9 Easter-Ready Appetizers Done in 30 Minutes or Less

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Give your classic deviled eggs a festive Easter makeover with this clever and delicious twist. Each egg is topped with a triangle of smoked salmon and a tiny dill sprig to resemble a mini carrot—cute, flavorful, and guaranteed to get guests talking. It’s the same creamy, tangy filling you love, just dressed up for spring.

Ingredients (for 6–8 servings):

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper, to taste
• 2 oz smoked salmon, cut into small triangles
• Fresh dill sprigs  or parsley (for garnish)

Instructions:

1. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover. Let sit for 10–12 min. Transfer to an ice bath to cool, then peel.
2. Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayo, mustard, lemon juice, salt, and pepper until smooth.
3. Spoon or pipe yolk mixture back into the egg whites.
4. Top each with a triangle of smoked salmon to resemble the body of a carrot, then press a small dill sprig at the top for the "green" stem.
5. Refrigerate until ready to serve.