10 Delectable Easter Recipes Everyone Will Love

Last updated on March 7, 2024

For many people, Easter Sunday means family get-togethers or potlucks with friends, so it’s time to prepare. If you love the traditional Easter dishes but want to add some flair, we have some fun new Easter recipes for you to try! Whether you’re planning brunch, dinner, desserts, or all three, we’ve got you covered.

Spring is officially here, so we’ve compiled some of our favorite bright, fruity, and downright delicious recipe ideas that you and your Easter party guests will love!

Easter Brunch Ideas

Whether you are throwing an Easter party or having family over for brunch, we have three yummy brunch recipes that will have everyone’s mouths watering!

1. Eggs Benedict Casserole

Easy Easter recipes that save time during the busy holiday are a must, so casseroles are the perfect solution. You can even make this one ahead of time and bake it the next morning!

Ingredients

• 6 English muffins
• 12 ounces Canadian bacon, chopped
• 8 large eggs
• 1 ⅓ cups cream
• ⅔ cup whole milk, or any milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon dried mustard powder
• 1 cup Monterey Jack, shredded, optional
• Chives for topping

Instructions

1. Grease a 9×13 inch casserole dish with butter, or spray with non-stick spray.
2. Chop all the Canadian bacon into bite-size pieces. Add HALF to the bottom of the casserole dish and spread it out.
3. Split the English muffins with a fork. Toast each half, spread with butter, and then chop them all into 1-inch pieces (try not to take too many bites.)
4. Add half of your English muffin pieces to the casserole dish on top of the Canadian bacon. Repeat the layers: add the remaining Canadian bacon, then add the rest of the English muffins.
5. Make the egg mixture. In a large bowl or stand mixer, whisk together 8 eggs, 1 and ⅓ cups cream, ⅔ cup milk, 1 teaspoon kosher salt, ½ teaspoon seasoned salt, ½ teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon mustard powder. Beat until well mixed.
6. Sprinkle 1 cup of shredded cheese over the top. This is optional but tasty!
7. Pour the egg mixture over the English muffins and Canadian bacon, distributing the liquid evenly.
8. Cover well with foil and refrigerate overnight or for at least 4 hours.
9. Bake at 375° for 35 minutes. Remove the foil and continue baking at 375 for 10-15 minutes longer or until the center is set and not liquidy. It may jiggle a little bit, but should not slosh. If a butter knife stuck into the center comes out with no wet egg mixture on it, it’s done.

Quick Hollandaise Sauce

Ingredients

• 4 egg yolks
• ½ cup cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ⅛ teaspoon cayenne pepper
• dash kosher salt
• ½ cup butter, melted

Instructions

1. This is easy to do in the blender. Add 4 egg yolks, ½ cup cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, ⅛ teaspoon cayenne pepper, and a dash of salt to a blender. Blend on high for at least 30 seconds. This time blending heats up the yolks a bit, making them more ready to emulsify with the butter when we add it.
2. Melt ½ cup butter in the microwave for about 15-20 seconds, until it is mostly melted but not all the way. Stir until the last of the butter melts. You don’t want to add it to the eggs steaming hot; just melted and warm.
3. With the blender running, add the butter SLOWLY into the small opening on the lid of your blender. Keep blending until all the butter is added and the mixture looks smooth and creamy.
4. Serve the hollandaise sauce over the casserole. I prefer to drizzle the sauce over individual portions, but you can spoon it over the entire casserole if you prefer.

2. Cinnamon Roll Bites

This shortcut to cinnamon rolls is the perfect Easter appetizer or dessert for your brunch. These can also be made in advance, refrigerated, and baked in the morning to save you precious time!

Ingredients

Rolls:

• 2 cups flour (whole wheat, all-purpose, or a mix)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon sugar coating:

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze:

• ⅓ cup icing sugar
• 1-2 tablespoons milk, just enough to bring the glaze together

Instructions

1. In a large bowl, combine flour, baking powder, and salt.
2. Cut the butter into cubes and add to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
3. Stir in milk gradually, adding just enough so that the dough comes together. Bring them together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
4. Preheat oven to 350 degrees F. Lightly grease a 10″ pie plate or baking dish, or line it with parchment paper.
5. In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
6. Drizzle the remaining butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
7. Make the glaze by combining the icing sugar and milk in a small mixing bowl.
8. Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

3. Creamy Fruit Salad

This bright Easter treat is both simple and delicious! Choose whatever fruit you like, whisk together some homemade vanilla dressing, and voila! You have a tasty dish everyone is sure to enjoy.

Ingredients

• 1 ½ cups 1% milk
• ¼ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 2 teaspoons vanilla
• 2 cups fresh strawberries, quartered
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup mandarin oranges canned, drained
• 1 cup fresh pineapple chunks
• 1 cup red grapes
• 2 kiwi peeled and sliced

Instructions

1. In a medium skillet, whisk together milk, sugar, and cornstarch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes. (It won’t be thick like pudding, it is a dressing — but it will thicken considerably.)
2. Stir in vanilla. Remove from heat and let cool to room temperature. (You can speed this up by refrigerating for 30 minutes.)
3. In a large bowl, combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple, and grapes. Whisk the cooled dressing and pour over the fruit. Toss to coat (be gentle — you don’t want mush!).
4. Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.

🥂 Add some Easter spirits! Offer tasty beverages for the adults at your Easter celebration. Keep it simple with wine and champagne, or hire a bartender to serve mimosas or fun Easter cocktails.

Easter Dinner Ideas

Planning an Easter dinner menu doesn’t have to be stressful. We have four unique, delectable, and straightforward Easter dinner recipes that will ensure everyone insists you host year after year (use with caution 😉)!

4. Riesling Peach Glazed Ham

To be honest, we are most excited about this ham recipe. Everyone loves ham on Easter, whether it’s brunch, lunch, or a special Easter dinner! If you’re looking for a way to shake up the old way of cooking your ham, this is it. Add this to your Easter recipe collection and make it a family favorite!

Ingredients

• 1 fully cooked bone-in spiral cut half ham (6-8 pounds)
• 1 cup Riesling wine
• 2 sprigs of fresh thyme, plus more for garnish if desired.
• 1 shallot, finely chopped
• 18 ounces of peach preserves
• ½ cup light brown sugar, lightly packed
• ½ cup stone-ground mustard

Instructions

1. Preheat oven to 350 degrees F.
2. Line a shallow roasting pan with foil. Place ham on the rack in the roasting pan.
3. Put an ovenproof meat thermometer in the ham so the tip is in the center of the thickest part of the meat and does not touch the bone.
4. In a 1-quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat.
5. Reduce heat and simmer uncovered until the wine is reduced to ½ cup.
6. Remove from heat and discard thyme sprigs. Stir in peach preserves, brown sugar, and mustard.
7. Brush half of the glaze mixture over the ham.
8. Bake ham uncovered for 1 hour and 30 minutes. Baste ham with the remaining glaze mixture every 30 minutes.
9. Cover ham loosely with foil, and bake for another 30 minutes or until the thermometer reads 140 degrees F.
10. Remove ham from oven and let stand 15 minutes before serving.

5. Mojo Marinated Pork

Mix it up this Easter and try this flavorful ham alternative! The magic is in the marinade with this savory but simple recipe.

Ingredients

• ¾ cup extra-virgin olive oil
• 1 tablespoon orange zest
• ¾ cup fresh orange juice
• ½ cup fresh lime juice
• 1 cup cilantro, finely chopped
• ¼ cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano, 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 & ½ pounds of boneless pork shoulder, in one piece

Instructions

1. If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
2. If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
3. Place the zipped-up bag in a baking dish, and put it in the fridge overnight, or for several hours at least.
4. Preheat oven to 425 degrees F. Place a wire rack (or cooling rack) over a rimmed baking sheet.
5. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
6. Roast the pork for 30 minutes. It should be lightly browned.
7. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
8. Transfer to a cutting board, cover with aluminum foil, and let rest for at least 20 minutes.
9. Carve against the grain and serve.

6. Broccoli and Pineapple Salad

This quick and easy recipe is the perfect Easter side dish for your mojo pork or glazed ham!

Ingredients

• 4 cups fresh broccoli florets
• 1 cup fresh pineapple, cut into bite-sized pieces
• ½ cup diced red onion
• 4 slices of bacon, cooked and crumbled
• ½ cup toasted pecans
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons orange juice

Instructions

1. Add broccoli, pineapple, red onion, bacon, and pecans to a large bowl and mix to combine.
2. In a small bowl, add mayonnaise, white wine vinegar, and orange juice. Whisk until combined.
3. Pour dressing over broccoli mixture and stir until well coated.
4. Serve immediately or cover and refrigerate for 2 hours.

7. Guacamole Deviled Eggs

Enjoy this twist on a classic Easter dish! The combination of avocado, jalapeno pepper, and savory spices will add a kick to your Easter gathering that your guests will love.

Ingredients

• 6 hard-boiled eggs, cooled and sliced in half
• 2 large avocados
• Juice of 1 lime
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon finely chopped jalapeno pepper, seeded
• 1 tablespoon chopped cilantro
• ⅛ teaspoon smoked paprika

Instructions

1. Scoop out the avocados, add to a large bowl, and add the lime juice.
2. Scoop out the egg yolks, place them in a mixing bowl, and set the whites aside.
3. Mash until the mixture is fairly smooth.
4. Add the salt, pepper, and jalapeno pepper and mix well.
5. Fill the egg whites with the avocado mixture.
6. Top with smoked paprika and cilantro.
7. Refrigerate in an airtight container or covered with plastic wrap until ready to serve.

👨‍🍳 Need some help? If you’re planning a larger feast, hire a caterer to create the perfect Easter dinner menu. These professionals will handle all the preparation so you can just enjoy the meal!

Easter Dessert Ideas

Think outside the Easter basket this year. Create a sweet menu everyone will love with these adorable and delicious Easter dessert recipes!

8. Coconut Carrot Cake

You can’t have Easter without carrot cake! We looked through tons of Easter dessert recipes for the perfect choice. This sweet treat was the winner by adding a tropical twist to an Easter cake with coconut and pineapple!

The Cake

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 can (8 ounces) crushed pineapple
• 2 cups grated carrots
• 1 ½ cups sweetened shredded coconut

Instructions

1. Preheat oven to 350°. In a large bowl, beat the sugar, oil, and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda, and salt; gradually beat into the sugar mixture until blended.
2. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots, and coconut (the batter will be thick).
3. Transfer to three greased and floured 9-in. round baking pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to place on wire racks.

The Frosting

Ingredients

• 1 package (8 ounces) of cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 ½ cups confectioners’ sugar
• Orange paste food coloring
• Parsley sprig

Instructions

1. In a large bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add confectioners’ sugar and enough of the reserved pineapple juice to achieve the desired spreading consistency. Tint ¼ cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set it aside.
2. Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator. Yield: 12-14 servings.

9. Cadbury Cupcakes

Another Easter candy favorite is Cadbury eggs. Combine them with an easy treat like a cupcake, and you’ve got the perfect treat guests of all ages will love! Oh, and did we mention the eggs are inside and outside the cupcake in this sweet Easter dessert recipe?

Chocolate Cupcakes

Ingredients

• 1 box (15 ounces) Devil’s food cake mix
• 1 (3.4 ounces) box of chocolate pudding mix (dry)
• ½ cup chocolate chips
• 4 eggs
• ¾ cup canola oil
• ¾ cup hot water
• 1 cup sour cream
• 24 mini Cadbury caramel eggs
• 4 large Cadbury caramel eggs

Instructions

1. Preheat the oven to 325°F.
2. In a large bowl, combine the cake mix, chocolate pudding, and chocolate chips. Stir until combined. Next, mix in the eggs, canola oil, and water. Finally, mix in the sour cream.
3. Scoop the caramel out of the large Cadbury eggs and set aside. Chop up the chocolate from the eggs and stir into the batter.
4. Pour batter into the cupcake liners (about ¾ the way full). Then place a mini Cadbury egg in the center of the cupcake.
5. Bake for 20-23 minutes or until they spring back when touched. Do not overcook. You can also test with a toothpick to make sure the centers are cooked all the way through.
6. Remove from oven and allow cupcakes to cool on a cooling rack.

Caramel Frosting

Ingredients

• 2 sticks salted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 to 5 teaspoons of cream or milk
• 3 tablespoons caramel, from large Cadbury eggs

Instructions

1. Melt the caramel in a microwave-safe bowl.
2. Whip the butter in a large mixing bowl. Next, slowly add in 2 cups of powdered sugar and mix.
3. Add vanilla, milk/cream, melted caramel, and 1 more cup of powdered sugar. Add the last cup of powdered sugar and mix until combined. Add more or less milk/cream to reach the desired consistency.
4. Pipe frosting on cooled cupcakes, then top with mini Cadbury eggs if desired.

10. Chocolate Hot Cross Buns

Top off your celebration with this chocolatey version of a favorite Easter dessert!

Hot cross buns

Ingredients

• 3 ½ cups bread flour, or all-purpose or plain
• 1 tablespoon (15g) instant or rapid rise yeast, (quick-rise yeast)
• ½ cup (80g) sugar, caster or superfine sugar preferred
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon all spice
• 1 cup warm milk, 12.6 fl. oz or 375 ml, (temperature at 110°F (45°C)
• ¼ cup melted butter (60g)
• 1 large egg, at room temperature
• 2 cups semi-sweet chocolate chips (mini or regular)

Instructions

1. Sift the flour into a large bowl. Add the yeast, sugar, salt, and spices and mix well to combine. 
2. Make a well in the center and pour in the milk and butter. Stir the liquid into each other, then add in the egg. Mix with a wooden spoon then bring the dough together with your hands, pressing into it until it forms a sticky ball. (If the dough is too dry add a little water in tablespoon increments (up to ½ cup if needed) until the dough is just sticky to the touch.)
3. Transfer dough onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and springy.
4. Transfer the dough back into the bowl and cover it with plastic wrap (or a clean, damp tea towel). Leave in a warm place to rise until doubled in size (about 1 hour, depending on how warm the room is).
5. Lightly grease a large baking sheet or line it with parchment paper. Set aside.
6. Punch down the dough and transfer it onto a lightly floured surface. Sprinkle with ¾ of the chocolate chips and knead the dough for 2-3 minutes. 
7. Divide dough into 12 or 15 even portions (depending on how many buns you need). Roll each piece into round smooth balls and arrange them on a baking sheet, leaving space between each bun to allow them to rise. Press the remaining chocolate chips on top of each bun.
8. Cover with plastic wrap (or a damp tea towel) and place in a warm place once again to prove for 20-30 mins, until doubled and just touching. Preheat oven to 400°F (200°C).
9. When the oven is hot, bake the buns for 20 minutes until they are golden brown and sound hollow inside when tapped.

Crosses

Instructions

1. Melt the remaining chocolate in the microwave in 30-second increments until melted. Transfer the chocolate to a ziplock bag and snip a small hole in the bottom corner (the larger the hole, the wider the crosses will be).
2. Allow buns to cool slightly, and pipe crosses onto your buns. Allow them to set before glazing.

Glaze

Ingredients

• 2 tablespoons apricot jam
• 1 tablespoon hot water

Instructions

1. Mix together the jam and warm water to combine, and brush the glaze evenly over each bun using a pastry brush.

📌 Want more Easter recipe ideas? Check out our eggs-cellent Pinterest board!

Whatever Easter recipes you choose, we know you and your guests are sure to leave with full bellies and happy hearts. For even more fun, don’t forget to plan some egg-citing Easter games for the adults and Easter activities for the little ones. You could even book an Easter Bunny on GigSalad for a special visit to take photos or host an Easter egg hunt! 🐰