Around the Table: A Chef’s Take on Easter with Family
Easter reminds me of family gatherings at my grandparents’ house: the smell of something baking in the oven, family gathering together, and a table full of familiar dishes made with love. It’s one of those holidays that always brings a sense of warmth and togetherness, and it also carries that exciting feeling that summer is just around the corner.
Growing up, my favorite dish we always had at Easter was ambrosia salad; sweet, citrusy, and full of nostalgia. It wasn’t fancy, but it was a must-have on our holiday table, and just seeing it meant it was time to gather and celebrate.
As a chef, Easter now offers the perfect opportunity to cook with seasonal ingredients and to create a meal that feels both comforting and a little bit special. Whether you're hosting a big brunch or an intimate dinner, it’s the kind of day where food plays a starring role in making memories.
To help inspire your Easter menu, here are two dishes I want to share; one a timeless classic, and one that leans into bright, spring flavors with a modern touch.
A Traditional Favorite: Deviled Eggs with Fresh Herbs & Pickled Shallots
No Easter gathering feels complete without a platter of deviled eggs. They’re nostalgic, easy to prepare ahead of time, and endlessly adaptable. This version gets a seasonal update with fresh herbs and tangy pickled shallots, which add brightness and a little twist to the classic bite.
Ingredients:
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar
Salt & pepper to taste
1 tbsp chopped fresh herbs (chives, parsley, dill)
1 small shallot, thinly sliced
1/4 cup red wine vinegar
1/2 tsp sugar
Optional: smoked paprika or microgreens for garnish
Quick-Pickled Shallots:
In a small bowl, combine the sliced shallot, red wine vinegar, and sugar.
Let sit for at least 15–20 minutes (or longer, up to 24 hours, in the fridge).
Drain before using.
Deviled Eggs Instructions:
Boil the eggs, then peel and slice in half lengthwise.
Scoop out yolks and mash with mayo, mustard, vinegar, herbs, salt and pepper.
Pipe or spoon the mixture back into the whites.
Top each with a few slices of pickled shallot and a sprinkle of garnish.
Chill until ready to serve.
A Fresh Take: Spring Pea & Ricotta Tart with Lemon Zest
If you’re looking for something a little lighter and brighter, this Spring Pea & Ricotta Tart makes a stunning centerpiece or side dish. With its crisp puff pastry base, creamy ricotta filling, and burst of lemon and mint, it celebrates all the flavors of the season.
Ingredients:
1 sheet puff pastry, thawed
1 cup whole milk ricotta
1 tsp lemon zest
1 tbsp lemon juice
1 cup fresh or frozen peas (blanched if fresh)
1 tbsp chopped mint
Salt & pepper to taste
Olive oil for drizzling
Optional: pea shoots or microgreens for topping
Instructions:
Preheat oven to 400°F. Roll out the puff pastry slightly and score a border around the edge.
Prick the center with a fork and bake for 12–15 minutes, until golden.
Mix ricotta with lemon zest, juice, salt, and pepper. Spread over cooled pastry base.
Top with peas, mint, and a drizzle of olive oil.
Garnish with pea shoots or microgreens just before serving.
Easter doesn’t have to be elaborate—it just needs to feel special. Whether you’re bringing out cherished family favorites or introducing something new, what matters most is sharing a delicious meal with the people you love.
If you’re planning an Easter celebration this year and want help creating a menu that’s both meaningful and memorable, I’d love to help you make it effortless. Contact me today to get started with planning your Easter menu.
Wishing you a joyful holiday filled with warmth, good food, and moments worth savoring.
