My favorite month of the year is April and it’s not just because it’s my birthday month! Spring is finally in full bloom and we get to celebrate Easter!!
As a believer, Easter has always been special and important for me to celebrate. It’s also a really fun time to dress up and go to brunch! Growing up, I remember always getting to buy a special new dress for Easter Sunday. After church, we would either go to the country club or come home to a really elaborate brunch. My mother would always have her Easter decorations out, fresh flowers on the table and food that she had been preparing all weekend. I just remember really beautiful colors that set the tone for the change in season and represented new life.
As an adult in my late 20’s, Easter looks a bit different! This year, we will be in flying home from San Miguel on Easter Sunday. So, I decided to celebrate a bit earlier with having a few girlfriends over! I made all my favorite spring Easter dishes that are perfect for brunch or lunch!
My favorite way to add color is with food and flowers. I like my dishes and servingware to be neutral so the food really pops!
I didn’t have time to grab Easter decorations this year so I thought the bright colors and pastel tones should come from the food and flowers. I added two vases of flowers at different heights and used a small vintage wine glass for the smaller vase. I think this added some great dimension and a fun touch. I also served mimosas in vintage tea cups with orange slices on the side!
When I’m hosting brunch or lunch, it is important to choose dishes that I can make the night before so that I have plenty to prepare the next morning.
Devilled eggs, pasta salad and a vegetable board are all just as good if not better when made in advance!
As always, don’t make everything! Save yourself some time and effort and buy a couple items that are just as good store bought.
I made the devilled eggs, pasta salad and vegetable tray with lemon aioli. I bought the maple ham, cheddar biscuits and thumbprints. It was the perfect mix of homemade and store bought!
Classic Herb Devilled Egg Recipe
I am not trying to toot my own horn but I must say these devilled eggs are DELICIOUS. I combined a few different recipes and this one is hands down the best ever for classic devilled eggs. I will be completely transparent and say the time consuming part is peeling the eggs. But, if you’re not in a hurry, pour yourself a glass of wine, turn on some jazz and get to peeling!
Place eggs in a pot, cover with water and bring to a boil. Once the water starts to boil, cover with a lid, turn off the heat, and let it set for 15 min. Take off the lid and let the eggs set until cool. (Take your time. The longer you wait, the easier it will be to peel).
Under running water, peel the eggs by cracking the shell and carefully removing the shell. WARNING - I have yet to master this process and it can take some time. I never have perfect looking eggs but that’s ok because they still taste AMAZING. Do this the night before and pour yourself a glass of wine while you peel.
After peeled, cut the eggs in half, scoop out the yolk and place in a bowl. Place all other ingredients in the bowl and mash together with a fork until well combined.
Place egg whites in a devilled egg tray, pour mixture into a zip lock bag, cut the tip and fill the eggs. Garnish with paprika, chives and dill. Enjoy!!
12 hard boiled eggs
2 tsp dijon mustard
1/3 cup mayonnaise
1 heaping spoonful sour cream
1 tbsp minced shallot
1 tbsp chopped chives
1 tsp chopped dill
Generous splash(es) of hot sauce
Salt & Pepper
Paprika for garnishing
Spring Green Pasta Salad
If you love pasta salad, you are going to LOVE this recipe! This pasta salad is extremely fresh and filled with greens and spring veggies that makes it perfect as a side dish or on its own. PS - this is even better the next day!
Cook the bowtie pasta according to package. Drain and set aside in a mixing bowl and cover with olive oil to prevent sticking.
In a blender or food processor, mix all ingredients for the pesto and add the spinach. Mix the pesto with lemon juice, mayo, parmesan and olive oil. Pour the pesto mixture over the pasta and add the frozen peas and pine nuts. Season with salt and pepper and add fresh basil before serving as a garnish. Enjoy!
1 bag of bowtie pasta
1/4 cup olive oil
1 cup fresh spinach
3 tbsp fresh squeezed lemon juice
1 cup mayonnaise
1/2 cup grated parmesan
1 cup of frozen peas
1/3 cup pine nuts
salt & pepper
Basil for garnishing
1/4 cup walnuts
1/4 cup pine nuts
3 tbsp chopped garlic (about 7-8 cloves)
3 cups of fresh basil
1 tsp salt
1 tsp freshly ground black pepper
1 cup olive oil
1 cup freshly grated parmesan
Spring Vegetables with Lemon Aioli Dip
Poach asparagus, broccoli, and green beans.
Combine garlic, mayo, lemon juice, lemon zest and heavy cream. Whip until creamy and well combined.
Arrange vegetables on a tray and place lemon aioli in a small bowl or mason jar on the side.
1 garlic clove
1 cup mayonnaise
1 tsp lemon zest
1 tbsp lemon juice
3/4 cup heavy cream
Happy Easter friends!