22 Best Easter Recipes for a Crowd That Steal the Show

Easter is coming and you're planning a big party! You want to make sure everyone has a great time and loves the food. You're thinking of making some classic Easter dishes like glazed ham and braised lamb shanks, which are perfect for a crowd.

These delicious meals are sure to be a hit with your guests, but you might be wondering what else you can serve to make your Easter celebration even more special. You can find many yummy recipes online, like tasty side dishes and sweet desserts. With a little planning, you can create a memorable Easter feast that everyone will enjoy.

1. Easter Ham With Honey-Glazed Carrots

Easter ham paired with sweet honey-glazed carrots makes a perfect centerpiece.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. In a small bowl, mix together honey, Dijon mustard, and brown sugar.
3. Place the ham on a baking sheet lined with aluminum foil.
4. Brush the honey-glaze mixture evenly over the ham.
5. Roast the ham in the preheated oven for 15 minutes per pound.
6. While the ham is cooking, prepare the carrots by tossing them with olive oil, salt, and pepper in a bowl.
7. After the ham has cooked for 30 minutes, add the carrots to the baking sheet with the ham.
8. Continue to roast the ham and carrots for an additional 30 minutes, or until the carrots are tender and lightly caramelized.
9. Remove the ham and carrots from the oven and let rest for 10 minutes before slicing and serving.

2. Braised Lamb Shanks With Spring Vegetables

Braised lamb shanks with spring vegetables is a hearty Easter dish.

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup lamb broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 300°F (150°C).
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the lamb shanks until browned on all sides, then set aside.
5. Add the chopped onion to the pot and cook until softened.
6. Add the garlic, carrots, and potatoes to the pot and cook for 5 minutes.
7. Add the lamb broth, red wine, thyme, and rosemary to the pot.
8. Return the lamb shanks to the pot and bring to a boil.
9. Cover the pot and transfer to the preheated oven.
10. Braise the lamb shanks for 2 1/2 to 3 hours, or until tender.
11. Serve the lamb shanks with the spring vegetables and braising liquid.

3. Scalloped Potatoes for a Crowd

Scalloped potatoes are a classic side dish perfect for Easter gatherings.

Ingredients

• 6-8 large potatoes
• 1/4 cup unsalted butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel and thinly slice the potatoes.
3. In a large saucepan, combine the sliced potatoes and enough cold water to cover them.
4. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
5. Drain the potatoes and set them aside.
6. In a large skillet, melt the butter over medium heat.
7. Add the chopped onion and cook until softened, about 5 minutes.
8. Add the minced garlic and cook for an additional minute.
9. In a greased 9x13-inch baking dish, create a layer of potatoes.
10. Top the potatoes with a layer of the onion and garlic mixture, followed by a layer of cheese.
11. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
12. Pour the heavy cream over the top layer of cheese.
13. Season with salt and pepper to taste.
14. Cover the dish with aluminum foil and bake for 30 minutes.
15. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown.

4. Deviled Eggs With Pickled Relish

Deviled eggs with pickled relish add a tangy twist to a 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
• 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, pickled relish, and horseradish until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chopped chives.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled.

5. Spring Pea and Mint Salad

Fresh spring peas and mint come together in a light and invigorating salad.

Ingredients

• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the spring peas, mint leaves, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the pea mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional mint leaves if desired.

6. Glazed Ham With Brown Sugar and Mustard

Glazed ham with brown sugar and mustard is a classic Easter dish.

Ingredients

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

Instructions

1. Preheat oven to 325°F.
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, mix together brown sugar, mustard, honey, olive oil, cloves, cinnamon, and pepper.
4. Place the ham in a roasting pan and brush the glaze all over the ham.
5. Cover the ham with aluminum foil and bake for 1 hour.
6. Remove the foil and continue baking for an additional 20-25 minutes, or until the glaze is caramelized.
7. Let the ham rest for 10-15 minutes before slicing and serving.

7. 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
• Salt and pepper
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the asparagus and pat it dry with a paper towel.
3. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
4. Drizzle the asparagus with olive oil and season with salt and pepper.
5. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
6. While the asparagus is roasting, mix the mayonnaise, lemon juice, and minced garlic in a bowl.
7. Remove the asparagus from the oven and let it cool for a few minutes.
8. Serve the roasted asparagus with the lemon aioli spooned over the top.

8. Easter Basket Cupcakes

Adorable Easter Basket Cupcakes are perfect for spring celebrations.

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
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• Easter-themed sprinkles and edible 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 the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. Beat in the eggs one at a time, followed by the vanilla extract.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely before decorating with Easter-themed sprinkles and edible decorations.

9. Hot Cross Buns With Spiced Apple Butter

Sweet hot cross buns filled with spiced apple 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 egg, beaten
• 1/2 cup spiced apple butter
• 1/2 cup dried currants
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large mixing bowl, combine warm milk and yeast, stir to dissolve.
2. Add sugar, flour, and salt to the bowl, mix until a shaggy dough forms.
3. Add melted butter, beaten egg, and mix until dough comes together.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let 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 dough into 12 equal pieces, roll each into a ball.
8. Flatten each ball into a disk, place 1 tablespoon of spiced apple butter in the center.
9. Fold the dough over the filling, press edges to seal, and place on the prepared baking sheet.
10. Bake for 18-20 minutes, or until golden brown.
11. While the buns are baking, prepare the glaze by whisking together powdered sugar and milk.
12. Remove buns from the oven, let cool for 5 minutes, then brush with the glaze.

10. Carrot Cake With Cream Cheese Frosting

Classic carrot cake with cream cheese frosting, perfect for Easter celebrations.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then beat in the grated carrots and chopped walnuts.
5. Gradually mix in the flour mixture until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and creamy.
10. Beat in the vanilla extract, then gradually beat in the powdered sugar until smooth and creamy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

11. Green Bean Casserole With French Fried Onions

Classic green bean casserole with crispy French fried onions.

Ingredients

• 1 pound fresh or frozen green beans
• 1 medium onion, chopped
• 1 cup French fried onions
• 1 cup cream of mushroom soup
• 1/2 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

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

12. Leg of Lamb With Rosemary and Garlic

Leg of lamb with rosemary and garlic is a classic Easter dish.

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 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.

13. Quiche Lorraine for a Brunch Crowd

Classic Quiche Lorraine perfect for a large brunch gathering.

Ingredients

• 1 9-inch pie crust
• 6 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup diced ham
• 1/2 cup diced onion
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan.
3. In a large bowl, whisk together eggs, heavy cream, Gruyère cheese, diced ham, onion, and garlic.
4. Season with salt and pepper to taste.
5. Pour egg mixture into the pie crust.
6. Bake for 35-40 minutes, or until edges are golden brown and center is set.
7. Remove from oven and let cool for 10 minutes before serving.

14. Strawberry Spinach Salad With Feta Cheese

Fresh mix of strawberries, spinach, and feta cheese perfect for Easter.

Ingredients

• 4 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/2 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the fresh baby spinach leaves and sliced strawberries.
2. Crumble the feta cheese over the top of the spinach and strawberry mixture.
3. Sprinkle the chopped pecans over the salad.
4. Drizzle the balsamic vinaigrette over the salad and toss to combine.
5. Season the salad with salt and pepper to taste.
6. Serve the salad immediately, or cover and refrigerate for up to 2 hours before serving.

15. Maple Glazed Pork Chops With Roasted Vegetables

Sweet and savory maple glazed pork chops served with roasted vegetables.

Ingredients

• 12 pork chops
• 1/2 cup maple syrup
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 carrots, peeled and chopped
• 2 Brussels sprouts, trimmed and halved
• 2 red potatoes, peeled and cubed

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, olive oil, garlic, thyme, salt, and pepper.
3. Place the pork chops in a large baking dish and brush the maple glaze on both sides of the pork chops.
4. Roast the pork chops in the preheated oven for 20-25 minutes or until cooked through.
5. Toss the chopped carrots, Brussels sprouts, and red potatoes with olive oil, salt, and pepper on a baking sheet.
6. Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned.
7. Serve the maple glazed pork chops with the roasted vegetables.

16. Classic Easter Potato Salad

A classic Easter side dish, potato salad is a crowd-pleaser.

Ingredients

• 4 large potatoes, peeled and diced
• 1/2 cup of mayonnaise
• 1/4 cup of chopped onion
• 1/4 cup of chopped hard-boiled egg
• 1 tablespoon of Dijon mustard
• Salt and pepper to taste

Instructions

1. Place the diced potatoes in a large pot and add enough cold water to cover them.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
3. Drain the potatoes and let them cool to room temperature.
4. In a large bowl, whisk together the mayonnaise, chopped onion, chopped hard-boiled egg, Dijon mustard, salt, and pepper.
5. Add the cooled potatoes to the bowl and stir until they are well coated with the dressing.
6. Chill the potato salad in the refrigerator for at least 30 minutes before serving.

17. Coconut Macaroons With Easter Sprinkles

Sweet coconut macaroons with colorful Easter sprinkles.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsweetened coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Easter sprinkles

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the unsweetened shredded coconut and granulated sugar.
3. In a separate bowl, whisk together the unsweetened coconut milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop the dough into balls, about 1 inch in diameter.
6. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each macaroon.
7. Bake for 18-20 minutes, or until the edges are lightly golden brown.
8. Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the macaroons are cool, decorate with Easter sprinkles.
10. Serve and enjoy.

18. Rack of Lamb With Herb Crust

Tender rack of lamb with a flavorful herb crust, perfect for Easter.

Ingredients

• 1 (1.5-2 pound) rack of lamb
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the lamb, making sure to coat it evenly.
4. Roll the lamb in breadcrumbs to coat, pressing gently to adhere.
5. Place the lamb on a roasting pan and put it in the oven.
6. Roast the lamb for 20-25 minutes per pound, or until it reaches your desired level of doneness.
7. Let the lamb rest for 10-15 minutes before slicing and serving.

19. Lemon Bars With Shortbread Crust

Tangy lemon bars with a crumbly shortbread crust.

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 dish 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 crust forms.
4. Press the crust into the prepared baking dish 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 the oven and let cool completely before cutting into bars.

20. Roasted Sweet Potato and Caramelized Onion Tart

Roasted Sweet Potato and Caramelized Onion Tart is a savory dish perfect for Easter gatherings.

Ingredients

• 2 large sweet potatoes
• 1 large onion
• 2 cloves of garlic
• 1 sheet of frozen puff pastry
• 1/2 cup grated cheddar cheese
• 1/4 cup chopped fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Peel and slice the sweet potatoes into 1/4-inch thick rounds.
4. Caramelize the onion and garlic in olive oil over medium heat for 20-25 minutes.
5. Arrange the sweet potato slices on the pastry, leaving a 1-inch border.
6. Top the sweet potatoes with caramelized onion, rosemary, and cheddar cheese.
7. Season with salt and pepper to taste.
8. Fold the pastry border over the filling, pressing gently to seal.
9. Brush the pastry with olive oil and bake for 35-40 minutes, or until golden brown.
10. Serve warm, sliced into wedges.

21. Easter Egg Truffles With Vanilla and Chocolate

Easter Egg Truffles With Vanilla and Chocolate are a decadent dessert treat.

Ingredients

• 1 cup vanilla extract
• 1 cup confectioners' sugar
• 1/2 cup unsalted butter
• 2 cups milk chocolate chips
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 cup Easter egg sprinkles

Instructions

1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine the confectioners' sugar, vanilla extract, and salt.
3. Add the unsalted butter to the sugar mixture and mix until smooth.
4. Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments.
5. Combine the whipped cream and sugar mixture, then fold in the melted chocolate.
6. Cover the mixture and refrigerate for at least 30 minutes.
7. Use a small cookie scoop or spoon to form the mixture into Easter egg-shaped truffles.
8. Roll each truffle in Easter egg sprinkles to coat.
9. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 10 minutes.
10. Serve the truffles chilled and enjoy.

22. Peach Cobbler With Vanilla Ice Cream

Indulge in a warm, fruity peach cobbler paired with creamy vanilla ice cream.

Ingredients

• 3 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup biscuit dough
• 1 pint vanilla ice cream

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and salt.
3. Pour the melted butter into a 9x13-inch baking dish.
4. Add the peach mixture to the baking dish.
5. Drop spoonfuls of biscuit dough onto the peach mixture.
6. Bake for 40-50 minutes, or until the crust is golden brown.
7. Remove from the oven and let cool for 10 minutes.
8. Serve warm with vanilla ice cream.

Conclusion

You're the master chef of your Easter celebration, and these recipes are the keys to unfastening a feast that's a symphony of flavors. Your gathering will be a garden of delights, with each dish a vibrant flower that blooms on the palate, leaving your guests in awe of your culinary skills. Serve up a memorable Easter with these crowd-pleasing recipes.