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Easter Brunch Inspiration

Wed, March 7, 2018

The sun is shining, and we’ve got an extra bounce in our step as the warmer months come our way. We can’t think of a better setting for Easter brunch than outside in the garden. Outdoor spaces allow the kids to start their egg hunting while the adults sit back and relax with family and friends.

Keep your palette neutral with Coton Colors white and cobble pieces. 

Interested in creating your own Easter tablescape? Start with a neutral palette and add in your choice of color with flowers and fresh-picked vegetables. Try rabbit figurines as a seasonally appropriate way to bring height to the table. {The beauties pictured here can be found at any Coton Colors Flagship Store.} A mix of old and new glassware can soften the colors while giving you a chance to bring out your family heirlooms. Or, if you are like us and enjoy scouring an estate sale or two, you can find wonderful new-to-you glass items to add character to your table!

Coming soon! Among their many uses, our new cylinders make an excellent centerpiece.


Easter brunch isn’t complete without deviled eggs. This recipe is perfect as is, or can be dressed up with herbs and spices to your liking.

Deviled “Golden” Eggs

Serves 6, Yields 12

8 eggs

1/4 teaspoon salt

1/8 teaspoon fine black pepper

1/8 teaspoon garlic powder

5 tablespoons mayonnaise

3 tablespoons sweet salad cubes or relish

¼ teaspoon sweet paprika, to garnish

Wash and place 8 eggs in a pot and cover with cold water. Bring water and eggs to a boil and continue to boil uncovered for 15 minutes. Drain and return eggs to the pot. Set the pot in the sink and run cold water over eggs. Peel eggs under cold running water and set aside.

Cut eggs in half lengthwise, and trim a thin slice off the bottom so the eggs sit flat on a plate. Using a small spoon, remove and place yolks in small bowl. Mash yolks with a fork until they look like small fine grains without lumps. Stir in salt, pepper, and garlic powder to mashed egg yolks. Add mayonnaise and relish or salad cubes to the egg yolk mixture and combine until blended. The mixture should be smooth and creamy. Add more pickle juice if needed.

Use a small spoon to fill 12 of the 16 halves. Sprinkle with a pinch of sweet paprika.


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