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Celebrate spring with colorful crudité, modern deviled eggs and an easy cocktail

Chef Seamus Mullen whips up delicious appetizers and a drink for a spring or summer cocktail party.
/ Source: TODAY

When it's brisk out, many of us crave hearty stews and thicker soups. But with springtime just around the corner, it's time to lighten up.

Chef Seamus Mullen, restaurateur and author of "Real Food Heals: Eat to Feel Younger and Stronger Every Day," is here to freshen up your table. Mullen, who was diagnosed with rheumatoid arthritis in 2007, knows a thing or two about the importance of eating healthy: He says his autoimmune disease diagnosis led him to change his relationship with food.

That's why he's giving classic deviled eggs a new twist by adding olives, which are high in vitamin E. And his crudité platter features a lightened-up dip made with avocado, so it's rich in healthy fats and vitamins B, C and E.

"For the crudité, you get all those spring vegetables and lots of bright colors and vibrant flavors," said Mullen. "There's nothing more spring-like than eggs for me. Deviled eggs are one of my favorite things to do when I entertain."

And you can wash it all down with a delightfully simple elderflower and cucumber libation. "It's light and refreshing and easy to make in a batch," said Mullen.

Cheers to warmer temps! Here's how you can celebrate the spring season.

Memories of Summer Cocktail

Avoid any hosting stressors by making this cocktail in a big batch ahead of your party.

Summer Crudites with Avocado Dip

Say bye bye to bland vegetables with this decadent crudité display. Choose lots of brightly colored additions to make this dish really pop.

Deviled Eggs with Olives and Rosemary

Green olives give these deviled eggs a rich, earthy flavor and they add vitamins, too.