Happy Friday, gang! Well, it’s a busy Friday as I am preparing to host a big family brunch this Easter Sunday. Kelly and I shoot Fridays with Oscar ahead of time, and we envisioned today’s post as a time to slow down a bit and share a few ideas we’re cooking up for Sunday’s festivities. Rain is in the forecast for us on Sunday, so that changes any outdoor Easter egg hunt activities, but I am so looking forward to hosting my first Easter as BeBe and celebrating my granddaughter’s first Easter with her! We are keeping things elevated casual for the Easter Brunch at Home. Here’s what’s on the menu:
We’re raising a Peach Bellini — the most graceful of all brunch cocktails — and serving it alongside deviled eggs that have had a proper spring upgrade. Fresh tarragon and chives in the filling, crispy capers on top, and that classic creamy-tangy balance that makes deviled eggs the dish that disappears first at every gathering. Every. Single. Time.
What You’ll Find in Today’s Post
- Peach Bellini 🍑
- FAQS – Peach Bellini
- Peach Bellini 🍑 Recipe Card
- Deviled Eggs with Fresh Herbs 🥚 🌿
- FAQS – Deviled Eggs with Fresh Herbs
- Deviled Eggs with Fresh Herbs 🥚 🌿 Recipe Card
- Happy Easter, Oscar & Ollie 🐾
- Looking for More Easter Weekend Inspiration?
- Our Fridays with Oscar Easter Brunch Outfits
- Cheers to Easter Weekend! 🥂
Peach Bellini 🍑
The Bellini was born in Venice, at the legendary Harry’s Bar, and it has been the gold standard of brunch cocktails ever since. There’s something about the combination of sweet, fragrant peach and cold, bubbly Prosecco that just feels celebratory without being over the top — which makes it absolutely perfect for Easter morning. We’re using peach nectar here for a smooth, consistent result that’s effortless to pull together, whether you’re making two glasses or a whole pitcher for the table.
✨ Beth’s Tip: If you’re serving a crowd, set up a little self-serve Bellini station — a chilled pitcher of peach nectar, an open bottle of Prosecco, and a small bowl of fresh mint for garnish. It’s the easiest, prettiest thing you can do for a brunch table, and guests love pouring their own.
FAQS – Peach Bellini
Fresh peach purée is lovely when peaches are perfectly ripe and in season, but peach nectar gives you a smooth, reliable result any time of year — no blending required. For an Easter brunch in early April, nectar is our go-to.
We’d suggest prepping a pitcher of peach nectar and pouring the Prosecco to order — that way the bubbles stay fresh and lively in each glass. The nectar can sit out on the table beautifully as a self-serve station.
Any dry or extra-dry Prosecco works beautifully here. Look for a bottle labeled “Brut” or “Extra Dry” — the slight sweetness of the peach nectar means you don’t need anything too sweet in the wine itself.
Absolutely — swap the Prosecco for sparkling white grape juice or a good sparkling water for a mocktail that’s just as pretty in the glass.
Give them a very gentle rinse and pat dry. Make sure you’re using flowers that are specifically labeled edible — pansies, violas, and nasturtiums are all lovely and easy to find this time of year.
Peach Bellini 🍑 Recipe Card
Peach Bellini
Ingredients:
- 4 oz peach nectar chilled
- 8 oz Prosecco chilled
- Mint sprig or edible flowers for garnish
Instructions:
- Chill your Prosecco and peach nectar well before making — this cocktail is best served very cold.
- Pour 2 oz of peach nectar into each Champagne flute.
- Slowly top each glass with 4 oz of Prosecco, pouring gently down the side of the glass to preserve the bubbles.
- Give each glass the gentlest stir — just once or twice.
- Garnish with a fresh mint sprig or a few edible flowers. Serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Deviled Eggs with Fresh Herbs 🥚 🌿
Deviled eggs are one of those dishes that somehow manage to be both completely nostalgic and endlessly versatile. The classic base is perfect as-is — but add fresh tarragon, chives, and crispy capers, and suddenly you have something that feels genuinely special. The tarragon brings a delicate anise-like freshness that pairs beautifully with the creamy, tangy filling, while the crispy capers on top add a little pop of brine and texture that takes every bite to another level. These are the deviled eggs that people ask for the recipe for. They’re stunning on your own Easter table — and if you happen to be contributing to someone else’s brunch this year, they travel beautifully too.
FAQS – Deviled Eggs with Fresh Herbs
The ice bath is the key — transferring the eggs immediately from hot water to ice water stops the cooking process and prevents that greenish ring around the yolk. The 11-minute covered rest off the heat gives you a fully cooked but still creamy yolk every time.
Yes! You can hard-boil and peel the eggs and make the filling up to a day ahead — store them separately in the fridge. Fill and garnish the eggs just before serving for the best presentation. They also hold up beautifully for transporting to a potluck — just keep the filling and whites stored separately and assemble when you arrive.
Absolutely, and it does make for a prettier presentation. Use a piping bag with a star tip, or simply snip the corner off a zip-lock bag for an easy DIY version.
Fresh dill is a lovely substitute and very spring-forward. Fresh chervil is also wonderful if you can find it. We’d steer away from dried tarragon here — the fresh herb is what makes this filling special.
White pepper gives you that gentle heat without the visible black flecks in your filling — it keeps things looking clean and elegant. Black pepper works perfectly well if that’s what you have on hand.
Easily! Simply scale up all the ingredients. A dozen eggs (24 halves) is a great amount for a larger Easter gathering.
Deviled Eggs with Fresh Herbs 🥚 🌿 Recipe Card
Deviled Eggs with Fresh Herbs
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh tarragon finely chopped, plus more for garnish
- 1 tbsp fresh chives finely sliced, plus more for garnish
- Salt and white pepper to taste
- 2 tbsp capers patted dry
- 1 tbsp olive oil or neutral oil for frying the capers
Instructions:
- Place the eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 11 minutes.
- Transfer the eggs to an ice bath and let cool completely, about 10 minutes. Peel carefully and slice each egg in half lengthwise.
- Pop the yolks into a bowl and set the whites on a serving platter.
- Mash the yolks well with a fork, then mix in the mayonnaise, Dijon, tarragon, and chives. Season with salt and white pepper to taste. The filling should be smooth, creamy, and well-seasoned.
- For the crispy capers: heat oil in a small skillet over medium-high heat. Pat the capers completely dry, then fry for 1–2 minutes until they bloom open and turn golden and crisp. Transfer to a paper towel to drain.
- Spoon or pipe the filling into the egg white halves.
- Top each egg with a crispy caper or two, a pinch of fresh chives, and a small tarragon leaf. Serve immediately or refrigerate until ready to serve.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Happy Easter, Oscar & Ollie 🐾
I always have fresh flowers in the house, and Ollie had opinions about them — specifically, that they belong to her. She stationed herself next to the bouquet with the composed dignity of someone who was absolutely just admiring the arrangement and definitely not plotting her next move. And then she made her move. We caught her mid-nibble, looking entirely unbothered and completely without regret. Ollie is many things — beautiful, dramatic, utterly convinced she runs this household — and now apparently, also a flower enthusiast.
We’re also thinking of Oscar this week, especially with Easter around the corner. This photo from 2022 — on the front porch steps — is one of our favorites. He was always right there, always our best company. We carry him with us into every Friday. 🐾
Looking for More Easter Weekend Inspiration?
- Aperol Spritz & Sheet Pan Lemon Herb Chicken
- Strawberry Basil Smash & Spring Pea Pasta
- Cucumber G&T + Roasted Asparagus with Parmesan
- Lavender Gin Fizz & Lemon Herb Orzo
- Grapefruit Paloma & Crispy Smashed Potatoes
Our Fridays with Oscar Easter Brunch Outfits
Beth’s Outfit
Easter dressing is the perfect excuse to bring out something a little extra — and this embellished cardigan and tee set is exactly that. The oatmeal knit cardigan with its jeweled floral trim along the neckline and front placket is the kind of piece that reads like a statement necklace and a sweater all in one. Layered over the matching embellished knit tee, it’s a polished, put-together combination that feels festive without trying too hard.
Shop Beth’s Look
A classic dark denim A-line skirt grounds the look beautifully, and the two-tone cap toe ballet flats — nude with a black cap — add that little hint of Chanel-inspired elegance that ties everything together. Gold hoop earrings and a gold bangle bracelet keep the accessories warm and simple. This is Easter brunch dressing at its very best.
Shop Beth’s Look
Kelly’s Outfit
If spring had a dress code, this sweater tee would be on it. The Maxine Puff Sleeve Sweater Tee in a bold blue and yellow floral print is an instant mood-lifter — graphic and cheerful without being loud, and just structured enough to feel polished. Paired with the Modern Slim City Stretch Ankle Pant in navy, the look is clean and coordinated with a color story that feels perfectly calibrated for Easter.
Shop Kelly’s Look
The Sam Edelman Loraine Mesh Bit Loafer in cream adds a relaxed, spring-ready finish — casual, chic, and just the right shoe for a day that goes from brunch to a long afternoon walk. Simple, fresh, and so very spring.
Shop Kelly’s Look
Cheers to Easter Weekend! 🥂
Easter is a beautiful reason to gather the people you love, pour something bubbly, and eat something delicious. We hope this little spread — simple, elegant, and full of spring — gives you exactly that kind of morning. Wishing you and yours a wonderful holiday weekend, ladies.
🌸 With Love,
Beth, Kelly, Ollie…and always, Oscar
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