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.

Ingredients

• 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

Instructions

• 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.
• Enjoy!

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.

Easter Ham

Ingredients

• 1 spiral ham (8–10 pounds)
• 1 bottle Primal Kitchen No-Soy Island Teriyaki Sauce

Instructions

• 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!