3 Unexpected Avocado Easter Recipes Your Family Will Love
This post is sponsored by Avocados from Mexico
Easter morning hits differently when you’re a mom. It’s a beautiful kind of chaos, right?
I don’t know about your kiddos, but my daughter buzzes with excitement on Easter morning. From the second she wakes, her little hands are reaching for eggs strategically hidden around the house.
Of course, I’m trying to balance all the day’s to-dos. If I’m not juggling getting everyone dressed, I’m setting the table. If I’m not setting the table, I’m prepping the egg colouring activities. If I’m not prepping the egg colouring activities, I’m making sure the ham isn’t burning. Sound familiar? But between the egg hunts and sugar rushes, I’ve learned that a little planning and allowing for some unexpected twists can make the day even more special.
This year, I decided to shake things up! Instead of sticking to the typical Easter brunch, I wanted to incorporate something fresh, vibrant, and oh-so-versatile: Avocados from Mexico! If you think avocados are just for fancy toast or guacamole, boy are you about to be pleasantly surprised! This year’s menu proves they’re my secret weapon for creating delicious and healthy recipes—from savoury to sweet—that everyone (even the pickiest little bunnies) will love.
Their creamy texture and unique flavour add a richness that’s simply irresistible. As a mom, I appreciate that they’re packed with good fats and 20 essential vitamins and minerals – a win-win! And knowing that Avocados from Mexico are the world’s finest, I feel good serving my family the best this Easter.
Ready to impress your family with these unexpected avocado Easter brunch that will have everyone asking for seconds? I thought so!
Avocado & Smoked Salmon Rosti
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: Serves 4
Description
A crispy, golden rosti topped with creamy avocado slices and delicate smoked salmon. It’s the perfect brunch dish, balancing richness with freshness. The creamy texture of the avocado complements the smoky salmon beautifully. It’s surprisingly easy to make and looks absolutely stunning on the Easter table. I love how it feels fancy, but it’s actually quite simple.
Ingredients
- 3–4 Russet potatoes
- 1 egg
- 1 tbsp flour
- 2 tsp freeze-dried Italian seasoning
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 2 tbsp avocado oil, divided
- 2 tbsp butter, divided
- 3 tbsp creme fraiche
- 2 large Avocados from Mexico, peeled, pitted, and sliced
- 1 (200 g) package smoked salmon
- 1/4 cup sprouts (broccoli or alfalfa)
- 2 tbsp capers
- 1 tbsp chives, finely chopped
Instructions
- Peel and grate the potatoes using a box grater. Squeeze the grated potato, by the handful, to remove excess water/moisture. Place in a large mixing bowl.
- Add egg, flour, Italian seasoning, dill, salt, pepper, garlic salt, and onion powder. Mix well.
- Add 1 tbsp oil to a large large (10-12 inch) skillet. Preheat over medium-high heat. Add 1 tbsp butter and swirl until melted. Add potato mixture to the pan, gently packing down and tidying up the sides. Cook 8-12 minutes, until underside is golden brown and crispy
- Flip rosti out of pan onto a large plate or cutting board. Return pan to heat, add remaining oil and butter, swirl until butter is melted. Gently return rosti to pan and cook for another 8-12 minutes. Remove to plate, allow to cool 2-3 minutes.
- Top rosti evenly with creme fraiche, avocado slices, salmon, sprouts, capers, and chives, like you would a pizza. Cut into quarters and serve.
Avocado Devilled Eggs
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 6-8 1x
Description
Devilled eggs are a classic Easter appetizer, but this year, I’m giving them a green makeover! Incorporating avocado into the filling, adds a creamy texture and a pop of colour that’s perfect for spring. Plus, they’re a great way to sneak in some healthy fats and vitamins for the kids!
Ingredients
- 12 hard-boiled eggs, cooled
- 1 Avocado from Mexico, peeled and pitted
- 2 tbsp mayonnaise
- 1 tbsp white vinegar
- 1 tbsp Dijon mustard
- 1 tsp fresh chopped chives
- 1 tsp fresh chopped dill
- 1 tsp coarse salt
- 1/2 tsp ground black pepper
- Additional chopped herbs (chives, dill, parsley etc), for garnish
Instructions
- Prepare eggs by peeling and slicing in half lengthwise. Remove yolks and place in the bowl of a food processor.
- To the food processor add avocado, mayonnaise, vinegar, Dijon, chives, dill, salt, and pepper. Process on low until filling reaches desired texture (a few seconds for a chunkier filling or 1-2 minutes for a smooth filling). Transfer filling to a piping bag.
- Pipe filling into hollowed egg whites. Sprinkle with fresh chopped herbs, and serve.
Avocado Chocolate Pudding Parfaits
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 4-9 1x
Description
Now, for the pièce de résistance… dessert! Avocado. Chocolate. Pudding! Can I get a heck yes? The creamy texture of the avocado creates a decadent, rich pudding that’s just like the real thing. Layered with chocolate brownie, Cadbury Mini Eggs and whipped cream, it’s a festive parfait that’s a sweet surprise.
Ingredients
- 4 Avocados from Mexico, peeled, pitted, flesh scooped out
- 3/4 cup Hershey’s Dark unsweetened cocoa powder
- 1/2 cup dark pure maple syrup
- 1/2 cup whole milk
- 1 tsp vanilla extract (alcohol-free)
- 1/8 tsp salt
- 1 9×9 pan of brownies, prepared
- 1 cup whipped cream (homemade or store-bought)
- 1/2 cup mini Cadbury Mini Eggs
Instructions
- Place avocados, cocoa powder, maple syrup, milk, vanilla, and salt in the bowl of a food processor or blender. Process on high until pudding is very smooth. Cover and place in fridge to chill for up to 2 hours.
- When ready to service, divide prepared brownies between the desired number of cups or serving bowls. Sprinkle with mini eggs. Spoon over avocado pudding. Top with dollops of whipped cream and more mini eggs for garnish. Serve immediately.
These three avocado recipes have completely transformed my Easter menu! They’re delicious, healthy, and incredibly easy to make, which is exactly what a busy mom needs! Am I right? So, this Easter, ditch the usual and embrace the unexpected with Avocados from Mexico, The World’s Finest!
Lifestyle photos by Nicole Gingrich Photography
