19 Elegant Easter Recipes for a Special Occasion

Easter is a special time of year when many people come together with their families and friends to share a delicious meal. You're likely planning your Easter celebration now and wondering what to cook. A special meal is a big part of Easter for over 80% of people, making it a great opportunity to try out some new recipes.

Elegant Easter recipes are easy to find, and we've got 19 great ones for you to try, from a tasty glazed ham to a sweet lemon lavender panna cotta. You can choose one that you think your family will love, and make your Easter celebration even more special. With so many options, you're sure to find the perfect dish to make your Easter meal unforgettable.

1. Glazed Ham With Honey and Herbs

Glazed ham with honey and herbs is a delicious Easter dish.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 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 honey, Dijon mustard, olive oil, rosemary, thyme, salt, and pepper.
4. Place the ham in a roasting pan and brush the honey and herb mixture evenly over the ham.
5. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F.
6. Baste the ham with the pan juices every 20 minutes to keep it moist and promote even browning.
7. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

2. Spring Vegetable Tart With Goat Cheese

Spring Vegetable Tart With Goat Cheese is a savory and flavorful dish perfect for Easter.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 1/2 cup goat cheese, crumbled
• 1/4 cup chopped fresh chives
• 1/2 cup sliced spring vegetables (such as asparagus, carrots, and zucchini)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the flour and salt, then add the cold butter and use a pastry blender or fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Turn the dough out onto a lightly floured surface and roll it out into a circle, about 1/8 inch thick.
5. Transfer the dough to a 9-inch tart pan with a removable bottom and trim the edges to fit.
6. In a small bowl, mix together the crumbled goat cheese and chopped chives, then spread the mixture evenly over the bottom of the tart shell.
7. Arrange the sliced spring vegetables on top of the goat cheese mixture in a pattern that suits your taste.
8. Season with salt and pepper to taste, then fold the edges of the tart shell up over the vegetables to form a crust.
9. Brush the crust with a little bit of water and bake the tart for 40-45 minutes, or until the crust is golden brown and the vegetables are tender.
10. Remove the tart from the oven and let it cool for a few minutes before serving.

3. Deviled Eggs With Pickled Relish

Deviled eggs with pickled relish add a tangy twist to the classic snack.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickled relish
• Salt and pepper to taste
• Chopped fresh herbs for garnish

Instructions

1. Hard-boil the eggs, cool, then peel and halve them lengthwise.
2. Scoop the yolks into a bowl and mash with a fork.
3. Stir in the mayonnaise, mustard, and pickled relish until smooth.
4. Season the mixture with salt and pepper to taste.
5. Fill the egg white halves with the yolk mixture.
6. Garnish with chopped fresh herbs and serve chilled.

4. Lemon Lavender Panna Cotta With Fresh Berries

Lemon lavender panna cotta with fresh berries is a light and invigorating dessert.

Ingredients

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

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.
3. Remove the saucepan from the heat and let it steep for 10-15 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean bowl.
5. Whisk in the lemon zest and juice.
6. Pour the mixture into individual serving cups.
7. Refrigerate the panna cotta for at least 4 hours or overnight.
8. Serve the panna cotta chilled, topped with fresh berries and a drizzle of honey.

5. Roasted Asparagus With Lemon Aioli

Roasted asparagus with lemon aioli is a delicious springtime side dish.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Toss the asparagus with olive oil, garlic, salt, and pepper on the prepared baking sheet.
4. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
5. In a bowl, mix together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
6. Remove the asparagus from the oven and let it cool slightly.
7. Serve the roasted asparagus with lemon aioli and top with Parmesan cheese.

6. Carrot and Ginger Soup With Creamy Sour Cream

Carrot and ginger soup with creamy sour cream is a delicious and healthy starter.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 4 cups carrots, chopped
• 4 cups chicken broth
• 1/2 cup sour cream
• Salt and pepper, to taste
• Fresh herbs, for garnish

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add grated ginger and cook for 1 minute.
4. Add chopped carrots and chicken broth to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer until carrots are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in sour cream and season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs.

7. Easter Lamb With Rosemary and Garlic

Easter lamb with rosemary and garlic is a classic and flavorful main dish.

Ingredients

• 1 (1.5-2 pound) boneless leg of lamb
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 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 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 10-15 minutes before slicing and serving.

8. Quiche Lorraine With Caramelized Onions

Quiche Lorraine with caramelized onions is a French classic with a sweet twist.

Ingredients

• 1 pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated cheese
• 1/2 cup caramelized onions
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
4. Sprinkle grated cheese and caramelized onions over the pie crust.
5. Pour the egg mixture over the cheese and onions.
6. Bake for 35-40 minutes or until the edges are golden brown.
7. Let cool before serving.

9. Grilled Salmon With Dill and Capers

Grilled salmon with fresh dill and capers is a flavorful Easter dish.

Ingredients

• 4 salmon fillets
• 1/4 cup olive oil
• 1/4 cup chopped fresh dill
• 2 tablespoons capers
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 lemons, sliced

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, dill, capers, garlic, salt, and pepper.
3. Brush the mixture on both sides of the salmon fillets.
4. Grill the salmon for 4-5 minutes per side or until cooked through.
5. Serve with lemon slices on top.

10. Radish and Arugula Salad With Shaved Parmesan

Fresh radish and arugula salad with shaved parmesan cheese.

Ingredients

• 4 large radishes
• 4 cups arugula
• 1/2 cup shaved parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Peel and thinly slice the radishes into rounds.
2. In a large bowl, combine the sliced radishes and arugula.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Drizzle the dressing over the radish and arugula mixture.
5. Season with salt and pepper to taste.
6. Top the salad with shaved parmesan cheese and serve immediately.

11. Strawberry and Rhubarb Crisp With Vanilla Ice Cream

Sweet and tangy strawberry and rhubarb filling topped with crunchy oat crisp.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 pint vanilla ice cream

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine strawberries and rhubarb.
3. In a small bowl, mix granulated sugar and cornstarch, then add to strawberry mixture.
4. Transfer mixture to a 9x9-inch baking dish.
5. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
6. Add cold butter to dry ingredients and mix until crumbly.
7. Spread crumb mixture evenly over filling.
8. Bake for 40-45 minutes, or until topping is golden brown.
9. Remove from oven and let cool for 10 minutes.
10. Serve warm with vanilla ice cream.

12. Classic Coleslaw With Shredded Cabbage and Carrots

Classic coleslaw made with shredded cabbage and carrots.

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 to coat.
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.

13. Braised Short Ribs With Red Wine and Mushrooms

Braised short ribs with red wine and mushrooms is a hearty, flavorful dish perfect for Easter.

Ingredients

• 4 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
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces mushrooms, sliced

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, then remove them from the pot.
5. Add the diced onion to the pot and cook until it's softened and lightly browned.
6. Add the garlic, red wine, beef broth, tomato paste, and thyme to the pot, stirring to combine.
7. Return the short ribs to the pot and bring the mixture to a boil.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise the short ribs for 2 1/2 hours, or until they're tender and falling off the bone.
10. Add the sliced mushrooms to the pot and continue to braise for another 30 minutes.
11. Remove the pot from the oven and let it cool slightly before serving.

14. Green Bean Almandine With Garlic and Lemon

Quick and flavorful green beans with a garlic and lemon twist.

Ingredients

• 1 pound fresh green beans
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and blanch the green beans for 4-5 minutes, or until tender.
2. Drain the green beans and set aside.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the garlic and sauté for 1 minute, until fragrant.
5. Add the sliced almonds and cook for 2-3 minutes, until lightly toasted.
6. Add the green beans to the skillet and toss with the garlic and almonds.
7. Squeeze the lemon juice over the green beans and toss to combine.
8. Season with salt and pepper to taste.
9. Transfer the green beans to a serving dish and sprinkle with Parmesan cheese.
10. Serve immediately and enjoy.

15. Hot Cross Buns With Spiced Apple Butter

Sweet hot cross buns filled with spiced apple butter, perfect for Easter.

Ingredients

• 1 1/2 cups 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 spiced apple butter
• 1/2 cup dried currants
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1/2 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, egg, and mix until dough comes together.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the 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 the 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, seal the edges, 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 mixing powdered sugar and milk.
12. Remove the buns from the oven, brush with glaze, and sprinkle with currants and pecans.
13. Let the buns cool on a wire rack for 10 minutes before serving.

16. Chicken and Spring Pea Risotto With Parmesan Cheese

Creamy risotto filled with chicken, spring peas, and parmesan cheese.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breast
• 1 cup fresh spring peas
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the chicken to the skillet and cook until browned, about 5-6 minutes.
6. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
7. Add the white wine to the skillet and cook until the liquid is almost completely absorbed.
8. Add 1/2 cup of the warm chicken broth to the skillet and cook, stirring constantly, until the liquid is almost completely absorbed.
9. Repeat step 8 until all the chicken broth is used, about 20-25 minutes.
10. Stir in the spring peas and cook until they are tender, about 3-5 minutes.
11. Remove the skillet from the heat and stir in the parmesan cheese.
12. Season the risotto with salt and pepper to taste.
13. Serve the risotto hot, garnished with chopped parsley if desired.

17. Roasted Beet Salad With Whipped Feta and Walnuts

Roasted beet salad with whipped feta and walnuts is a delicious and invigorating spring dish.

Ingredients

• 2 large beets
• 1/2 cup feta cheese
• 1/4 cup heavy cream
• 1/4 cup chopped walnuts
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a bowl, whip feta cheese with heavy cream until smooth.
5. In a separate pan, toast walnuts over medium heat for 2-3 minutes.
6. To assemble the salad, place beets on a plate, top with whipped feta, and sprinkle with toasted walnuts.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Garnish with chopped parsley and serve.

18. Chocolate Bunny Truffles With Coconut Flakes

Rich, chocolatey truffles coated with coconut flakes make perfect Easter treats.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 cup coconut flakes
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt

Instructions

1. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, mix the butter, vanilla extract, and confectioners' sugar.
4. Fold the whipped cream into the butter mixture until well combined.
5. Roll the mixture into small balls and chill in the refrigerator for 30 minutes.
6. Roll the chilled truffles in the melted chocolate until coated, then roll in coconut flakes to coat.
7. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes.
8. Serve chilled and enjoy.

19. Fresh Fruit Tart With Whipped Cream and Edible Flowers

A sweet and elegant dessert perfect for Easter celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 cups mixed fresh fruit
• Edible flowers for garnish

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
3. Transfer the dough to a 9-inch tart pan and trim the edges.
4. Chill the dough in the freezer for 10 minutes, then line with parchment paper and fill with pie weights.
5. Bake the tart shell for 20-25 minutes, or until lightly golden.
6. Remove the parchment paper and pie weights, and let the tart shell cool completely.
7. In a large bowl, whip the heavy cream until stiff peaks form.
8. Arrange the fresh fruit on the cooled tart shell.
9. Top the fruit with whipped cream and garnish with edible flowers.
10. Serve immediately and enjoy.

Conclusion

You'll impress your guests with these elegant Easter recipes. Did you know 64% of Americans attend Easter dinner gatherings? You'll be part of this majority, serving glazed ham, quiche, and lemon lavender panna cotta, making your event unforgettable with these sophisticated dishes and invigorating desserts.