Confession. I am not a fan of deviled eggs. Scrambled and poached are my eggs of choice. Especially with really good toast.  Love ’em. But not deviled.

Nevertheless, my personal tastes aside, these little darlings are the most popular thing to make with colored Easter Eggs after the dying project is complete, so I wanted to offer you a healthier version to try if you’re so inclined! This recipe gets lightened up by using canola mayonnaise (and less of it, as some of it is replaced with plain Greek yogurt). These also have a nice little kick from Sriracha – good stuff.

Try them for yourself! I’m curious, though. Left to your own devices, what do YOU do with the  colored eggs after Easter?

Heavenly Deviled Eggs
adapted by Cooking Light

Serves: 8

Ingredients:

8 large eggs
1/4 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/4 cup finely chopped red onion
2 tablespoons plain 2% reduced-fat Greek yogurt
2 tablespoons canola mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong) or hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons finely chopped chives

Directions:

1. Use hard-boiled eggs from Easter decorating. Remove shells.
2. In a small bowl, combine the water, vinegar, and sugar and microwave for two minutes. Once the mix is boiling, stir in the onion and let it stand for fifteen minutes before draining.
3. In another bowl, mix the yogurt, mustard, mayonnaise, Sriracha, pepper, and salt together. Set aside.
4. Cut each egg in half lengthwise. Remove the yolks.
5. Add six of the yolks and 2 Tbsp. of the drained red onion to the yogurt mixture and combine until smooth.
6. Spoon the mixture into the egg whites and garnish with chives and remaining red onion.

Carrot cake is an Easter favorite, because bunnies like carrots, obviously, but despite the inclusion of a vegetable in its name, it’s not exactly a health food. Most of the time, those poor carrots are swimming in oil and butter and sugar and buried under an inch of cream cheese. Delicious, but still. When it comes to desserts, I normally advocate eating “the real thing” in smaller portions…but consider that one popular online recipe for carrot cake weighs in at 1,460 calories and 28 grams of saturated fat in one three-layer slice. Oy. This version has 284 calories per slice and just 5 grams of saturated fat. I know.

So, to start this carrot cake makeover,  you’ll get out a 9X13 pan (instead of the round pans you’d use for a layer cake) and by so doing,  you’ll reduce the ratio of icing to cake in each slice. (I’m sorry to break it to you, but the icing is the biggest culprit when it comes to the sugar and fat content of any cake. Well, except for cheesecake…but I digress.)

You’ll still use all the familiar, natural ingredients, like butter, brown sugar, vanilla, cinnamon, and cream cheese, just in altered proportions from the old standby. There’s one unusual addition the icing, an ounce of fromage blanc, which adds something lovely, but if you can’t find it, I’ve given you a substitution suggestion below.

So this Easter, have your cake and eat it too! May I suggest leaving a piece for the Easter Bunny….why should Santa have all the treats?

Not Your Ordinary Carrot Cake
adapted from Cooking Light

Yields: 20 slices

Ingredients:

Cake:
13 x 9 inch metal baking pan
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
Cooking spray

Frosting:
6 ounces cream cheese, softened
1 ounce fromage blanc (or sub 1 more ounce cream cheese)
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Directions:

Cake:
1. Preheat the oven to 350 F.
2. In a small bowl, mix the flour, cinnamon, and salt with a whisk. Add the grated carrot and stir.
4. In a separate bowl, beat the granulated sugar, brown sugar, and butter at medium speed with a mixer.
5. Once the ingredients are combined, beat in the eggs one at a time. Add the vanilla.
6. Grease the 9X13 pan and bake at 350 F until a toothpick comes out clean (usually 27-28 minutes) and then allow to cool.

Frosting:
1. Beat the softened cream cheese, fromage blanc, butter, vanilla, and salt at medium speed with the mixer.
2. Once the mixture is fluffy, add the powdered sugar slowly and beat until mixed.
3. Frost the cake and scatter toasted pecans on top.

As April unfolds and Easter nears, I’m gathering some recipes you may want to add to your holiday table. When it comes to the main course, there are two dominant options – ham and lamb. In my family, ham is the winner.

Lamb has a symbolic role in the holiday.  “The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.*”

It appears the origin of a long-standing ham tradition is more practical. “Animals were slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn’t consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.*”

So with that as backdrop, I’m countering my own tradition (sorry, Mom) and offering up this seared lamb chop as a possibility for your Easter dinner. I have a hard time settling on just one set of options for side dishes, but I think I’d start with asparagus and fingerling potatoes – so perfect for spring!

 * About.com

Seared Lamb Chops with Balsamic Sauce
adapted from Cooking Light

Serves: 4

Ingredients:

2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, minced
1/4 cup dry red wine
1/3 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar
Sprigs of fresh rosemary (optional)

Directions:

1. Heat the oil in a skillet over medium heat. Add a dash of salt and pepper to the lamb chops and then add the chops to the skillet. Cook for 3 minutes on one side and about 4 minutes on the other side until done.
2. While preparing the sauce, remove the lamb chops to a plate and tent to cover.
3. To make the sauce, add the minced onion to the skillet and cook until the onion is tender. Add the garlic and swirl till fragrant.
4. Add the wine, bring the mixture to a boil, and cook until the wine has mostly evaporated. Add the broth and vinegar and bring the mixture back to a boil for two minutes.
5. Pour the sauce over the lamb chops to serve. Garnish with fresh rosemary sprigs.