Easter brings lots of things. Ham galore. Pastel everything. Fingers accidentally dyed along with the Easter eggs. And the need for a delicate balance of tradition and innovation on your table. We’ve got exactly that for your Easter dinner–appetizers, sides, desserts, and, yes, deviled eggs.
When I was a kid, Easter wasn’t a big holiday. We did the whole church thing, of course. (You know my parents…) But all I was interested in was a.) biting the heads off of as many chocolate bunnies as I could find, and 2.) Easter dinner. (In that order.)
Ham was my dad’s choice of entree. It was always from a can. Always decked out with pineapple rings and maraschino cherries. Always baked within an inch of its tinned life. Even though it wasn’t my mom’s shining moment as a cook, I adored it. After all that time in the oven, the pineapple shrunk, concentrating and caramelizing, while the cherries, filled with whatever unnatural chemicals, barely wrinkled.
Below, you’ll find some of The One’s and my favorite Easter recipes. Over the past 30 years, we’ve made all of them many times. We love ’em. (Alas, no canned options.)
For those of you who celebrate, Happy Easter! For those who don’t, happy, delicious Sunday dinner.
I made these deviled eggs the other day for my family, and they were amazing! Everyone loved them. They’re going into permanent rotation in our house. Thanks!–SBJ
This an excellent recipe for dinner rolls. Cooked both batches in cast iron pans, and they came out perfect. Definitely a go-to recipe.–Michelle-Randy
I made this a few months ago. Although it was a bit of work, I sorted out the nicest carrot pieces for the top, and it turned out beautifully. I’m planning to make it again this weekend for a picnic.–Susanne
This maple ham recipe is great! A real winner!–Rita
I made these crispy potatoes for dinner last night, and they were delicious. Creamy inside and crunchy cheesy on the outside. This will definitely go into the regular rotation.–Kai
I just made a batch of these, and they are amazing! I had some ganache in my fridge and dabbed a little on several. No need to bother because they are perfect the way the recipe calls.–Helen
This raspberry tart is absolutely fantastic and very easy to make. We couldn’t find seedless jam, so we used jam with seeds, and it was still utterly delicious. Thanks for sharing a wonderful recipe; this will be my go-to spring or summer dessert for dinner parties now!–Aviva
This cake was absolutely fabulous. The cake is an almond flavor accented by a coconut filling and beautiful meringue frosting. I used fresh strawberries rather than cherries. This cake is sure to impress!–Alexis
Easter Dinner FAQs
What is traditionally served at Easter dinner?
Traditional Easter foods vary from region to region, but in North America, it’s common to serve ham or lamb as a main course and side dishes such as potatoes, spring vegetables, deviled eggs, and dinner rolls.
How many side dishes do I need to serve?
Plan to serve two to four side dishes for a small gathering or four to six for a larger dinner. Be sure to include a variety of dishes, particularly if you have guests with dietary restrictions.
How many desserts should I serve?
Plan for one dessert for every six people at your holiday meal. If serving more than one dessert, consider varying the flavors and textures.
I love any lemon dessert at Easter. chocolate cloud cake is also perfect for the chocolate lovers at the table, as well as anyone following a gluten-free diet. Carrot cake with cream cheese frosting is also a popular choice.
The selection of recipes above includes some of our favorites for Easter, but if you’re looking for more inspiration, check out our entire collection of Easter recipes.
17 Best Easter Recipes
Ingredients
- Eggs preferably white and not brown
- White (distilled) vinegar
- Cold water
- Dye ingredients such as red beets, onion skins, coffee, blueberries, curry, turmeric, or red wine
Directions
- To prepare the eggs, gently place them in a large pot and add enough cold water to completely cover them. Bring to a boil over high heat, then turn off the heat. Let the eggs stand in the hot water for 20 minutes. Using a spoon, carefully remove the eggs from the water and pat them dry. Set aside until cool enough to handle.
- To prepare the dyes, for each color bring 3 cups water to a boil in a large pot and then add 1 to 2 tablespoons vinegar and the dyeing ingredient for the desired color. Return the water to a boil. Cover the pot, reduce the heat to medium-low, and simmer for 20 to 30 minutes.
- Carefully strain the dyeing liquid into a bowl or wide-mouth jar, discarding the solids. Let the liquid dye cool. Repeat with each dyeing ingredient.
- To dye the eggs, when both the eggs and the dyeing liquid are cool, add an egg or two to each bowl of dye. Set aside, turning occasionally, until the desired hue is achieved. (Naturally, the longer you leave the eggs in the dye, the more robust the color. Depending on the desired color, the eggs may need to sit as little as a few minutes or as long as overnight.)
- Transfer the eggs to a plate lined with a paper towel or return them to their egg carton until dry to the touch.
Notes
Show Nutrition
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
I don’t see photos either.
Thanks, Lee Ann. We’ve identified the problem and fixed it. You should be able to view the images now.
Wow I wonder if you have children would they reminiscent in such a disrespectful way about their memories of childhood dinners. Maybe a little perspective, perhaps your parents did the best they could do.
Janice, if you had spent even a few minutes reading anything else I’ve written, you would’ve found that I’ve raved about my mom’s cooking for decades as well as how well my parents provided for me. My mom is part of the reason I started this site and wrote my cookbook. Perhaps, less judgment and more benefit of the doubt would help! Happy Easter.
Hi David! Just to let you know – there were no photos (above the individual recipe descriptions) for ANY of the recipes in this post. You eat with your eyes…Would you please be so kind as to look into this and hopefully rectify this? Thanks so much, and Happy Easter to you, the one, and your family.
Hello, Terry! I see all 17 photos. None are missing. Can you try reloading your page?