21 Show-Stopping Easter Recipes for the Centerpiece

Easter is a special time to spend with family and friends, and what better way to celebrate than with delicious food. You're looking for Easter recipes to impress your loved ones, and you've come to the right place. We have a fantastic collection of dishes that are sure to be a hit at your Easter gathering.

From tasty Grilled Lamb Chops to creamy Carrot Ginger Soup, we have 21 show-stopping Easter recipes for you to try. These recipes are easy to make and are perfect for the centerpiece of your Easter meal. Whether you're a beginner or an experienced cook, you'll find something to inspire you and make your Easter celebration unforgettable.

1. Spring Vegetable Tart

Delicate pastry filled with fresh spring vegetables and creamy cheese.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup caramelized onions
• 1/2 cup grated cheese
• 1/2 cup chopped fresh asparagus
• 1/4 cup chopped fresh carrots
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry and place on a baking sheet.
3. Spread caramelized onions over the center of the pastry, leaving a 1-inch border.
4. Top with grated cheese, chopped asparagus, and chopped carrots.
5. Drizzle with olive oil and season with salt and pepper.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Bake for 25-30 minutes, or until pastry is golden brown.
8. Remove from oven and let cool for 10 minutes before serving.

2. Easter Ham Glaze

Sweet and sticky glaze for Easter ham.

Ingredients

• 1 cup brown sugar
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 325°F.
2. In a small saucepan, combine brown sugar, honey, Dijon mustard, and olive oil.
3. Bring the mixture to a boil over medium heat, then reduce heat to low.
4. Simmer for 5 minutes, or until the glaze thickens slightly.
5. Stir in apple cider vinegar, ground cloves, and ground cinnamon.
6. Place the ham in a roasting pan and score the surface in a diamond pattern.
7. Brush the glaze over the ham, making sure to get it into the scored lines.
8. Bake the ham for 20 minutes per pound, or until it reaches an internal temperature of 140°F.
9. Baste the ham with the glaze every 20 minutes during cooking.
10. Let the ham rest for 10 minutes before slicing and serving.

3. Deviled Eggs With Pickled Relish

Deviled eggs with pickled relish are a tangy and creamy twist on the classic dish.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped pickled relish
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• Chopped fresh chives or paprika for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, pickled relish, and horseradish until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
6. Sprinkle the tops with chopped chives or paprika for garnish.
7. Cover and refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
8. Serve the deviled eggs chilled, garnished with additional pickled relish if desired.

4. Roasted Asparagus With Lemon Aioli

Roasted asparagus paired with a tangy lemon aioli makes a delicious side dish.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 1/2 cup mayonnaise
• 2 cloves garlic
• 1/2 teaspoon Dijon mustard
• Salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Rinse the asparagus and trim the ends.
4. Place the asparagus on the baking sheet in a single layer.
5. Drizzle with olive oil and season with salt and pepper.
6. Roast the asparagus in the preheated oven for 12-15 minutes.
7. While the asparagus is roasting, prepare the lemon aioli.
8. Zest one lemon and squeeze the juice.
9. Mix the mayonnaise, garlic, Dijon mustard, lemon zest, and lemon juice in a bowl.
10. Season the aioli with salt and pepper to taste.
11. Remove the asparagus from the oven and serve with the lemon aioli.

5. Carrot and Ginger Soup

Creamy and comforting Carrot and Ginger Soup perfect for Easter.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 inches ginger, grated
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, cook for 1 minute.
4. Add the chopped carrots, chicken broth, and salt, bring to a boil.
5. Reduce heat and simmer until the carrots are tender, about 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with pepper to taste.
8. Serve hot, garnished with chopped fresh herbs if desired.

6. Hot Cross Buns With Spiced Butter

Sweet, spiced hot cross buns served with a dollop of spiced butter.

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
• 1/2 cup dried currants
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup spiced butter, softened

Instructions

1. In a large mixing bowl, combine warm milk and yeast, letting it sit for 5-7 minutes.
2. Add sugar, flour, and salt to the bowl, mixing until a dough forms.
3. Knead the dough for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and divide into 12 equal pieces.
7. Roll each piece into a ball and flatten slightly into a disk shape.
8. Place the disks onto a baking sheet lined with parchment paper.
9. Bake for 18-20 minutes, or until golden brown.
10. While the buns are baking, prepare the spiced butter by mixing softened butter with cinnamon, nutmeg, and cloves.
11. Remove the buns from the oven and let cool for 5 minutes.
12. Serve the hot cross buns with a dollop of spiced butter on top.

7. Quiche Lorraine With Caramelized Onions

Quiche Lorraine With Caramelized Onions is a rich and savory dish.

Ingredients

• 1 9-inch pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated Gruyere cheese
• 1/2 cup caramelized onions
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a large bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper.
4. Sprinkle the Gruyere cheese and caramelized onions over the bottom of the pie crust.
5. Pour the egg mixture over the cheese and onions.
6. Dot the top of the quiche with butter.
7. Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.
8. Remove the quiche from the oven and let it cool for 10 minutes before serving.

8. Grilled Lamb Chops With Mint Sauce

Grilled lamb chops with mint sauce, a classic Easter dish.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 1/4 cup fresh mint leaves
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a blender, combine mint leaves, garlic, lemon juice, salt, and pepper to make the mint sauce.
3. Brush the lamb chops with olive oil and season with salt and pepper.
4. Grill the lamb chops for 4-5 minutes per side, or until cooked to desired doneness.
5. Serve the lamb chops with the mint sauce spooned over the top.

9. Classic Green Bean Casserole

Classic Green Bean Casserole is a traditional Easter side dish.

Ingredients

• 1 pound fresh or frozen green beans
• 1 medium onion
• 1 cup sliced mushrooms
• 1 cup cream of mushroom soup
• 1/2 cup milk
• 2 teaspoons black pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 1/2 cups french-fried onions

Instructions

1. Preheat oven to 350°F.
2. Bring a pot of water to a boil and blanch the green beans for 5 minutes.
3. In a skillet, sauté the onion and mushrooms in butter until tender.
4. In a separate mixing bowl, combine the cream of mushroom soup, milk, black pepper, and salt.
5. Add the cooked green beans, onion, and mushrooms to the soup mixture and stir until combined.
6. Pour the mixture into a 9x13 inch baking dish.
7. Sprinkle the french-fried onions over the top of the casserole.
8. Bake for 25-30 minutes or until the onions are golden brown.
9. Serve hot and enjoy.

10. Pan-Seared Scallops With Pesto Cream

Pan-Seared Scallops With Pesto Cream is a decadent seafood dish.

Ingredients

• 12 large scallops
• 1/4 cup pesto
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Rinse the scallops and pat them dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant.
4. Add the scallops and sear for 2-3 minutes on each side until golden brown.
5. Remove the scallops from the skillet and set them aside.
6. Reduce heat to medium and add the pesto to the skillet, stirring constantly.
7. Pour in the heavy cream and stir to combine with the pesto.
8. Return the scallops to the skillet and spoon the pesto cream sauce over them.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley and serve immediately.

11. Baked Mac and Cheese With Crispy Bacon

Creamy macaroni and cheese baked with crispy bacon.

Ingredients

• 8 oz macaroni
• 6 slices of bacon
• 2 cups of milk
• 2 cups of grated cheddar cheese
• 1 cup of grated mozzarella cheese
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the macaroni according to the package instructions until al dente.
3. Cook the bacon in a skillet until crispy, then set aside.
4. In a saucepan, whisk together the milk, flour, salt, and pepper.
5. Bring the milk mixture to a simmer and cook until it thickens.
6. Remove the sauce from the heat and stir in the cheddar and mozzarella cheese until melted.
7. In a large mixing bowl, combine the cooked macaroni, cheese sauce, and crispy bacon.
8. Transfer the macaroni mixture to a baking dish and top with additional cheese.
9. Bake for 25-30 minutes, or until the top is golden brown and the macaroni and cheese is heated through.
10. Serve hot and enjoy.

12. Radish and Arugula Salad With Lemon Vinaigrette

Fresh radish and arugula combined with a zesty lemon vinaigrette.

Ingredients

• 4 large radishes, thinly sliced
• 4 cups arugula
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced radishes and arugula.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the radish and arugula mixture.
4. Toss the salad gently to combine and coat the ingredients with the vinaigrette.
5. Serve immediately and enjoy.

13. Glazed Pork Chops With Roasted Carrots

Glazed pork chops paired with roasted carrots make a delicious Easter dish.

Ingredients

• 4 pork chops
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 4 carrots
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, and brown sugar to make the glaze.
3. Season the pork chops with salt and pepper.
4. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the pork chops for 2-3 minutes per side.
5. Brush the glaze over the pork chops and transfer the skillet to the preheated oven.
6. Roast the pork chops in the oven for 15-20 minutes or until cooked through.
7. Peel and chop the carrots into bite-sized pieces and toss with olive oil, salt, and pepper.
8. Spread the carrots out in a single layer on a baking sheet and roast in the oven for 20-25 minutes or until tender and lightly browned.
9. Serve the glazed pork chops with the roasted carrots.

14. Strawberry Spinach Salad With Feta Cheese

Fresh strawberries and spinach combine in a sweet and savory salad.

Ingredients

• 4 cups fresh spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the fresh spinach leaves and sliced strawberries.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Sprinkle the crumbled feta cheese and chopped pecans over the spinach and strawberry mixture.
4. Drizzle the olive oil and balsamic vinegar mixture over the salad and toss to combine.
5. Season the salad with salt and pepper to taste.
6. Serve the salad immediately and enjoy.

15. Easter Egg Truffles With Coconut Flakes

Easter Egg Truffles With Coconut Flakes are bite-sized chocolate treats coated in coconut flakes.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 cup coconut flakes
• Easter egg sprinkles or edible decorations

Instructions

1. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
2. In a separate bowl, mix together the heavy cream, butter, and vanilla extract.
3. Combine the cream mixture with the melted chocolate and stir until smooth.
4. Cover the mixture and refrigerate for at least 2 hours or overnight.
5. Use a small cookie scoop or spoon to form the mixture into small balls.
6. Roll each ball between your hands to shape into Easter eggs.
7. Roll the Easter egg truffles in coconut flakes to coat.
8. Decorate the truffles with Easter egg sprinkles or edible decorations.
9. Refrigerate the truffles for at least 30 minutes to set the coconut flakes.
10. Serve the Easter Egg Truffles With Coconut Flakes chilled.

16. Roasted Sweet Potato and Caramelized Onion Gratin

A rich and flavorful side dish featuring sweet potatoes and caramelized onions.

Ingredients

• 2 large sweet potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated cheddar cheese
• 1/4 cup heavy cream
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the sweet potato slices with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.
3. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
4. In a greased 9x13-inch baking dish, create a layer of sweet potatoes.
5. Top the sweet potatoes with a layer of caramelized onions, then sprinkle with cheese.
6. Repeat steps 4 and 5 until all ingredients are used, finishing with a layer of cheese on top.
7. Drizzle the heavy cream over the top layer of cheese.
8. Dot the top of the gratin with butter.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the sweet potatoes are tender.

17. Creamy Leek and Potato Soup

Creamy Leek and Potato Soup is a delicious and comforting dish perfect for Easter.

Ingredients

• 2 large leeks
• 3-4 large potatoes
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Chop the leeks and onion, and mince the garlic.
2. In a large pot, melt the butter over medium heat and sauté the leeks and onion until softened.
3. Add the garlic and cook for an additional minute.
4. Add the chopped potatoes, chicken broth, and salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and adjust seasoning as needed.
8. Serve hot, garnished with chopped chives or scallions if desired.

18. Garlic and Herb Leg of Lamb

Tender leg of lamb infused with garlic and herbs, perfect for Easter celebration.

Ingredients

• 1 (1.5-2 pound) leg of lamb
• 6 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 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 minced garlic, olive oil, rosemary, thyme, salt, black pepper, and lemon zest.
3. Rub the garlic and herb mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the leg of 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. Remove the lamb from the oven and let it rest for 15-20 minutes before slicing and serving.

19. Asparagus and Prosciutto Wraps With Aioli

Asparagus and prosciutto wraps with aioli are a delicious and elegant appetizer.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 1/2 cup of aioli
• 6 large flour tortillas
• Salt and pepper to taste

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 oven for 12-15 minutes, or until tender.
4. Slice the prosciutto into thin strips.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Spread a layer of aioli on each tortilla, leaving a small border around the edges.
7. Arrange a few spears of roasted asparagus and some prosciutto strips in the center of each tortilla.
8. Season with salt and pepper to taste.
9. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.
10. Serve immediately and enjoy.

20. Lemon Lavender Panna Cotta With Fresh Berries

Lemon lavender panna cotta with fresh berries is an invigorating dessert.

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 cup fresh berries

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds.
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.
6. Pour the mixture into small individual serving cups or ramekins.
7. Refrigerate the mixture for at least 4 hours, or until set.
8. Serve the panna cotta chilled, topped with fresh berries.

21. Braised Short Ribs With Red Wine and Mushrooms

Braised short ribs with red wine and mushrooms is a hearty, comforting dish perfect for special occasions.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. Preheat 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 short ribs from the pot and set them aside.
6. Add the diced onion to the pot and cook until it is softened and lightly browned, about 5 minutes.
7. Add the minced garlic and cook for 1 minute.
8. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
9. Add the red wine, beef broth, tomato paste, thyme, and bay leaf to the pot.
10. Return the short ribs to the pot and bring the liquid to a boil.
11. Cover the pot and transfer it to the preheated oven.
12. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
13. Remove the pot from the oven and let it cool slightly.
14. Remove the short ribs from the pot and strain the sauce through a fine-mesh sieve.
15. Serve the short ribs with the braised sauce spooned over the top.

Conclusion

You've got 21 show-stopping Easter recipes - what's left to make your celebration unforgettable? With dishes like Garlic and Herb Leg of Lamb, your table will be filled with fresh spring flavors. Can you envision the delighted faces of your guests as they savor each delicious bite?