Easter Brunch Ideas

Updated on September 26, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

Today I am going to divert from the usual format. There will be no history of Easter, history of Easter brunch, or even an analysis of "what is brunch?" The purpose of this hub is solely to present a list of tried and true recipes from which you can pick and choose to assemble an Easter brunch menu that's right for you.

The Carb Diva family is 50 percent vegetarian; I will be honest and admit that I have never prepared a leg of lamb (nor do I really care to), but I've baked a few hams in my day and fresh salmon is one of my best friends, so you will see recipes for them below.

So let's get started.

List of the Recipes

Deviled Eggs
Chickpea Crostini
Greek Spinach Dip
Velvety Lemon Chicken Soup
Creamy Spring Onion Soup
Triple Tomato Soup
Rice Spinach Salad
Spinach Salad with Feta and Couscous Cakes
Rosemary Chicken Salad
Main Dishes
Salmon with Crab and Citrus Sauce
Matha Stewart's Baked Ham
Springtime Pasta Primavera
Carb Diva's Carrot Cake
Lemon Macaroon Pie
Carb Diva's Rainbow Fruit Parfait
Cast your vote for Carb Diva Easter Brunch Recipes


Carb Diva's Deviled Eggs

What is Easter without dyed eggs? And, when life gives you these beautiful little colored orbs, make deviled eggs. This recipe is nothing fancy--just creamy, tangy deviled eggs from my kitchen.

Carb Diva's Deviled Eggs

  • 6 hard-cooked eggs (see side text for instructions on how to cook)
  • 1/4 cup Greek yogurt
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow (not Dijon or grainy) mustard
  • 1/8 teaspoon salt
  • grinding of fresh black pepper
  1. The first step is to cook those eggs so that they are easy to peel. You will find many ideas on the internet for "the perfect egg", but the method I provide is the only one that will insure that your eggs are picture perfect.
  2. When the eggs are cooled, remove the shells. Slice the eggs in half lengthwise. Remove the yolks and place in a small bowl. Set the whites aside.
  3. Mash the yolks. Stir in Greek yogurt, vinegar, mustard, salt and pepper. Mix well.
  4. Spoon yolk mixture into egg white halves. Or, if you are feeling particularly festive, you can pipe the filling into the egg halves. Don't have a piping bag? No problem--spoon the yolk mixture into a zip-lock sandwich bag. Press to remove air and then seal tight. Snip one corner from the bottom--presto--you have an instant piping bag.

Perfect Hard-Cooked Eggs

Don't boil--steam them.

  • You must use a pot that is large enough to hold a steamer basket/insert, and has a tight-fitting lid. Place enough water in the pot to come up just below the bottom of the steamer.
  • Bring to a rolling boil over high heat.
  • Place the eggs in the steamer, lower into the pot, cover, and turn the heat to the lowest setting possible.
  • Wait 14 minutes. Don't peek!!
  • In the last 2 minutes of cooking, prepare an ice water bath for your eggs. Fill a large mixing bowl with ice, and then cold tap water.
  • When the 14 minutes of cooking are up, carefully remove the eggs from the steamer and place in the ice water bath. Let sit until cooled--about 15 minutes. Now, you should be able to crack the eggs and find that the shells slip off easily.

Tangy Chickpea Crostini

  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 medium clove garlic, finely minced
  • 3 tablespoons olive oil
  • 1 loaf crusty bread of your choice (a French baguette would be perfect!)

Place all ingredients except the olive oil and bread in the bowl of a food processor. Process until smooth. While processor is running, add olive oil in a slow steady stream. Taste for seasoning. Let sit at room temperature for one hour before serving (this allows the flavors to blend).

Toast slices of bread and top with chickpea mixture.


Carb Diva's Velvety Lemon Chicken Soup


I created this soup several years ago as an appetizer for our wedding anniversary celebration. It is light but flavorful and would be a perfect amuse bouche for your meal.

  • 1 small lemon
  • 3 cups chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1/4 cup heavy cream
  • garnish--2 tablespoons minced flat-leaf parsley and 2 tablespoons fresh dill weed

Cut two 2-inch strips of lemon peel (zest only--not the white pith which is bitter) from the lemon. Place in medium saucepan. Squeeze 1 teaspoon fresh juice from lemon and set aside. Add broth to the saucepan. Cover and simmer over medium heat about 20 minutes. Remove zest.

In a second saucepan heat the butter over low heat; when the foam subsides stir in the flour. Cook, stirring constantly, for two minutes. Gradually add warm broth and cream, whisking constantly, until soup is thickened, 3 to 5 minutes.

Stir in lemon juice; add garnish and salt and pepper to taste.


I have a Betty Crocker cookbook that is about as old as dirt (maybe older). Within those yellowed pages is a recipe for a Rice-Spinach Salad that my family has enjoyed for years:

Rice-Spinach Salad

  • 1 package (10 ounces) frozen chopped spinach
  • 3 cups cooked wild rice
  • 1 1/2 cups cooked white rice
  • 1/2 cup toasted slivered almonds
  • 1/4 cup sliced green onions
  • 4 slices bacon, crisply cooked and crumbled (we use turkey bacon)
  • Soy Sauce Dressing (see below)

Rinse frozen spinach under cold running water to separate; drain thoroughly. Mix spinach and remaining ingredients except dressing. Pour Soy Sauce Dressing over rice mixture; toss. Cover and refrigerate at least 3 hours.

Soy Sauce Dressing

  • 1/2 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Spinach Salad with Feta and Couscous Cakes

For the couscous cakes:

  • 1 large clove garlic, peeled
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups cold cooked couscous
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • Finely grated zest of 1 medium lemon (about 1-1/2 teaspoons)
  • 3 Tbs. olive oil

For the salad:

  • 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
  • 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
  • 15 cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • 1 oz. crumbled feta (about 1/4 cup)

For the dressing:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Greek yogurt
  • 1 teaspoon finely chopped fresh mint
  • 1 teaspoon honey
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Stir in the couscous, salt, eggs, and lemon zest and mix well.

Line a ¼-cup measuring cup with plastic wrap. Press some of the couscous mixture into the cup, smooth the top, and then invert the measuring cup to release the cake onto a plate. Repeat. You should have about eight couscous cakes.

Heat 1½ tablespoons of the oil in a large sauté pan over medium heat. Add four of the couscous cakes. Cook, turning once, until golden brown on both sides. Remove to paper-towel lined pan. Repeat the remaining 1½ tablespoons oil and remaining four couscous cakes.

In a small bowl combine the lemon juice, yogurt, mint, and honey. Slowly whisk in the olive oil. Season to taste with salt and pepper.

To assemble the salad, toss the spinach, artichokes and tomatoes in a large bowl with about three-fourths of the dressing. Season to taste and divide among four salad plates. Top each salad with two couscous cakes. Sprinkle each salad with feta and drizzle with the remaining dressing.

Main Dishes

The Dockside Grill in Sequim, Washington provides an amazing menu of local, seasonal, house-made foods. Chef/Owner Steve Little shared the following recipe with Sunset Magazine:


Cedar-Planked Salmon with Crab and Citrus Beurre Blanc

  • 4 pieces wild salmon fillet (6 to 8 ounces each, and at least 2 inches wide)
  • 1 tablespoon olive oil
  • 2 tablespoons paprika-based barbeque rub
  • 1 tablespoon butter
  • 8 ounces Dungeness crab meat (carefully picked over and cleaned)
  • Citrus Beurre Blanc (recipe below)

Soak cedar plank in warm water at least 1 hour. Preheat oven to 450 degrees F. Rub salmon with olive oil and barbeque rub; set on plank, skin-side down. Roast directly on oven rack 8 to 12 minutes, or until almost opaque.

Melt butter in medium frying pan over medium-low heat. Add crab and heat until warm.

Top each salmon piece with some crab and drizzle with beurre blanc.

Citrus Beurre Blanc

  • 2 1/2 tablespoons dry white wine
  • 1 tablespoon each lemon, lime, and orange juice
  • 1 1/2 teaspoons minced shallots
  • 1/4 cup heavy cream
  • salt and white pepper
  • 4 tablespoons unsalted butter

In medium saucepan whisk together wine, juices, shallots and heavy cream; season with salt and pepper. Bring to boil over medium heat, whisking occasionally, and boil until reduced by half. Reduce heat to low and whisk in butter, a tablespoon at a time. Immediately remove from heat.

The following recipe is from Epicurious.com:

Springtime Pasta Primavera

  • 12 ounces farfalle pasta
  • 1/4 cup unsalted butter
  • 1/2 cup haricots verts (thin tender green beans), ends trimmed
  • 1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
  • 1/2 cup fresh peas
  • 1/2 cup white mushrooms, thinly sliced
  • Salt and freshly ground black pepper
  • 1 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 4 seeded and diced ripe plum tomatoes
  • 2 tablespoons snipped fresh chives

In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.

Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.


Carb Diva's Carrot Cake

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 3/4 cups sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 3 eggs
  • 1 tsp. vanilla
  • 2 cups shredded carrots, raw
  • 1 cup flaked coconut
  • 1 cup walnuts, chopped
  • 1 8-oz. can crushed pineapple, drained
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9x13-inch cake pan.
  3. Sift together the first 6 ingredients (flour through nutmeg) and set aside. Place the sugar, oil, applesauce, eggs, and vanilla in a large mixing bowl. Mix together with a spoon.
  4. Add the dry (flour) mixture, and then stir in the carrots, coconut, walnuts, and pineapple.
  5. Pour into prepared pan. Bake for 45 minutes. Cool and frost with your favorite cream cheese frosting.

What makes this recipe work?

  • The addition of applesauce serves two purposes--first, it substitutes for some of the cooking oil. And the acid of the apples reacts with the baking soda to provide more lift (leavening) to this dense cake batter.
  • Flaked coconut and pineapple provide some natural sweetness.
  • Chopped walnuts contribute texture and a satisfying crunch.

Carb Diva's Rainbow Fruit Parfait

  • 1 3 3/4-ounce package instant pudding mix (vanilla or lemon)
  • 1 8-ounce package cream cheese, softened
  • 3/4 cup milk
  • 1 20-ounce can crushed pineapple in its own juice
  • 1 cup canned mandarin orange segments, edrained
  • 1 1/2 cups fresh strawberries
  • whipped topping

Drain the canned pineapple; reserve 1/2 cup of the juice. Reserve 8 of the prettiest strawberries. Slice the remaining strawberries and set aside.

In blender container or food processor combine dry pudding mix, softened cream cheese, milk, and the 1/2 cup pineapple juice. Blend until smooth. Set aside.

Divide the drained pineapple among 8 dessert/parfait glasses. Spoon or pipe about 1/4 cup of the cream cheese mixture over the pineapple in each glass. Repeat this layering process with the orange sections, followed by cream cheese, the sliced strawberries, and more cream cheese mixture. Refrigerate at least 2 hours or until serving time. Garnish each parfait with the whipped topping and one perfect strawberry.

Questions & Answers

    © 2016 Linda Lum


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      • bravewarrior profile image

        Shauna L Bowling 

        2 years ago from Central Florida

        Diva, I've never eaten a soft shell crab, either. The thought of it turns my stomach, actually. However, I've eaten tons of blue crabs, but there no where nearly as sweet and meaty as the Dungeness. I'll keep my eyes out, for sure. Glad the algae problem is clearing up. We have a problem with that over here, too. That and fertilizer run-off has created a massive fish kill on the east coast of Florida. It just makes me sick.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 years ago from Washington State, USA

        Bravewarrior, the commercial crabbing season in the Pacific NW has been delayed because of a toxic algal bloom, but as of yesterday the commission has announced that levels of the algae are now down and harvest should begin soon. I believe that Dungeness is the only crab worth buying (but I might have a slight bias, and will admit that I have never eaten an east coast soft-shell crab).

        Thank you for your kind words. Friends like you on Hub Pages keep me going.

      • bravewarrior profile image

        Shauna L Bowling 

        2 years ago from Central Florida

        You're making me hungry! These are all great recipes. I especially like the salmon and Dungeness crab choice. Dungeness is my absolute favorite crab, but I haven't seen it in the stores this year. I wonder why that is?

        If I were at this splendid brunch spread, I'd hit the deviled eggs, garbanzo crostini, salmon and crab, then scarf up a piece of carrot cake. Of course, I'd probably come back to the table after a while and try some of the other goodies, too. Delish!

      • lawrence01 profile image

        Lawrence Hebb 

        2 years ago from Hamilton, New Zealand


        We're going into winter now and chicken soup is great for that time of year, so will do!


      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 years ago from Washington State, USA

        Thank you Lawrence. Knowing that it made you hungry is a compliment indeed. (By the way, when you get a chance try the chicken soup.)

      • lawrence01 profile image

        Lawrence Hebb 

        2 years ago from Hamilton, New Zealand


        I'd be going for the appetizers, especially the eggs and the crostini, but with a homemade salsa dip!

        I just had lunch and feeling hungry again after reading this hub!


      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 years ago from Washington State, USA

        Flourish - I think limiting yourself to one dessert is like trying to decide which of your children is your favorite. Try them all.

      • FlourishAnyway profile image


        2 years ago from USA

        Must I choose one of these desserts? Oh, they sound so good. The rainbow fruit parfait will immediately go on my "try" list!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 years ago from Washington State, USA

        Eric - I wish I could make one of everything for you and your beautiful family. Have a blessed Easter.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 years ago from Washington State, USA

        Bill, with all those little chicks at your house whipping up a batch of deviled eggs should be easy. Thanks for stopping by and have a wonderful day.

      • Ericdierker profile image

        Eric Dierker 

        2 years ago from Spring Valley, CA. U.S.A.

        Just reading your ingredients makes my mouth water. Put them all together and I am starving. Thank you.

      • billybuc profile image

        Bill Holland 

        2 years ago from Olympia, WA

        Linda, you take all the guess work out of preparing a meal. The first thing I saw was deviled eggs and my mouth started watering....thanks a lot. Now I'll be thinking of them all day long. :) Have a wonderful and blessed Easter.


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