RECIPE: Smoked Salmon Devilled Eggs and No-Bake Chocolate Peanut Butter Mini-Egg Oat Squares from Emily Richards

We hop into the kitchen with Emily Richards to cook up some Easter treats.

Smoked Salmon Devilled Eggs

Bring this delicious appetizer for your spring get together! The combination of smoked salmon and devilled eggs will not let you down.

Ingredients:

• 12 hard-boiled eggs, peeled
• 1/4 cup (60 mL) mayonnaise
• 2 tsp (10 mL) Dijon mustard
• 1/2 cup (125 mL) finely chopped smoked salmon
• 4 tsp (20 mL) minced capers
• 1 tsp (5 mL) minced fresh dill or basil
• 1 tsp (5 mL) fresh lemon juice
• Pinch pepper
• Smoked salmon strips and fresh dill sprigs or small basil leaves

Cut eggs in half lengthwise and remove the yolks to a bowl. Place egg whites onto a platter; set aside.

Add mayonnaise and Dijon to egg yolks and mash with a fork. Add smoked salmon, capers, dill, lemon juice and pepper and mix until smooth. Scrape mixture into piping bag or resealable bag, or spoon into egg whites. Garnish with smoked salmon strips and dill sprigs.

Serve immediately or cover with plastic wrap and store in the refrigerator for up to 2 days.

Makes: 24 pieces

No-Bake Chocolate Peanut Butter Mini-Egg Oat Squares

These classic no-bake squares are loved by all. The peanut butter can be replaced with almond butter for a treat that’s equally tasty. Adding the mini-eggs adds holiday flare!

Ingredients:

• 3/4 cup (175 mL) butter     
• 1/2 cup (125 mL) packed brown sugar   
• 1 tsp (5 mL) ground cinnamon     
• 1 tsp (5 mL) vanilla 
• 3 cups (750 mL) quick-cooking rolled oats         
• 1 cup (250 mL) semisweet chocolate chips       
• 3/4 cup (175 mL) smooth peanut butter  
• Candy coated chocolate mini eggs for sprinkling

Line an 8-inch (20 cm) square baking pan with parchment paper.

In a medium saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon and vanilla. Stir in oats, reduce heat to low and cook, stirring constantly for 4 minutes. Press half the oat mixture into bottom of prepared pan; transfer remaining oat mixture to a small bowl.

In the same saucepan, over low heat, melt chocolate chips and peanut butter, stirring until smooth; reserve 1/4 cup (60 mL) for drizzling. Spread remaining chocolate mixture evenly over crust in pan. Sprinkle with mini eggs and then scoop reserved oat mixture over top and gently press it in.

Drizzle reserved chocolate peanut butter mixture over top and sprinkle with some more mini eggs. Cover and refrigerate for 3 hours, then let come to room temperature for 15 minutes before cutting into squares.

Makes: 16 squares

Tip: Squares will become a little soft if left at room temperature for more than 1 hour.

Tip: Store these squares in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.