Recipe Corner – April 29, 2026

a collage of the completed recipes in this column.

Throw the best Star Wars Day party on your block with these out of this galaxy dishes and May the 4th be With You!

Baby Yoda Deviled Eggs

Ingredients

  • 6 hardboiled eggs, peeled
  • 1/4 c. mayonnaise
  • 1 1/2 tsp. yellow mustard
  • Half of an avocado, mashed
  • Pinch of salt and pepper
  • Celery
  • Peppercorns
  • Icing bag
  • Icing tip, large round

Instructions

  1. Peel your hardboiled eggs. Next, slice your eggs with a non-serrated knife lengthwise.
    Remove the yolks, place them in a medium bowl, and mash. Add the mayonnaise, yellow mustard, mashed avocado, and a pinch of salt and pepper to the bowl with the egg yolks. Mix well and mash until smooth.
  1. Fill your icing bag with the avocado-yolk mixture. Set aside.
  2. Cut small pieces of celery about 1/2 inch in length, then cut it in half length wise. Next, cut the small piece of celery in half diagonally to make a triangle for an ear. Repeat this process to create enough ears for all the eggs.
  3. Take one of the egg white halves and slide it in half across the middle. (This will be the top of Baby Yoda’s pod.)
    Now it’s time to make Baby Yoda in his pod! Take half of an egg white and fill the middle of the egg with the avocado-yolk mixture. Toward the end of the egg where there is a larger amount of egg white, add an extra mound of the mixture for his head.
  4. Next, take the quartered piece of egg white and place it on top of the Baby-Yoda-in-the-making at the back end of the egg (not where his head is).
  5. Take two celery triangles and stick them in the sides of Baby Yoda’s head for the ears.
  6. Lastly, take two peppercorns and place them on Baby Yoda’s face for his eyes.
  7. Repeat the assembly process until all of your eggs are complete.

Baby Yoda Spinach and Artichoke Bites

Ingredients

  • 14 oz. can of quartered artichoke hearts, drained and cut into small pieces
  • 10 oz. frozen chopped spinach, thawed and drained
  • 8 oz. cream cheese, softened
  • 1 tsp. garlic
  • 1/2 tsp. garlic salt
  • 4 tbsp. Parmesan cheese
  • 1 1/2 c. shredded mozzarella cheese
  • Pepper
  • 2 cans of refrigerated crescent dough
  • Baking spray
  • Cupcake pan

Directions

  1. Preheat oven to 375 degrees.
  2. Filling – In a medium bowl, add softened cream cheese, parmesan cheese, garlic, garlic salt, 3/4 c. of shredded mozzarella cheese (the remaining half will be used later), and a couple grinds of pepper to taste. Mix ingredients together.
  3. Thaw the package of frozen spinach and drain the excess moisture from it, then add it to the bowl.
  4. Drain the artichokes and then cut them into small pieces. Add them to the bowl and stir to combine.
  5. Next, roll out the refrigerated crescent rolls onto a cutting surface.
  6. Cut the dough into small squares so that you have four from one half of the dough.
  7. Grease a cupcake sheet with plenty of baking spray, both in the cupcake holes and on top of the baking sheet.
  8. Place one of the small dough squares into a cupcake hole. Cut out two small, thin triangles from extra dough, then place them on either side of the cupcake hole for Baby Yoda’s ears. Keep the ears thin as they will expand when baking.
  9. If any excess dough sticks out around the edges, push it into the cupcake hole to help create a clean shape.
  10. Fill each Yoda bite with several spoonfuls of spinach mixture, as well as a little on top of the ears. Top each Yoda bite with the remaining shredded mozzarella cheese.
  11. Bake for 15-17 minutes, or until golden brown.
  12. Cool the spinach bites for several minutes but be sure to remove them from the cupcake pan and place on a cooling rack while they are still warm!

Chewbacca Hot Dogs

Ingredients

  • 6 hot dog buns
  • BBQ Sauce
  • Sour Cream

Toasted Panko Ingredients:

  • 1 tablespoon butter
  • 1 cup panko breadcrumbs
  • ¼ teaspoon garlic powder
  • Pinch of salt

Bacon Hot Dog Ingredients:

  • 6 hot dogs
  • 12 slices thin bacon

Directions

  1. In a pan over medium high heat, melt the butter and then add the panko, garlic powder, and salt. Toast until golden brown. Set aside.
  2. Wrap each hot dog with two slices of bacon, tucking in the ends to secure.
  3. Place the wrapped hot dogs in a skillet over medium high heat. Cook until the bacon is cooked on all sides and the hot dogs are heated through.
  4. Place the bacon wrapped hot dogs into the buns. Add the toasted panko breadcrumbs on top.
  5. Add a strip of BBQ sauce diagonally across the hot dog to create the bandolier.
  6. Add small dollops of sour cream for the bandolier detailing.
  7. Serve immediately.

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