Primal Kitchen Delicious Easter Recipes for Everyone in Your Family
The luscious little mayo is an EGGcelent choice for Deviled Eggs! Simple, handheld, real-food snacks that even kids enjoy, deviled eggs are great keto, Primal/paleo, Whole30, and vegetarian (if you eat eggs) options that can be made in advance, packed in to-go containers, and served with just about any outdoor dining or picnic menu recipe.
Spinach Deviled Eggs by Devyn Sisson
There is something dreamy about deviled eggs this time of year. Adding spinach to a classic spring staple is quite intuitive, if you ask us. Take a page out of Devyn Sisson‘s new book, Kitchen Intuition, to create a veggie-packed, flavorful version of deviled eggs. For more intuitively delicious recipes, make sure to grab Devyn’s book, Kitchen Intuition.
- 3 hard-boiled eggs
- 3 tablespoons Primal Kitchen® Mayonnaise
- ½ cup chopped sautéed spinach
- ¼ cup chopped marinated artichoke hearts
- 1 teaspoon mustard
- Garlic and onion powder to taste
- Salt and pepper to taste
- Sauté the spinach; cool and squeeze liquid from it before you chop.
- Hard boil the eggs by placing them into a pot and bringing to a boil.
- Once the water boils, remove from the heat cover and let sit for 20 minutes.
- Run the hard-boiled eggs under cold water and then peel.
- Slice in half and remove the yolks.
- Mix the yolks with the remaining ingredients. Salt and pepper filling to taste.
- Put mixture in a piping bag and then fill the middle of the egg whites with the yolk mixture.
- Garnish with paprika.
While the kids hunt for pastel-hued colored eggs, and neon-colored plastic eggs that pop open to reveal candy, stickers, or tiny toys inside, the adults usually look forward to Easter brunch or family dinners that traditionally include glazed spiral ham or rack of lamb, potato salad, crisp green beans and roasted asparagus.
This Easter ham uses a bone-in spiral ham, which is precut for easy carving and is already cooked. Simply heat in a low oven for a couple of hours, and brush with Primal Kitchen’s sweet and savory No-Soy Island Teriyaki for an all-in-one sauce without the brown sugar, soda, or syrup used in other ham glazes. This two-ingredient Easter ham recipe provides a show-stopping centerpiece for any holiday meal.
- 1 spiral ham (8–10 pounds)
- 1 bottle Primal Kitchen No-Soy Island Teriyaki Sauce
- Preheat oven to 250ºF.
- Remove packaging on the ham, and remove any plastic disk that may be on the underside of the ham bone.
- Place ham in a shallow roasting pan, cut side down.
- Bake ham for about 1 hour and 40 minutes (for an 8-pound ham), or 2 hours and 10 minutes (for a 10-pound ham).
- Remove ham from oven and baste with Primal Kitchen No-Soy Island Teriyaki Sauce. Apply several coats of the teriyaki sauce to the ham. Place ham back in the oven to bake for another 20 minutes.
- Total bake time for spiral ham: Bake ham for about 15 minutes per pound until the internal temperature reaches 140ºF (about 2 hours for an 8-pound ham, and 2 hours and 30 minutes for a 10-pound ham; these times are estimates, and your oven may differ.).
- Remove ham from oven once the internal temperature reaches 140ºF. Spoon juices over top of the ham, and tent with aluminum foil to keep warm.
- Let ham rest for 15 minutes before carving and serving.
One more simple recipe here to fully complete your Easter Feast! A pop of spring color isn’t just for dying Easter Eggs! Grab a head or three of colorful cauliflower, smother in Primal Kitchen Chipotle Lime Mayo and roast to perfection for colorful spring side dish. Want even more flavor? Leave a little extra Chipotle Lime Mayo on the side for dipping.
CHIPOTLE LIME ROASTED CAULIFLOWER
- Slice cauliflower branches into thin sections (about 1/4″ thick).
- Preheat oven to 425-degrees.
- Coat the sliced cauliflower with Chipotle Lime Mayo, and sprinkle with salt and pepper.
- Place on parchment lined baking sheet.
- Roast 40 minutes or until golden brown.
- Enjoy! Happy Easter!
Creamy Guacamole, Hummus with Avocado Oil, Cauliflower Bites, Loaded Game Day Nachos – These Healthy Appetizers Got Your Snacks Covered
It’s time to whip up some mouthwatering snack recipes! Surprise your family and kids with these easy to make, delicious and healthy snacks. Enjoy the foods you love, plus soak up tons of flavor and finger-licking fun!
This two-step process makes it super easy to throw together creamy guacamole whenever the urge strikes. The key to a great guacamole is a combo of very ripe (but not over ripe) avocados and a blend of sharp garlic, salt, the tang of freshly squeezed lime juice, and the grassy taste of fresh cilantro. Stir in a cup of creamy mayonnaise — this recipe has obviously partial to Primal Kitchen’s mayo made with avocado oil—and prepare your tastebuds for the creamiest, richest guacamole you’ve ever tasted.
- 4 ripe avocados
- 1 large clove garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped
- 1 cup Primal Kitchen Pesto Mayo
Hummus with Avocado Oil
A classic dip to add flavor, contrasting texture, and more satisfaction to snacks like cut fresh vegetables, and flaxseed, rice, and other gluten-free crackers, hummus can be thrown together in a blender with pantry ingredients in five minutes or less. If you don’t have fresh lemons on hand, substitute bottled lemon juice or go without it. You may need to add a bit more water if you leave out the lemon juice to make sure the hummus has the right consistency.
Classic hummus, which is made with chickpeas, does have a higher amount of carbs than other paleo or keto snacks (such as additive-free salami, organic full-fat cheeses, olives, nut butters, coconut oil, etc.), so pay attention to portion size if you’re watching your carbs.
- 3 cups chickpeas (drained if canned)
- 1/4 cup Primal Kitchen Avocado Oil
- 1/2 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 cloves garlic, peeled
- Place all ingredients in a blender or food processor. Pulse three times for 2 seconds each time.
- Continue blending on medium until desired consistency is achieved.
- Remove hummus from the blender and spoon into a bowl.
- Serve with cut vegetables, flackers, or gluten-free crackers.
- Store any unused hummus in an airtight container in the refrigerator for four to five days.
Teriyaki Cauliflower Bites
Tender on the inside, toasty brown on the outside with a bit of coarse texture from the light dusting of almond flour, this teriyaki cauliflower bites provide the perfect pop-in-your-mouth snack or vegan side dish. This easy two-step keto-vegan breading process includes a dunk in the sweet, savory, tangy, umami Island Teriyaki Sauce before a toss in salted almond flour—then it’s into a hot oven to bake for about 30 minutes. Whole30, vegan, paleo, and keto appetizers don’t get much easier than this; serve with the vegan or regular Ranch dressing to add a creamy, herby, ready-made sauce.
- 1 head cauliflower (about 4 cups florets)
- 1 1/3 cups almond flour
- 1/2 tsp. salt
- 1/2 cup Primal Kitchen No-Soy Island Teriyaki Sauce
- Primal Kitchen Vegan Ranch Dressing, optional, for dipping
- Preheat oven to 400ºF. Line two baking sheets with silicone mats or metal racks.
- Wash cauliflower and dry. Remove any leaves and cut away the stem. Cut the cauliflower into florets.
- Mix almond flour and salt together in a large bowl. Pour the Island Teriyaki Sauce into a separate large bowl.
- Add the cauliflower florets (in batches, if necessary) to the bowl with the Island Teriyaki Sauce. Use tongs to toss and coat well.
- Use tongs to place sauce-covered cauliflower florets into the bowl with almond flour. Toss well to coat.
- Place the lightly breaded cauliflower bites onto the baking sheets in one single layer.
- Bake for 25–30 minutes, or until tender and browned.
- When done, transfer the cauliflower bites to a large plate and serve with Primal Kitchen Vegan Ranch for dipping, if desired.
Loaded Game Day Nachos
Loaded nachos topped with fresh jalapeños, spiced and seasoned grass-fed beef, avocados and Primal Kitchen Chipotle Lime Mayo are a sure way to win this weekend’s big snack game. This tortilla chip friends at Siete Foods bring the crunch and PRE Brands Grass-Fed Meats pack the protein, for the perfect nacho recipe that you don’t have to sacrifice health for flavor. Dip away!
- Siete Foods Sea Salt Tortilla Chips
- PRE Brands Grass Fed Ground Beef
- Taco seasoning (Try this 5 minute taco seasoning recipe from Primal Palate.)
- Jalapeños, sliced
- Queso fresco
- Avocado, sliced
- Primal Kitchen Chipotle Lime Mayo
- To Garnish: 1 Radish, sliced
- Heat frying pan over medium high heat. Add ground beef and taco seasoning to brown and cook through the ground beef.
- Slice jalapeños, radish and any other vegetables you’d like to throw on your loaded nachos.
- Heat oven to 400-degrees. Cover a cast-iron skillet or baking pan with tortilla chips
- Add ground beef and bake until chips are warm.
- Top with fresh veggies, queso fresco and avocado.
- Serve with Chipotle Lime Mayo for dipping. (Or drizzle on top, as shown in the photos!)
- Enjoy with friends!
Appetizers are half of what make dinner parties and tailgating so fun! You’ll love the incredible contrasts of color and flavor, and be amazed at how quick and easy these are to make.