Easter Eats: Side Dishes

Chef Terry John Zila shares some side and appetizers for your Easter Meals.

Deviled Eggs


6 Large eggs
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon apple cider vinegar or pickle juice
Pinch white pepper
Kosher salt & ground black pepper to taste
Paprika for garnish

  1. To hard boil eggs. Place eggs in a small saucepan with a tight fitting lid. Cover eggs with water and bring to a boil. When the water has come to a boil, immediately remove the pan from the heat and all to sit for 14 minutes.
  2. Run the boiled eggs under cold water to cool and peel immediately.
  3. Cut the cooked eggs in half and remove the yolks and space them in a mixing bowl
  4. Mash the yolks with an electric hand mixer and then add the remaining ingredients, except for the paprika garnish.
  5. Place the egg yolk mixture into a piping bag fitted with a large star tip. Pipe the filling into the egg whites and garnish with the paprika.
  6. Place prepared deviled eggs on a plate and cover with plastic.

Deviled Eggs can be stored in the refrigerator for 3 days.


Sautéed Spinach with Pine Nuts and Golden Raisins
Serves 4


2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 bags spinach, stems removed
4 cloves garlic, peeled and minced
Freshly ground salt and pepper to taste
½ cup toasted pine nuts
½ cup golden raisins, coarsely chopped

  1. Heat the oil in a skillet and add butter. When butter has melted, add prepared garlic and sauté for 1 minute.
  2. Add spinach and sauté until heated. NOTE! Here you have some options. Everyone likes their spinach a little different. Some prefer to cook the spinach just until wilted and others like it cooked much more. The choice is ultimately yours.
  3. Add the toasted pine nuts and chopped golden raisins and toss to coat and heat through.

Season with salt and pepper to taste.

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