25 Amazing Easter Egg Recipes (Beyond Decorating!)

Easter eggs are not just for decorating, they can also be a tasty ingredient in many yummy dishes. You can make lots of fun foods with eggs, like deviled eggs, shakshuka, and more. This means you can eat eggs not just on Easter, but all year round!

Get ready to find your new favorite foods with these 25 amazing Easter egg recipes. You will discover a world of flavors and have fun making and eating them. Easter eggs are a special treat that can be enjoyed in many different ways!

1. Classic Deviled Eggs

Classic Deviled Eggs are a simple, yet elegant appetizer or side dish.

Ingredients

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

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, mustard, and horseradish until the mixture is smooth.
4. Se yoleason thk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chives.
7. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

2. Egg Salad Recipes

Classic egg salad with a creamy twist.

Ingredients

• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Chop the hard-boiled eggs into small pieces and place them in a bowl.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
3. Add the mayonnaise mixture to the bowl with the eggs and stir until the eggs are well coated.
4. Stir in the chopped fresh dill.
5. Taste and adjust the seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve the egg salad on bread, lettuce, or crackers.

3. Easter Egg Strata

Easter Egg Strata is a layered breakfast dish perfect for the holiday.

Ingredients

• 6 eggs
• 1 cup milk
• 1/2 cup diced ham
• 1/2 cup shredded cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 6 slices of bread
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Add diced ham, shredded cheese, bell peppers, onion, and garlic to the bowl and stir.
4. Cut the bread into 1-inch cubes and add to the bowl, stirring until the bread is well coated.
5. Pour the mixture into a 9x13 inch baking dish.
6. Bake for 35-40 minutes or until the eggs are set and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.

4. Shakshuka With Eggs

Shakshuka With Eggs is a North African dish of eggs poached in spicy tomato sauce.

Ingredients

• 2 large onions, chopped
• 2 large bell peppers, chopped
• 3 garlic cloves, minced
• 1 can of diced tomatoes
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 eggs
• 2 tablespoons olive oil
• Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the chopped onions and cook until they are translucent.
3. Add the chopped bell peppers and cook until they start to soften.
4. Add the minced garlic and cook for 1 minute.
5. Add the diced tomatoes, smoked paprika, salt, and pepper, and stir well.
6. Bring the mixture to a simmer and let cook for 10-15 minutes.
7. Create two wells in the tomato mixture and crack an egg into each well.
8. Transfer the skillet to the oven and bake at 375°F for 15-20 minutes, or until the eggs are cooked to desired doneness.
9. Garnish with chopped fresh parsley and serve hot.

5. Baked Eggs in Tomatoes

Baked eggs in tomatoes is a delicious and healthy breakfast dish.

Ingredients

• 4 large tomatoes
• 4 eggs
• 1/2 cup grated cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. Place the tomatoes in a baking dish.
4. Crack an egg into each tomato.
5. Drizzle olive oil over the eggs and season with salt and pepper.
6. Sprinkle grated cheese over the eggs.
7. Bake for 20-25 minutes or until the eggs are set.
8. Garnish with fresh basil leaves and serve warm.

6. Eggs Benedict for Easter

Eggs Benedict is a delicious breakfast dish perfect for Easter morning.

Ingredients

• 4 eggs, poached
• 4 Canadian bacon slices, toasted
• 4 English muffins, toasted
• 1 cup spinach, fresh
• 1 cup hollandaise sauce
• Salt and pepper, to taste

Instructions

1. Toast the English muffins and top each with a slice of Canadian bacon.
2. Poach the eggs and place on top of the Canadian bacon.
3. Top each egg with a spoonful of spinach.
4. Drizzle hollandaise sauce over the top of each egg.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

7. Quiche Lorraine Recipe

Quiche Lorraine is a French dish made with eggs, cream, and lardons.

Ingredients

• 1 pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated cheese
• 4 slices of bacon
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a tart pan.
3. Bake the crust for 5 minutes.
4. Cook the bacon until crispy, then chop into small pieces.
5. In a bowl, whisk together eggs, cream, and a pinch of salt and pepper.
6. Sprinkle the cooked bacon and grated cheese into the baked crust.
7. Pour the egg mixture over the bacon and cheese.
8. Bake for 35-40 minutes or until the edges are golden brown.
9. Let it cool for a few minutes before serving.

8. Stuffed Eggs With Pickles

Stuffed eggs with pickles offer a tangy twist on traditional deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/4 cup finely chopped dill pickles
• Salt and pepper to taste

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, mustard, dill, and chives until smooth.
4. Fold in the chopped pickles.
5. Season the yolk mixture with salt and pepper to taste.
6. Spoon the yolk mixture back into the egg white halves.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled, garnished with additional chopped pickles if desired.

9. Smoked Salmon and Egg Bagels

Smoked salmon and egg bagels offer a delicious and elegant breakfast or brunch option.

nIgredients

• 4 bagels
• 1/2 cup smoked salmon
• 4 eggs
• 1/4 cup cream cheese
• 1 tablespoon lemon juice
• 1/4 cup capers
• Salt and pepper to taste
• Chopped fresh dill

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the bagels in half and toast until lightly browned.
3. Spread a layer of cream cheese on each bagel half.
4. Top the cream cheese with smoked salmon, capers, and a sprinkle of salt and pepper.
5. Fry the eggs in a pan and place on top of the salmon.
6. Drizzle with lemon juice and garnish with chopped fresh dill.
7. Serve immediately and enjoy.

10. Egg and Avocado Toast

A creamy and delicious twist on traditional egg toast, featuring avocado and egg on toasted bread.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado, mashed
• 2 eggs, poached
• Salt and pepper to taste
• 1 tablespoon of olive oil
• Optional: red pepper flakes, chopped herbs

Instructions

1. Toast the bread until it is lightly browned and crispy.
2. Spread the mashed avocado on top of the toasted bread.
3. Poach the eggs and place them on top of the avocado.
4. Season with salt, pepper, and a drizzle of olive oil.
5. Add optional red pepper flakes or chopped herbs for extra flavor.
6. Serve immediately and enjoy.

11. Breakfest Burrito With Scrambled Eggs

Breakfast burrito filled with scrambled eggs and wrapped in a tortilla.

Ingredients

• 2 large eggs
• 1/2 cup cooked sausage
• 1/2 cup cooked bacon
• 1/2 cup shredded cheese
• 1 large tortilla
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together.
2. Heat a non-stick pan over medium heat and add the eggs.
3. Scramble the eggs until they are fully cooked.
4. Add the cooked sausage, bacon, and shredded cheese to the eggs and stir.
5. Warm the tortilla in the microwave for 20-30 seconds.
6. Spoon the egg mixture onto the center of the tortilla.
7. Fold the bottom edge of the tortilla up over the filling.
8. Fold in the sides and roll the burrito up tightly.
9. Serve the breakfast burrito hot and enjoy.

12. Spring Vegetable Frittata

A Spring Vegetable Frittata is a colorful and flavorful egg dish perfect for Easter brunch.

Ingredients

• 6 eggs
• 1 cup diced asparagus
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the diced asparagus, bell peppers, and zucchini, and cook until the vegetables are tender.
5. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
6. Add the cooked vegetables, garlic, and shredded cheese to the bowl and stir to combine.
7. Pour the egg mixture into a greased 9-inch pie plate or skillet.
8. Bake the frittata for 25-30 minutes, or until the eggs are set and the edges are golden brown.
9. Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

13. Egg Drop Soup Recipe

Egg Drop Soup is a classic Chinese soup made with eggs and chicken broth.

Ingredients

• 4 cups chicken broth
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 green onions, chopped
• 1 tablespoon sesame oil

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. In a small bowl, whisk together the eggs and a pinch of salt.
3. Stir the broth in a clockwise direction, then slowly pour in the egg mixture.
4. Continue stirring the broth for about 30 seconds to create thin, egg-drop-like strands.
5. Reduce the heat to low and add the cornstarch mixture to the broth.
6. Cook for an additional 2 minutes, or until the soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and a drizzle of sesame oil.
9. Serve hot and enjoy.

14. Chicken and Egg Fried Rice

A Chinese-inspired dish made with scrambled eggs, chicken, and fried rice.

Ingredients

• 2 cups cooked rice
• 1 cup boneless chicken breast
• 2 eggs
• 1 tablespoon vegetable oil
• 1 small onion
• 2 cloves garlic
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic and stir-fry until the onion is translucent.
3. Add the diced chicken breast and cook until it is fully cooked and no longer pink.
4. Push the chicken and onion mixture to one side of the skillet.
5. Crack in the eggs and scramble them until they are fully cooked.
6. Mix the eggs with the chicken and onion mixture.
7. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
8. Stir-fry the rice with the chicken and egg mixture for about 5 minutes.
9. Add the soy sauce and season with salt and pepper to taste.
10. Serve the chicken and egg fried rice hot.

15. Deviled Egg Dip

Creamy deviled egg dip perfect for Easter gatherings.

Ingredients

• 1 dozen large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• Salt and pepper, to taste
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half 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, sour cream, Dijon mustard, and horseradish until smooth.
4. Season the mixture with salt and pepper to taste.
5. Spoon the yolk mixture into a serving bowl.
6. Sprinkle the chopped chives over the top of the dip.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve the deviled egg dip with crackers, chips, or vegetables.

16. Pickled Egg Recipe

A tangy and delicious pickled egg recipe perfect for Easter.

Ingredients

• 1 dozen large eggs, hard-boiled and peeled
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp salt
• 1 tsp pickling spice
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the vinegar, water, sugar, salt, pickling spice, and black pepper.
2. Stir until the sugar and salt are dissolved.
3. Pack the hard-boiled eggs into a large glass jar or container.
4. Pour the pickling liquid over the eggs, making sure they are completely covered.
5. Seal the jar or container and refrigerate for at least 24 hours.
6. After 24 hours, the pickled eggs are ready to eat and can be stored in the refrigerator for up to 6 months.

17. Easter Egg and Sausage Skillet

Easter Egg and Sausage Skillet is a hearty breakfast dish with scrambled eggs and sausage.

Ingredients

• 1 lb sausage
• 6 eggs
• 1 large onion
• 2 cloves garlic
• 1 bell pepper
• Salt and pepper

Instructions

1. Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Once the sausage is browned, remove it from the skillet and set it aside.
3. Add the diced onion, garlic, and bell pepper to the skillet and cook until the vegetables are tender.
4. Crack the eggs into a bowl and whisk them together, then add them to the skillet and scramble them with the vegetables.
5. Return the cooked sausage to the skillet and stir to combine with the eggs and vegetables.
6. Season with salt and pepper to taste, then serve hot.

18. Eggs in Purgatory

Eggs in Purgatory is a Mediterranean dish of eggs poached in spicy tomato sauce.

Ingredients

• 4 large eggs
• 1 can of crushed tomatoes
• 1/4 cup of olive oil
• 4 garlic cloves
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the crushed tomatoes, smoked paprika, salt, and pepper, and stir to combine.
4. Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Create 4 wells in the sauce and crack an egg into each well.
6. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are cooked to desired doneness.
7. Serve the eggs in purgatory with crusty bread for dipping in the sauce.

19. Spinach and Feta Egg Bake

A delicious egg bake with spinach and feta cheese.

Ingredients

• 6 eggs
• 1 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup grated cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the diced onion and bell pepper until tender.
3. Add the minced garlic and cook for 1 minute.
4. Stir in the fresh spinach and cook until wilted.
5. In a large bowl, whisk together the eggs and a pinch of salt.
6. Add the crumbled feta cheese, grated cheddar cheese, and cooked spinach mixture to the bowl and stir to combine.
7. Pour the mixture into a greased 9x13-inch baking dish.
8. Bake for 35-40 minutes or until the eggs are set.
9. Remove from the oven and let it cool for a few minutes before serving.

20. Caprese Egg Salad

A twist on the Italian caprese salad, with hard-boiled eggs added for protein.

Ingredients

• 6 large eggs, hard-boiled and diced
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. In a large bowl, combine diced eggs, cherry tomatoes, and sliced mozzarella cheese.
2. Drizzle olive oil and balsamic vinegar over the mixture.
3. Season with salt and pepper to taste.
4. Sprinkle chopped basil leaves on top of the salad.
5. Gently toss the salad to combine all the ingredients.
6. Serve immediately, garnished with additional basil leaves if desired.

21. Roasted Vegetable and Egg Tart

A delicious Easter egg recipe featuring roasted vegetables and egg in a tart.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 large zucchinis, sliced
• 2 cloves of garlic, minced
• 4 large eggs
• 1 cup of shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it in a tart pan.
3. In a large bowl, toss the sliced onion, bell peppers, and zucchinis with olive oil, salt, and pepper.
4. Spread the roasted vegetables on the pastry, leaving a 1-inch border.
5. Sprinkle the minced garlic and shredded cheese over the vegetables.
6. Make 4 wells in the vegetables and crack an egg into each well.
7. Season with salt and pepper to taste.
8. Bake the tart for 35-40 minutes or until the eggs are set and the pastry is golden brown.
9. Remove from the oven and let it cool for a few minutes before serving.

22. Egg and Prosciutto Pizza

A unique pizza topped with eggs and prosciutto, perfect for Easter.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup prosciutto
• 2 large eggs
• 1 cup mozzarella cheese
• Fresh basil leaves

Instructions

1. In a large bowl, combine warm water, sugar, and yeast, and let it sit for 5 minutes.
2. Add flour, salt, and olive oil to the bowl, and mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth.
4. Roll out the dough into a circle or rectangle shape.
5. Top the dough with prosciutto, eggs, and mozzarella cheese.
6. Season with salt and pepper to taste.
7. Bake the pizza in a preheated oven at 425°F for 15-20 minutes.
8. Garnish with fresh basil leaves and serve hot.

23. Steamed Eggs With Asparagus

Steamed eggs with asparagus make a delicious and healthy side dish.

Ingredients

• 4 eggs
• 1 pound fresh asparagus
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon lemon juice

Instructions

1. Fill a pot with 2 inches of water and bring to a boil.
2. Reduce heat to a simmer and place a steamer basket over the water.
3. Add asparagus to the steamer basket and cook for 4-6 minutes.
4. Crack eggs into a bowl and whisk them together.
5. Pour the eggs into a heatproof bowl or ramekin.
6. Place the bowl with eggs into the steamer basket with the asparagus.
7. Cover the pot with a lid and steam for 10-12 minutes or until the eggs are cooked to desired doneness.
8. Remove the eggs and asparagus from the steamer and season with salt, pepper, and lemon juice.
9. Serve the steamed eggs with asparagus and melted butter on top.

24. Middle Eastern Egg Dish

Shakshuka is a Middle Eastern egg dish with eggs poached in spicy tomato sauce.

Ingredients

• 2 large onions
• 2 large bell peppers
• 3 garlic cloves
• 1 can of diced tomatoes
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 large eggs
• 2 tablespoons of olive oil

Instructions

1. Chop the onions and bell peppers into small pieces and sauté in olive oil until softened.
2. Add the minced garlic and cook for 1 minute.
3. Add the diced tomatoes, smoked paprika, salt, and pepper, and stir well.
4. Bring the mixture to a simmer and let cook for 10 minutes.
5. Create two wells in the sauce and crack an egg into each well.
6. Cover the skillet and let cook until the eggs are poached to desired doneness.
7. Serve the shakshuka hot, garnished with chopped fresh herbs if desired.

25. Creamy Egg and Mushroom Pasta

Creamy egg and mushroom pasta is a rich and savory dish perfect for Easter or any occasion.

Ingredients

• 8 oz pasta
• 2 cups mixed mushrooms
• 2 eggs
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup grated parmesan cheese
• 2 tbsp butter

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a large skillet, melt butter over medium heat and sauté mushrooms until tender.
3. In a large bowl, whisk together eggs, heavy cream, and dried thyme.
4. Add cooked pasta to the bowl and toss with the egg mixture until well combined.
5. Add sautéed mushrooms and parmesan cheese to the bowl and toss until the cheese is melted and the sauce is creamy.
6. Season with salt and pepper to taste, then serve hot.

Conclusion

You'll crack open a world of flavors with these Easter egg recipes. Notably, Americaner 18s eat ov0 million eggs on Easter, making it a great time to try something new. With these 25 creative dishes, you'll discover eggs aren't just for decorating, they're a delicious main ingredient to enjoy all year round, offering a variety of textures and flavors.