[This post is sponsored by DeLallo Foods. I’m sharing an irresistible Easter brunch board idea!]
Ready to build the cutest Easter brunch board?
An Easter brunch board is my favorite kind of cheese board because it combines breakfast, snacks and cocktails in one beautiful spread.
Brunch is the perfect excuse to enjoy all of those things together, so let’s get to it!
In short: it’s time to eat.
Today I’m partnering with DeLallo Foods to show you how to assemble an easy, crowd-pleasing Easter brunch board. This works for holiday brunches, an egg decorating party, or a special Mother’s Day celebration.
Key tips for building the board
Start with items you can make ahead. Deviled eggs hold well for several hours or even a day. Soft-boiled eggs are best made shortly before serving, but they don’t have to be served immediately like a fried egg.
Include an assortment of breads and pastries—donuts, croissants, bagels and sliced baguette for toasting. These are easy crowd-pleasers and provide a base for other toppings.
For a smoked salmon corner, add slices of smoked salmon, a little cream cheese, and veggies for topping—cucumbers, radishes and tomatoes work great. Don’t forget everything-style seasoning for a savory finish.
Avocado is essential: slice it for toast or mash it as a spread for bagels. And yes, add a donut for a sweet touch.
Cheese is important—mix textures and flavors. I like a sharp cheddar, a creamy goat cheese such as Humboldt Fog, and a flavorful washed-rind or aged cheese for contrast.
Charcuterie favorites like prosciutto and sliced salami add savory interest and pair beautifully with fruit and cheese.
To balance sweet and savory, include honeycomb plus fruit spreads like DeLallo fig spread and sour cherry spread. They’re perfect on toast or paired with cheese and a slice of baguette.
For eggs, I made French onion–style deviled eggs and a few bacon-and-blue versions are also delicious if you want to switch things up. Add some soft-boiled eggs for toast or for dipping—those runny yolks are irresistible.
Want something with a kick? I made a spicy Bloody Mary mix using DeLallo Calabrian chili peppers. With lots of sweet items on the board, a little heat pairs perfectly and balances the flavors.
Calabrian Chili Bloody Marys (overview)
I adapted a Bloody Maria recipe and added DeLallo Calabrian chili for depth and spice. It’s an excellent savory drink to serve alongside a brunch board full of sweet and creamy bites.
This setup is perfect for brunch, lunch or an afternoon celebration—call it a snack if you like, but with all the components it’s a full-on feast.
Now you’re set for the best spring brunch ever.
How to Make an Easter Brunch Board
Everything you need to make the Easter Brunch Board
Ingredients
What you need for the Easter Brunch Board
- 1 jar DeLallo fig spread
- 1 jar DeLallo sour cherry spread
- 1 baguette, sliced
- croissants
- donuts
- bagels
- toast
- 2 to 3 avocados, sliced or mashed
- deviled eggs
- soft boiled eggs
- smoked salmon
- cream cheese
- DeLallo sliced prosciutto
- sugar snap peas
- sliced radishes
- cucumbers
- tomatoes
- strawberries
- grapes
- oranges
- an assortment of cheeses such as Asiago, Cranberry Stilton, Humboldt Fog, Sharp Cheddar
How to Make the Calabrian Chili Bloody Marys
- 2/3 cup fresh tomato juice
- 1 tablespoon DeLallo Passata Rustica (tomato purée)
- 6 ounces fresh lime juice
- 3 ounces pickle juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 pinch black pepper
- 1 DeLallo Calabrian chili pepper, diced
- 2 to 3 ounces vodka
For garnish
- DeLallo Calabrian chili peppers
- DeLallo mild pepperoncini
- DeLallo sliced prosciutto
- fresh celery stalk
- fresh cucumbers
- celery salt (for rimming)
- lime wedges
Instructions
Easter Brunch Board
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Arrange everything on the board and let guests help themselves. I like to group similar items—cheeses together, breads together, eggs together—so the board looks organized but relaxed. It doesn’t need to be perfect; it will all come together.
How to Make the Calabrian Chili Bloody Marys
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In a cocktail shaker or blender, combine tomato juice, tomato purée, lime juice, pickle juice, Worcestershire, celery salt, garlic powder, black pepper and the diced Calabrian chili. Shake or blend until combined.
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Run a lime wedge around the rim of a glass, dip the rim in celery salt, and fill the glass with ice.
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Pour the Bloody Mary mixture over ice, stir in vodka to taste, and garnish with a Calabrian chili, a prosciutto skewer, celery, cucumber and a pepperoncini. This batch serves two and scales easily.
Did you make this recipe?
Share your photos and tag #howsweeteats. I appreciate you so much!
Might have to add a chocolate peanut butter egg to this spread.