Looking for ideas to make an Easter brunch? Kelly Senyei’s collection of fun and quick recipes for Easter brunch is easy and delicious.
The chef showed Melissa Peterman and Tayshia Adams how to make a complete Easter brunch that is sure to impress. Senyei also shared recipes for Bacon Pancake Dippers and Baked Asparagus Fries as well as Pickled Deviled Eggs and Sparkling Strawberry Cocktails. She said that beet juice is what naturally makes the gorgeous fuchsia color found in her Pickled Deviled Eggs and can be substituted with turmeric to create a bright yellow color instead. Baked Asparagus Fries can be substituted with any other vegetable, such as zucchini, mushrooms and squash. Children won’t know they are eating vegetables.