Creative Hors D'oeuvres for Easter

Double-Deviled Eggs

Makes 24 egg halves, 10 minutes preparation, 25 minutes total prep time

Ingredients:

12 eggs

1/4 cup mayonnaise

4 tsp Dijon mustard

2 oz Virginia ham, chopped

1 tsp Worcestershire sauce

Garnish:

Ground paprika (for garnish)

2 tbsp sliced black olives

2 tbsp Virginia ham, finely chopped

Directions:

Tip: To make ahead of time (up to six hours ahead), prepare everything and put plastic cover over filled eggs. Refrigerate and garnish when ready to eat.

First you need to hard boil the eggs. Boil water in a large saucepan and add eggs gently. Bring to a simmer and cook eggs for 10 minutes. Remove eggs with slotted spoon and cool with cold water. Remove egg shells and allow to cool further. Slice eggs in half (lengthwise), then gently remove egg yolks and gather in bowl. Place egg white on a separate surface. In the bowl with the yolks, add mayonnaise and mustard. Use fork to mash ingredients together until well combined and smooth. Add in Virginia ham and Worcestershire sauce and stir until well combined. Lastly, take a large scoop full of the yolk mixture and put it into the hollowed out egg whites. Sprinkle eggs with paprika, black olives and chopped Virginia ham.

Curried Chicken Salad Tea Sandwiches

Makes 25 servings, 1 hour prep time

Ingredients:

4 cups chicken, grilled and chopped

24 oz cream cheese, room temperature

3/4 cup dried cranberries, chopped

1/2 cup shredded sweetened coconut, toasted

6 green onions, chopped

2 celery sticks, chopped

2 1/4 oz package of chopped almonds, toasted

1 tbsp curry powder

1 tbsp fresh ginger, grated

1/2 teaspoon salt

1/2 teaspoon pepper

48 slices of sandwich bread (white or whole wheat)

Directions:

Cook the chicken breast over medium high heat with just a little bit of oil in the saucepan. Cook for 10 to 15 minutes on both side or until chicken is no longer pink. Allow chicken to cool and chop into small pieces. Combine all ingredients (except bread) in a large mixing bowl. Spread mixture on to each piece of bread (24 slices) and top each with the remaining 24 slices. Cut off crusts and cut each sandwich into four smaller rectangles.