Easter brings lots of things. Ham galore. Pastel everything. Fingers accidentally dyed along with the Easter eggs. And the need for a delicate balance of tradition and innovation on your table. We’ve got exactly that for your Easter dinner–appetizers, sides, desserts, and, yes, deviled eggs.
When I was a kid, Easter wasn’t a big holiday. We did the whole church thing, of course. (You know my parents…) But all I was interested in was a.) biting the heads off of as many chocolate bunnies as I could find, and 2.) Easter dinner. (In that order.)
Ham was my dad’s choice of entree. It was always from a can. Always decked out with pineapple rings and maraschino cherries. Always baked within an inch of its tinned life. Even though it wasn’t my mom’s shining moment as a cook, I adored it. After all that time in the oven, the pineapple shrunk, concentrating and caramelizing, while the cherries, filled with whatever unnatural chemicals, barely wrinkled.
Below, you’ll find some of The One’s and my favorite Easter recipes. Over the past 30 years, we’ve made all of them many times. We love ’em. (Alas no canned options.)
For those of you who celebrate, Happy Easter! For those who don’t, happy delicious Sunday dinner.
These Sriracha deviled eggs contain the requisite mustard and mayonnaise for classic deviled egg traditionalists and bacon drippings and Sriracha for the rebels in the rest of us. Perfect party food. And quite possibly the best deviled eggs ever.
I made these deviled eggs the other day for my family, and they were amazing! Everyone loved them. They’re going into permanent rotation in our house. Thanks!–SBJ
Herbed ricotta dip with spring vegetables is easy as can be to make with just a few ingredients, including garlic, chives, parsley, mint, and lemon zest. And it’s inspired at least one 5-year-old to eat an entire bag of carrots in a single sitting. Just ask his mom.
These classic dinner rolls call for flour, yeast, honey, salt, and butter–plus more butter to slather on top, natch. You won’t believe how fluffy and soft these rolls are or how easy and quick they are to make.
Excellent recipe for dinner rolls. Cooked both batches in cast iron pans and they came out perfect. Definitely a go-to recipe.–Michelle-Randy
This mustard-glazed ham is covered with mustard, brown sugar, and maple syrup and is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).
Recipe This carrot crostata is a stunning tart, based on a recipe in a 1968 issue of Italy’s premier cooking magazine, La Cucina Italiana. My mother has saved many of the issues, including that one, and she’s been making it ever since. It makes a lovely, elegant side dish for a sit-down dinner party or a main dish for a lunch filled with little other than bright carrots, onions, eggs, and fresh Parmigiano-Romano. We also make it for Thanksgiving. Recipe
I made this a few months ago. Although it was a bit of work, I sorted out the nicest carrot pieces for the top, and it turned out beautifully. I’m planning to make it again this weekend for a picnic.–Susanne
I can’t think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
Braised radishes are a relatively unknown novelty, or shall we say art form, that rely on a French cooking technique, chicken stock, and butter to turn the everyday into the elegant.
This roasted fresh ham with maple-spice glaze is slowly cooked and infused with flavors of cinnamon, allspice, cloves, nutmeg, and maple syrup. It’s a centerpiece-worthy entree, perfect for any holiday gathering.
This ham recipe is great! A real winner!–Rita
To make these fresh peas with mint, peas are sauteed quickly in butter until cooked through, scooped in a bowl, and sprinkled with fresh mint, salt, and pepper. Fifteen minutes tops.
These crispy herbed Parmesan potatoes are coated in a dried herb and cheese mixture and roasted until crispy on the outside and creamy and tender inside. They’re completely irresistible.
I made these crispy potatoes for dinner last night and they were delicious. Creamy inside and crunchy cheesy on the outside. This will definitely go into the regular rotation.
I did put too much oil over the top which ended up pooling in the bottom of the pan, so next time I will toss the potatoes in a bowl with oil first before arranging them in the pan. But no matter, they were fantastic!–Kai
These cream-filled meringue cookies are made with a whipped cream filling sandwiched between two ethereally light meringue cookies.
I just made a batch of these just now and they are amazing! I had some ganache in my fridge and I dabbed a little on several. No need to bother because they are perfect the way the recipe calls.–Helen
Kulich is a traditional Easter bread popular in Eastern Europe that’s sorta like panettone and made from cardamom and saffron-infused dough and topped with a creamy confectioners’ sugar glaze and colorful sprinkles.
Why choose between a raspberry crumble and a raspberry tart when you can have both? Fresh raspberries get a little boost from the addition of preserves for a little extra sweetness and flavor.
This raspberry tart is absolutely fantastic and very easy to make. We couldn’t find seedless jam so we used jam with seeds and it was still utterly delicious. Thanks for sharing a wonderful recipe, this will be my go to spring or summer dessert for dinner parties now!–Aviva
Freshly squeezed lemon juice is an essential element of my cooking. I almost always add the grated lemon zest because there’s even more flavor in the zest than in the juice. This fresh lemon mousse is easy to make in advance and is delicious as a cool ending to a wonderful meal.
Lady Baltimore cake, rumored to have originated in Charleston, is a classic American dessert with vanilla cake layers, coconut and Maraschino cherry and oatmeal cookie filling, and swirls of snow white meringue on top. It’s no surprise it’s still a classic in Charleson, where the sweet creation is often reserved for special occasions. In true Southern fashion, it’s quite hospitable.
This cake was absolutely fabulous. The cake is an almond flavor accented by a coconut filling and beautiful meringue frosting. I used fresh strawberries rather than cherries. This cake is sure to impress!–Alexis
This lemon meringue pie is made with a buttery pâte brisée or store-bought pie crust filled with sweet-tart lemon custard and topped with clouds of meringue. The best version we’ve had of an American dessert classic.
Easter Dinner FAQs
What is traditionally served at Easter dinner?
Traditional Easter foods vary from region to region, but in North America, it is common to serve ham or lamb as a main course, and include side dishes such as potatoes, spring vegetables, deviled eggs, and dinner rolls.
How many side dishes do I need to serve?
Plan to serve two to four side dishes for a small gathering, or four to six dishes for a larger gathering. Be sure to include a variety of dishes, particularly if you have guests with dietary restrictions.
How many desserts should I serve?
Plan for one dessert for every six people at your holiday meal. If you are serving more than one dessert, consider varying the flavors and textures.
We love lemon desserts at Easter, and a chocolate cloud cake is also perfect for the chocolate lovers at the table, as well as anyone following a gluten-free diet. Carrot cake with cream cheese frosting is also a popular choice.
The selection of recipes above include some of our favorites for Easter, but if you’re looking for more inspiration, check out our entire collection of Easter recipes.
17 Best Easter Recipes
No Easter table would be complete without a basket of DYED EASTER EGGS. Here’s how to make them.
Prep 15 mins
Cook 30 mins
Total 45 mins
- To prepare the eggs, gently place them in a large pot and add enough cold water to completely cover them. Bring to a boil over high heat, then turn off the heat. Let the eggs stand in the hot water for 20 minutes. Using a spoon, carefully remove the eggs from the water and pat them dry. Set aside until cool enough to handle.
To prepare the dyes, for each color bring 3 cups water to a boil in a large pot and then add 1 to 2 tablespoons vinegar and the dyeing ingredient for the desired color. Return the water to a boil. Cover the pot, reduce the heat to medium-low, and simmer for 20 to 30 minutes.
- Carefully strain the dyeing liquid into a bowl or wide-mouth jar, discarding the solids. Let the liquid dye cool. Repeat with each dyeing ingredient.
To dye the eggs, when both the eggs and the dyeing liquid are cool, add an egg or two to each bowl of dye. Set aside, turning occasionally, until the desired hue is achieved. (Naturally, the longer you leave the eggs in the dye, the more robust the color. Depending on the desired color, the eggs may need to sit as little as a few minutes or as long as overnight.)
Transfer the eggs to a plate lined with a paper towel or return them to their egg carton until dry to the touch.
Check out the full recipe post for our testers’ reviews, more info, and tips on making the best natural dyed Easter eggs.
Serving: 1eggCalories: 72kcal (4%)Carbohydrates: 0.4gProtein: 6g (12%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mg (62%)Sodium: 71mg (3%)Potassium: 69mg (2%)Sugar: 0.2gVitamin A: 270IU (5%)Calcium: 28mg (3%)Iron: 1mg (6%)
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