6 Delicious Easter Dinner Recipes Your Family Will Love!

Top 6 Easter Dinner Recipes to Make Your Celebration Unforgettable

Easter is not just a time for egg hunts and blooming flowers—it’s also a great opportunity to bring family and friends together over a delicious homemade dinner. Whether you’re hosting for the first time or you’re a seasoned pro, having the right recipes can turn a simple gathering into a memorable celebration. 

We’ve rounded up six of our all-time favorite Easter dinner recipes, featuring a mix of classic staples and creative twists. These dishes are not only crowd-pleasers but are also easy to make, ensuring you’ll have plenty of time to enjoy the holiday yourself!

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1. Roasted Leg of Lamb with Rosemary and Garlic

Nothing says Easter dinner quite like a perfectly roasted leg of lamb. This centerpiece dish is tender, flavorful, and worth every moment it spends in the oven. 

Ingredients

• 1 bone-in leg of lamb (about 5-6 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, juiced
• 1 cup chicken or beef broth (optional, for basting)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the minced garlic, rosemary, olive oil, Dijon mustard, salt, pepper, and lemon juice into a paste.
3. Pat the leg of lamb dry with paper towels, then rub the garlic-rosemary paste generously over the entire lamb.
4. Place the lamb on a roasting rack in a large roasting pan.
5. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (for medium-rare) or 145°F (for medium). Baste occasionally with broth if desired.
6. Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
7. Serve and enjoy!

Serving Suggestions: Pair this with roasted root vegetables or a side of creamy mashed potatoes to complete the dish. Pro tip—don’t forget to save the drippings to make a quick lamb gravy!

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2. Honey-Glazed Ham with Pineapple Salsa

If ham is your go-to Easter protein, why not elevate it with a sweet and tangy glaze? The pineapple salsa adds a refreshing twist that guests won’t be able to stop talking about.

Ingredients:

• 1 fully cooked bone-in ham (7-8 lbs)
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1/4 tsp ground cloves
• 1 cup crushed pineapple (for glaze)

For Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/2 red onion, finely diced
• 1 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt and pepper

Instructions:

1. Prep the Ham: Preheat your oven to 325°F (163°C). Place the ham in a roasting pan lined with aluminum foil. Score the surface of the ham with shallow cuts to create a diamond pattern.
2. Make the Glaze: In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, ground cloves, and crushed pineapple. Stir until the sugar dissolves and the mixture thickens slightly.
3. Glaze the Ham: Brush the glaze generously over the ham, making sure to get into the scored cuts. Cover the ham with foil and bake for 1.5-2 hours, basting with glaze every 30 minutes.
4. Prepare Pineapple Salsa: While the ham bakes, combine diced pineapple, red onion, red bell pepper, cilantro, lime juice, salt, and pepper in a medium bowl. Stir well and refrigerate until ready to serve.
5. Finish the Ham: Remove the foil for the last 15 minutes of baking to let the glaze caramelize. Once done, let the ham rest for 10 minutes before slicing.
6. Serve: Top the sliced ham with pineapple salsa and enjoy the sweet, tangy flavors!

Serving Suggestions: Serve slices of ham with a dollop of pineapple salsa alongside buttery dinner rolls. It’s a perfect combination of flavors!

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3. Scalloped Potatoes Au Gratin

Scalloped potatoes au gratin is an irresistible side dish that is perfect for any Easter feast. Creamy, cheesy, and golden brown, this dish will have your guests coming back for seconds.

Ingredients:

• 4 large potatoes (thinly sliced)
• 2 cups heavy cream
• 1 cup whole milk
• 3 cups shredded Gruyère or cheddar cheese
• 3 garlic cloves (minced)
• 2 tbsp unsalted butter (for greasing)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1/4 cup Parmesan cheese (grated, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, heat cream, milk, garlic, salt, pepper, and nutmeg over medium heat. Stir occasionally until warmed (do not boil).
3. Layer half of the sliced potatoes in the greased baking dish, slightly overlapping them. Sprinkle 1.5 cups of shredded cheese on top.
4. Add the remaining potato slices as a second layer. Pour the warmed cream mixture evenly over the potatoes.
5. Sprinkle the remaining shredded cheese on top, followed by the Parmesan.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown and the potatoes are tender.
7. Let it cool for 5-10 minutes before serving.

Serving Suggestions: Pair this indulgent dish with roasted vegetables or your protein of choice.

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4. Asparagus with Lemon-Butter Sauce

Add a pop of green and brightness to your Easter table with asparagus tossed in a zesty lemon-butter sauce. This quick side dish is ready in minutes and full of spring flavor.

Ingredients

• 1 lb fresh asparagus, trimmed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• Salt and pepper to taste
• Optional: grated Parmesan or chopped fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter with olive oil over medium heat.
3. Add the lemon zest and juice, stirring to combine. Let the sauce simmer for 1 minute.
4. Toss the blanched asparagus in the skillet, ensuring it’s evenly coated with the lemon-butter sauce.
5. Season with salt and pepper to taste.
6. Transfer to a serving plate and garnish with Parmesan or parsley if desired. Serve warm.

Serving Suggestions: This side pairs beautifully with both lamb and ham for a light but flavorful accent. 

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5. Carrot Cake with Cream Cheese Frosting

No Easter dinner is complete without dessert—and carrot cake is an absolute classic. Moist, spiced, and topped with decadent cream cheese frosting, it’s a crowd-favorite for a reason.

Ingredients
For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup vegetable oil
• ½ cup unsweetened applesauce
• 2 cups grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth. Add the oil and applesauce, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots and nuts (if using).
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
6. To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar, one cup at a time, followed by the vanilla extract. Mix until creamy.
7. Spread a thick layer of frosting between the cooled cake layers, then frost the top and sides. Decorate with extra nuts or grated carrot if desired.
8. Serve and enjoy!

Serving Suggestions: Garnish with chopped walnuts or shredded coconut for extra flair!

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6. Deviled Eggs with a Twist

Add a crowd-pleasing appetizer to the mix! These deviled eggs add a twist with a hint of sriracha for a spicy kick.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon sriracha (adjust to taste)
• 1 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Paprika (for garnish)
• Chopped chives or parsley (optional, for garnish)

Instructions

1. Place the eggs in a pot and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Remove the eggs from the pot and place them in an ice bath to cool. Once cooled, peel the eggs.
3. Slice the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
4. Mash the yolks with a fork, then mix in mayonnaise, sriracha, dijon mustard, garlic powder, salt, and pepper. Adjust seasoning or sriracha for desired spice level.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Sprinkle with paprika and garnish with chopped chives or parsley, if desired.
7. Serve immediately or refrigerate until ready to serve.

Serving Suggestions:

Serve these at the start of the meal to whet everyone’s appetite!

Read More: Top 5 Easter Salad Recipes You Need to Try This Spring!

Bring Your Easter Dinner to Life

This Easter, wow your guests with this lineup of delicious recipes, from the show-stopping leg of lamb to the indulgent carrot cake. With these dishes, you can create a holiday meal that’s as special as the occasion itself.

Feeling inspired? Start organizing your shopping list and gathering your kitchen tools—it’s time to turn these recipes into reality. Happy Easter cooking!