A mustard-glazed ham on a wooden cutting board.

Jump To

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.

David Leite's handwritten signature of 'David.'
Sixteen Sriracha deviled egg halves and a teaspoon on a parchment-lined baking sheet.
Peter Frank Edwards
1 of 23

Sriracha Deviled Eggs

These Sriracha deviled eggs contain the requisite mustard and mayonnaise for classic deviled egg traditionalists and bacon drippings and Sriracha for the rebels in the rest of us. Perfect party food. And quite possibly the best deviled eggs ever.

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
Herbed ricotta dip with a cutting board covered with carrots, radishes, fava beans
Jonathan Lovekin
2 of 23

Herbed Ricotta Dip with Spring Vegetables

Herbed ricotta dip with spring vegetables is easy as can be to make with just a few ingredients, including garlic, chives, parsley, mint, and lemon zest. And it’s inspired at least one 5-year-old to eat an entire bag of carrots in a single sitting. Just ask his mom.
Tray of classic dinner rolls glazed with butter, bowl of melted butter with a brush
Sara Remington
3 of 23

Classic Dinner Rolls

These classic dinner rolls call for flour, yeast, honey, salt, and butter–plus more butter to slather on top, natch. You won’t believe how fluffy and soft these rolls are or how easy and quick they are to make.

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
A partially carved mustard-glazed ham, cross-hatched and studded with cloves on a wooden cutting board.
Matthew Benson
4 of 23

Mustard-Glazed Ham

This mustard-glazed ham is covered with mustard, brown sugar, and maple syrup and is simple, subtle, and super impressive. And is perfect for Thanksgiving, Christmas, Easter, and any other holiday dinner (or insatiable pork craving).
Carrot crostata on a large black plate, with a white napkin on a wood table.
Susie Cushner
5 of 23

Carrot Crostata

This carrot crostata is a stunning tart, based on a recipe in a 1968 issue of Italy's premier cooking magazine, La Cucina Italiana. My mother has saved many of the issues, including that one, and she's been making it ever since. It makes a lovely, elegant side dish for a sit-down dinner party or a main dish for a lunch filled with little other than bright carrots, onions, eggs, and fresh Parmigiano-Romano. We also make it for Thanksgiving.

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
Cutting board with a sliced rack of spring lamb with rosemary, knife, bowl of salad.
Christopher Hirsheimer
6 of 23

Spring Lamb with Rosemary

I can't think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
A roasted fresh ham on a platter with roasted carrots and a bottle of red wine in the background.
David Leite
7 of 23

Roasted Fresh Ham with Maple-Spice Glaze

This roasted fresh ham with maple-spice glaze is slowly cooked and infused with flavors of cinnamon, allspice, cloves, nutmeg, and maple syrup. It’s a centerpiece-worthy entree, perfect for any holiday gathering.

This maple ham recipe is great! A real winner!

rita
White bowl of fresh peas with mint.
Sheri Giblin
8 of 23

Fresh Peas with Mint

To make these fresh peas with mint, peas are sauteed quickly in butter until cooked through, scooped in a bowl, and sprinkled with fresh mint, salt, and pepper. Fifteen minutes tops.
A baking dish filled with crispy herbed Parmesan potatoes on a white wooden surface with white plates beside it.
David Leite
9 of 23

Crispy Herbed Parmesan Potatoes

These crispy herbed Parmesan potatoes are coated in a dried herb and cheese mixture and roasted until crispy on the outside and creamy and tender inside. They’re completely irresistible.

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
A pile of cream-filled macarons, each in a white wrapper.
Tessa Traeger
10 of 23

Cream-Filled Meringue Cookies

These cream-filled meringue cookies are made with a whipped cream filling sandwiched between two ethereally light meringue cookies.

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
A loaf of kulich topped with glaze and sprinkles on a round trivet
Sarah Kieffer
11 of 23

Kulich

Kulich is a traditional Easter bread popular in Eastern Europe that’s sorta like panettone and made from cardamom and saffron-infused dough and topped with a creamy confectioners’ sugar glaze and colorful sprinkles.
A cooked raspberry crumble tart on a wooden surface with a few raspberries lying nearby.
Evan Sung
12 of 23

Raspberry Crumble Tart

Why choose between a raspberry crumble and a raspberry tart when you can have both? Fresh raspberries get a little boost from the addition of preserves for a little extra sweetness and flavor.

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
Barefoot Contessa fresh lemon mousse in a soufflé dish with the edges decorated with swirls of whipped cream and lemon slices.
Quentin Bacon
13 of 23

Barefoot Contessa Fresh Lemon Mousse

Freshly squeezed lemon juice is an essential element of my cooking. I almost always add the grated lemon zest because there's even more flavor in the zest than in the juice. This fresh lemon mousse is easy to make in advance and is delicious as a cool ending to a wonderful meal.
A Lady Baltimore cake covered with billowy white frosting on cake stand.
Sang An
14 of 23

Lady Baltimore Cake

Lady Baltimore cake, rumored to have originated in Charleston, is a classic American dessert with vanilla cake layers, coconut and Maraschino cherry and oatmeal cookie filling, and swirls of snow white meringue on top. It’s no surprise it’s still a classic in Charleson, where the sweet creation is often reserved for special occasions. In true Southern fashion, it’s quite hospitable.

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. 

A crate filled with an assortment of dyed easter eggs.

15 Best Easter Recipes

5 / 3 votes
No Easter table would be complete without a basket of ☞ DYED EASTER EGGS. Here's how to make them.
David Leite
Print
CourseSnacks
CuisineAmerican
Servings1 or more egg
Calories72 kcal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

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

Instructions 

  • 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

Check out the full recipe post for our testers’ reviews, more info, and tips on making the best natural dyed Easter eggs.

Adapted From

At the Farmers’ Market with Kids

Buy On Amazon

Nutrition

Serving: 1 eggCalories: 72 kcalCarbohydrates: 0.4 gProtein: 6 gFat: 5 gSaturated Fat: 2 gMonounsaturated Fat: 2 gTrans Fat: 0.02 gCholesterol: 186 mgSodium: 71 mgSugar: 0.2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
All rights reserved.

Want to Save This?

I'll email this to you, so you can come back to it later. Booyah!

Categorized as:

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

    1. Thanks, Lee Ann. We’ve identified the problem and fixed it. You should be able to view the images now.

      Reply

  2. 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.

    Reply

    1. 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.

      Reply

  3. 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.

    Reply