Are you looking for delicious Easter appetizers and Easter desserts to compliment your main Easter meal this year? We have both today in this double helping Cooking on a Budget post! We couldn’t pick one or the other, so we did both! Check out these two easy and relatively cheap Easter recipes: Lemon Dill Chicken Salad Stuffed Eggs and Easter Egg Oreo Truffle! Happy Easter, everyone!
Easter Appetizers – Lemon-Dill Chicken Salad Stuffed Eggs
2.25 lbs skinned and boned chicken breast
1.5 teaspoons salt
.5 teaspoons fresh ground pepper
24 large peeled hard-boiled eggs
1 cup mayonnaise
2 finely chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1) Spread 1 teaspoon of salt and .5 teaspoon of pepper evenly over the chicken. Cover the chicken with a lid and grill over high heat 6-8 minutes on each side or until it is done. Let stand for 15 minutes, then cover and place in the refrigerator for at least 30 minutes.
2) Cut eggs in half longways. Remove yolks while trying to keep the white halves intact.
3) Stir mayonnaise and remaining unused ingredients in a large bowl.
4) Shred the chilled chicken in a food processor. Stir shredded chicken into the mayonnaise mixture until blended. Spoon the blended mixture into the egg white halves. Cover and chill for one hour.
Easter Desserts – Easter Egg Oreo Truffle
1 package of Oreos
1 oz block of cream cheese
4 oz of white almond bark
8 oz of dark or semisweet chocolate chips
1) Grind up Oreo’s in a food processor and grind them into a nice puree.
2) Add block of cream cheese and blend until smooth. Make sure all of the mixture gets combined.
3) Use 1/4 cup ice cream scoop or a spoon to portion the mixture into evenly sized balls. Use your hands and shape the balls into egg shapes. Place them on a parchment-lined baking sheet. Place into refrigerator until they are nice and firm.
4) Melt dark chocolate and dip the eggs in until completely covered. Transfer to another parchment paper-lined baking sheet. Place back into refrigerator until the chocolate has hardened.
5) Melt white almond bark. Use a piping bag to decorate the eggs. Serve right away or refrigerate in a sealed container for up to one week!
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