20+ Easy To Make EASTER FOOD Ideas
Hope you like my previous recipes of Valentine Cakes and Valentine Cookies. Now it’s time for Easter Foods.
Easter always brings back warm memories for me. I’ve spent over 50 years in the kitchen, whipping up feasts for family gatherings. Nothing beats the smell of fresh baked goods and roasted meats filling the house. These traditions started with my grandma’s recipes, and I’ve tweaked them over time to make them even better.
Today, I’m sharing 21 Easter foods that I love to make. They’re simple, tasty, and perfect for your holiday table. Let’s dive in and get cooking together.
List Of 21 Easter Foods Are Here
- Hot Cross Buns
- Roast Lamb
- Glazed Ham
- Chocolate Easter Eggs
- Deviled Eggs
- Carrot Cake
- Easter Sugar Cookies
- Simnel Cake
- Easter Cupcakes (bunny or egg themed)
- Scalloped Potatoes
- Honey-Glazed Carrots
- Easter Bread (Sweet braided bread)
- Lemon Tart
- Quiche (spinach, cheese, or bacon)
- Garlic Mashed Potatoes
- Spring Vegetable Salad
- Stuffed Eggs
- Roast Chicken
- Cheesecake
- Fruit Trifle
- Easter Bunny Pancakes
Recipes Of 21 Easter Foods
I’ve tested every one of these recipes in my own home. They serve 6-8 people unless noted. Grab your apron, and let’s start.
1. Hot Cross Buns
I make these soft, spiced buns every Good Friday. They’re my go-to for breakfast.
Ingredients
| Item | Amount |
| Flour | 4 cups |
| Yeast | 2 tsp |
| Milk | 1 cup warm |
| Butter | 1/4 cup |
| Eggs | 2 |
| Sugar | 1/2 cup |
| Raisins | 1 cup |
| Cinnamon | 1 tsp |
| Cross icing: powdered sugar + milk | 1 cup + 2 tbsp |
How I Make It?
- Mix yeast, milk, and sugar. Let sit 10 minutes.
- Add flour, butter, eggs, raisins, cinnamon. Knead 10 minutes.
- Let rise 1 hour. Shape into buns.
- Bake at 375°F for 20 minutes.
- Pipe crosses on top.
Pro tip: Soak raisins in rum overnight for extra flavor. They stay moist for days.
2. Roast Lamb
My family begs for this tender lamb. I rub it with garlic and herbs the night before.
Ingredients
| Item | Amount |
| Leg of lamb | 5 lbs |
| Garlic | 6 cloves |
| Rosemary | 2 sprigs |
| Olive oil | 1/4 cup |
| Salt & pepper | To taste |
Pro tip: Baste every 30 minutes. Pairs great with mint sauce I whip up quick.
How I Make?
- Preheat oven to 450°F.
- Slash lamb, stuff with garlic and rosemary.
- Rub with oil, salt, pepper.Roast 20 minutes, then 325°F for 1.5 hours.
- Rest 15 minutes before slicing.
3. Glazed Ham
This sticky ham is a crowd-pleaser. I glaze it twice for shine.
Ingredients
| Item | Amount |
| Ham (bone-in) | 8 lbs |
| Brown sugar | 1 cup |
| Honey | 1/2 cup |
| Mustard | 1/4 cup |
| Cloves | 20 whole |
How I Make It?
- Score ham, stud with cloves.
- Bake at 325°F for 2 hours.
- Mix glaze: sugar, honey, mustard. Brush on.
- Bake 30 more minutes, basting.Let rest.
Pro tip: Use pineapple juice in glaze for tang. Leftovers make killer sandwiches.
4. Chocolate Easter Eggs
I hide these homemade eggs for the kids. Creamy and fun to mold.
Ingredients
| Item | Amount |
| Milk chocolate | 2 lbs |
| Cream | 1/2 cup |
| Butter | 2 tbsp |
| Egg molds | As needed |
How I Make It?
- Melt chocolate with cream and butter.
- Pour into molds halfway.
- Chill 30 minutes, fill, top with more chocolate.
- Chill until set. Unmold.
Pro tip: Add nuts or peanut butter inside. They melt perfectly.
5. Deviled Eggs
These creamy bites disappear fast at my table. I add a kick with paprika.
| Item | Amount |
| Eggs | 12 |
| Mayo | 1/2 cup |
| Mustard | 1 tbsp |
| Paprika | 1 tsp |
| Salt | Pinch |
How I Make It?
- Boil eggs 10 minutes. Peel, halve.
- Mash yolks with mayo, mustard, salt.
- Pipe into whites. Sprinkle paprika.
Pro tip: Chill 1 hour before serving. Dill pickle relish jazzes them up.
6. Carrot Cake
Moist and spiced, this is my Easter dessert staple. I frost it thick.
Ingredients
| Item | Amount |
| Flour | 2 cups |
| Carrots (grated) | 3 cups |
| Sugar | 2 cups |
| Oil | 1 cup |
| Eggs | 4 |
How I Make It?
- Mix dry: flour, sugar, cinnamon (2 tsp), baking soda.
- Add oil, eggs, carrots.
- Bake in pans at 350°F for 30 minutes.Frost when cool.
Pro tip: Walnuts on top. Stays fresh 3 days.
7. Easter Sugar Cookies
I cut these into bunnies and eggs. Kids help decorate.
Ingredients
| Item | Amount |
| Butter | 1 cup |
| Sugar | 1.5 cups |
| Eggs | 2 |
| Flour | 3 cups |
| Icing & sprinkles | For decorating |
How I Make It?
- Cream butter, sugar. Add eggs, vanilla.
- Mix in flour.Chill dough 1 hour. Roll, cut shapes.
- Bake 375°F 8-10 minutes. Decorate.
Pro tip: Royal icing sets hard. Freeze dough for later.
8. Simnel Cake
This fruity British cake is my nod to tradition. Marzipan top is key.
Ingredients
| Item | Amount |
| Flour | 2 cups |
| Dried fruit | 2 cups |
| Marzipan | 1 lb |
| Butter | 1 cup |
| Eggs | 3 |
How I Make It?
- Cream butter, sugar. Add eggs, flour, fruit.
- Bake half batter at 325°F 1 hour.Add marzipan layer, top batter.
- Bake 1 more hour. Torch top.
Pro tip: Soak fruit in brandy first.
9. Easter Cupcakes
Fun and festive. I pipe bunny faces.
Ingredients
| Item | Amount |
| Cake mix or batter | 1 batch |
| Frosting | 2 cups |
| Candies (eyes, ears) | As needed |
How To Make It?
- Bake cupcakes per box or recipe.
- Frost white or pastel.
- Add bunny ears (marshmallows), eyes.
Pro tip: Coconut for fur. Kids love assembling.
10. Scalloped Potatoes
Creamy side I make for big dinners. Cheese on top crisps up.
Ingredients
| Item | Amount |
| Potatoes | 6, sliced |
| Cream | 2 cups |
| Cheese (shredded) | 2 cups |
| Onion | 1, chopped |
| Salt | To taste |
How We Make It?
- Layer potatoes, onion, cheese in dish.
- Pour cream over.
- Bake 350°F covered 1 hour, uncovered 30 min.
Pro tip: Garlic powder boosts flavor.
11. Honey Glazed Carrots
Sweet and simple. I steam them first.
Ingredients
| Item | Amount |
| Carrots (baby) | 2 lbs |
| Honey | 1/4 cup |
| Butter | 2 tbsp |
| Thyme | 1 tsp |
How We Make It?
- Steam carrots 10 minutes.
- Melt butter, honey, thyme.
- Toss carrots in glaze. Roast 400°F 15 min.
Pro tip: Parsnips mixed in for variety.
12. Easter Bread
Colorful eggs in braid make it special. My Italian roots shine here.
Ingredients
| Item | Amount |
| Flour | 4 cups |
| Yeast | 2 tsp |
| Colored eggs | 6, dyed |
| Sugar | 1/2 cup |
| Anise seeds | 1 tsp |
How We Make It?
- Make dough: yeast, milk, flour, etc. Rise 1 hour.
- Braid with eggs in center.
- Bake 350°F 40 minutes.
Pro tip: Egg wash for shine.
13. Lemon Tart
Tangy and bright. Shortbread crust is my secret.
Ingredients
| Item | Amount |
| Crust (butter, flour, sugar) | 1/2 cup each |
| Lemons (juice & zest) | 4 |
| Eggs | 4 |
| Sugar | 1 cup |
How I Make It?
- Press crust into tart pan. Bake 375°F 15 min.
- Whisk filling. Pour in.
- Bake 25 min at 350°F. Chill.
Pro tip: Whipped cream dollop.
14. Quiche
Versatile brunch pick. I do spinach for spring vibe.
Ingredients
| Item | Amount |
| Pie crust | 1 |
| Eggs | 6 |
| Milk | 1.5 cups |
| Spinach / cheese / bacon | 2 cups total |
| Salt | Pinch |
How We Make It?
- Blind bake crust 10 min.
- Mix eggs, milk, fillings.
- Pour in. Bake 375°F 40 min.
Pro tip: Bacon bits crisp it up.
15. Garlic Mashed Potatoes
Buttery with a garlicky punch. I roast garlic ahead.
Ingredients
| Item | Amount |
| Potatoes | 5 lbs |
| Garlic | 1 bulb, roasted |
| Butter | 1/2 cup |
| Milk | 1 cup |
How We Make It?
- Boil potatoes 20 min. Mash.
- Mix in roasted garlic, butter, milk.
Pro tip: Cream cheese for extra creaminess.
16. Spring Vegetables Salad
Like deviled but with tuna or ham. My twist.
Ingredients
| Item | Amount |
| Lettuce, radish, peas | 4 cups, mixed |
| Vinaigrette (oil & vinegar) | 1/4 cup each |
| Feta | 1/2 cup |
How We Make It?
- Chop veggies.
- Whisk dressing.
- Toss all together.
17. Stuffed Eggs
Like deviled but with tuna or ham. My twist.
Ingredients
| Item | Amount |
| Eggs | 12 |
| Tuna or ham | 1 cup |
| Mayo | 1/4 cup |
| Relish | 2 tbsp |
How We Make It?
- Boil, halve eggs.
- Mix filling.
- Stuff whites.
18. Roast Chicken
Juicy whole bird. Lemon inside keeps it moist.
Ingredients
| Item | Amount |
| Chicken | 5 lbs |
| Lemon | 1, halved |
| Herbs | Handful |
| Oil | 2 tbsp |
How We Make It?
- Stuff lemon, herbs.
- Rub oil, salt.
- Roast 425°F 1.5 hours.
19. Cheesecake
New York style, berry topped. Slow bake prevents cracks.
Ingredients
| Item | Amount |
| Graham crackers | 2 cups, crushed |
| Cream cheese | 3 pkgs |
| Sugar | 1 cup |
| Eggs | 4 |
How We Make It?
- Press crust. Bake 10 min.
- Beat filling. Pour.
- Water bath bake 325°F 1 hour. Chill.
20. Fruit Trifle
Layered and easy. I use pound cake.
Ingredients
| Item | Amount |
| Pound cake | 1 |
| Berries & bananas | 4 cups |
| Custard or pudding | 2 cups |
| Whipped cream | 2 cups |
How We Make It?
- Cube cake, layer with fruit, custard.
- Top with cream. Chill.
21. Easter Bunny Pancakes
Morning fun. I shape with batter.
Ingredients
| Item | Amount |
| Pancake batter | 2 cups |
| Chocolate chips | For eyes |
| Strawberries | For nose |
How We Make It?
- Pour batter for body, ears, head.
- Cook golden.
- Add face.
Frequently Asked Questions
What’s the best make-ahead Easter dish?
Glazed ham or scalloped potatoes. I prep them day before.
Can I freeze Hot Cross Buns?
Yes! Bake, cool, freeze up to a month. Thaw and warm.
Vegetarian options here?
Quiche with spinach, salads, cakes, eggs, bread. Plenty!
How to dye eggs for Easter Bread?
Boil with vinegar, food coloring. Dry well.
Kid-friendly recipes?
Bunny pancakes, cupcakes, cookies. They help decorate.
Conclusion
There you have it friend, 21 Easter foods straight from my kitchen trials. Pick a few, mix mains with sweets, and your table will shine. I’ve hosted hundreds of Easters with these, and they never fail to bring smiles. What’s your favorite? Try one this year and let me know how it goes. Happy Easter cooking!
