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  • Krista A. Parr

Easter Eats: 2 Fun and Delicious Recipes to Try!

For me, nostalgic Easter eating involves:

  1. Egg, in as many ways as possible.

  2. Bright, Spring-y desserts

Here's one recipe for each of those categories! These Beet Pickled Deviled Eggs and Lemon Oat Squares are fancier, more involved recipes meant to accompany special meals and gatherings.

If you're looking for quick & simple but delicious family-friendly recipes & inspiration, consider joining my 8-week Spring Recipe Club for only $33!

Beet Pickled Deviled Eggs

A colourful twist on the classic.

Makes 3 servings


  • 1 cup Pickled Beets (homemade or store-bought)

  • 3 Eggs (hard boiled, peeled)

  • 1 1/2 tbsp Mayonnaise (I like Chosen Foods brand avocado oil mayo)

  • 1 tsp Dijon Mustard

  • 1 tsp Apple Cider Vinegar

  • 1 tbs Water (cold)

  • 1/8 tsp Unrefined Salt (or more to taste)

  • 1 tbsp Fresh Dill (chopped)

  • 2 tbsp Radishes (julienned)


  1. Take the beets out of the brine and set them aside. In an airtight container or jar add the brine and the eggs that have been hard-boiled and peeled. Make sure the brine is covering the eggs completely. Let them sit in the fridge for eight hours or overnight.

  2. Take the eggs out of the brine and dry them with a paper towel. Cut them in half. Remove the yolks and add them to a bowl. Add in the mayonnaise, mustard, apple cider vinegar, and water. With a hand blender, blend until smooth. Season with salt.

  3. Place the yolk mixture in a piping bag with a star or plain piping tip. Pipe the yolk mixture back into the eggs. Or use a teaspoon to transfer the yolk mixture back into the eggs.

  4. Sprinkle the deviled eggs with fresh dill and garnish with radish. Enjoy!

Lemon Oat Squares

A whole-food take on a childhood favourite.

Makes 16 servings


  • 1 cup Oat Flour (can easily be made by blending whole rolled oats in a high-powered blender)

  • 1/3 cup Coconut Oil (melted in the pre-heating oven)

  • 1/2 cup Raw Honey (divided)

  • 1/2 tsp Unrefined Salt (divided)

  • 6 Eggs (large)

  • 2 tbsp Coconut Flour

  • 1 tbsp Lemon Zest

  • 1/2 cup Lemon Juice


  1. Preheat the oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper and set aside.

  2. In a large bowl, combine the oat flour, coconut oil, half of the honey, and half of the salt. Mix well until a wet, but firm consistency is formed.

  3. Press the dough into the lined pan, making sure to press it out evenly and into the corners. Bake for 15 minutes, until lightly browned and set. Let cool.

  4. While the crust is baking, in a mixer add the eggs, coconut flour, lemon zest, lemon juice, the remaining honey, and remaining salt. Mix for about four minutes or until well combined.

  5. Pour the mixture on top of the crust and bake for 30 minutes, or until set and cooked through. Cool completely then chill for one to two hours before serving.

  6. When ready to serve, remove from the pan, cut into squares, and enjoy!

Did you make these? Tag me on Instagram so I can see your creations!

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