We are so excited to be hosting an Easter lunch this year! I love planning menus and tablescapes and gathering around the table with loved ones. When planning a menu, I like to have a good mix of things that can either be store-bought or made ahead, and also a special recipe or two. That way, nothing is too overwhelming. Scroll down to see my Easter menu.
Starters
deviled eggs
Deviled eggs for Easter brunch are a tradition in my family. I’ve never used a recipe, but instead follow my mother’s lead. We remove the yellow from boiled eggs. Mix in mayo (I prefer Duke’s), yellow mustard, and kosher dill pickle juice. Add salt and pepper to taste. Fill the egg whites with the yellow mixture and sprinkle with paprika. I sometimes garnish with fresh herbs such as minced chives and/or bacon crumbles. I have a collection of vintage deviled egg plates for serving.
crudites with hummus
I like to serve this as a lighter appetizer option.
Main
lemon herb couscous salad
This dish just says spring to me! Perfect for an Easter lunch.
peas & pancetta
I love how the onion caramelizes in this dish! Only takes about 10 minutes to prepare. I omit the mint.
SMOKED WHOLE CHICKEN
We’ve wanted to try smoking a chicken on the Traeger. I like this recipe because it doesn’t call for any extra sauces, but lets the chicken stand on its own.
YEAST ROLLS
I’ll probably rely on store-bought rolls, but the recipe below looks very good.
Dessert
FRUIT PIZZA
This dessert is a family favorite! My mother has made it ever since I can remember. Use store-bought sugar cookie dough to save time.
