11 Must-Have Recipes for Easter Sunday Gatherings

Maybe it’s the spring flowers or just the excuse to gather, but Easter Sunday calls for a spread that feels special without the stress. These 11 recipes are my go-tos—crowd-pleasers that let you enjoy the day, too. Ready to make this menu magic?

Glazed Easter Ham

Nobody does Easter like a glazed ham. This honey-glazed beauty roasts until the outside caramelizes into a sticky, salty-sweet crust while the meat stays impossibly juicy. It’s the centerpiece that steals the show every time.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

• 1 fully cooked bone-in ham (8-10 lbs)
• 1/2 cup rich wildflower honey
• 1/2 cup packed light brown sugar
• 1/4 cup smooth Dijon mustard
• 1/4 cup freshly squeezed orange juice
• 1/2 teaspoon freshly ground cloves
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 325°F. Position a rack in the lower third.
2. Score the ham by making shallow 1/4-inch-deep cuts in a diamond pattern all over the surface. This helps the glaze penetrate and creates crispy edges.
3. In a medium bowl, whisk together the honey, brown sugar, Dijon mustard, orange juice, and ground cloves until smooth. Tip: Warm the honey slightly if it's too thick to mix easily.
4. Place the ham cut-side down in a roasting pan. Pour 1 cup of water into the bottom of the pan to keep the ham moist as it bakes.
5. Brush one-third of the glaze generously over the entire ham. Reserve the rest.
6. Bake the ham uncovered for 1 hour. Every 20 minutes, baste with pan juices to build flavor.
7. After 1 hour, brush another third of the glaze over the ham. Continue baking for 30 more minutes, basting once halfway.
8. Brush the remaining glaze over the ham and bake for a final 30 minutes, until the internal temperature reaches 140°F and the glaze is sticky and deep golden brown. Tip: Use an instant-read thermometer and insert into the thickest part without touching bone.
9. Remove the ham from the oven and let rest for 15 minutes before carving. This allows juices to redistribute for maximum tenderness.

With each slice, you get a crackling caramelized edge and fork-tender meat that’s lightly smoky and sweet. Serve it alongside buttery dinner rolls and a bright spring slaw, or pile leftovers onto Hawaiian rolls for the ultimate ham sliders.

Herb-Crusted Roasted Leg of Lamb

Zest up your Easter table with a show-stopping leg of lamb, crusted in fresh rosemary and garlic. This isn't your grandma's roast—it's juicy, herby, and ridiculously easy to nail.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Herb Crust & Lamb

• 1 (7-8 lb) bone-in leg of lamb, trimmed of excess fat
• 6 cloves garlic, minced
• 3 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Pat the lamb dry with paper towels — moisture is the enemy of a crisp crust.
2. In a small bowl, combine garlic, rosemary, thyme, olive oil, mustard, salt, and pepper into a thick paste.
3. Rub the paste all over the lamb, pressing firmly so it adheres. Let sit at room temperature for 30 minutes (or overnight in the fridge for deeper flavor). Tip: For extra penetration, score the fat cap lightly with a knife before applying.
4. Preheat your oven to 450°F. Place the lamb on a rack in a roasting pan, fat side up.
5. Roast at 450°F for 20 minutes. This high-heat blast seals in juices and starts the crust.
6. Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reads 125°F for rare, 135°F for medium-rare, or 145°F for medium — about 15 minutes per pound. Pro tip: Start checking at the 1-hour mark to avoid overcooking.
7. Remove from oven, tent loosely with foil, and let rest for 20 minutes. This redistributes juices and raises internal temp by about 5°F — do not skip!
8. Transfer to a cutting board, carve against the grain into thick slices, and serve immediately.

Just slice into that rosy center — the herb crust shatters, the meat is buttery. Serve with mint jelly or a simple pan sauce, and watch everyone fight for seconds.

Classic Deviled Eggs

Love a classic that never goes out of style? These deviled eggs are punchy with mustard and paprika—perfect for your Easter spread. Let's make them.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Deviled Eggs

• 6 large farm-fresh eggs
• 3 tablespoons full-fat mayonnaise
• 1 teaspoon yellow mustard
• 1/2 teaspoon smoked paprika, plus extra for garnish
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• fresh chives or dill, finely chopped (for garnish)

Instructions

1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat. Immediately remove from heat, cover, and let stand for exactly 12 minutes.
3. Tip: Use older eggs (a week old) for easier peeling.
4. Transfer eggs to an ice bath and let cool completely, about 5 minutes.
5. Gently crack and peel eggs under cold running water. Pat dry with paper towels.
6. Slice each egg in half lengthwise. Carefully pop out yolks into a medium bowl. Arrange whites on a serving platter.
7. Mash yolks with a fork until fine crumbs form. Add mayonnaise, mustard, paprika, salt, and pepper. Stir until smooth and creamy.
8. Tip: Taste the filling and adjust salt or mustard to your preference.
9. Spoon filling into a piping bag fitted with a star tip (or use a zip-top bag with a snipped corner). Pipe generously into each egg white.
10. Sprinkle a pinch of paprika over each deviled egg. Garnish with fresh chives or dill.
11. Tip: For a polished look, chill deviled eggs for 30 minutes before serving.

Go ahead, make a double batch—they vanish fast. The creamy, tangy filling with a hint of smoky paprika is pure nostalgia. Serve on a platter with pickles for a crunchy contrast.

Spring Vegetable Gratin

Zoom into spring with this creamy vegetable gratin that’s anything but basic. Tender asparagus, sweet peas, and silky leeks get cozy in a luscious sauce, then topped with a golden crunch. It's the side (or main) that steals the show.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Vegetables

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup sweet garden peas (fresh or frozen)
• 2 medium leeks (white and light green parts), thinly sliced and thoroughly rinsed
• 2 tbsp salted butter, divided

For the Cream Sauce

• 2 tbsp all-purpose flour
• 1 cup rich whole milk
• ½ cup heavy cream
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp freshly grated nutmeg

For the Topping

• ½ cup panko breadcrumbs
• ½ cup finely shredded gruyère cheese
• ¼ cup grated parmesan cheese
• 2 tbsp melted unsalted butter

Instructions

1. Preheat your oven to 375°F. Butter a 9×13-inch baking dish (or similar) generously.
2. Blanch the asparagus in a pot of boiling salted water for exactly 2 minutes. Immediately plunge into an ice bath to stop cooking. Drain well and pat dry.
3. In a large skillet, melt 1 tbsp butter over medium heat. Add the leeks and sauté until softened and translucent, about 5 minutes. Stir in peas and cook for 1 minute more. Remove from heat.
4. In a medium saucepan, melt the remaining 1 tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute until golden and bubbling.
5. Slowly whisk in the milk and cream, ensuring no lumps. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 4 minutes. Season with salt, pepper, and nutmeg.
6. Combine the blanched asparagus, sautéed leeks and peas with the cream sauce. Stir gently until evenly coated. Transfer the mixture to the prepared baking dish.
7. In a small bowl, mix panko, gruyère, parmesan, and melted butter until crumbs are evenly moistened. Sprinkle the topping over the vegetable mixture.
8. Bake for 25-30 minutes, until the gratin is bubbling around the edges and the topping is deeply golden and crisp. Let rest for 5 minutes before serving—this sets the creamy filling for clean slices.

Every creamy, crunchy bite delivers pure spring flavor—bright, rich, and utterly satisfying. Try it as a side with grilled salmon or as a vegetarian main alongside a crisp green salad and crusty bread.

Easter Bunny Bread

Dream up the cutest Easter centerpiece with this soft, buttery bunny bread. It’s a pull-apart wonder that kids will love to help shape—and devour. No fancy tools needed, just your hands and a little patience.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 1 cup whole milk, warm (110°F)
• 2 ¼ tsp active dry yeast (one packet)
• ¼ cup granulated sugar
• 1 large farm-fresh egg, beaten
• ¼ cup unsalted butter, melted and cooled slightly
• 1 tsp fine sea salt
• 3 ½ cups all-purpose flour, plus more for dusting

For the Decoration

• 1 large farm-fresh egg, beaten (for wash)
• 2 raisins or chocolate chips (for eyes)
• 1 tbsp poppy seeds (optional, for nose)

Instructions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let stand 5 minutes until foamy.
2. In a large bowl, whisk together the remaining sugar, beaten egg, melted butter, and salt.
3. Add the yeast mixture and stir.
4. Add flour gradually, mixing with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: lightly oil your hands to prevent sticking.
6. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
7. Punch down dough and divide into pieces: one large piece for the body, one smaller for the head, two equal for ears, and two small for paws and tail.
8. Shape each piece into smooth balls or logs accordingly. Place on a parchment-lined baking sheet.
9. Arrange the body ball in the center, head above, ears on top of head (flatten slightly and attach), and paws and tail around. Tip: secure pieces with a dab of water.
10. Cover loosely and let rise again for 30 minutes.
11. Preheat oven to 350°F.
12. Brush the entire bunny with beaten egg wash.
13. Gently press raisins or chocolate chips for eyes, and poppy seeds for nose.
14. Bake for 20-25 minutes until golden brown. Tip: cover ears with foil if they brown too fast.
15. Let cool on a wire rack for 10 minutes before pulling apart.

Zest up your Easter brunch with this adorable bunny bread—its fluffy, buttery layers pull apart in soft, satisfying shreds. Serve with honey butter or jam for dipping, or just let the kids snack on the ears first. Trust me, this bunny won't last long.

Lemon Herb Roasted Chicken

Whip up this Lemon Herb Roasted Chicken—juicy, golden, and bursting with bright citrus. Perfect for an Easter centerpiece that’s surprisingly simple. Let’s get roasting.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Chicken

• 1 whole chicken (about 4–5 pounds), giblets removed
• 1 large yellow onion, quartered
• 2 lemons, 1 halved and 1 juiced
• 6 cloves garlic, smashed
• 5 sprigs fresh thyme
• 2 tablespoons finely chopped fresh thyme
• 3 tablespoons high-quality extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F with a rack in the center.
2. Pat the chicken completely dry with paper towels—this ensures crispy, golden skin.
3. Generously season the cavity with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
4. Stuff the cavity with the halved lemon, thyme sprigs, and smashed garlic cloves.
5. Truss the legs with kitchen twine for even cooking—no floppy drumsticks here.
6. In a small bowl, whisk together the olive oil, lemon juice, chopped thyme, remaining salt, and pepper until emulsified.
7. Brush the herb mixture all over the chicken, getting under the skin if possible for max flavor.
8. Place the quartered onion in a roasting pan and set the chicken on top, breast side up.
9. Roast for 60–75 minutes, until the internal temperature hits 165°F at the thickest part of the thigh—use an instant-read thermometer.
10. Let the chicken rest on a cutting board for 10 minutes before carving to lock in the juices.

Your kitchen will smell like a rustic Italian villa. Serve with crusty bread to soak up the lemony pan juices—it’s the ultimate spring dinner.

Honey Mustard Glazed Salmon

Salmon’s about to get a sweet-meets-tangy makeover. This honey mustard glaze locks in moisture and delivers big Easter flavor with zero fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Salmon

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1 tbsp rich extra virgin olive oil
• ½ tsp fine sea salt
• ¼ tsp finely ground black pepper

For the Glaze

• ¼ cup smooth Dijon mustard
• 3 tbsp raw honey
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels—this ensures a crispy exterior. Brush lightly with olive oil and season all over with salt and pepper.
3. In a small bowl, whisk together Dijon mustard, honey, melted butter, lemon juice, and minced garlic until smooth.
4. Place salmon fillets skin-side down on prepared baking sheet. Spoon half of the glaze over each fillet, spreading evenly.
5. Bake for 10 minutes, then remove from oven. Brush remaining glaze on top. Return to oven and bake until salmon flakes easily with a fork, about 4-6 minutes more.
6. For an extra caramelized finish, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
7. Let rest 2 minutes before serving.

Oozy honey mustard glaze clings to every flaky bite, balanced by a subtle tang from the Dijon. Serve with roasted asparagus or a crisp arugula salad for a bright Easter centerpiece.

Garlic Mashed Potatoes

Buckle up for the creamiest, most garlicky mashed potatoes of your life. Roasted garlic turns this classic side into a total flavor bomb.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Garlic

• 2 whole heads of garlic
• 2 tbsp rich extra virgin olive oil

For the Mashed Potatoes

• 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1/2 cup unsalted butter, cut into cubes
• 1 cup whole milk, warmed
• 1/2 cup heavy cream, warmed
• 1 tsp finely ground black pepper
• 1 1/2 tsp kosher salt (plus more for potato water)

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off each garlic head to expose the cloves, then drizzle with the rich extra virgin olive oil and wrap tightly in foil.
3. Roast for 35–40 minutes until cloves are soft and golden. Let cool, then squeeze the roasted garlic out of their skins and mash into a paste.
4. While garlic roasts, place the Yukon Gold potato chunks in a large pot and cover with cold water by 2 inches. Add 1 tbsp kosher salt.
5. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until fork-tender (test one — it should fall apart when pierced).
6. Drain potatoes well, then return them to the pot over low heat for 1-2 minutes to steam off excess moisture (this guarantees a non-watery mash).
7. Remove from heat and mash with a potato masher or ricer until smooth — no lumps allowed.
8. Add the roasted garlic paste and the cubed unsalted butter, stirring gently until melted.
9. Gradually pour in the warmed whole milk and heavy cream, folding with a spatula until you reach a velvety consistency. Don't overmix or they'll get gluey.
10. Season with the kosher salt and finely ground black pepper, then taste and adjust if needed. Serve hot.

Velvety, rich, and punched up with sweet roasted garlic — these spuds steal the show every time. Pile them next to a juicy steak or drizzle with gravy for a total comfort food moment.

Carrot Cake with Cream Cheese Frosting

Zero hesitation—this carrot cake is the one. It’s jam-packed with warm spices, crunchy walnuts, and that dreamy cream cheese frosting. You’ll be licking the spatula before it even hits the pan.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Carrot Cake

• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda, fresh
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon, fragrant
• 1/2 teaspoon ground nutmeg, freshly grated
• 1/2 teaspoon ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil, neutral-tasting
• 4 large farm-fresh eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups finely grated carrots (from about 4-5 medium carrots)
• 1 cup chopped walnuts, toasted until golden

For the Cream Cheese Frosting

• 8 oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 tablespoons whole milk, if needed for consistency

Instructions

1. Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
3. In another large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and no lumps remain.
4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined—overmixing will make the cake tough.
6. Fold in the finely grated carrots and the toasted walnuts until evenly distributed. The batter will be thick.
7. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Do not frost while warm, or the frosting will melt.
9. While cakes cool, make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
10. Reduce speed to low, gradually add the powdered sugar, then beat on medium until fluffy, about 2 minutes. Beat in the vanilla. If too thick, add milk 1 tablespoon at a time until spreadable.
11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting.
12. For best texture, chill the frosted cake for 30 minutes before slicing—it makes clean cuts.

Each bite is impossibly moist, with tender carrots and toasted walnuts in every forkful. The tangy cream cheese frosting cuts the sweetness perfectly. Serve it with a drizzle of honey or a sprinkle of extra walnuts for that bakery-worthy finish.

Irish Lamb Stew

Rainy days call for this Irish Lamb Stew—tender chunks of lamb swimming in a rich, herby broth with fork-tender potatoes and carrots. It’s the ultimate hug in a bowl.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

Vegetables & Meat

• 2 lbs boneless lamb shoulder, cut into 1.5-inch chunks
• 3 tbsp high-quality extra virgin olive oil
• 4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 medium yellow onions, diced
• 3 cloves fresh garlic, minced

Broth & Seasonings

• 4 cups high-quality beef broth
• 1 cup Irish stout (e.g., Guinness)
• 2 tbsp tomato paste
• 2 fresh bay leaves
• 1 tsp finely ground black pepper
• 1 tsp kosher salt, plus more for seasoning
• 2 tsp dried thyme
• 1 tbsp fresh parsley, chopped for garnish
• 1 tbsp white vinegar (optional, for brightness)

Instructions

1. Season lamb chunks with 1 tsp salt and 1 tsp pepper. Let sit 15 minutes for deeper flavor.
2. In a large heavy pot (Dutch oven), heat 3 tbsp olive oil over medium-high heat. Sear lamb in batches until deeply browned, about 4-5 minutes per batch. Transfer to a plate. (Tip: Don't crowd the pot—brown in batches for deep flavor.)
3. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic and tomato paste; stir for 1 minute until fragrant and paste darkens.
4. Pour in stout, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly and meld flavors. (Tip: Use a good Irish stout for richness; it's the secret to depth.)
5. Return lamb to pot. Add beef broth, thyme, bay leaves, potatoes, and carrots. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours until lamb is fork-tender and vegetables are soft. Stir occasionally. (Tip: Simmer low and slow; rushing will toughen the lamb.)
7. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
8. If using, stir in vinegar for a touch of brightness. Serve garnished with fresh parsley.

Packed with layers of savory broth and meltingly tender meat, this stew only gets better the next day. Serve it with crusty bread for dipping, or over creamy mashed potatoes for extra comfort.

Roasted Spring Vegetables

Zing into spring with this sheet-pan stunner: asparagus, radishes, and carrots roasted to caramelized perfection, then kissed with tangy balsamic. Bold flavors, simple moves—your new weeknight hero.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Vegetables

• 1 bunch (about 1 lb) fresh asparagus, woody ends snapped off
• 1 bunch (about 8 oz) radishes, halved (quartered if large)
• 4 medium (about 12 oz) carrots, peeled and cut into 2-inch matchsticks
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon finely ground black pepper

Glaze

• 2 tablespoons aged balsamic vinegar
• 1 tablespoon honey (or maple syrup for vegan)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the asparagus, radishes, and carrots. Drizzle with olive oil, then sprinkle with salt and pepper. Toss well to coat every piece evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they're not crowded—use two sheets if needed to ensure even roasting.
4. Roast for 20 minutes, flipping halfway through, until the carrots are fork-tender and the asparagus edges start to brown. Pro tip: For extra caramelization, broil for 1-2 minutes at the end, watching closely.
5. While the veggies roast, whisk together balsamic vinegar and honey in a small bowl until smooth.
6. Remove the baking sheet from the oven. Drizzle the balsamic glaze evenly over the hot vegetables and toss gently with tongs to coat.
7. Return the sheet to the oven and roast for another 5 minutes, until the glaze is sticky and slightly reduced. Let cool for 2 minutes before serving.

Vibrant and tender with caramelized edges, these roasted spring vegetables are a textural dream. Serve them warm over a bed of herbed quinoa, or pile onto crusty bread with dollops of fresh ricotta for an instant spring tartine.

Conclusion

Looking for the perfect Easter spread? These 11 recipes have you covered, from brunch to dessert. I hope they make your gathering extra special! Which one will you try first? Drop a comment below—I’d love to know your favorite. And if you found this helpful, please share it on Pinterest to help others plan their menu. Happy Easter cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.