When we sat down this year to discuss Easter recipes, we realized what a unique set of circumstances we have: between us, we celebrate Passover, Easter and Greek Easter, and this year we are eating two seders and two Easter meals with a varied crowd of family and friends. The one thing we absolutely agreed on was that the inclusion of rabbit on an Easter menu feels anathema, although you may be surprised how many do! Though we love rabbit on most days, it seems like a recipe for traumatized children to us. Luckily, we realized that Easter’s other ubiquitous symbol–which also puts in an appearance on the seder plate–provides the perfect reason to whip up a batch of everyone’s favorite: deviled eggs. These were once rather mainstream (dare we say humdrum) but now feel more like a guilty pleasure thanks to the back-and-forth on the health benefits and hazards of egg-eating. We firmly believe you should throw caution to the winds and top them off with a piece of crispy heaven–a.k.a. fried prosciutto–to make all your guests happy.

We also knew we wanted to make a salad with fresh, green ingredients that screamed spring, and Jeannine, always seasonally-minded, had this recipe in her back pocket. While you could use some fresh mozzarella, a chunk of creamy burrata really pushes this over the edge into the luxuriousness that feels just right for a holiday meal.

Deviled Eggs with Crispy Prosciutto

• 2 slices of prosciutto, cut into 4 strips
• 6 hard boiled eggs
• ¼ cup of your favorite mayonnaise
• ½ tsp dijon mustard
• 1 tsp white wine vinegar
• 1 tsp white wine vinegar
• 1 tbsp chopped fresh basil
• 1 pinch of cayenne pepper
• ¼ tsp salt
• Chopped chives for garnish

Fry the prosciutto in about ½ inch of olive oil until crispy. Remove from pan and cool on paper towels.

Peel the boiled eggs and cut them in half horizontally. Remove the egg yolks and put them in a bowl. Add the remaining ingredients and stir well until the mixture is smooth.

Pipe or spoon the yolk mixture into the egg white halves. Garnish with a piece of crispy prosciutto and sprinkle with the fresh chives.

Makes 12 deviled eggs

Asparagus and Sweet Pea Salad with Burrata

• 1 bunch of asparagus, tough ends removed, blanched and sliced in half vertically
• 1 cup fresh peas, blanched
• 2-3 balls of burrata
• 6 cups of arugula
• 2 scallions, finely sliced

For vinaigrette:

• ½ ripe avocado
• ½ cup olive oil
• 1 tsp dijon mustard
• 4 tbsp lemon juice
• 1 tsp honey
• 1 small garlic clove
• ¼ cup of mint leaves
• ¼ cup basil leaves

Put all of the vinaigrette ingredients in a food processor and pulse until smooth. Season to taste with salt & pepper.

Assemble salad:

Toss the arugula lightly with half of the avocado vinaigrette and spread on a platter. Place the asparagus and peas evenly over the arugula and spoon the remaining vinaigrette over the salad. Place the balls of burrata on top and season salad with salt & pepper.

Serves 4-6