Egg-cellent Easter Dishes

Easter is the perfect time to gather around the table and celebrate spring with delicious, homegrown food. And, if you’re lucky enough to have a backyard chicken coop, you already know that nothing compares to the taste of fresh, hand-gathered, nutrient-rich eggs.

So to inspire your Easter menu, we’ve put together a few ideas to help you make the most of your backyard eggs.

From a savory quiche to a quick and flavorful egg salad to delicious baked eggs in avocado, these dishes are easy to prepare and quick to devour.

Let’s crack into it!

Garden Fresh Quiche

Yields about 6 to 8 servings.

Start Easter morning with this delicious, crowd-pleasing quiche. Customize the flavor by adding homegrown garden-fresh vegetables and your favorite proteins (optional, of course!).

Serve with fresh berries or a garden salad to complete this dish.

Ingredients

1 pre-made pie crust (unbaked and brought to room temperature)

6 eggs (washed and ready to use)

¾ cup milk

¾ teaspoon salt

¼ teaspoon ground black pepper

Optional: 1 cup of garden-fresh veggies and/or proteins (i.e. chopped onions, sliced mushrooms, small bits of broccoli, cubed cooked ham, pre-made bacon and anything else that strikes your fancy.)

Optional: 1 to 1 ½ cups shredded cheese

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Unroll the pie crust and press it into a pie plate. If the crust is pre-made, move on to the next step.

Whisk together eggs, milk, salt and pepper in a bowl until combined.

Sprinkle your choice of fresh garden vegetables and/or proteins into the empty pie crust. If desired, add 1 cup of cheese, and pour the egg mixture over the top. Sprinkle any remaining cheese evenly over the egg mixture.

Bake for 30 to 40 minutes, or until the center is completely baked through.

Let cool for about five minutes, then garnish with herbs, slice and enjoy!

Easy Egg Salad

Yields about 4 servings.

With an overabundance of fresh backyard chicken eggs comes an abundance of flavor in this easy to make egg salad. Perfect for lunch or dinner, serve it on a sandwich, with crackers or atop a fresh garden salad.

Ingredients

8 eggs (washed and ready to use)

½ cup mayonnaise

1 teaspoon yellow mustard

¼ teaspoon paprika

Salt and fresh ground pepper to taste

Instructions

In a medium-sized pot, fill with cool water and gently add eggs. Bring the water to a boil and let boil for about one minute, then remove from heat. Let stand for 12 to 14 minutes.

Remove the eggs from the water and run them under cool water. Peel and chop.

Add chopped eggs to a large bowl. Stir in the mayonnaise, yellow mustard and seasonings until combined.

Scoop the egg salad mixture onto bread or salad greens.

Baked Eggs in Avocado

Yields about 4 servings.

Pair avocado and fresh eggs to create a delicious, protein-packed snack or side dish. The creamy avocado texture works well with the rich, baked eggs, creating a dish that’s nutritious and satisfying.

Ingredients

2 avocados, halved and stoned

4 eggs (washed and ready to use)

Sea salt and freshly ground pepper to taste

Optional: 1 tablespoon chives

Instructions

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper and set aside.

Using a spoon or ice cream scooper, remove a small portion of the avocado to create a hollow center for the eggs.

Carefully crack an egg and gently place it into the hollowed-out space, taking care to keep the yolk intact.

Repeat steps 3 and 4 for the remaining avocado halves.

Season with sea salt and pepper, then place onto the lined baking sheet, with the avocado flesh and egg facing up.

Put in the oven for about 20 minutes, or until the eggs are baked.

Remove and garnish with chives. Serve immediately.