24 Delicious Easter Recipes for a Festive Celebration

Easter is the perfect time to gather around the table with loved ones and indulge in dishes that are as delightful to make as they are to eat. Whether you’re planning a lavish brunch, a cozy dinner, or simply looking for some sweet treats to brighten the day, our roundup of 24 delicious Easter recipes has something for every home cook. Let’s dive into these festive favorites that promise to make your celebration extra special!

Classic Easter Ham with Honey Glaze

Get ready to elevate your Easter feast with this show-stopping ham that’s all about the sweet, sticky glaze. Glazing isn’t just a step—it’s the secret to a ham that’s juicy inside and caramelized to perfection outside.

Ingredients

• For the ham:
  • 1 (8-10 lb) fully cooked, bone-in ham
  • 1 cup water
• For the honey glaze:
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cloves

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, cut side down.
2. Pour 1 cup of water into the bottom of the pan to keep the ham moist during cooking.
3. Cover the ham loosely with aluminum foil and bake for 1.5 hours (about 15 minutes per pound).
4. While the ham bakes, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
5. Remove the ham from the oven, uncover, and brush with half of the honey glaze. Return to the oven, uncovered, for 15 minutes.
6. Brush the ham with the remaining glaze and bake for another 15 minutes until the glaze is bubbly and the ham is golden brown.
7. Let the ham rest for 10 minutes before slicing to allow the juices to redistribute.

Unbelievably tender with a crust that crackles with sweetness, this ham is a crowd-pleaser. Serve it sliced thin on a platter with extra glaze on the side for dipping, or pile it high on sandwiches the next day.

Deviled Eggs with a Twist

Just when you thought deviled eggs couldn’t get any better, we’re turning up the flavor with a twist that’ll make your taste buds dance. Perfect for picnics or parties, these aren’t your grandma’s deviled eggs.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the twist:
  • 2 tbsp finely chopped pickled jalapeños
  • 1 tbsp pickled jalapeño juice
  • 1/4 cup crumbled crispy bacon
  • 1 tbsp chopped fresh chives

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes.
2. Transfer eggs to an ice bath for 5 minutes to cool. Peel carefully under running water.
3. Slice eggs in half lengthwise. Gently remove yolks and place in a bowl.
4. Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
5. Stir in chopped pickled jalapeños and their juice for that kick.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. Top each egg with crumbled bacon and a sprinkle of fresh chives.

These deviled eggs pack a creamy, spicy, and smoky punch that’s irresistible. Try serving them on a bed of arugula for an extra peppery bite or alongside cold beer for the ultimate game day snack.

Spring Vegetable Tart

Veg out with this vibrant Spring Vegetable Tart that’s as easy on the eyes as it is on the palate. Packed with fresh flavors and a buttery crust, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tbsp olive oil
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup peas, fresh or frozen
  • 1/2 cup cherry tomatoes, halved
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Chill for 15 minutes.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment.
6. In a bowl, combine ricotta, Parmesan, and egg for the filling. Spread over the crust.
7. Heat olive oil in a pan over medium heat. Sauté asparagus and peas for 3-4 minutes until bright green. Tip: Blanch veggies beforehand for extra crispness.
8. Arrange sautéed vegetables and cherry tomatoes on top of the ricotta mixture. Season with salt and pepper.
9. Bake for 25-30 minutes until the crust is golden and the filling is set. Tip: Let it cool slightly for easier slicing.

Light, creamy, and bursting with spring flavors, this tart is perfect for brunch or a light dinner. Serve with a side of mixed greens for a complete meal that’s as nutritious as it is delicious.

Roasted Lamb with Rosemary and Garlic

Dive into a flavor-packed journey with this roasted lamb, where rosemary and garlic take center stage. Perfect for a dinner that demands attention, this dish is all about bold flavors and tender meat.

Ingredients

• For the lamb:
  • 1 (5-pound) leg of lamb
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Pat the leg of lamb dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a flavorful paste.
4. Rub the paste all over the lamb, making sure to cover every inch for maximum flavor.
5. Place the lamb on a roasting rack in a pan, fatty side up, to allow the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer reads 145°F (63°C) for medium-rare.
7. Let the lamb rest for 15 minutes before slicing to keep the juices from running out.

Get ready to savor the succulent, garlicky goodness of this lamb, with rosemary adding a fragrant punch. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Hot Cross Buns

Craving something sweet and spiced? These Hot Cross Buns are your go-to for a cozy bake that fills your kitchen with warmth and your belly with joy.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp active dry yeast
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/4 cups warm milk (110°F)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup raisins
• For the cross:
  • 1/2 cup all-purpose flour
  • 5 tbsp water
• For the glaze:
  • 1/4 cup apricot jam
  • 1 tbsp water

Instructions

1. In a large bowl, whisk together 4 cups flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves.
2. Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Fold in raisins until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place on a lined baking sheet.
7. Cover and let rise for another 30 minutes until puffy. Tip: For extra fluffiness, let them rise in a slightly humid environment.
8. Preheat oven to 375°F. Mix 1/2 cup flour and water to form a thick paste for the cross. Pipe crosses onto each bun.
9. Bake for 20 minutes or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Heat apricot jam and water for the glaze. Brush over warm buns for a shiny finish.

Unbelievably soft with a hint of spice, these buns are perfect toasted with butter or as is for a sweet treat any time of day.

Easter Bunny Cupcakes

Jump into Easter with these adorable Bunny Cupcakes that’ll steal the show at any spring gathering. Packed with flavor and fun, they’re a breeze to whip up!

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
• For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
• For decoration:
  • Pink food coloring
  • Mini marshmallows
  • Black decorating gel

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on medium speed until smooth. Tip: Scrape the bowl’s sides to ensure everything is well mixed.
4. Fill each liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
5. Let cupcakes cool completely on a wire rack before frosting.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until fluffy. Tip: If the frosting is too thick, add milk a teaspoon at a time.
7. Tint a small portion of frosting pink for the bunny ears. Frost the cupcakes white, then add pink-tinted frosting for the inner ears.
8. Cut mini marshmallows in half diagonally for bunny ears. Place two halves on each cupcake.
9. Use black decorating gel to add eyes and a mouth.

Moist and fluffy, these cupcakes are a sweet treat with a playful twist. Serve them on a pastel platter for an extra festive touch!

Creamy Scalloped Potatoes

Whip up the ultimate comfort food with these creamy scalloped potatoes—layers of tender spuds smothered in a rich, cheesy sauce, baked to golden perfection.

Ingredients

• For the potatoes:
  • 3 lbs Yukon Gold potatoes, thinly sliced
  • 2 tbsp unsalted butter, melted
• For the sauce:
  • 3 cups heavy cream
  • 1 cup whole milk
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the topping:
  • 1 1/2 cups grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Brush a 9×13-inch baking dish with melted butter.
2. Layer half the potato slices in the dish, overlapping slightly. Pour half the cream mixture over, then sprinkle with half the Gruyère and Parmesan.
3. Repeat with remaining potatoes, cream mixture, and cheeses.
4. Cover with foil and bake for 45 minutes. Tip: This steams the potatoes, ensuring they’re tender.
5. Remove foil and bake for another 25-30 minutes until top is bubbly and golden. Tip: Let it rest for 10 minutes before serving for easier slicing.
6. For an extra crispy top, broil for 2-3 minutes at the end. Tip: Watch closely to prevent burning.

Melt-in-your-mouth potatoes meet a luxuriously creamy sauce, with a cheesy crust that adds the perfect crunch. Serve alongside roasted meats or as a standout vegetarian main.

Carrot Cake with Cream Cheese Frosting

Transform your dessert game with this irresistible carrot cake, layered with creamy frosting that’s downright addictive.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, beat sugar, oil, and eggs until smooth. Tip: Use room temperature eggs for a smoother batter.
4. Gradually mix dry ingredients into the wet mixture until just combined.
5. Fold in grated carrots. Tip: Grate carrots finely for a more uniform cake texture.
6. Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until fluffy. Tip: Ensure both are at room temperature to avoid lumps.
9. Gradually add powdered sugar and vanilla, beating until smooth.
10. Spread frosting between layers and over the top and sides of the cooled cake.

Velvety and moist, this carrot cake strikes the perfect balance between sweet and spiced. Serve it chilled for a refreshing twist or at room temperature to savor the rich cream cheese frosting.

Easter Egg Nest Cookies

Whip up these adorable Easter Egg Nest Cookies for a festive treat that’s as fun to make as it is to eat. Perfect for spring gatherings or a sweet weekend project with the kids.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
• For the nests:
  • 2 cups shredded coconut
  • 1/2 cup chocolate chips, melted
  • 36 mini chocolate eggs

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually mix in the flour and salt until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
5. Use your thumb to make an indentation in the center of each ball, creating a nest shape. Tip: Dust your thumb with flour to prevent sticking.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. While the cookies cool, toast the shredded coconut in a dry skillet over medium heat until golden, stirring constantly for about 3-5 minutes.
8. Fill each cookie nest with a spoonful of melted chocolate, then sprinkle with toasted coconut. Tip: Work quickly before the chocolate sets to ensure the coconut sticks.
9. Place 3 mini chocolate eggs in the center of each nest while the chocolate is still soft.
10. Allow the chocolate to set completely before serving, about 1 hour at room temperature or 15 minutes in the fridge.

Playful and pretty, these cookies boast a buttery shortbread base with a crunchy coconut topping and a sweet chocolate finish. Serve them on a pastel platter for an Easter brunch centerpiece or pack them in cellophane bags as edible favors.

Glazed Carrots with Thyme

Make your veggies the star with this easy, flavor-packed side. Glazed carrots with thyme turn the humble root into a sweet, herby delight that steals the show.

Ingredients

• For the carrots:
  • 1 lb carrots, peeled and sliced into 1/2-inch rounds
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
• For the glaze:
  • 1/4 cup honey
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat. Add butter and olive oil, swirling to coat the pan.
2. Add carrots to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Drizzle honey over the carrots. Sprinkle with thyme, salt, and pepper. Stir to combine.
4. Reduce heat to low. Cover and simmer for 10 minutes, stirring once halfway through, until carrots are tender.
5. Uncover and increase heat to medium-high. Cook for 2 more minutes, stirring constantly, until the glaze thickens and coats the carrots.

Keep an eye on the glaze during the final minutes to prevent burning. For extra flavor, add a splash of orange juice with the honey. Serve these glossy carrots hot, garnished with additional thyme for a pop of color.

Kick up your dinner game with these glazed carrots—their caramelized edges and tender bite pair perfectly with roasted meats or a cozy grain bowl.

Braided Easter Bread

Viral in every baker’s feed, this Braided Easter Bread is your next showstopper. Mix, braid, and bake your way to a golden, buttery masterpiece that’s as fun to make as it is to eat.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 tsp salt
  • 1/2 cup whole milk, warmed to 110°F
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
• For the egg wash:
  • 1 large egg
  • 1 tbsp water
• For decoration:
  • 6 dyed Easter eggs, uncooked
  • 1/4 cup rainbow sprinkles

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warmed milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep it soft.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 3 equal parts. Roll each part into a 20-inch rope.
6. Braid the ropes together on a parchment-lined baking sheet. Pinch the ends to seal. Tip: For a tighter braid, stretch the ropes slightly as you braid.
7. Cover the braid with a towel and let it rise for another 30 minutes.
8. Preheat the oven to 350°F.
9. Whisk together the egg and water for the egg wash. Brush it over the braid.
10. Tuck the dyed eggs into the braid’s crevices and sprinkle with rainbow sprinkles.
11. Bake for 25-30 minutes until golden brown. Tip: Check at 20 minutes; if it’s browning too quickly, tent with foil.

Soft, slightly sweet, and visually stunning, this bread is a festive centerpiece. Serve it warm with a drizzle of honey or as is for a handheld treat that disappears fast.

Lemon Blueberry Cheesecake

Absolutely nobody can resist the tangy-sweet combo of lemon and blueberry in this no-bake cheesecake. It’s creamy, dreamy, and packed with bold flavors that scream summer.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter
• For the filling:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream
• For the topping:
  • 1 cup fresh blueberries
  • 1/4 cup blueberry jam

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
3. Beat cream cheese and sugar in a large bowl until smooth. Tip: Scrape down the sides to ensure no lumps.
4. Add lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
5. In a separate bowl, whip heavy cream to stiff peaks. Fold gently into the cream cheese mixture.
6. Spread the filling over the chilled crust. Smooth the top with a spatula. Tip: Tap the pan to remove air bubbles.
7. Refrigerate for at least 4 hours, or until set. Tip: Overnight chilling yields the best texture.
8. Before serving, warm blueberry jam slightly and toss with fresh blueberries. Spoon over the cheesecake.

Wow, this cheesecake is a showstopper with its velvety texture and bursts of berry goodness. Serve it chilled with extra blueberries on the side for a pop of color and freshness.

Asparagus and Prosciutto Bundles

You’ve seen these elegant bundles on every brunch menu—now make them at home in 20 minutes flat. Wrap, roast, repeat—it’s that simple.

Ingredients

• For the bundles:
  • 12 asparagus spears, trimmed
  • 6 slices prosciutto, halved lengthwise
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
• For the glaze:
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Divide the asparagus spears into 6 bundles of 2 spears each.
3. Wrap each bundle with a halved slice of prosciutto, starting at the bottom and spiraling up to the top.
4. Place the bundles on the prepared baking sheet. Drizzle with olive oil and sprinkle with black pepper.
5. Roast in the preheated oven for 10 minutes, or until the prosciutto is crispy and the asparagus is tender.
6. While the bundles roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3 minutes, until slightly thickened.
7. Remove the bundles from the oven and drizzle with the balsamic glaze before serving.

Tip: For extra crispiness, broil the bundles for the last 2 minutes of cooking. Tip: Use thick asparagus spears to prevent overcooking. Tip: Double the glaze for dipping on the side.

Each bite delivers a crunchy, salty, sweet punch—perfect for spearing through a creamy polenta base or stacking atop a crisp salad.

Easter Chocolate Truffles

Let’s dive into making these decadent Easter Chocolate Truffles—rich, creamy, and utterly irresistible. Perfect for gifting or indulging, they’re a holiday must-have.

Ingredients

• For the truffle base:
  • 1 cup heavy cream
  • 12 oz semi-sweet chocolate, finely chopped
  • 2 tbsp unsalted butter, room temperature
• For coating:
  • 1 cup cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 cup crushed nuts (optional)

Instructions

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, about 3-4 minutes. Tip: Avoid boiling to prevent scalding the cream.
2. Remove from heat and add the chopped chocolate. Let sit for 2 minutes to soften, then stir until smooth.
3. Mix in the butter until fully incorporated. Tip: For extra shine, use high-quality butter.
4. Pour the mixture into a shallow dish and refrigerate for 2 hours, or until firm enough to scoop.
5. Using a melon baller or teaspoon, scoop the mixture and roll into 1-inch balls. Tip: Work quickly to prevent melting—chilled hands help!
6. Roll each ball in cocoa powder, powdered sugar, or crushed nuts until fully coated.
7. Place on a parchment-lined tray and refrigerate for another 30 minutes to set.

Delight in the velvety texture and deep chocolate flavor of these truffles. Serve them in mini cupcake liners for a festive touch or pack them in a pretty box as a sweet gift.

Pineapple Glazed Easter Ham

Fire up your ovens for a show-stopping centerpiece that’s equal parts sweet and savory. This pineapple-glazed ham is your ticket to Easter dinner fame, with a sticky, golden crust that’ll have everyone reaching for seconds.

Ingredients

• For the ham:
  • 1 (8-10 lb) fully cooked, bone-in ham
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tsp ground cloves
• For the glaze:
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup brown sugar
  • 2 tbsp pineapple juice
  • 1 tbsp cornstarch

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. Score the ham in a diamond pattern, about 1/4-inch deep. This helps the glaze penetrate.
3. In a bowl, whisk together 1 cup pineapple juice, 1/2 cup brown sugar, honey, Dijon mustard, and ground cloves. Brush half over the ham.
4. Bake the ham, uncovered, for 1.5 hours, basting every 30 minutes with the remaining mixture.
5. Meanwhile, make the glaze: In a small saucepan, combine crushed pineapple, 1/4 cup brown sugar, 2 tbsp pineapple juice, and cornstarch. Cook over medium heat until thickened, about 5 minutes.
6. After 1.5 hours, brush the ham with the pineapple glaze. Increase oven to 375°F and bake for 15 more minutes until glossy.
7. Let the ham rest for 10 minutes before slicing. This keeps it juicy.

Ready to dazzle? The ham’s crust is crackly with sugar, while the inside stays tender and infused with pineapple. Serve it with extra glaze on the side for dipping, or cube leftovers for next-day sandwiches.

Spring Pea and Mint Soup

Pack your blender for this vibrant, no-cook soup that screams spring. Perfect for picnics or a quick lunch, it’s fresh, fast, and foolproof.

Ingredients

• For the soup:
  • 2 cups fresh or frozen peas
  • 1/2 cup fresh mint leaves
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cold water
• For garnish:
  • 1/4 cup crumbled feta cheese
  • 1 tbsp olive oil
  • Fresh mint leaves

Instructions

1. In a blender, combine peas, mint leaves, Greek yogurt, lemon juice, salt, and black pepper.
2. Blend on high speed for 1 minute, or until smooth. Tip: For a silkier texture, strain the soup through a fine mesh sieve.
3. With the blender running, slowly add cold water until the soup reaches your desired consistency. Tip: Adjust thickness by adding more water, a tablespoon at a time.
4. Chill the soup in the refrigerator for at least 30 minutes before serving. Tip: This enhances the flavors and makes it extra refreshing.
5. Divide the soup among bowls and garnish with crumbled feta, a drizzle of olive oil, and fresh mint leaves.

Zesty and creamy, this soup pairs beautifully with crusty bread or as a starter for a spring feast. The mint adds a refreshing kick, while the feta brings a salty contrast.

Easter Bunny Pancakes

Kickstart your Easter morning with these adorable, fluffy Easter Bunny Pancakes that’ll hop straight into your heart. Perfect for a festive breakfast, they’re as fun to make as they are to eat.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For decoration:
  • 1/2 cup whipped cream
  • 2 strawberries, sliced
  • 6 blueberries

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Lumps are okay; overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
6. Repeat with remaining batter, stacking pancakes to form the bunny’s body and head.
7. Use whipped cream to add a fluffy tail and ears. Place strawberry slices for the ears’ inner part and blueberries for the eyes and nose. Tip: Chill the whipped cream for easier piping.

Delightfully soft and sweet, these pancakes bring a playful twist to your table. Serve them with a drizzle of maple syrup or a side of fresh fruit for an extra burst of flavor.

Cinnamon Roll Easter Bunnies

Bake your way into spring with these adorable Cinnamon Roll Easter Bunnies—soft, sweet, and totally Instagram-worthy.

Ingredients

• For the dough:
  • 1 can (16.3 oz) refrigerated cinnamon roll dough
  • 2 tbsp melted butter
• For the decoration:
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract
  • Mini chocolate chips (for eyes)
  • Pink decorating icing (for nose)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Unroll the cinnamon roll dough and separate into individual rolls. Cut each roll in half.
3. Roll each half into a long rope, about 6 inches in length, then fold in half.
4. Twist the folded rope to create the bunny’s ears, leaving a small loop at the bottom for the face.
5. Place the shaped bunnies on the prepared baking sheet. Brush lightly with melted butter.
6. Bake for 10-12 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes.
7. While the bunnies cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
8. Drizzle the glaze over the cooled bunnies. Immediately add mini chocolate chips for eyes and a dot of pink icing for the nose before the glaze sets.

Unwrap the joy of spring with every bite—these bunnies are fluffy, cinnamon-y, and perfect for Easter brunch. Serve them on a bed of green coconut ‘grass’ for an extra festive touch.

Easter Egg Salad Sandwiches

Rethink your Easter leftovers with this egg salad that’s anything but basic. Creamy, crunchy, and packed with flavor, it’s a sandwich filler that steals the show.

Ingredients

• For the egg salad:
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 cup finely chopped celery
  • 2 tbsp finely chopped chives
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 8 slices whole wheat bread
  • 4 lettuce leaves
  • 1 tbsp butter, softened

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pan and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
3. Transfer eggs to a bowl of ice water to cool for 5 minutes. Peel under running water for easier removal.
4. Chop the peeled eggs into small pieces and place in a mixing bowl.
5. Add mayonnaise, Dijon mustard, celery, chives, salt, and pepper to the bowl. Gently fold until well combined.
6. Toast the bread slices lightly for extra crunch, if desired.
7. Butter one side of each bread slice. Layer lettuce and a generous scoop of egg salad between two slices, buttered sides out.
8. Cut sandwiches diagonally for a fancy touch. Serve immediately or wrap tightly for a picnic.

Perfect for a spring brunch, this egg salad sandwich boasts a delightful mix of textures and a bright, herby flavor. Try it with a side of sweet potato fries for a satisfying crunch contrast.

Lamb Chops with Mint Pesto

Elevate your dinner game with these succulent lamb chops slathered in a vibrant mint pesto. Perfect for impressing guests or treating yourself, this dish packs a punch of flavor in every bite.

Ingredients

• For the lamb chops:
  • 8 lamb chops
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mint pesto:
  • 2 cups fresh mint leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. Rub the lamb chops with olive oil, then season both sides with salt and black pepper.
3. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Let them rest for 5 minutes before serving to lock in juices.
4. While the lamb cooks, blend mint leaves, Parmesan, pine nuts, garlic, olive oil, lemon juice, and salt in a food processor until smooth. Tip: Add a splash of water if the pesto is too thick.
5. Spread a generous amount of mint pesto over each lamb chop right before serving. Tip: Toast the pine nuts beforehand for an extra crunch in your pesto.

The lamb chops come out juicy and tender, with the mint pesto adding a fresh, herby kick. Serve them atop a bed of quinoa or with roasted veggies for a complete meal that’s as beautiful as it is delicious.

Easter Brunch Quiche

Crush your Easter brunch game with this show-stopping quiche that’s as easy as it is elegant. Packed with creamy eggs, savory fillings, and a buttery crust, it’s the ultimate crowd-pleaser.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheese (cheddar or Swiss)
  • 1 cup diced ham
  • 1/2 cup chopped spinach

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim edges.
5. In another bowl, whisk eggs, heavy cream, salt, and pepper for the filling. Tip: Whisk until just combined to avoid air bubbles.
6. Layer cheese, ham, and spinach in the crust, then pour the egg mixture over.
7. Bake for 35-40 minutes until the center is set and the top is golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

Melt-in-your-mouth creamy with a crispy crust, this quiche is a texture dream. Serve it warm with a side of fresh fruit or a crisp salad for a brunch that’s anything but basic.

Chocolate Easter Egg Cake

Dive into this decadent Chocolate Easter Egg Cake that’s as fun to make as it is to eat. Perfect for spring celebrations, this showstopper combines rich chocolate flavors with a playful Easter egg surprise inside.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
• For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
• For decoration:
  • Assorted chocolate Easter eggs
  • Pastel-colored sprinkles

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream and vanilla, until fluffy.
7. Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Arrange chocolate Easter eggs in the center, leaving a border.
8. Top with the second cake layer. Frost the top and sides of the cake. Decorate with sprinkles and more Easter eggs.
9. Chill for at least 1 hour before serving to set the frosting.

Absolutely irresistible, this cake boasts a moist, fluffy texture with a rich chocolatey punch. Serve slices with a hot cup of coffee or as the centerpiece of your Easter dessert table.

Easter Basket Cupcakes

Easter Basket Cupcakes are your next must-make treat. Elevate your dessert game with these adorable, festive cupcakes that scream spring.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • Green food coloring
• For decoration:
  • 1 cup shredded coconut
  • Assorted small candy eggs
  • Pipe cleaners (for handles)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for smoother mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat 1/2 cup butter until creamy. Gradually add powdered sugar, vanilla, and milk, beating until smooth. Add green food coloring until desired shade is achieved.
8. Frost the cooled cupcakes and sprinkle with shredded coconut to mimic grass. Tip: Use a piping bag with a grass tip for a more realistic effect.
9. Place a few candy eggs on top of each cupcake and bend pipe cleaners into small arches to create basket handles, inserting the ends into the sides of the cupcakes.

Kick off your Easter celebration with these cupcakes that boast a moist, fluffy base topped with creamy frosting and playful decorations. Perfect for egg hunts or as a centerpiece, they’re as fun to make as they are to eat.

Roasted Spring Vegetables

Jump into spring with this vibrant, veggie-packed dish that’s as easy to make as it is to devour. Just toss, roast, and savor the flavors of the season.

Ingredients

• For the vegetables:
  • 2 cups baby carrots, halved lengthwise
  • 2 cups asparagus, trimmed and cut into 2-inch pieces
  • 1 cup radishes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garnish:
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. In a large bowl, combine the baby carrots, asparagus, and radishes.
3. Drizzle the olive oil over the vegetables, then sprinkle with salt and black pepper. Toss well to coat evenly.
4. Spread the vegetables in a single layer on a baking sheet. This ensures they roast instead of steam.
5. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
6. While the vegetables roast, mix the chopped parsley and lemon zest in a small bowl for the garnish.
7. Once the vegetables are done, transfer them to a serving dish and sprinkle with the parsley and lemon zest mixture.

Bright, crisp, and bursting with freshness, these roasted spring vegetables are a side dish that steals the show. Try serving them over a bed of quinoa or alongside grilled chicken for a complete meal.

Conclusion

Looking for the perfect way to spice up your Easter celebration? Our roundup of 24 delicious recipes offers something for everyone, from savory mains to sweet treats. We invite you to try these dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking and happy Easter!