Yes, my Easter table is already set! I will be traveling so everything needs to be fixed-up early. And setting the table adds to the festiveness of your home. It’s a small reminder that a special meal is on the horizon. Get it done early if you can. Then you can show me a picture too.
This year I decided to decorate the table in greens and blues. I wanted color but not all Easter pastels. At the very least I wanted to showcase some deeper tones with a few traditional theme colors. I think I did it.
I even pulled out my dark royal blue tableware, which I don’t use often. I’ve had it forever and can’t even remember where I purchased it. (I know I will receive emails asking where I got it but I really can’t remember..so sorry.) It could have been World Market, but it was eons ago.
As you can see, layering worked well here. I used two table runners, one on top of the other. Both have different floral patterns and are different colors. They still look great together. Don’t be afraid to mix and match colors or patterns to a certain extent. It makes your design more interesting.
Each place setting has a square, green woven placemat on the bottom, with a green ruffled placemat (Pier 1) on top. The two different textured materials go well together.
I used my large, white 11″ dinner plates with a decorative blue-green salad plate (Pier 1) on top.
The sea of blue and green makes a beautiful table setting. Splashes of Easter color are thrown in with candy and eggs. The cloth napkins are in the champagne flutes with a jeweled napkin ring holder around the top edge of the glass. The napkins in the flutes added needed height to the table decor.
This is really what inspired me to go green and blue this year. Pier 1 had way too many cute decorations, these bunnies included. They are seriously adorable. I placed them in a blue glass bubble vase with tall peacock plumes. It is a simple but beautiful centerpiece.
It’s just not Easter without dyed eggs on the table. I found this adorable wire basket at Goodwill for a $1.00. Perfect for the occasion.
My bunnies! These jade-colored milk glass bunnies are my absolute fave. I bought these back in the day when Martha Stewart had her amazing catalog store. Do you remember it? I miss it so much. Everything in that catalog was beautiful and high-quality. Bring it back Martha!!
In each of these bunnies I placed Easter grass and there will be a hard-boiled egg. Pink for the ladies and blue for the boys.
Separating the salad plate and the bunny a shimmery blue-green coaster (Pier 1). Otherwise the bunny and the plate kind of blended together.
See the little chickie in the back? Goodwill..$.49.
Here is an overhead shot.of the table.
We will be celebrating with Mumm! This is one of my favorite sparkling wines for brunch, the Mumm Napa Demi-Sec. It’s a little bit sweet and just tastes amazing. I keep it around all year long. You can only get it from the winery. It’s worth trying.
Look at these distressed candle holders and glittery bird candles, found on clearance (Pier 1). Are they gorgeous or what? So spring-like!
Each place setting has three glasses; champagne flute, water glass and juice glass. The champagne flutes are my good Reidel crystal stemware. The water glass is a thin-lipped pearlized beauty (vintage World Market) and the juice glasses are mouth-blown thick tumblers with a dark blue edge. Mixing three different patterns is also a way to make the table visually stimulating.
I always have candy on my Easter table, do you? The potted topiary trees are from around my house.
Make sure to send each guest home with something sweet. These little jellybean boxes are the perfect parting gift. A sweet treat for the ride home filled with an assortment of fun jellybeans and malted Robin eggs.
I hope you enjoyed the peek!
If you are looking to decorate your table, look around your house first. Add in details with clearance items.
I decorated this whole table with mismatched vintage china from the thrift store…it was so beautiful.
Have a wonderful day!!
One Year Ago:Pork Tenderloin with Blueberry-Bacon Barbecue Sauce
Three Years Ago: Quick-Marinated Flank Steak
Four Years Ago: Green Salad with Smoky Buttermilk Dressing
Five Years Ago: Coffin Delivery