19+ Best Easter Recipes

Easter dinner lives or dies on the table, not the hunt. A glazed ham with crackled edges, deviled eggs that disappear in minutes, a lamb roast perfumed with rosemary: these are the dishes that make the holiday feel like a real occasion instead of just another Sunday. Below you’ll find 19 tried-and-true Easter recipes that cover brunch, dinner, and everything in between, pulled from the kind of cooking that gets passed down because it works.

Whether you’re hosting a crowd of fifteen or keeping it small with your immediate family, this lineup gives you a full menu: a glazed main, a few classic sides, fresh salads, and desserts worth saving room for.

Quick picks:

Best showstopper main: Brown Sugar–Glazed Easter Ham
Best make-ahead brunch: Overnight French Toast Casserole
Best for a smaller group: Baked Salmon with Lemon and Dill
Best dessert for a crowd: Carrot Cake with Cream Cheese Frosting

1. Brown Sugar–Glazed Easter Ham

A bone-in ham with a sticky brown sugar glaze is the centerpiece most tables build around, and it earns that spot with very little effort. Score the surface in a diamond pattern, then brush on a glaze of brown sugar, Dijon mustard, and a splash of apple cider vinegar every 20 minutes while it bakes at 325°F.

Yield: 12-14 servings | Prep: 15 minutes | Cook: 2.5-3 hours

Ingredients:

1 bone-in spiral-cut ham (8-10 lbs)
1 cup packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup pineapple juice
1/2 teaspoon ground cloves

Steps:

Preheat oven to 325°F. Place ham cut-side down in a roasting pan.
Whisk brown sugar, mustard, vinegar, pineapple juice, and cloves in a bowl.
Cover ham loosely with foil and bake 1.5 hours.
Uncover, brush with glaze, and bake 1-1.5 hours more, glazing every 20 minutes, until internal temp reads 140°F.

Pair it with one of the side dishes for ham for a complete spread.

2. Classic Deviled Eggs

Classic deviled eggs belong on every Easter table because they’re the first thing to vanish from the platter. The filling comes together with mayonnaise, yellow mustard, and a little pickle relish for tang, then gets a dusting of smoked paprika.

Yield: 12 halves | Prep: 20 minutes | Cook: 10 minutes

Ingredients:

6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet pickle relish
Salt and pepper, to taste
Smoked paprika, for garnish

Steps:

Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit 10 minutes.
Cool eggs in ice water, then peel and halve lengthwise.
Scoop yolks into a bowl and mash with mayonnaise, mustard, and relish.
Season, pipe filling back into whites, and sprinkle with paprika.

Browse more egg recipes if deviled eggs become a brunch staple in your house.

3. Garlic and Rosemary Roast Leg of Lamb

A garlic and rosemary leg of lamb brings a deep, savory note that balances the sweetness of a glazed ham on the same table. Slits cut into the meat let garlic slivers and rosemary sink in, so every slice carries flavor, not just the crust.

Yield: 8-10 servings | Prep: 15 minutes, plus 1 hour rest | Cook: 1.5-2 hours

Ingredients:

1 bone-in leg of lamb (5-6 lbs)
6 garlic cloves, slivered
3 tablespoons fresh rosemary, chopped
1/4 cup olive oil
1 tablespoon salt
1 teaspoon black pepper

Steps:

Bring lamb to room temperature, 1 hour before cooking.
Preheat oven to 450°F. Cut small slits over the lamb and insert garlic slivers.
Rub with olive oil, rosemary, salt, and pepper.
Roast 20 minutes, then reduce heat to 325°F and cook 1-1.5 hours until internal temp reaches 135°F for medium-rare. Rest 15 minutes before carving.

Round out the plate with sides for lamb chops that work just as well with a full roast.

4. Traditional Hot Cross Buns

Hot cross buns are the Easter morning bread worth starting a day ahead, soft and lightly spiced with cinnamon and currants under a simple flour cross. The dough rises twice, which gives the buns their pillowy texture.

Yield: 12 buns | Prep: 30 minutes, plus 2 hours rising | Cook: 20 minutes at 375°F

Ingredients:

3 1/2 cups bread flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1 cup warm milk
1 egg
1/4 cup melted butter
1 teaspoon cinnamon
3/4 cup dried currants
1/3 cup flour mixed with water (for crosses)

Steps:

Combine flour, sugar, yeast, cinnamon, and currants in a bowl.
Add warm milk, egg, and butter; knead 8 minutes until smooth.
Cover and let rise 1 hour, shape into 12 buns, and rise 45 minutes more.
Pipe flour-water crosses on top and bake at 375°F for 18-20 minutes.

5. Carrot Cake with Cream Cheese Frosting

Carrot cake with cream cheese frosting is the dessert Easter guests ask for by name, moist from shredded carrots and crushed pineapple, with a tangy frosting that never gets too sweet. Toasted walnuts folded into the batter add crunch.

Yield: 12 servings | Prep: 20 minutes | Cook: 35 minutes at 350°F

Ingredients:

2 cups grated carrots
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon baking soda, 1 teaspoon baking powder
8 oz cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar

Steps:

Preheat oven to 350°F and grease two 9-inch round pans.
Mix dry ingredients, then whisk in eggs, oil, and carrots.
Divide batter and bake 30-35 minutes until a toothpick comes out clean.
Beat cream cheese, butter, and powdered sugar; frost cooled cakes.

For another crowd-pleasing cream cheese dessert, check our best cream cheese desserts.

6. Creamy Scalloped Potatoes

Creamy scalloped potatoes bring the comfort-food factor every Easter spread needs, thin potato slices layered with a rich cream sauce and baked until the top turns golden and bubbly. Gruyère melted between the layers gives it a nutty depth.

Yield: 8 servings | Prep: 20 minutes | Cook: 1 hour 15 minutes at 375°F

Ingredients:

3 lbs russet potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
3 garlic cloves, minced
1 1/2 cups shredded Gruyère
Salt and pepper, to taste

Steps:

Preheat oven to 375°F. Grease a 9×13 baking dish.
Layer potato slices, season, and repeat.
Heat cream, milk, and garlic until just simmering; pour over potatoes.
Top with cheese, cover with foil, and bake 45 minutes. Uncover and bake 30 minutes more until golden.

7. Oven-Roasted Asparagus

Oven-roasted asparagus is the quickest side on this whole list, ready in under 20 minutes with nothing more than olive oil, salt, and a hot oven. High heat caramelizes the tips while keeping the stalks crisp-tender.

Yield: 6 servings | Prep: 5 minutes | Cook: 12 minutes at 425°F

Ingredients:

2 lbs asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 lemon

Steps:

Preheat oven to 425°F.
Toss asparagus with olive oil, salt, and pepper on a sheet pan.
Roast 10-12 minutes until tender and lightly browned at the tips.
Finish with fresh lemon zest before serving.

8. Quiche Lorraine

Quiche Lorraine anchors an Easter brunch spread with its silky egg custard, smoky bacon, and nutty Gruyère baked into a flaky crust. It slices cleanly once cooled slightly, so it holds up well on a buffet table.

Yield: 8 servings | Prep: 20 minutes | Cook: 45 minutes at 375°F

Ingredients:

1 9-inch pie crust, unbaked
6 slices bacon, cooked and chopped
1 cup shredded Gruyère
4 eggs
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon nutmeg

Steps:

Preheat oven to 375°F. Press crust into a pie dish.
Scatter bacon and cheese over the crust.
Whisk eggs, cream, milk, and nutmeg; pour over the filling.
Bake 40-45 minutes until the center is just set.

See more brunch ideas in our best brunch recipes.

9. Grandma’s Green Bean Casserole

Grandma’s green bean casserole sticks around on Easter tables because the crispy fried onion topping never goes out of style. A homemade mushroom sauce beats the canned version for flavor, with fresh green beans keeping some bite.

Yield: 8 servings | Prep: 15 minutes | Cook: 30 minutes at 350°F

Ingredients:

1 1/2 lbs fresh green beans, trimmed
3 tablespoons butter
8 oz mushrooms, sliced
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 1/3 cups crispy fried onions

Steps:

Blanch green beans in boiling water 4 minutes; drain.
Sauté mushrooms in butter, stir in flour, then whisk in broth and cream until thickened.
Combine sauce with green beans in a baking dish.
Top with fried onions and bake at 350°F for 20-25 minutes.

10. Maple-Glazed Carrots

Maple-glazed carrots turn an everyday vegetable into something worth passing twice, roasted until tender and tossed in a butter-maple glaze that caramelizes at the edges. Whole baby carrots roast more evenly than chopped ones.

Yield: 6 servings | Prep: 10 minutes | Cook: 25 minutes at 400°F

Ingredients:

2 lbs baby carrots
3 tablespoons butter, melted
3 tablespoons maple syrup
1/2 teaspoon salt
Fresh thyme, for garnish

Steps:

Preheat oven to 400°F.
Toss carrots with melted butter, maple syrup, and salt on a sheet pan.
Roast 20-25 minutes, stirring once, until tender and caramelized.
Garnish with fresh thyme before serving.

11. Cloverleaf Dinner Rolls

Cloverleaf dinner rolls bring a soft, buttery bite to the bread basket, each roll pinched from three small balls of dough baked in a muffin tin. The shape pulls apart in petals, which makes them fun for kids at the table.

Yield: 12 rolls | Prep: 25 minutes, plus 1.5 hours rising | Cook: 15 minutes at 375°F

Ingredients:

3 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1 cup warm milk
1 egg
4 tablespoons butter, melted, plus more for brushing

Steps:

Combine flour, sugar, and yeast; stir in warm milk, egg, and butter.
Knead 8 minutes, cover, and let rise 1 hour.
Divide dough into 36 small balls; place 3 in each greased muffin cup.
Rise 30 minutes, then bake at 375°F for 12-15 minutes. Brush with butter.

12. Overnight French Toast Casserole

Overnight French toast casserole takes the morning scramble out of Easter brunch since it’s assembled the night before and simply baked when guests arrive. Cubed brioche soaks up a cinnamon-custard mixture for a soft, custardy center with a crisp top.

Yield: 8 servings | Prep: 15 minutes, plus overnight chill | Cook: 45 minutes at 350°F

Ingredients:

1 loaf brioche, cubed
6 eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract

Steps:

Arrange brioche cubes in a greased 9×13 dish.
Whisk eggs, milk, cream, brown sugar, cinnamon, and vanilla; pour over bread.
Cover and refrigerate overnight.
Bake uncovered at 350°F for 40-45 minutes until puffed and golden.

Find more morning options in 30 sweet breakfast recipes.

13. Spring Pea Salad with Radishes

Spring pea salad with radishes brings crunch and color to a table full of rich, baked dishes. Sweet English peas, thinly sliced radishes, and crumbled feta get tossed in a light lemon vinaigrette for a fresh, palate-cleansing bite.

Yield: 6 servings | Prep: 15 minutes | Cook: none

Ingredients:

2 cups fresh or frozen peas, blanched
6 radishes, thinly sliced
1/2 cup crumbled feta
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint, chopped

Steps:

Blanch peas 1 minute in boiling water, then cool in ice water.
Combine peas, radishes, and feta in a bowl.
Whisk olive oil and lemon juice; pour over salad.
Toss with mint and serve chilled.

Discover more seasonal dishes in our best amazing spring recipes.

14. Sweet Potato Casserole

Sweet potato casserole splits the difference between side dish and dessert, with a creamy mashed sweet potato base under a crunchy pecan-brown sugar topping. A touch of orange zest brightens the natural sweetness.

Yield: 8 servings | Prep: 20 minutes | Cook: 35 minutes at 350°F

Ingredients:

4 cups mashed sweet potatoes (about 4 large)
1/2 cup brown sugar
2 eggs
1/3 cup melted butter
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup flour, 1/4 cup brown sugar (for topping)

Steps:

Preheat oven to 350°F. Mix sweet potatoes, brown sugar, eggs, butter, and vanilla.
Spread into a greased baking dish.
Combine pecans, flour, and brown sugar; sprinkle over top.
Bake 30-35 minutes until the topping is golden.

15. Baked Salmon with Lemon and Dill

Baked salmon with lemon and dill gives you a lighter main for smaller gatherings or anyone skipping ham and lamb this year. A quick bake at high heat keeps the fillets moist, finished with a bright lemon-dill butter.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes at 400°F

Ingredients:

4 salmon fillets (6 oz each)
2 tablespoons butter, melted
2 tablespoons fresh dill, chopped
1 lemon, sliced
Salt and pepper, to taste

Steps:

Preheat oven to 400°F. Place salmon on a lined baking sheet.
Brush with melted butter and season with salt and pepper.
Top with lemon slices and dill.
Bake 12-15 minutes until the salmon flakes easily.

16. Grandma’s Corn Pudding

Grandma’s corn pudding is the sleeper side that surprises first-time guests, a custardy, slightly sweet dish made from both creamed and whole-kernel corn. It bakes up soft in the center with a light golden top.

Yield: 8 servings | Prep: 10 minutes | Cook: 50 minutes at 350°F

Ingredients:

1 can (15 oz) creamed corn
1 can (15 oz) whole kernel corn, drained
1 cup sour cream
2 eggs
1/2 cup butter, melted
1 box (8.5 oz) corn muffin mix

Steps:

Preheat oven to 350°F and grease a 9×13 dish.
Mix both cans of corn, sour cream, eggs, and butter.
Fold in corn muffin mix until just combined.
Pour into dish and bake 45-50 minutes until set and golden on top.

17. Southern Pineapple Casserole

Southern pineapple casserole sounds unusual until you taste the sweet-savory combination of pineapple chunks, sharp cheddar, and a buttery cracker topping. It plays like a side dish but eats a little like dessert.

Yield: 8 servings | Prep: 10 minutes | Cook: 25 minutes at 350°F

Ingredients:

2 cans (20 oz each) pineapple chunks, drained
1 cup shredded sharp cheddar
1/3 cup sugar
3 tablespoons flour
1 sleeve Ritz crackers, crushed
4 tablespoons butter, melted

Steps:

Preheat oven to 350°F. Toss pineapple, cheddar, sugar, and flour in a baking dish.
Mix crushed crackers with melted butter.
Sprinkle cracker mixture over the pineapple layer.
Bake 20-25 minutes until bubbly and golden.

18. Classic Lemon Bars

Classic lemon bars close out the meal with a tart, sunny bite that cuts through all the rich mains and sides. A shortbread crust holds a silky lemon curd filling, dusted with powdered sugar once fully cooled.

Yield: 16 bars | Prep: 15 minutes | Cook: 35 minutes at 350°F

Ingredients:

1 cup butter, softened
2 cups flour, divided
1/2 cup powdered sugar, plus more for dusting
4 eggs
1 1/2 cups sugar
2/3 cup fresh lemon juice
Zest of 2 lemons

Steps:

Preheat oven to 350°F. Mix butter, 2 cups flour, and powdered sugar; press into a 9×13 pan.
Bake crust 18-20 minutes until pale gold.
Whisk eggs, sugar, lemon juice, zest, and remaining flour; pour over hot crust.
Bake 20-25 minutes until set. Cool fully, then dust with powdered sugar before slicing.

How to Build a Balanced Easter Menu

A balanced Easter menu needs one main, two or three sides, a fresh salad, and one dessert that doesn’t compete with the main’s richness. Pair a glazed ham or roasted lamb with something bright, like the pea and radish salad, so every bite on the plate isn’t heavy.

Keep a mental tally of textures as you plan. If scalloped potatoes and corn pudding both land on the table, balance them with roasted asparagus or maple-glazed carrots for crunch.

Dessert works best when it contrasts the meal. Lemon bars after a rich ham dinner feel lighter than a second helping of carrot cake, though both have a place if you’re feeding a big enough crowd.

For brunch-and-dinner combo days, stagger heavier dishes. Serve quiche or French toast casserole in the morning, then save the ham or lamb for the evening meal so guests aren’t doubling up on eggs or cream-based dishes in one sitting.

Browse our best easter recipes for additional ideas if your group has specific dietary needs or you want more variety across courses.

Make-Ahead Tips for Easter Hosting

Most Easter dishes can be partly or fully prepped a day ahead, which keeps the actual holiday from turning into a kitchen marathon. Deviled eggs, pea salad, and lemon bars all hold well in the refrigerator for 24 hours.

Casseroles like green bean, corn pudding, and sweet potato casserole can be assembled the night before and refrigerated unbaked. Pull them out 30 minutes before baking so they heat evenly.

Hot cross buns and dinner rolls freeze well after baking. Reheat them wrapped in foil at 300°F for 10 minutes to bring back that fresh-baked softness.

The ham and lamb need same-day cooking for the best texture, but both can be seasoned or glazed the night before to save morning prep time. Keep your oven schedule written out, since juggling a ham, a casserole, and rolls at different temperatures takes some coordination.

If you’re cooking for a smaller group, scale back the sides rather than the main. A half ham or petite lamb roast still feeds a table of six comfortably, with fewer leftovers to manage once the holiday wraps up.