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.
Sriracha Deviled Eggs
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
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.
Classic Dinner Rolls
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.
This an excellent recipe for dinner rolls. Cooked both batches in cast iron pans, and they came out perfect. Definitely a go-to recipe.
michelle-randy
Mustard-Glazed Ham
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).
Carrot Crostata
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
Spring Lamb with Rosemary
I can’t think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
Braised Radishes
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.
Roasted Fresh Ham with Maple-Spice Glaze
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 maple ham recipe is great! A real winner!
rita
Fresh Peas with Mint
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.
Crispy Herbed Parmesan Potatoes
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.
kai
Cream-Filled Meringue Cookies
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, and they are amazing! I had some ganache in my fridge and dabbed a little on several. No need to bother because they are perfect the way the recipe calls.
helen
Kulich
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.
Raspberry Crumble Tart
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
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
Lemon Meringue Pie
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
Traditional Easter foods vary from region to region, but in North America, it’s common to serve ham or lamb as a main course and side dishes such as potatoes, spring vegetables, deviled eggs, and dinner rolls.
Plan to serve two to four side dishes for a small gathering or four to six for a larger dinner. Be sure to include a variety of dishes, particularly if you have guests with dietary restrictions.
Plan for one dessert for every six people at your holiday meal. If serving more than one dessert, consider varying the flavors and textures.
I love any lemon dessert at Easter. 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 includes some of our favorites for Easter, but if you’re looking for more inspiration, check out our entire collection of Easter recipes.
- 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.
Serving: 1 eggCalories: 72 kcalCarbohydrates: 0.4 gProtein: 6 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.02 gCholesterol: 186 mgSodium: 71 mgPotassium: 69 mgSugar: 0.2 gVitamin A: 270 IUCalcium: 28 mgIron: 1 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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