30+ Delicious Easter Picnic Lunch Recipes Everyone Will Love

Easter is a time for family, fun, and outdoor gatherings, and what better way to celebrate than with a delicious picnic? Whether you’re enjoying the warmth of the spring sun or gathering at a family picnic table, the right food can turn any Easter celebration into a memorable occasion.

From savory sandwiches to refreshing salads and indulgent treats, Easter picnic lunch recipes should be as vibrant and festive as the holiday itself.

In this article, we’ve rounded up over 30 mouthwatering picnic lunch ideas that are perfect for Easter. These recipes are not only easy to prepare but also pack a punch in flavor, making them ideal for both adults and kids to enjoy.

Get ready to fill your picnic basket with a variety of tasty dishes that will have everyone asking for seconds!

30+ Delicious Easter Picnic Lunch Recipes Everyone Will Love

This Easter, let your picnic be a celebration of both great food and good company. With over 30 unique picnic lunch recipes to choose from, you can mix and match savory, sweet, and refreshing dishes to create the perfect spread.

Whether you prefer light and healthy meals or indulgent comfort food, there’s something for every palate. The best part?

These recipes are simple to prepare, making them the perfect choice for a relaxed and enjoyable outdoor feast.

So grab your picnic blanket, pack your favorite dishes, and enjoy a fun-filled Easter gathering with delicious homemade treats!

Spring Chicken Salad with Lemon Vinaigrette

This light and refreshing chicken salad is perfect for an Easter picnic. With tender grilled chicken, mixed greens, vibrant vegetables, and a zesty lemon vinaigrette, this salad brings the flavors of spring right to your picnic basket. It’s not only delicious but also packed with nutrients, making it an ideal choice for a satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups mixed salad greens (arugula, spinach, and romaine)
• 1 cucumber, sliced
• 1 bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts over medium heat for about 5-7 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice thinly.
2. In a large bowl, combine the mixed salad greens, cucumber, bell pepper, onion, tomatoes, feta cheese, and pine nuts.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Toss the salad with the dressing and top with the grilled chicken slices. Serve chilled or at room temperature.

This spring chicken salad is a perfect Easter picnic choice because it’s light, refreshing, and easy to prepare. The balance of flavors from the lemony dressing and the crunch of fresh vegetables make each bite delightful. Not only is it a healthy option, but its colorful presentation will add a festive touch to your outdoor lunch. Make this salad ahead of time for a stress-free, elegant picnic meal!

Deviled Egg & Ham Sliders

Deviled eggs and ham come together in these irresistible sliders, making for a savory and unique Easter picnic treat. The creamy filling of the deviled eggs, combined with the savory bite of ham and the soft, buttery roll, creates a perfectly balanced flavor profile that everyone will love. These sliders are an easy-to-eat, handheld option for your picnic that feels both comforting and festive.

Ingredients:

• 12 mini slider rolls
• 6 large eggs
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp pickle relish
• 1/2 tsp paprika
• Salt and pepper to taste
• 12 slices of deli ham
• 1 tbsp butter (for toasting rolls)

Instructions:

1. Boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 10-12 minutes. Let cool and peel.
2. Slice the eggs in half and remove the yolks. Mash the yolks with mayonnaise, mustard, relish, paprika, salt, and pepper.
3. Spread a spoonful of the deviled egg filling onto the bottom half of each slider roll.
4. Layer a slice of ham on top of the deviled egg filling, then place the top half of the slider roll on.
5. Heat a skillet over medium-low heat and lightly butter the outside of each slider. Toast each side of the sliders in the skillet until golden and crispy.
6. Serve immediately or wrap for easy picnic transport.

Deviled Egg & Ham Sliders are a fantastic way to bring a classic Easter flavor into a portable and bite-sized form. These sliders are perfect for picnics as they are easy to eat and can be made ahead of time. The rich, creamy deviled eggs combined with the salty ham and soft roll create a comforting meal that is sure to satisfy your guests. Plus, they’re great for kids and adults alike, making them a crowd-pleaser at any Easter picnic.

Spring Vegetable Pasta Salad with Pesto Dressing

This vibrant pasta salad, tossed with fresh spring vegetables and a zesty pesto dressing, is an ideal dish for a picnic. It’s full of color and flavor, with roasted carrots, peas, and cherry tomatoes complementing the hearty pasta and tangy pesto. Perfectly seasoned and easy to pack, it’s a great vegetarian option that will add a burst of freshness to your Easter picnic.

Ingredients:

• 1 lb fusilli or farfalle pasta
• 1 cup baby carrots, sliced
• 1 cup sugar snap peas, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
2. In a medium saucepan, bring water to a boil and blanch the sugar snap peas and carrots for about 2-3 minutes, until bright green. Drain and set aside to cool.
3. In a blender or food processor, combine basil, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth, then season with salt and pepper.
4. In a large mixing bowl, combine the cooked pasta, blanched vegetables, and cherry tomatoes.
5. Toss the pasta salad with the pesto dressing until evenly coated.
6. Chill for 30 minutes before serving to allow the flavors to meld.

This Spring Vegetable Pasta Salad with Pesto Dressing is the ultimate picnic dish, offering a bright and flavorful option that everyone will enjoy. The earthy flavors of the roasted carrots and snap peas paired with the fresh basil pesto create a harmonious, satisfying meal. It’s easy to make ahead and perfect for those who prefer a meatless option. Its vibrant color and fresh ingredients will definitely make it a standout dish at your Easter picnic, ensuring a delightful dining experience.

Roasted Beet and Goat Cheese Salad with Candied Walnuts

A visually stunning and delicious option for your Easter picnic, this roasted beet and goat cheese salad combines earthy beets, tangy goat cheese, and crunchy candied walnuts for a satisfying bite. The vibrant colors and unique flavors make it a showstopper, while the simple dressing brings everything together beautifully. It’s a perfect side salad or light meal that offers a sophisticated twist to your picnic spread.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 6 cups mixed greens (arugula, spinach, or mixed baby greens)
• 4 oz goat cheese, crumbled
• 1/2 cup candied walnuts
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil to create the dressing. Season with salt and pepper.
4. In a large salad bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and candied walnuts.
5. Drizzle the salad with the balsamic dressing and toss gently.
6. Serve immediately or refrigerate for up to 1 hour before serving.

This roasted beet and goat cheese salad is a sophisticated and flavorful addition to your Easter picnic. The natural sweetness of the beets, the creamy tang of goat cheese, and the crunch of candied walnuts create a delightful contrast of textures and flavors. It’s the perfect dish for a fresh, light lunch that will still feel indulgent. The vibrant colors and rich taste make it a feast for both the eyes and the palate, sure to impress your guests.

Grilled Veggie Wraps with Hummus and Feta

Grilled veggie wraps filled with creamy hummus and tangy feta offer a delicious and vegetarian-friendly option for your Easter picnic. The smoky flavor from the grilled vegetables pairs perfectly with the smooth hummus, while the feta cheese adds a savory touch. These wraps are light, filling, and easy to eat with one hand, making them ideal for a picnic setting.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 small eggplant, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat wraps or tortillas
• 1 cup hummus (store-bought or homemade)
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the zucchini, bell pepper, eggplant, and onion slices with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, until tender and slightly charred.
3. Lay the wraps flat and spread a generous layer of hummus on each one.
4. Add a handful of grilled vegetables on top of the hummus.
5. Sprinkle with crumbled feta cheese, fresh parsley, and a squeeze of lemon juice.
6. Roll up the wraps tightly and cut them into halves or thirds for easy serving.

Grilled Veggie Wraps with Hummus and Feta are a fantastic way to enjoy seasonal vegetables in a convenient, handheld form. The smoky grilled vegetables, combined with the creamy hummus and tangy feta, create a harmonious balance of flavors. These wraps are not only healthy and satisfying, but they are also easily customizable, making them a perfect choice for picky eaters or those with dietary restrictions. Perfect for picnics, these wraps are light yet filling and sure to be a crowd-pleaser.

Shrimp and Avocado Salad with Lime-Cilantro Dressing

This vibrant shrimp and avocado salad is a refreshing and satisfying dish for your Easter picnic. The combination of juicy shrimp, creamy avocado, and a tangy lime-cilantro dressing provides a burst of fresh flavors that are perfect for the warmer weather. It’s an ideal option for those looking for a lighter, protein-packed dish that still feels indulgent.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup mixed greens (optional)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to create the dressing.
3. Pour the dressing over the shrimp mixture and toss gently to coat.
4. If desired, serve the salad on a bed of mixed greens.
5. Serve immediately or refrigerate for up to an hour before serving.

This Shrimp and Avocado Salad with Lime-Cilantro Dressing is a light, flavorful, and protein-packed choice for your Easter picnic. The combination of sweet shrimp, creamy avocado, and zesty lime-cilantro dressing offers a refreshing contrast that feels like a treat on a warm day. It’s an easy-to-make, healthy option that’s both satisfying and elegant, making it an excellent addition to your Easter spread. Its light and fresh flavors are sure to be a hit with your picnic guests.

Caprese Skewers with Balsamic Glaze

Caprese skewers are a fun and easy way to serve the classic combination of tomatoes, mozzarella, and basil. These bite-sized skewers are perfect for a light, yet flavorful, Easter picnic. The drizzle of balsamic glaze adds a touch of sweetness and acidity, enhancing the freshness of the ingredients. These skewers are visually appealing, easy to eat, and will add a burst of flavor to your spread.

Ingredients:

• 1 pint cherry tomatoes
• 1 pack (8 oz) fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste
• 12 small wooden skewers

Instructions:

1. Thread the skewers, alternating between a cherry tomato, a fresh mozzarella ball, and a basil leaf. Repeat until each skewer is filled.
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until it thickens into a glaze.
3. Drizzle the balsamic glaze over the skewers and sprinkle with a pinch of salt and pepper.
4. Drizzle with olive oil before serving for extra richness.
5. Serve immediately or refrigerate for up to 1 hour before serving.

Caprese skewers with balsamic glaze are a simple yet impressive addition to your Easter picnic. The combination of fresh basil, juicy tomatoes, and creamy mozzarella is always a crowd-pleaser, and the balsamic glaze brings everything together with its sweet and tangy notes. These skewers are not only easy to make, but they also add a festive touch to your picnic spread. Perfect for grazing, these bite-sized delights will quickly disappear, making them an absolute must-have for your outdoor meal.

Quinoa Salad with Roasted Vegetables and Feta

A hearty and nutritious quinoa salad, this dish combines the nutty flavor of quinoa with roasted vegetables, tangy feta cheese, and a light lemon dressing. It’s a colorful and filling salad that can be served warm or chilled, making it a versatile addition to your Easter picnic. The wholesome ingredients and vibrant flavors make this salad a satisfying choice for both vegetarians and meat-eaters alike.

Ingredients:

• 1 cup quinoa
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
3. Cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, feta cheese, and parsley.
5. In a small bowl, whisk together lemon juice and olive oil, then drizzle over the salad. Toss to combine.
6. Serve warm or chill for 30 minutes before serving.

This quinoa salad with roasted vegetables and feta is a flavorful and filling option that will satisfy both vegetarians and meat lovers at your Easter picnic. The nutty quinoa pairs beautifully with the roasted vegetables, while the tangy feta and fresh lemon dressing add a bright, zesty finish. It’s easy to make in advance and can be served warm or cold, making it perfect for picnics. This dish is not only healthy but also full of vibrant colors and textures, making it a standout addition to your holiday meal.

Spinach and Artichoke Dip with Crostini

This creamy spinach and artichoke dip is a warm and comforting addition to your Easter picnic spread. It combines tender spinach, creamy cheese, and artichokes for a savory dip that’s rich in flavor. Paired with crispy crostini, it’s an irresistible snack that will be a hit with everyone. The creamy texture and cheesy goodness make it an indulgent, yet satisfying, treat for a leisurely outdoor meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 loaf French baguette, sliced into 1/2-inch pieces

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, salt, and pepper. Mix until well combined.
3. Transfer the dip mixture to a baking dish and smooth the top.
4. Bake for 20-25 minutes, until the dip is bubbly and golden on top.
5. While the dip bakes, arrange the baguette slices on a baking sheet and bake for 5-7 minutes, or until golden and crispy.
6. Serve the warm spinach and artichoke dip with the crostini for dipping.

Spinach and artichoke dip with crostini is the ultimate indulgent snack for your Easter picnic. The creamy dip, with its savory flavors and melt-in-your-mouth texture, pairs perfectly with the crispy crostini for a satisfying bite. This dish is ideal for sharing and is sure to be a favorite among your guests. It’s easy to prepare and transport, making it a go-to choice for a delicious and comforting picnic treat that will please all palates.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is fresh, healthy, and full of flavor, making it the perfect dish for a light Easter picnic lunch. Packed with protein-rich chickpeas, crisp cucumber, tangy Kalamata olives, and a zesty lemon-oregano dressing, this salad is both satisfying and refreshing. It’s ideal for serving a crowd and can be made in advance, allowing the flavors to marinate and intensify. This dish is a great option for vegetarians and anyone looking for a nutrient-packed, delicious meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle crumbled feta cheese over the top.
5. Chill in the refrigerator for 30 minutes before serving for the best flavor.

This Mediterranean Chickpea Salad is a light yet hearty dish that will complement any Easter picnic spread. The chickpeas provide protein and fiber, while the crisp vegetables and olives add a satisfying crunch and savory flavor. The fresh lemon-oregano dressing ties everything together with a burst of citrusy freshness. Whether served as a side or light main dish, this salad is sure to be a favorite among guests, offering both delicious taste and nutrition in every bite.

Smoked Salmon and Cream Cheese Pinwheels

These Smoked Salmon and Cream Cheese Pinwheels are an elegant and easy-to-make finger food for your Easter picnic. Combining rich cream cheese, smoky salmon, and fresh dill wrapped in a soft tortilla, these bite-sized treats are both savory and satisfying. They’re perfect for snacking and ideal for sharing with a group. With their delicate flavors and visually appealing presentation, these pinwheels are sure to impress.

Ingredients:

• 4 large flour tortillas
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 4 oz smoked salmon, sliced
• 1/4 cup red onion, thinly sliced
• Fresh dill sprigs for garnish (optional)

Instructions:

1. In a bowl, mix together the softened cream cheese, sour cream, lemon juice, and chopped dill until smooth and well-combined.
2. Spread the cream cheese mixture evenly over each tortilla.
3. Layer the smoked salmon slices on top of the cream cheese mixture, then add a few slices of red onion.
4. Roll up each tortilla tightly and slice into 1-inch pinwheels.
5. Arrange the pinwheels on a platter and garnish with fresh dill sprigs if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.

Smoked Salmon and Cream Cheese Pinwheels are a delightful and simple appetizer that elevates your Easter picnic spread. The creamy cheese complements the smoky salmon, while the fresh dill and lemon juice add a bright and aromatic finish. These pinwheels are perfect for a light, elegant lunch and easy to serve at outdoor gatherings. Their convenience, combined with the indulgent flavors, makes them a must-have item on your picnic menu.

Grilled Chicken Caesar Salad Wraps

Grilled Chicken Caesar Salad Wraps are a fresh and portable twist on a classic Caesar salad, making them an excellent choice for a picnic. The combination of tender grilled chicken, crisp romaine lettuce, crunchy croutons, and creamy Caesar dressing wrapped in a soft tortilla creates a satisfying and filling lunch. These wraps are easy to eat with one hand, making them the perfect grab-and-go option for your Easter gathering.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 4 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/2 cup Parmesan cheese, grated
• 1/2 cup croutons, crushed

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
3. Let the chicken rest for a few minutes before slicing it thinly.
4. In a large bowl, toss the chopped romaine lettuce with Caesar dressing until well coated.
5. Add the grilled chicken slices, Parmesan cheese, and crushed croutons to the salad and toss gently.
6. Lay the tortilla flat and place a generous portion of the Caesar salad mixture in the center.
7. Fold in the sides of the tortilla and roll it up tightly.
8. Slice the wrap in half and serve immediately.

Grilled Chicken Caesar Salad Wraps are a convenient and delicious way to enjoy a Caesar salad on the go at your Easter picnic. The smoky grilled chicken adds protein and flavor, while the creamy Caesar dressing brings richness to the fresh, crunchy romaine lettuce. The addition of Parmesan cheese and croutons adds texture and authenticity to this beloved dish. These wraps are a satisfying, easy-to-eat meal that’s perfect for a sunny day outdoors.

Roasted Sweet Potato and Black Bean Salad

This Roasted Sweet Potato and Black Bean Salad is a vibrant, filling dish that combines sweet and savory flavors in every bite. The roasted sweet potatoes are perfectly caramelized, and paired with protein-packed black beans, fresh cilantro, and a tangy lime dressing, this salad is the ultimate balance of textures and flavors. It’s both hearty and light, making it a perfect addition to your Easter picnic spread. Plus, it’s vegan and gluten-free, so it’s great for a variety of dietary preferences.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 avocado, sliced (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until they are tender and lightly browned.
4. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
5. In a small bowl, whisk together the remaining olive oil and lime juice. Pour over the salad and toss gently to combine.
6. If desired, top the salad with avocado slices for added creaminess and flavor.
7. Serve warm or at room temperature.

This Roasted Sweet Potato and Black Bean Salad is a perfect combination of hearty, roasted sweetness and fresh, tangy flavors. The protein from the black beans and the richness of the sweet potatoes make this salad a satisfying choice for your Easter picnic. It’s also versatile enough to be served as a main or side dish. The lime dressing adds a refreshing brightness that complements the earthiness of the ingredients. This easy-to-make, nutritious salad is both filling and light, making it a great option for any outdoor gathering.

Deviled Egg Trio

Deviled eggs are a classic picnic favorite, and this Deviled Egg Trio adds a creative spin by offering three unique variations of the traditional recipe. You’ll get the classic creamy filling, as well as variations with bacon, avocado, and even curry. These colorful deviled eggs are a fun and tasty addition to your Easter spread, and their bite-sized portions make them perfect for picnicking. This variety ensures there’s something for everyone to enjoy.

Ingredients:
For Classic Deviled Eggs:

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tsp mustard
• 1 tbsp vinegar
• Salt and pepper to taste

For Bacon Deviled Eggs:

• 2 slices cooked bacon, crumbled
• 1 tbsp green onions, chopped

For Avocado Deviled Eggs:

• 1/2 ripe avocado, mashed
• 1 tsp lime juice

For Curried Deviled Eggs:

• 1 tsp curry powder
• 1/4 tsp turmeric

Instructions:

1. Hard-boil the eggs by placing them in a pot and covering with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
2. Cool the eggs in ice water and peel them once cooled.
3. Cut each egg in half and scoop out the yolks into a bowl.
4. For the classic version, mash the yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper. Fill the egg whites with this mixture.
5. For the bacon variation, stir in crumbled bacon and green onions with the classic filling before spooning it into the egg whites.
6. For the avocado version, mash the yolks with the avocado and lime juice before filling the eggs.
7. For the curried version, mix the yolks with curry powder, turmeric, and a bit of mayonnaise, then fill the eggs.
8. Garnish with extra toppings as desired: crumbled bacon, cilantro, or a sprinkle of paprika.

This Deviled Egg Trio brings a fun twist to the traditional recipe with three different variations that will delight your guests. Whether they prefer classic flavors, a little bit of spice, or creamy avocado, these deviled eggs are sure to be a hit at your Easter picnic. The bite-sized portions are perfect for snacking, and they offer a satisfying blend of creamy, savory fillings. With their beautiful presentation and variety, these eggs will not only taste amazing but also add a burst of color and creativity to your spread.

Cucumber and Hummus Sandwiches

Cucumber and hummus sandwiches are a refreshing, light option for your Easter picnic, especially when you want a break from heavier dishes. The combination of crisp cucumber and creamy hummus between soft bread makes for a satisfying yet low-calorie snack. These sandwiches are easy to assemble, making them a great choice for an effortless, healthy addition to your spread. With fresh dill and lemon zest, they have a bright and aromatic flavor that’s perfect for a spring picnic.

Ingredients:

• 1 cucumber, thinly sliced
• 1/2 cup hummus (store-bought or homemade)
• 8 slices whole wheat or white bread
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Lay out the slices of bread on a clean surface.
2. Spread a generous layer of hummus on each slice of bread.
3. Layer the thin cucumber slices evenly over 4 of the slices of bread.
4. Sprinkle the fresh dill and lemon zest over the cucumber slices, then season with a pinch of salt and pepper.
5. Top with the remaining slices of bread to form the sandwiches.
6. Slice the sandwiches into quarters for easy serving.
7. Serve immediately or refrigerate until ready to serve.

Cucumber and hummus sandwiches are a fresh, light, and healthy choice for your Easter picnic. The crispness of the cucumber pairs wonderfully with the creamy hummus, while the lemon zest and dill bring an aromatic, springtime flavor. These sandwiches are easy to make in advance, making them a convenient addition to your outdoor spread. Perfect for a light bite or as a refreshing snack in between heavier dishes, these sandwiches are sure to be a crowd-pleaser for anyone looking for something simple yet delicious.

Note: More recipes are coming soon!