Fresh berries brighten up this green salad, while halved eggs make it filling enough for lunch. The herb dressing can be made ahead – just hold off on adding it until serving to keep the greens crisp. Bring eggs to room temperature before slicing for cleaner cuts.

A classic sandwich like you’ve never experienced before with the addition of curry spices. Layered between soft challah bread, this egg salad is a great way to elevate your everyday meal. The egg salad is easy to make in advance so you can enjoy it as a light lunch or a filling snack whenever the craving strikes.

Devilled eggs are a beloved appetizer that never goes out of style. This recipe combines hard boiled eggs with mayonnaise, Dijon mustard, and simple seasonings for a classic flavour profile. A clever tip is to transport the components separately for picnics, then assemble on-site. The filling can be easily piped from a plastic bag for a polished presentation that brings together tangy, savoury notes in each bite.

These lemon coconut squares blend two flavours that brighten up any holiday spread. The buttery shortbread crust provides a sturdy base for the zesty lemon and coconut filling. Make the crust ahead and refrigerate, then add the quick filling and bake just before serving for warm, fragrant squares that celebrate the season.