No matter who you’re trying to impress, this Easter dinner menu will “wow” just about anybody… even the Easter Bunny himself! This fresh and savory Easter meal our Executive Chef Ashley Santo Domingo put together below has just about everything you could want in a reinvented Easter dinner… from a wonderful Roasted Rosemary Lamb to perfectly cooked sides to kicked up deviled eggs. It’s pure celebration food, perfect for gathering around the table with your closest friends and family.
Easter Dinner Menu
Multi Colored Deviled Eggs (recipe below)
Spring Citrus Salad
Blood Oranges, Cara Cara Oranges, Grapefruit, Avocados, Hearts of Palm, Spring Mixed Greens, Belgium Endive, Citrus Vinaigrette
Roasted Rosemary Lamb
Pommes Anna
“Easter Egg” Root Veggies
Pan-Seared Broccolini
Mix things up with these four variations on deviled eggs!
Kicked Up Deviled Eggs
Wasabi Sesame
Ingredients:
6 hard boiled eggs, yolks and whites separated
2 oz mayo
1 drizzle sesame oil
salt and pepper (pinch)
1 tbsp. wasabi powder
sesame seeds, for garnish
Directions:
Blend the mayo, yolks, sesame oil, wasabi, salt and pepper. Pipe the mix into the whites and garnish with sesame seeds.
Sundried Tomato
Ingredients:
6 hard boiled eggs, yolks and whites separated
2 oz mayo
salt and pepper (pinch)
1 oz sundried tomatoes, rehydrated and pureed smooth
tear drop tomato wedge
micro-greens (for garnish)
Directions:
Blend the yolks with the mayo, salt and pepper, and sundried tomato puree. Pipe into egg whites and garnish with tomatoes and micro-greens.
Smokey Bacon
Ingredients:
6 hard boiled eggs, yolks and whites separated
2 oz mayo
bacon, cut into ½ inch julienne strips, cooked crispy
micro-parsley (for garnish)
smoked paprika (to top)
1/2 tsp dijon
salt and pepper (pinch)
Directions:
Blend the yolks with the mayo, salt and pepper and Dijon. Pipe into egg whites and garnish with bacon strips, micro-parsley, and paprika.
Saffron & Pepper
Ingredients:
1 oz pureed roasted red peppers
6 hard boiled eggs, yolks and whites separated
2 oz mayo
smoked paprika
1/2 tsp dijon
saffron threads
salt and pepper (pinch)
Directions:
Blend the yolks with the mayo, salt and pepper, roasted pepper puree, and Dijon. Pipe into egg whites and garnish with saffron threads and paprika.
Photography: Mike Villa Visuals
Creative Art Director: Arpi Torosyan of 24 carrots