I will never outgrow the excitement of an overstuffed basket of chocolate bunnies and candy eggs greeting me on Easter morning… Though of course what makes this, and every, holiday truly special is gathering with family and friends in celebration.

Each spring l look forward to sharing a feast of delectable dishes in good company. My Easter brunch buffet is peppered with nostalgic foods, updated to bring flavor and excitement to the table.

Deviled eggs make an obligatory appearance in my Easter list of top 8, but here they are spiked with pesto and topped with fresh mint.

Other highlights include a savory bread pudding called a strata, studded with creamy goat cheese and tender asparagus – the perfect make-ahead brunch dish.

Potatoes, tomatoes, and corn pudding each make their cameo, with two of my favorite sweet cakes rounding out the list.

And when Easter evening rolls around, if you’re looking for me, I’ll be hiding in the pantry with a Cadbury cream egg, because kids can’t have all the fun!

Smoky Carrot Crostini

Carrot crostini are anything but typical but fit in beautifully on your Easter table thanks to the theme-appropriate carrots. With an addictive flavor hit of smoked paprika and sherry vinegar, the creamy crumbled goat cheese smooths it all out. You'll definitely be back for seconds.

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Basil Pesto Deviled Eggs

Adding basil pesto to your deviled egg filling is a super simple way to add freshness and flavor to a classic. Mint leaf cuts through the richness and makes a pretty, effortless garnish.

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Tomato, Sage & Ricotta Tart

Easy to make with store bought puff pastry, this is a cinch to put together and yet looks elegant on any brunch table. The depth of flavor comes from oven roasted tomatoes and fresh sage. Add to that a creamy ricotta layer and voila! Oohs and aahs all around.

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Asparagus & Spring Herb Strata

If you aren’t familiar with stratas, now is the time to cozy up. Think of a savory version of a bread pudding, and perfect for brunch. This one is easy to put together, oozing with seasonal flavors like asparagus, fresh herbs and creamy goat cheese.

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Mom’s Spoon Bread

A classic from the family archives, “Mom’s Spoon Bread” was my grandmother’s recipe for a light and fluffy baked corn pudding. It’s an excellent accompaniment to your Sunday ham or turkey.

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Caesar Salad Potatoes

Oven roasted potatoes tossed in a tangy Caesar dressing isn't a hard sell. A perfect brunch potato dish, they get even better as they marinate in the dressing. Just make sure to let them come back to room temperature, and give them a good stir before serving.

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Zucchini Pecan Bundt Cake

This cake comes by way of David Leibovitz, who adapted it from Gina dePalma, former pastry chef at Babbo in NYC. There's a reason it's made the rounds… it's perfect. It's nutty from the toasted pecans, which when ground lend a richness that balances the spices in the cake. And super moist from the shredded zucchini and olive oil.

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Key Lime Glazed Buttermilk Pound Cake

Mixing the dry sugar together with the lime zest releases the oils in the zest and makes for the most wonderully perfumed cake. If you can't find key limes, regular limes will do. A pound cake is a natural choice at any brunch gathering and spiking it with sunny citrus makes it all the more special.

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