HomeCOOKING17 Greatest Easter Recipes – Leite's Culinaria

17 Greatest Easter Recipes – Leite’s Culinaria


Easter brings plenty of issues. Ham galore. Pastel all the things. Fingers by accident dyed together with the Easter eggs. And the necessity for a fragile steadiness of custom and innovation in your desk. We’ve acquired precisely that on your Easter dinner–appetizers, sides, desserts, and, sure, deviled eggs.

A mustard-glazed ham on a wooden cutting board.

Once I was a child, Easter wasn’t an enormous vacation. We did the entire church factor, after all. ( my dad and mom…) However all I used to be enthusiastic about was a.) biting the heads off of as many chocolate bunnies as I may discover, and a pair of.) Easter dinner. (In that order.)

Ham was my dad’s alternative of entree. It was at all times from a can. All the time decked out with pineapple rings and maraschino cherries. All the time baked inside an inch of its tinned life. Despite the fact that it wasn’t my mother’s shining second as a cook dinner, I adored it. In any case that point within the oven, the pineapple shrunk, concentrating and caramelizing, whereas the cherries, stuffed with no matter unnatural chemical compounds, barely wrinkled.

Beneath, you’ll discover a few of The One’s and my favourite Easter recipes. Over the previous 30 years, we’ve made all of them many occasions. We love ’em. (Alas, no canned choices.)

For these of you who rejoice, Completely satisfied Easter! For individuals who don’t, completely happy, scrumptious Sunday dinner.

The word "David" written in script.

Sixteen Sriracha deviled egg halves and a teaspoon on a parchment-lined baking sheet.

These Sriracha deviled eggs comprise the requisite mustard and mayonnaise for traditional deviled egg traditionalists and bacon drippings and Sriracha for the rebels in the remainder of us. Excellent occasion meals. And fairly presumably the most effective deviled eggs ever.


I made these deviled eggs the opposite day for my household, and so they have been wonderful! Everybody cherished them. They’re going into everlasting rotation in our home. Thanks!–SBJ

Herbed ricotta dip with a cutting board covered with carrots, radishes, fava beans

Herbed ricotta dip with spring greens is simple as might be to make with only a few elements, together with garlic, chives, parsley, mint, and lemon zest. And it’s impressed a minimum of one 5-year-old to eat a complete bag of carrots in a single sitting. Simply ask his mother.


Tray of classic dinner rolls glazed with butter, bowl of melted butter with a brush

These traditional dinner rolls name for flour, yeast, honey, salt, and butter–plus extra butter to slather on prime, natch. You gained’t imagine how fluffy and comfortable these rolls are or how simple and fast they’re to make.


This a wonderful recipe for dinner rolls. Cooked each batches in forged iron pans, and so they got here out good. Positively a go-to recipe.–Michelle-Randy

A mustard-glazed ham on a wooden cutting board.

This mustard-glazed ham is roofed with mustard, brown sugar, and maple syrup and is straightforward, delicate, and tremendous spectacular. And is ideal for Thanksgiving, Christmas, Easter, and another vacation dinner (or insatiable pork craving).


Carrot crostata on a large black plate, with a white napkin on a wood table.

This carrot crostata is a surprising tart, based mostly on a recipe in a 1968 problem of Italy’s premier cooking journal, La Cucina Italiana. My mom has saved most of the points, together with that one, and he or she’s been making it ever since. It makes a stunning, elegant aspect dish for a sit-down feast or a most important dish for a lunch stuffed with little apart from vibrant carrots, onions, eggs, and recent Parmigiano-Romano. We additionally make it for Thanksgiving.


I made this just a few months in the past. Though it was a bit of labor, I sorted out the nicest carrot items for the highest, and it turned out fantastically. I’m planning to make it once more this weekend for a picnic.–Susanne

Cutting board with a sliced rack of spring lamb with rosemary, knife, bowl of salad

I can not consider a greater Easter dinner centerpiece than this tender spring lamb with rosemary.


A white bowl of braised radishes on a marble countertop.

Braised radishes are a comparatively unknown novelty, or shall we embrace artwork type, that depend on a French cooking approach, rooster inventory, and butter to show the on a regular basis into the elegant.


A whole roasted fresh ham with maple spice glaze in a roasting pan on a stovetop burner.

This roasted recent 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, good for any vacation gathering.


This maple ham recipe is nice! An actual winner!–Rita

White bowl of fresh peas with mint.

To make these recent peas with mint, peas are sauteed shortly in butter till cooked by, scooped in a bowl, and sprinkled with recent 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.

These crispy herbed Parmesan potatoes are coated in a dried herb and cheese combination and roasted till crispy on the surface and creamy and tender inside. They’re fully irresistible.


I made these crispy potatoes for dinner final night time, and so they have been scrumptious. Creamy inside and crunchy tacky on the surface. This may undoubtedly go into the common rotation.–Kai

A pile of cream-filled macarons, each in a white wrapper.

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


I simply made a batch of those, and they’re wonderful! I had some ganache in my fridge and dabbed a little bit on a number of. No must trouble as a result of they’re good the way in which the recipe calls.–Helen

A loaf of kulich topped with glaze and sprinkles on a round trivet

Kulich is a standard Easter bread common in Jap Europe that’s sorta like panettone and created from cardamom and saffron-infused dough and topped with a creamy confectioners’ sugar glaze and colourful sprinkles.


A cooked raspberry crumble tart on a wooden surface with a few raspberries lying nearby.

Why select between a raspberry crumble and a raspberry tart when you’ll be able to have each? Contemporary raspberries get a little bit increase from the addition of preserves for a little bit additional sweetness and taste.


This raspberry tart is totally implausible and really simple to make. We couldn’t discover seedless jam, so we used jam with seeds, and it was nonetheless completely scrumptious. Thanks for sharing an exquisite recipe; this might be my go-to spring or summer time dessert for dinner events now!–Aviva

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

Freshly squeezed lemon juice is a vital aspect of my cooking. I nearly at all times add the grated lemon zest as a result of there’s much more taste within the zest than within the juice. This recent lemon mousse is simple to make prematurely and is scrumptious as a cool ending to an exquisite meal.


A Lady Baltimore cake covered with billowy white frosting on cake stand.

Woman Baltimore cake, rumored to have originated in Charleston, is a traditional American dessert with vanilla cake layers, coconut and Maraschino cherry and oatmeal cookie filling, and swirls of snow white meringue on prime. It’s no shock it’s nonetheless a traditional in Charleson, the place the candy creation is usually reserved for particular events. In true Southern style, it’s fairly hospitable.


This cake was completely fabulous. The cake is an almond taste accented by a coconut filling and exquisite meringue frosting. I used recent strawberries somewhat than cherries. This cake is certain to impress!–Alexis

A lemon meringue pie topped with clouds of toasted meringue.

This lemon meringue pie is made with a buttery pâte brisée or store-bought pie crust stuffed with sweet-tart lemon custard and topped with clouds of meringue. One of the best model we’ve had of an American dessert traditional.


Easter Dinner FAQs

What’s historically served at Easter dinner?

Conventional Easter meals differ from area to area, however in North America, it’s widespread to serve ham or lamb as a most important course and aspect dishes reminiscent of potatoes, spring greensdeviled eggs, and dinner rolls.

What number of aspect dishes do I must serve?

Plan to serve two to 4 aspect dishes for a small gathering or 4 to 6 for a bigger dinner. You should definitely embody quite a lot of dishes, significantly when you have friends with dietary restrictions.

What number of desserts ought to I serve?

Plan for one dessert for each six folks at your vacation meal. If serving a couple of dessert, think about various the flavors and textures.

I like any lemon dessert at Easter. chocolate cloud cake can also be good for the chocolate lovers on the desk, in addition to anybody following a gluten-free weight-reduction plan. Carrot cake with cream cheese frosting can also be a preferred alternative.

The collection of recipes above consists of a few of our favorites for Easter, however in case you’re searching for extra inspiration, take a look at our total assortment of Easter recipes

17 Greatest Easter Recipes

A crate filled with an assortment of dyed easter eggs.

No Easter desk can be full with no basket of ☞ DYED EASTER EGGS. Here is tips on how to make them.

Prep 15 minutes

Cook dinner 30 minutes

Whole 45 minutes

  • To arrange the eggs, gently place them in a massive pot and add sufficient chilly water to fully cowl them. Carry to a boil over excessive warmth, then flip off the warmth. Let the eggs stand within the sizzling water for 20 minutes. Utilizing a spoon, rigorously take away the eggs from the water and pat them dry. Put aside till cool sufficient to deal with.
  • To arrange the dyes, for every shade deliver 3 cups water to a boil in a big pot after which add 1 to 2 tablespoons vinegar and the dyeing ingredient for the specified shade. Return the water to a boil. Cowl the pot, scale back the warmth to medium-low, and simmer for 20 to half-hour.

  • Rigorously pressure the dyeing liquid right into a bowl or wide-mouth jar, discarding the solids. Let the liquid dye cool. Repeat with every dyeing ingredient.
  • To dye the eggs, when each the eggs and the dyeing liquid are cool, add an egg or two to every bowl of dye. Put aside, turning sometimes, till the specified hue is achieved. (Naturally, the longer you allow the eggs within the dye, the extra strong the colour. Relying on the specified shade, the eggs may have to take a seat as little as a couple of minutes or so long as in a single day.)

  • Switch the eggs to a plate lined with a paper towel or return them to their egg carton till dry to the contact.

Take a look at the complete recipe submit for our testers’ opinions, extra information, and tips about making the most effective pure dyed Easter eggs.

Serving: 1eggEnergy: 72kcal (4%)Carbohydrates: 0.4gProtein: 6g (12%)Fats: 5g (8%)Saturated Fats: 2g (13%)Polyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.02gLdl cholesterol: 186mg (62%)Sodium: 71mg (3%)Potassium: 69mg (2%)Sugar: 0.2gVitamin A: 270IU (5%)Calcium: 28mg (3%)Iron: 1mg (6%)

#leitesculinaria on Instagram In the event you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Fb, and Twitter.

© 2019 Leite’s Culinaria. All rights reserved. All supplies used with permission.




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