18 Festive Easter Recipes to Brighten Your Table

Get ready to hop into the Easter season with a basket full of delicious treats! You'll discover yummy classic deviled eggs, sweet hot cross buns, and many more tasty recipes to make your Easter celebration extra special. These festive recipes will make your table look colorful and inviting.

Are you curious about what other sweet treats you'll find? You'll have to hop on in to see the full list of 18 festive Easter recipes that are sure to delight both kids and adults. From traditional favorites to new twists, there's something for everyone to enjoy this Easter season!

1. Classic Deviled Eggs Recipe

A simple and delicious appetizer, deviled eggs are a classic party favorite.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 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, horseradish, salt, and pepper until the mixture is smooth.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle the tops with chives.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled.

2. Spring Vegetable Soup

Fresh spring vegetables blended into a delicious and healthy soup.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed spring vegetables
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil 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 cook for an additional 1 minute.
4. Add the mixed spring vegetables and cook until they start to soften, about 5 minutes.
5. Pour in the vegetable broth and add the dried thyme.
6. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh herbs if desired.

3. Easter Ham With Honey Glaze

Glazed ham with a sweet and sticky honey glaze, perfect for Easter.

Ingredients

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

Instructions

1. Preheat the oven to 325°F (160°C).
2. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
3. In a small bowl, mix together the honey, brown sugar, mustard, cloves, cinnamon, and pepper.
4. Place the ham in a roasting pan and brush the honey glaze all over the ham.
5. Pour the pineapple and cherry juice into the bottom of the roasting pan.
6. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C).
7. Baste the ham with the glaze every 20 minutes during cooking.
8. Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving.

4. Baked Asparagus With Lemon Butter

Delicious asparagus baked with a zesty lemon butter sauce.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus in a single layer on the prepared baking sheet.
4. In a small bowl, mix together butter, garlic, lemon zest, salt, and pepper.
5. Drizzle the lemon butter mixture over the asparagus.
6. Sprinkle Parmesan cheese over the asparagus.
7. Bake for 12-15 minutes, or until tender and slightly caramelized.
8. Remove from oven and squeeze lemon juice over the asparagus.
9. Serve hot and enjoy.

5. Carrot Cake With Cream Cheese Frosting

Moist carrot cake paired with tangy cream cheese frosting.

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 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 butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in carrots and walnuts.
5. Gradually add flour mixture and mix until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make frosting, beat cream cheese and butter until smooth and creamy.
10. Beat in vanilla extract, then gradually add powdered sugar and mix until smooth.
11. Once cakes are completely cool, place one layer on a serving plate and spread frosting on top.
12. Place second layer on top and frost entire cake with remaining frosting.

6. Hot Cross Buns With Spiced Butter

Sweet hot cross buns filled with spices and topped with a cross.

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 raisins
• 1/2 cup currants
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Spiced butter ingredients: 1/2 cup unsalted butter, 1 tablespoon honey, 1/2 teaspoon ground cinnamon

Instructions

1. In a large mixing bowl, combine warm milk and yeast, stirring to dissolve.
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. Divide the dough into 12 equal pieces and shape into balls.
7. Place the balls onto a baking sheet lined with parchment paper, leaving 1 inch of space between each bun.
8. Use a knife to cut a cross on top of each bun.
9. Bake the buns for 18-20 minutes, or until golden brown.
10. While the buns are baking, prepare the spiced butter by mixing the butter, honey, and cinnamon in a bowl.
11. Remove the buns from the oven and let cool for 5 minutes.
12. Serve the hot cross buns with spiced butter.

7. Roasted Leg of Lamb With Rosemary

A classic Easter dish featuring tender leg of lamb infused with rosemary.

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 dried thyme

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rub the leg of lamb with olive oil, making sure to coat it evenly.
3. In a small bowl, mix together garlic, rosemary, salt, pepper, and thyme.
4. Rub the garlic-rosemary mixture all over the leg of lamb, making sure to coat it evenly.
5. Place the leg of lamb in a roasting pan and put it in the oven.
6. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.

8. Quiche Lorraine With Spinach and Feta

Quiche Lorraine With Spinach and Feta is a savory pie perfect for Easter brunch.

Ingredients

• 1 9-inch pie crust
• 2 cups fresh spinach leaves
• 1 cup crumbled feta cheese
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1/2 cup diced ham
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a large skillet, sauté the spinach until wilted, then set aside.
4. In a large bowl, whisk together the heavy cream, whole milk, eggs, salt, and pepper.
5. Sprinkle the diced ham, crumbled feta cheese, and wilted spinach into the pie crust.
6. Pour the cream mixture over the filling.
7. Bake the quiche for 35-40 minutes or until the edges are golden brown.
8. Remove from the oven and let it cool for 10 minutes before serving.

9. Grilled Vegetable Skewers With Chimichurri

Grilled Vegetable Skewers With Chimichurri is a colorful and flavorful dish.

Ingredients

• 1 cup freshly parsley
• 1 cup freshly oregano
• 2 cloves garlic
• 1 cup red wine vinegar
• 1 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 2 large zucchinis
• 2 large yellow squash
• 10 cherry tomatoes

Instructions

1. Preheat grill to medium-high heat.
2. Thread the bell peppers, onion, zucchinis, yellow squash, and cherry tomatoes onto skewers.
3. Grill the skewers for 10-12 minutes, turning occasionally.
4. In a bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and black pepper.
5. Stir the chimichurri sauce well.
6. Serve the grilled skewers with the chimichurri sauce.

10. Easter Basket Cake Pops

Adorable Easter basket cake pops filled with sweet treats.

Ingredients

• 1 box of cake mix
• 1 can of frosting
• 1 bag of candy melts
• 1 bag of sprinkles
• 1 bag of shredded coconut
• Lollipop sticks or cake pop sticks
• Easter-themed candy or decorations

Instructions

1. Bake the cake according to the box instructions and let it cool.
2. Crumb the cake into a large bowl and mix with frosting until a dough forms.
3. Shape the dough into small balls and chill in the refrigerator for 10 minutes.
4. Melt the candy melts in a microwave-safe bowl in 30-second increments, stirring between each interval.
5. Dip the end of a lollipop stick into the melted candy and insert into each cake ball.
6. Dip the cake balls into the melted candy, coating completely, and tap off excess.
7. Decorate the cake pops with sprinkles, shredded coconut, and Easter-themed candy before the candy hardens.
8. Let the cake pops sit at room temperature for at least 30 minutes to harden completely.
9. Serve and enjoy.

11. Lemon Bars With Shortbread Crust

Tangy lemon filling on a bed of buttery 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 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 dough forms.
4. Press the dough into the prepared baking dish and bake for 20 minutes.
5. While the crust is baking, whisk together eggs, lemon zest, and lemon juice in a large bowl.
6. When the crust is ready, remove it from the oven and pour the lemon mixture over the warm crust.
7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
8. Remove the dish from the oven and let it cool completely on a wire rack.
9. Once cooled, refrigerate for at least 30 minutes before cutting into bars and serving.

12. Radish and Avocado Salad With Lemon Vinaigrette

Fresh radish and avocado combined in a light, zesty salad.

Ingredients

• 4 large radishes, thinly sliced
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine radish slices, avocado dice, and red onion slices.
2. In a small bowl, whisk together lemon juice and Dijon mustard to make the vinaigrette.
3. Pour the vinaigrette over the radish mixture and toss gently to combine.
4. Sprinkle chopped cilantro over the top of the salad and season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the salad chilled, garnished with additional cilantro if desired.

13. Braided Easter Bread With Egg Wash

Traditional braided Easter bread with a golden egg wash topping.

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 egg, beaten (for egg wash)
• Sesame seeds or poppy seeds for topping

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. Knead the dough for 10 minutes until it becomes smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
5. Divide the dough into three equal pieces, roll each into a rope.
6. Braid the three ropes together, place on a baking sheet lined with parchment paper.
7. Brush the top with melted butter, cover, and let it rise for another 30 minutes.
8. Brush the top with beaten egg for the egg wash.
9. Sprinkle sesame seeds or poppy seeds on top.
10. Bake in a preheated oven at 375°F for 25-30 minutes, or until golden brown.

14. Spinach and Artichoke Stuffed Eggs

Creamy spinach and artichoke filling inside hard-boiled eggs.

Ingredients

• 6 large eggs
• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed and drained
• 1 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Drain and chop the artichoke hearts.
3. Squeeze out excess moisture from the spinach.
4. In a bowl, mix together the mayonnaise, cheddar cheese, Parmesan cheese, lemon juice, salt, and pepper.
5. Add the chopped artichoke hearts and spinach to the bowl and mix well.
6. Fill a piping bag with the artichoke and spinach mixture.
7. Pipe the mixture into the egg white halves.
8. Top each egg with a yolk and additional grated cheese if desired.
9. Chill in the refrigerator for at least 30 minutes before serving.
10. Serve cold and garnish with chopped herbs or chives if desired.

15. Glazed Pork Chops With Apple Cider Jus

Glazed pork chops with a sweet and tangy apple cider jus.

Ingredients

• 4 pork chops
• 1 cup apple cider
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine apple cider, honey, Dijon mustard, and thyme.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
4. Season the pork chops with salt and pepper.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the pork chops for 2-3 minutes on each side, then transfer the skillet to the preheated oven.
7. Bake the pork chops for 15-20 minutes, or until they reach an internal temperature of 145°F (63°C).
8. Brush the pork chops with the apple cider glaze during the last 5 minutes of cooking.
9. Remove the pork chops from the oven and let them rest for 5 minutes before serving.
10. Serve the pork chops with the remaining apple cider jus spooned over the top.

16. Spring Pea and Mint Risotto

A creamy and flavorful Italian dish featuring spring peas and fresh mint.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the broth in a separate pot and keep warm.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the Arborio rice and cook for 1-2 minutes.
4. Add the white wine and cook until absorbed.
5. Add 1/2 cup of warm broth to the rice and stir until absorbed.
6. Repeat step 5 until all the broth is used, stirring constantly.
7. Stir in the spring peas, mint leaves, and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with additional mint leaves if desired.

17. Coconut Macaroons With Easter Colors

Colorful coconut macaroons perfect for Easter celebrations.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsweetened coconut milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Food coloring (pastel colors)
• Confectioners' sugar
• Optional: chopped nuts or sprinkles

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sweetened shredded coconut, granulated sugar, and unsweetened coconut milk.
3. In a separate bowl, whisk together the eggs and vanilla extract.
4. Add the egg mixture to the coconut mixture and stir until well combined.
5. Divide the mixture into 3-4 portions, depending on the desired number of colors.
6. Add a few drops of food coloring to each portion and mix until the color is evenly distributed.
7. Use a cookie scoop or spoon to form the macaroons into balls, about 1 inch in diameter.
8. Place the macaroons on the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake for 18-20 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes.
11. Transfer the macaroons to a wire rack to cool completely.
12. Once cool, dust with confectioners' sugar and decorate with chopped nuts or sprinkles, if desired.

18. Strawberry Rhubarb Crisp With Vanilla Ice Cream

Sweet and tangy strawberry rhubarb filling topped with crunchy oat crisp and served with vanilla ice cream.

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
• 1/4 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 vanilla extract
• 1 pint vanilla ice cream

Instructions

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

Conclusion

You'll hop into Easter with joy, surrounded by a rainbow of flavors and a table that's a symphony of colors. Savor each bite, from sweet treats to savory delights, and let the festive fun unfold. Your taste buds will dance with delight, making this Easter a truly unforgettable celebration.