10 Simple Easter Recipes the Whole Family Will Love
Whether you are hosting a crowd or keeping it small, Easter is one of those holidays where the food does the heavy lifting. The right spread makes the table feel special without requiring you to spend the entire day in the kitchen.
These ten recipes cover all the bases — a showstopper main, easy sides, a classic brunch dish, and two desserts that will earn you compliments long after the plates are cleared.
1. Honey Baked Ham
This is the centerpiece most Easter tables are built around. A good honey baked ham is sweet, caramelized on the outside, and tender all the way through.
Ingredients:
1 bone-in spiral-cut ham (8 to 10 pounds)
1/2 cup honey
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Instructions: Preheat your oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil. Bake for about 15 minutes per pound. While the ham bakes, whisk together the honey, brown sugar, mustard, cinnamon, and cloves in a small saucepan over medium heat until the sugar dissolves. In the last 30 minutes of cooking, remove the foil, brush the glaze generously over the ham, and return it to the oven uncovered. Repeat every 10 minutes until the glaze is deep and caramelized. Let rest for 15 minutes before slicing.
2. Roasted Rack of Lamb
For households that prefer lamb, a rack of lamb with a herb and garlic crust is impressive but straightforward.
Ingredients:
2 racks of lamb (about 1.5 pounds each), frenched
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Dijon mustard
Instructions: Preheat oven to 400°F. Mix the garlic, rosemary, thyme, olive oil, salt, and pepper into a paste. Heat an oven-safe skillet over high heat and sear the racks fat-side down for 2 to 3 minutes until browned. Brush the fat side with Dijon mustard, then press the herb paste firmly over the top. Roast for 20 to 25 minutes for medium (internal temperature of 135°F). Rest for 10 minutes before slicing between the bones.
3. Deviled Eggs
No Easter spread is complete without deviled eggs, and they can be made the night before to save time.
Ingredients:
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Smoked paprika for garnish
Instructions: Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath and peel once cool. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Pipe or spoon the filling back into the whites and dust with smoked paprika.
4. Glazed Carrots
These come together in under 20 minutes and pair beautifully with both ham and lamb.
Ingredients:
2 pounds carrots, peeled and sliced into 1/4-inch rounds
3 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon cinnamon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Fresh thyme or parsley to finish
Instructions: Melt butter in a large skillet over medium heat. Add carrots and cook for 5 minutes, stirring occasionally. Add the honey, cinnamon, lemon juice, and salt. Continue cooking for another 8 to 10 minutes, stirring frequently, until the carrots are tender and lightly caramelized. Finish with fresh thyme or parsley.
5. Scalloped Potatoes
Rich, creamy, and always a crowd-pleaser, scalloped potatoes can be assembled the day before and baked on Easter morning.
Ingredients:
3 pounds Yukon Gold potatoes, thinly sliced
2 cups heavy cream
3 cloves garlic, minced
1 1/2 cups shredded Gruyère cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, for the dish
Instructions: Preheat oven to 375°F and butter a 9x13-inch baking dish. Layer half the potatoes in the dish. Combine the cream, garlic, salt, and pepper and pour half over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes, cream mixture, and cheese. Cover tightly with foil and bake for 45 minutes, then uncover and bake for another 20 to 25 minutes until golden and bubbling. Rest for 10 minutes before serving.
6. Roasted Asparagus
Spring asparagus is at its peak around Easter and requires almost no effort.
Ingredients:
2 pounds asparagus, woody ends trimmed
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 lemon
1/4 cup shaved Parmesan
Instructions: Preheat oven to 425°F. Spread asparagus on a rimmed baking sheet and toss with olive oil, salt, pepper, and lemon zest. Roast for 12 to 15 minutes until the tips are crispy and the stalks are just tender. Finish with shaved Parmesan before serving.
7. Spring Frittata
A frittata is one of the best brunch dishes you can make for a group because it goes into the oven and takes care of itself.
Ingredients:
10 large eggs
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup asparagus, cut into 1-inch pieces
1 leek, white and light green parts only, thinly sliced
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese
Instructions: Preheat oven to 375°F. Whisk together eggs, cream, salt, and pepper in a large bowl. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add asparagus and leeks and sauté for 4 to 5 minutes until softened. Add peas and stir to combine. Pour the egg mixture over the vegetables and scatter the feta on top. Cook undisturbed for 2 minutes until the edges begin to set, then transfer to the oven and bake for 18 to 20 minutes until puffed and set in the center. Serve warm or at room temperature.
8. Hot Cross Buns
These lightly spiced, fruit-studded buns are a traditional Easter bake and far simpler than they look.
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon cinnamon
1/2 teaspoon mixed spice or allspice
1/2 teaspoon salt
1 cup warm whole milk
4 tablespoons unsalted butter, melted
1 large egg
3/4 cup currants or raisins
For the cross:
1/2 cup all-purpose flour
5 to 6 tablespoons water
For the glaze:
3 tablespoons apricot jam, warmed
Instructions: Combine flour, sugar, yeast, spices, and salt in a large bowl. Add the warm milk, melted butter, and egg and mix until a dough forms. Knead for 8 minutes until smooth and elastic, then fold in the currants. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled. Divide into 12 equal pieces, shape into rounds, and place in a lined baking pan. Cover and prove for another 45 minutes. Preheat oven to 400°F. Mix the cross ingredients into a thick paste, pipe crosses over each bun, and bake for 18 to 20 minutes until golden. Brush immediately with warm apricot jam.
9. Carrot Cake
Carrot cake is the unofficial dessert of Easter, and a good one keeps well for days.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions: Preheat your oven to 350°F and grease two 9-inch round cake pans. Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, beat the eggs, sugar, and oil until combined, then fold in the carrots and pineapple. Add the dry ingredients and stir until just combined. Fold in the walnuts if using. Divide between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool completely before frosting. For the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla. Frost between the layers and over the top and sides of the cooled cake.
10. Lemon Bars
A bright, tangy finish to balance the richness of the main spread.
Ingredients:
For the crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt
For the filling:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 4 lemons)
Zest of 2 lemons
Powdered sugar for dusting
Instructions: Preheat oven to 350°F and line an 8x8-inch baking pan with parchment. Mix the crust ingredients together until a crumbly dough forms, press evenly into the pan, and bake for 15 minutes until lightly golden. While the crust bakes, whisk together the eggs, sugar, flour, lemon juice, and zest until smooth. Pour over the hot crust and bake for another 20 to 25 minutes until just set with no jiggle in the center. Cool completely, then refrigerate for at least 2 hours before cutting. Dust generously with powdered sugar before serving.
A Few Tips Before You Start
The carrot cake, lemon bars, deviled eggs, and scalloped potatoes can all be made a day in advance. The ham goes in the oven first on Easter morning, leaving the stovetop free for the sides. Hot cross buns are best fresh but can be warmed briefly before serving. With a little preparation the day before, Easter dinner comes together without stress — leaving more time to spend at the table.
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