Looking for some amazing Easter brunch recipes or party nibbles for your next event? Look no further than these deliciously easy make-ahead recipes that are sure to please any crowd.
Homemade Deviled Eggs with Old Bay Shrimp
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound cooked shrimp, peeled and chopped
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Place the eggs in a large saucepan and cover with cold water. Bring to a rolling boil over medium-high heat.
- Remove from heat, cover, and let stand for 10 minutes. Drain and rinse under cold water until cool to the touch.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
- Add the mayonnaise, Dijon mustard, lemon juice, hot sauce, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Mash with a fork until smooth.
- Stir in the chopped shrimp and parsley. Spoon the mixture into the egg whites.
- Refrigerate for at least 30 minutes or up to 1 day before serving.
Mini Caprese Skewers
Ingredients
- 24 cherry tomatoes
- 24 small fresh mozzarella balls
- 24 small fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 24 small wooden skewers or toothpicks
Instructions
- Thread a cherry tomato, a mozzarella ball, and a basil leaf onto each skewer.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the skewers with the dressing and serve immediately, or refrigerate until ready to serve.
Spinach and Feta Stuffed Mushrooms
Ingredients
- 24 medium mushrooms, stemmed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet.
- Using a small spoon, gently scrape out the inside of each mushroom cap to create a small cavity.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Add the spinach to the skillet and cook for 2 minutes, stirring occasionally.
- Remove from the heat and stir in the feta, Parmesan, parsley, salt, and pepper.
- Stuff each mushroom cap with the spinach mixture and arrange on the prepared baking sheet.
- Bake until the mushrooms are tender and the filling is heated through, about 18-20 minutes.
- Remove from the oven and let cool for 5 minutes before serving.
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