21 Delicious Easter Recipes for a Festive Feast

Easter is a special time to spend with family and friends, and a delicious meal is a big part of the celebration. You want to make it a day to remember, with yummy food that everyone will love. A big feast with lots of tasty dishes is just what you need to make your Easter party unforgettable.

Now, let's get started with planning the perfect Easter menu! We have 21 delicious recipes for you to try, from sweet treats to savory meals. With these easy-to-make dishes, you'll be sure to impress your guests and make your Easter celebration one to remember.

1. Glazed Ham With Honey-Bourbon Sauce

Glazed Ham With Honey-Bourbon Sauce is a sweet and savory dish perfect for Easter.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons bourbon
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 325°F.
2. In a small saucepan, combine honey, bourbon, brown sugar, Dijon mustard, ground cloves, ground cinnamon, and black pepper.
3. Bring the mixture to a boil over medium heat, stirring constantly.
4. Reduce heat to low and simmer for 5 minutes.
5. Place the ham in a roasting pan and score the fat in a diamond pattern.
6. Brush the honey-bourbon sauce evenly over the ham.
7. Bake for 15 minutes per pound, or until the ham is caramelized and cooked through.
8. Let the ham rest for 10 minutes before slicing and serving.

2. Deviled Eggs With Pickled Relish

Deviled eggs with pickled relish are a twist on the classic snack.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped pickled relish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives

Instructions

1. Hard-boil the eggs, then cool and peel them.
2. Cut the eggs in half lengthwise and carefully remove the yolks.
3. Mash the yolks in a bowl with a fork until they're well broken up.
4. Stir in the mayonnaise, Dijon mustard, pickled relish, salt, and pepper until smooth.
5. Spoon the yolk mixture back into the egg white halves.
6. Sprinkle the tops with chopped chives and serve.

3. Spring Vegetable Quiche

A savory pie filled with spring vegetables and eggs.

Ingredients

• 1 pie crust
• 2 cups mixed spring vegetables
• 2 eggs
• 1 cup cheese
• 1/2 cup cream
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a baking dish.
3. Fill the pie crust with mixed spring vegetables.
4. In a bowl, whisk together eggs, cheese, and cream.
5. Pour the egg mixture over the vegetables.
6. Season with salt and pepper to taste.
7. Bake for 35-40 minutes or until the crust is golden brown.
8. Let it cool before serving.

4. Roasted Leg of Lamb With Rosemary

Tender leg of lamb infused with rosemary and roasted to perfection.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 sprigs fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon zest

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, salt, pepper, and lemon zest.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and put it in the oven.
5. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
6. Let the lamb rest for 15 minutes before slicing and serving.

5. Easter Basket Cupcakes

Adorable Easter Basket Cupcakes are perfect for the holiday season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Cupcake liners
• Frosting and decorations

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Beat just until combined, being careful not to overmix.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely before frosting and decorating with Easter-themed decorations.

6. Carrot and Raisin Salad With Pineapple

A sweet and tangy salad perfect for Easter gatherings.

Ingredients

• 2 cups grated carrots
• 1 cup raisins
• 1 cup pineapple chunks
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the grated carrots, raisins, and pineapple chunks.
2. In a small bowl, whisk together the mayonnaise, honey, salt, and black pepper.
3. Pour the dressing over the carrot mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold and enjoy!

7. Hot Cross Buns With Spiced Glaze

Sweet, spiced hot cross buns with a delicious glaze.

Ingredients

• 1 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup dried currants
• 1/2 cup diced candied orange peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup spiced glaze

Instructions

1. In a large mixing bowl, combine warm milk and yeast, let it sit for 5 minutes.
2. Add sugar, flour, and salt to the bowl, mix until a dough forms.
3. Add melted butter, egg, currants, orange peel, cinnamon, nutmeg, and cloves to the dough, mix until well combined.
4. Knead the dough for 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C), line a baking sheet with parchment paper.
7. Divide the dough into 12 equal pieces, shape each piece into a ball and then flatten it slightly into a disk shape.
8. Place the disks onto the prepared baking sheet, leaving about 1 inch of space between each bun.
9. Bake the buns for 18-20 minutes, until they are golden brown.
10. While the buns are baking, prepare the spiced glaze by mixing all the glaze ingredients together in a small bowl.
11. Remove the buns from the oven, let them cool for 5 minutes, then brush the spiced glaze over the top of each bun.
12. Serve the hot cross buns warm, or let them cool completely on a wire rack.

8. Asparagus and Prosciutto Wraps

Delicious asparagus and prosciutto wraps perfect for Easter.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 6 tablespoons of cream cheese
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 6 large flour tortillas

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
4. In a small bowl, mix together the cream cheese, salt, and pepper.
5. Lay a tortilla flat and spread a tablespoon of the cream cheese mixture on the center of the tortilla.
6. Arrange 2-3 slices of prosciutto on one half of the tortilla.
7. Place 3-4 spears of the roasted asparagus on top of the prosciutto.
8. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.
9. Repeat with the remaining ingredients and serve immediately.

9. Lemon Lavender Panna Cotta

Lemon Lavender Panna Cotta is a creamy and invigorating dessert perfect for spring.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced
• 1/2 cup sour cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
2. Add the dried lavender buds to the saucepan and heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and let it steep for 10-15 minutes, or until the mixture has cooled to room temperature.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
5. Whisk in the lemon zest and juice, then cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled.
6. Just before serving, whip the sour cream until it forms soft peaks, then fold it into the chilled cream mixture until well combined.
7. Spoon the panna cotta into individual serving cups or a large serving dish and serve chilled.

10. Braised Short Ribs With Red Wine

Tender short ribs in a rich red wine sauce.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs until browned on all sides, about 5 minutes per side.
5. Remove the ribs from the pot and set them aside.
6. Add the diced onion to the pot and cook until it's browned, about 5 minutes.
7. Add the minced garlic and cook for 1 minute.
8. Add the red wine, beef broth, tomato paste, carrots, celery, and thyme to the pot.
9. Return the short ribs to the pot and bring the sauce to a boil.
10. Cover the pot and transfer it to the preheated oven.
11. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
12. Remove the pot from the oven and let it cool slightly.
13. Serve the short ribs with the rich red wine sauce spooned over the top.

11. Radish and Butter Lettuce Salad

Delicate lettuce and peppery radish come together in an invigorating spring salad.

Ingredients

• 4 cups butter lettuce leaves
• 1 large radish, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the butter lettuce leaves and thinly sliced radish.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Drizzle the dressing over the lettuce and radish mixture.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy.

12. Strawberry Rhubarb Crisp

Sweet and tangy strawberry rhubarb filling topped with a crunchy oat topping.

Ingredients

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together oats, brown sugar, and pecans.
5. Add the cold butter to the oat mixture and use your fingers or a pastry blender to work it into the mixture until it resembles coarse crumbs.
6. Spread the oat mixture evenly over the rhubarb mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

13. Ham and Cheese Frittata

A delicious breakfast dish featuring ham and cheese in a fluffy egg base.

Ingredients

• 6 eggs
• 1 cup diced ham
• 1 cup shredded cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs and a pinch of salt.
3. Add the diced ham, shredded cheese, bell peppers, and onions to the bowl and stir to combine.
4. Heat the butter in a large skillet over medium heat.
5. Pour the egg mixture into the skillet and cook until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown.
7. Remove the skillet from the oven and let it cool for a few minutes.
8. Slice the frittata into wedges and serve hot.

14. Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is a sweet and savory spring dish.

Ingredients

• 4 large beets
• 1/2 cup goat cheese
• 1/4 cup walnuts
• 1/2 cup mixed greens
• 1/2 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, sliced beets, and crumbled goat cheese.
5. Sprinkle walnuts over the top of the salad and drizzle with balsamic vinaigrette.
6. Season with salt and pepper to taste, then serve immediately.

15. Coconut Macaroon Nest Cookies

Delicious coconut macaroon nest cookies perfect for Easter.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsweetened coconut milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans or walnuts
• Chocolate chips or jelly beans for decoration

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a large bowl, whisk together coconut milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in chopped nuts.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
7. Use your fingers to create a nest shape with each cookie.
8. Bake for 18-20 minutes or until lightly golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Decorate with chocolate chips or jelly beans to resemble Easter eggs.

16. Grilled Lamb Chops With Mint Chutney

Grilled lamb chops with fresh mint chutney make an excellent Easter dish.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/2 cup green chili
• 1 small onion
• 2 cloves garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. In a blender, combine mint leaves, cilantro leaves, green chili, onion, garlic, and ginger to make the mint chutney.
2. Blend the mixture until it is smooth and set aside.
3. Season the lamb chops with salt and black pepper.
4. Brush the lamb chops with olive oil on both sides.
5. Preheat the grill to medium-high heat and grill the lamb chops for 5-6 minutes per side.
6. Serve the lamb chops with the mint chutney.

17. Classic Coleslaw With Shredded Cabbage

A creamy coleslaw made with shredded cabbage, perfect for Easter gatherings.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and black pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Chill the coleslaw in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve the coleslaw cold, garnished with chopped fresh herbs if desired.

18. Easter Egg Truffles With Dark Chocolate

Easter Egg Truffles With Dark Chocolate are decadent chocolate treats.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/2 cup crushed Easter egg candies
• 1/4 teaspoon salt

Instructions

1. In a double boiler, melt the dark chocolate chips over low heat.
2. In a separate bowl, whip the heavy cream until it forms stiff peaks.
3. In another bowl, mix the confectioners' sugar, crushed Easter egg candies, and salt.
4. Once the chocolate is melted, remove it from the heat and stir in the butter and vanilla extract.
5. Fold the whipped cream into the chocolate mixture until well combined.
6. Cover the mixture and refrigerate for at least 30 minutes.
7. Use a small cookie scoop to form the mixture into egg-shaped truffles.
8. Roll each truffle in the confectioners' sugar mixture to coat.
9. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes.
10. Serve the Easter Egg Truffles With Dark Chocolate chilled.

19. Garlic and Herb Roasted Carrots

Tender carrots infused with garlic and herbs, perfect for Easter.

Ingredients

• 2 pounds carrots, peeled and chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• 1/2 teaspoon sugar

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with garlic, olive oil, rosemary, thyme, salt, pepper, and sugar until they are evenly coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes or until carrots are tender and lightly browned.
5. Remove from oven and serve hot.

20. Lemon Bars With Shortbread Crust

Lemon bars with a buttery shortbread crust, a classic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners' sugar.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough into the prepared baking pan and bake for 20 minutes.
5. In a large bowl, whisk together eggs, lemon zest, and lemon juice.
6. When the crust is ready, pour the lemon mixture over the crust and bake for an additional 20-25 minutes.
7. Remove from oven and let cool completely before cutting into bars.
8. Refrigerate for at least 30 minutes before serving.

21. Raspberry and Almond Croissants

Flaky croissants filled with raspberry and almond flavors, perfect for Easter.

Ingredients

• 1 1/2 cups warm milk
• 1/4 cup granulated sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup raspberry jam
• 1/2 cup sliced almonds
• 1 egg, beaten
• 1 tablespoon water

Instructions

1. In a small bowl, combine warm milk, sugar, and yeast, stir to dissolve yeast, and let sit for 5 minutes.
2. In a large mixing bowl, combine flour, salt, and melted butter, mix until a shaggy dough forms.
3. Add yeast mixture, mix until dough comes together, then knead for 10 minutes.
4. Roll out dough to a thickness of 1/4 inch, spread raspberry jam, and sprinkle sliced almonds.
5. Roll up dough, cut into 12 equal pieces, and place on a baking sheet lined with parchment paper.
6. Brush tops with beaten egg mixed with water, and bake at 375°F for 20-25 minutes, or until golden brown.
7. Allow croissants to cool on a wire rack before serving.

Conclusion

You'll create a memorable Easter feast with these 21 delicious recipes. Don't worry if you're short on time - many can be prepared ahead, overcoming the objection that a festive feast is too much work, and allowing you to envision a beautifully set table filled with glazed ham, roasted lamb, and sweet treats.