserole, rotating baking dish halfway through, until egg whites are barely set and yolks still jiggle and are slightly runny, 25–30 minutes. Let cool 5–10 minutes. Sprinkle with more Parmesan to serve.

Step 6

Do Ahead: Greens can be blanched 1 day ahead. Transfer to an airtight container and chill.

How would you rate Greens Eggs and Ham?

yup this is a show stopper. highly recommend for a veggie heavy but still decadent tasting brunch dish (is 2lb of greens plus heavy cream and bacon what they mean by a well-balanced diet?!)! the greens do cook down but you can get away with using closer to 1lb if desired. i used kale and collared greens. cooked about 4 minutes longer for a slightly jammier egg yolk (per my family's preferences).

AMAZING FIRST TRY! Made this for our priest when he came over for brunch. Was looking for a widely appealing American breakfast with vegetables. This recipe turned out amazing first try. Will ABSOLUTELY make this again. The only thing I did differently was use about 8oz (1/5 lb) less greens, but Molly is right, it seems like a lot bit completely shrinks down to a “normal” looking amount once blanched. I used spinach and kale. Oh and I also used a roasted garlic loaf of bread (lerv garlic). HIGHLY RECOMMEND. It is beautiful and flavorful and delicious and everyone will be impressed. Sam I am, green eggs and ham.

HUGE HIT. Multiple people said it might have been the best breakfast they've ever had. Half of them want the recipe. I used fewer greens than requested and did add shallot to the scallion mix and gouda to the cream. Thanks, Molly!

Like another reviewer, I made this recipe for Christmas Day brunch, and I think it was perfect for the occasion. I assembled most of the parts ahead of time and finished the dish while everyone was still waking up. I used bacon, and I think that if I made the recipe again, I would crisp it up on the stovetop before going into the oven. My bacon turned out a little chewy and fatty - maybe breakfast sausage was the way to go. I also think that this didn't need as much cream as the recipe calls for. I would half the amount next time so everything gets a bit crispier!

There are definitely more “make ahead” options than the recipe indicates. I baked this for Christmas breakfast, so I got things ready the day before and simplified a bit. DAY BEFORE: I toasted the bread and stored it in a ziplock bag. I cooked the meat (I used breakfast sausage) in a skillet with the garlic and red pepper. Then, like other reviewers, I stirred a single bag of chopped baby spinach directly into the same pan until it wilted - because honestly, who has time to do the blanching step? I stirred in the cream and parm, and dumped the mixture into a bowl and covered in the fridge overnight. MORNING OF: all I had to do was spoon the greens mixture over the pre-toasted bread in a pan, crack the eggs on top, and throw it in the oven. It was delicious - leaving the mixture overnight helped all the flavors meld, and I liked how some of the bread stayed toasty after baking.

This is delicious. I cut some corners because I was making during a busy brunch and got a late start, and it might have been even better. I used kitchen shears and snipped the bacon into smaller pieces while it was cooking. I threw in some cherry tomatoes. I used less greens and used bagged baby spinach so skipped boiling water step, just dumped raw spinach into the cooking bacon. Instead of putting in 6 eggs to bake, I scrambled 10 eggs and poured it over the whole bread/egg mixture and it was great!

My whole family loved this dish for Easter brunch. The flavors all went so well together, and it turned out wonderfully even after I made a few modifications as follows: the step of blanching the greens was a little too fussy for the limited kitchen supplies I had while cooking in a rental cabin, so instead I wilted the greens in the pot after the scallion and garlic softened. Skipped the chilies since my family doesn’t love them. And I’ve got a couple family members with an aversion to soft-cooked eggs, so instead of cracking them into the dish, I whisked them first and stirred them into the rest of the mixture. This was the perfect way to get a delicious, hearty meal that feels a little healthy-ish thanks to the greens. Would be great for brinner, too.


This Gelatin Mold Is My Grandmother's Go-To Easter Recipe

What anchors an Easter feast better than a wiggly, jewel-toned congealed salad? A staple at church potlucks and lunch at Grandma&aposs house, gelatin molds are a Southern entertaining essential. A dish that got its start in Europe, congealed salad made its way across the pond, becoming a colorful centerpiece on the American family&aposs table𠅎specially during the heyday of Jell-O products in the 1960s. Newcomers, don&apost be alarmed by the jiggly gelatin&aposs vibrant hue and the recipe&aposs assortment of ingredients—take just one bite, and you&aposll be hooked.

A Lemon-Lime Gelatin Mold is the star of my grandmother&aposs Easter spread. She grew up in the tiny town of Lapine, Alabama, about 30 miles south of Montgomery, where celebrating Easter meant a new Sunday school dress, a wicker basket filled with lime green crinkle-cut tissue paper shreds topped with colorful chocolate eggs, and a family meal. My grandmother (whom I call Nanny) prepared the flavorful gelatin mold alongside her mother, Hattie Mae, for their holiday lunch every year.

Nanny continued the tradition when she had children of her own, making the pastel green congealed salad for her family on Easter Sunday. Even my mother, one of the pickiest eaters I know, raves about Nanny&aposs delicious dish. To me, the best part of the recipe is how easy it is to prepare.

To make Nanny&aposs Lemon-Lime Gelatin Mold, start by mixing 1 3-oz. pkg. lemon gelatin, 1 3-oz. pkg. lime gelatin, and 24 full-size marshmallows in a large bowl. Pour 3 cups of boiling water over the gelatin mixture, stirring until melted and gelatins are dissolved. Chill. In another bowl, blend 2 small pkg. cream cheese and 2 Tbsp. vinegar until smooth. Add 1 No. 2 can crushed pineapple with juice to bowl, and blend thoroughly. Add 1 cup chopped pecans to bowl. Chill. In an 8- by 12-inch baking dish, combine the gelatin mixture and the cream cheese mixture. Chill until mold is set.

WATCH: This Strawberry-Pretzel Salad is a Southern Classic

Brighten up your Easter spread this year with an old-school congealed salad recipe𠅊 classic Southern dish that evokes fond memories and never goes out of style.


Enjoy all of the best toppings for Easter dessert with these Strawberry Crumble Cheesecake Squares. Shortbread cookies, strawberries and whipped cream make this a mouthful of joy with every bite.

Try your hand at this No-Bake Flower Garden Cheesecake Tart. Invite your kiddos to help you decorate it with fresh fruits, edible flowers or anything else that inspires the Easter spirit. Every bite of this cheesecake tart is to die for.

No matter what your Easter day menu has on it, we know your dessert table won’t be the same without one or a few of these creamy cheesecake recipes.


Easter Egg Safety

Eggs are considered a potentially hazardous food that may cause illness if they're not handled correctly. Raw and undercooked eggs have been associated with salmonella poisoning. Most folks infected with the salmonella bacteria develop symptoms about 12 to 72 hours after infected. Most people can recover but if symptoms are severe, hospitalization may be required especially in those with a compromised immune system (like the very young and old). Proper handling, cooking, and hand washing can prevent most of the issues.

Egg safety begins at your market and continues until the time when you reserve leftovers.

  • Purchasing: Inspect egg cartons at the market. Don't purchase cracked or dirty eggs and be sure to check the sell-by date. Eggs should always be refrigerated, even when on display.
  • Storing: Be sure to get those eggs home quickly. They shouldn't sit at room temperature longer than 2 hours—1 hour if it's above 90 degrees. Once home, place the eggs in your refrigerator immediately.
  • Preparing: When preparing eggs, wash your hands, any utensils, and surfaces that will come into contact with the eggs. If you're not sure if the eggs are safe to eat, toss them. Once the equipment is used for the eggs, be sure to wash them with soap and warm water immediately. Don't use them for another prep task (that's cross-contamination!).
  • Cooking: Always make sure that your eggs are safe to eat. For hard-boiled (or any cooked) eggs, you want to cook the eggs until both the white and yolk are firm. Learn how to make perfect hard-boiled eggs.
  • Leftovers: Hard-boiled eggs can be stored in the refrigerator for up to 1 week. They shouldn't be frozen.

If you love dyeing Easter eggs, following safe food safety practices is important.

  • Cook and refrigerate: Once boiled eggs are properly cooled, place in the refrigerator. When you're ready to decorate, just grab them from the fridge.
  • Food-friendly dye: If you're planning on eating the eggs after decorating them, only use dyes made for food. Avoid hardware store paint or kids art project dyes.
  • Paint and store: Once you've finished dyeing each egg, put them right back in the refrigerator so the eggs stay cool.
  • A few at a time: If you're dyeing lots of eggs, work on smaller batches of 4-5 or so at a time, then get them right back into the refrigerator.
  • When in doubt, toss it out: If the eggs are left over the 2 hour mark (1 hour if left at temperatures over 90 degrees), throw them out.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »


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