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Easter Brunch Recipes

Easter Brunch Recipes

Ever had a Deviled Egg Bar? Sounds fun, doesn’t it? 

In our kitchen today, Registered Dietician Michelle DuDash shares a few recipes that are perfect for your Easter table!

1. Baked Coconut Shrimp with Raspberry Sauce

This recipe is from Michelle’s 4Real Food Reboot, an online meal planning program.

You don’t need the deep-fryer with this shrimp recipe, roasted with crunchy unsweetened coconut and sesame seeds.

Adding a fruity dip makes it all the more tempting to kids, too.

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Easter Brunch Recipes

2. Deviled Egg Bar
This is an interactive menu item that almost everyone will enjoy.

Try Michelle’s Classic Deviled Eggs Recipe, made with simple ingredients, including avocado oil mayonnaise, fresh lemon juice, and Dijon mustard.

Classic Deviled Eggs

Hard-boil 6 large eggs by covering with water and bringing to a boil. As soon as they begin to lightly boil, turn off the heat, cover with a lid, and allow to sit for 10 minutes. Drain and cover with ice water. Peel. Cut the eggs in half and place the yolks in a bowl. Mash with a fork until pebble-sized. Stir in 2 tablespoons avocado oil mayonnaise, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, a couple drops of hot sauce, and pepper. Spoon yolks into egg whites. Refrigerate leftovers for up to a few days.

3. Deviled Egg Bar Toppings
Try Gherkin pickles, diced avocado, capers, salsa or pico de gallo, hot sauce, dill, smoked paprika, and smoked salmon.

Most kids love deviled eggs and letting them choose they’re toppings makes it all the fun for them, making them more likely to eat it.

Get Michelle’s entire Easter menu emailed to you this week by going to and subscribing to her free newsletter on the homepage.

Easter Brunch Recipes

Coconut Shrimp with Raspberry Sauce 
For the shrimp:                                                 1 cup shredded unsweetened coconut                                      2 tablespoons sesame seeds
1 teaspoon ground ginger
1 pound peeled and deveined medium shrimp, tails on (21-30 count size)                  1 large egg
1 teaspoon reduced-sodium soy sauce 
For the sauce:                                             1/4 cup raspberry preserves
2 teaspoons Dijon mustard
1 teaspoon reduced-sodium soy sauce 
Preheat oven to 425° degrees F convection and line a large sheet pan with parchment paper. 
To make the shrimp: Combine the coconut, sesame seeds and ginger in a shallow dish. Whisk the egg and soy sauce in a medium bowl. Coat the shrimp in the egg mixture. Then lift out with a fork or slotted spoon and add to coconut breading, coating the shrimp well. Place on the prepared pan in a single layer, leaving some space in between each shrimp. Bake until golden, about 8 minutes. Turn shrimp to the other sides and bake a few more minutes. 
To make the sauce: Whisk together all of the sauce ingredients. Serve the shrimp with the sauce. 
Prep time:  20 minutes
Cook time:  12 minutes

Makes 5 servings  
Nutrition Facts (per serving): Per serving: Calories 240; Cholesterol 110 mg; Sodium 270 mg; Fiber 3 g; Protein 14 g; Vitamin A 2% DV; Calcium 6% DV; Vitamin C 5% DV; Iron 16% DV 

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