Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
A Healthy Outlook on Easter 2021
2 min read

- A child-friendly book about gardening
- Biodegradable pots
- A variety of herb and flower seeds
- Popsicle sticks for markers
- Gardening tools
- Watering can
- Binoculars
- Paint-your-own-kite kit
- Street chalk
- Jump rope
- Frisbee
- Egg breakfast casserole
- Egg or tuna salad
- Sliced eggs on toasts with avocado and herbs
- Deviled eggs
Serving Amount
Ingredients
6 eggs
2 tbsp Greek yogurt
1 tsp Dijon mustard
1 tbsp light mayonnaise
Salt and pepper to taste
Garnish: shrimp, dill, small lemon wedge
Instructions
Step 1
Cover eggs in saucepan plus one inch of cold water. Bring to a rolling boil, then remove from heat, cover and let sit for 10 minutes.
Step 2
Peel eggs and cut in half, keeping half of the yolks in a mixing bowl and smashing them.
Step 3
To the yolks, add Greek yogurt, Dijon mustard, light mayonnaise, and salt and pepper to taste.
Step 4
Garnish with a sprig of dill, one shrimp and lemon wedge.