19 Delicious Easter Meal Ideas to Celebrate in Style

Easter is one of those times when all of our family gets together, and there’s always plenty of food to go around. It’s a chance to slow down and enjoy a meal with the people we love, and that’s something I always look forward to. I’m all about finding that perfect balance between sticking with the classic dishes everyone loves and adding in a few new twists to keep things fun and fresh.

For me, the best part of Easter meals is the comfort food. There’s something about digging into a hearty, delicious spread that just makes the day feel extra special – and of course there’s also all of the chocolate to enjoy. But I also love sneaking in some surprises that everyone can’t stop talking about. No matter what your crowd enjoys, there’s always room for a little creativity in the kitchen, and Easter is the perfect excuse to try something new.

If you’re stressing over what to make this Easter, don’t worry – I’ve got you covered! I’ve pulled together 19 meal ideas that will make your holiday meal a hit, from breakfast to mains to sides. Whether you’re hosting a big brunch or a small family dinner, there’s something here for everyone.

Make sure you also take a look at my other Easter recipes:

• Easter Ham Recipes
• Easter Lunch Ideas
• Easter Appetizers

1. Honey-Glazed Ham

If you’re looking for a showstopper this Easter, honey-glazed ham is always a winner. It’s sweet, savory, and totally crowd-pleasing – a perfect centerpiece!

Servings: 10-12

Ingredients:

• 1 fully cooked bone-in ham (6-8 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Place the ham in a roasting pan, cut side down.
3. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cloves, and cinnamon. Heat over medium heat until sugar dissolves.
4. Brush the glaze over the ham, reserving some for later.
5. Cover the ham loosely with foil and bake for about 1.5 to 2 hours, basting every 30 minutes with the reserved glaze.
6. Remove the foil for the last 30 minutes of baking to allow the glaze to caramelize.
7. Let the ham rest for 15 minutes before slicing and serving.

2. Spring Vegetable Quiche

This Spring Vegetable Quiche is one of my absolute favorites for Easter brunch. It’s light, fresh, and packed with colorful veggies that really scream spring. Plus, it’s super easy to make ahead, so you can spend more time with your guests and less time in the kitchen. Trust me, this one’s a crowd-pleaser!

Servings: 6-8

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or Gruyère)
• 1 cup fresh spinach, chopped
• 1 cup asparagus, chopped
• 1/2 cup green onions, sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and pre-bake for 10 minutes.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Stir in cheese, spinach, asparagus, and green onions.
5. Pour the egg mixture into the pre-baked pie crust.
6. Bake for 35-40 minutes or until the quiche is set and lightly browned on top.
7. Allow to cool for a few minutes before slicing and serving.

3. Lemon Blueberry Cake

This Lemon Blueberry Cake is the perfect way to bring a burst of sunshine to your Easter celebration. The tangy lemon and sweet blueberries pair together so beautifully, and the light, fluffy texture makes it feel like a special treat. It’s definitely one of those desserts that has everyone coming back for seconds!

Servings: 8-10

Ingredients:

• 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 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. Mix in milk and lemon zest.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries gently.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

4. Roasted Leg of Lamb

Servings: 8-10

Ingredients:

• 1 leg of lamb (5-7 pounds), bone-in
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix garlic, rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper to create a marinade.
3. Rub the marinade all over the leg of lamb, making sure to get it into any crevices.
4. Place the lamb on a rack in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Let the lamb rest for 15-20 minutes before carving and serving.

5. Creamy Potato Gratin

Creamy Potato Gratin is one of those dishes that always steals the show at any holiday meal. It’s rich, cheesy, and absolutely comforting – the perfect side dish for Easter. With layers of tender potatoes, creamy sauce, and a golden, crispy top, it’s hard to resist going back for seconds (or thirds)!

Servings: 6-8

Ingredients:

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, heat heavy cream and garlic over medium heat until simmering. Season with salt and pepper.
3. In a greased baking dish, layer half of the sliced potatoes, followed by half of the Gruyère cheese. Pour half of the cream mixture over the top.
4. Repeat the layers with the remaining potatoes, Gruyère cheese, and cream mixture. Top with Parmesan cheese.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
6. Let it cool for a few minutes before serving. Garnish with fresh thyme if desired.

6. Strawberry Spinach Salad

Strawberry Spinach Salad is a fresh, vibrant addition to any Easter table. The combination of sweet strawberries, crisp spinach, and a tangy dressing is so refreshing, it’s the perfect balance to all the hearty dishes. It’s light, bright, and always a hit with guests!

Servings: 4-6

Ingredients:

• 6 cups fresh spinach, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup walnuts or pecans, toasted
• 1/4 cup feta cheese, crumbled
• 1/4 cup balsamic vinaigrette dressing

Instructions:

1. In a large bowl, combine the spinach, strawberries, red onion, and nuts.
2. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
3. Sprinkle the feta cheese on top before serving.
4. Serve immediately for the best texture, or refrigerate the salad for up to 30 minutes before serving.

7. Baked Lemon Herb Chicken

Servings: 6-8

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 lemons (one juiced, one sliced)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them, making sure they are well-coated. Arrange lemon slices on top.
4. Bake for 35-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
5. Let the chicken rest for 5-10 minutes before serving.

8. Garlic Butter Roasted Carrots

Garlic Butter Roasted Carrots are one of those side dishes that’s hard to stop eating once you start. The sweetness of the carrots paired with the rich garlic butter makes them absolutely irresistible. They’re super easy to make, but they bring such a burst of flavor to your Easter meal – a perfect way to brighten up your plate!

Servings: 4-6

Ingredients:

• 1 pound baby carrots (or regular carrots, peeled and cut into sticks)
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine melted butter, garlic, salt, and pepper.
3. Toss the carrots in the garlic butter mixture until well coated.
4. Spread the carrots in a single layer on a baking sheet.
5. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
6. Remove from the oven and sprinkle with fresh parsley before serving.

9. Chocolate Coconut Easter Nest Cupcakes

Servings: 12 cupcakes

Ingredients:

• 1 box chocolate cake mix (plus ingredients required for the mix)
• 1 cup shredded coconut
• 1 cup chocolate frosting
• 1 cup chocolate shavings or melted chocolate (for nests)
• 12 candy eggs (e.g., Cadbury Mini Eggs or chocolate-covered almonds)

Instructions:

1. Preheat your oven and prepare the chocolate cake mix according to package instructions. Fill cupcake liners in a muffin tin and bake as directed.
2. Once the cupcakes are baked and cooled, frost them with chocolate frosting.
3. In a bowl, mix shredded coconut with a little melted chocolate to coat it lightly.
4. Form small nests using the chocolate shavings or melted chocolate on top of each frosted cupcake.
5. Place a small amount of the coconut mixture in the center of each nest and top with candy eggs.
6. Serve and enjoy your festive Easter cupcakes!

10. Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is one of those dishes that feels fancy but is surprisingly easy to make. The combination of creamy feta and fresh spinach stuffed inside tender chicken makes every bite flavorful and satisfying. It’s a great way to impress your guests without spending hours in the kitchen!

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff with the spinach and feta mixture.
4. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
5. Transfer the chicken to a baking dish and bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
6. Let rest for a few minutes before slicing and serving.

11. Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto is one of my favorite ways to bring a touch of elegance to an Easter meal. The creamy risotto pairs perfectly with the earthy mushrooms and fresh asparagus, creating a dish that’s rich in flavor and comforting at the same time. It’s a great side or even a light main course that will definitely impress!

Servings: 4-6

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Add mushrooms and asparagus, cooking until tender.
4. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
5. Add white wine (if using) and cook until absorbed. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
6. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese, salt, and pepper.
7. Serve warm, garnished with additional Parmesan if desired.

12. Raspberry Lemonade Tart

Raspberry Lemonade Tart is the perfect sweet and tangy dessert for Easter. The zesty lemon filling paired with the fresh, fruity raspberries makes every bite refreshing and light. It’s a beautiful and vibrant way to end the meal, and it’s sure to have everyone reaching for seconds!

Servings: 8

Ingredients:

• 1 pre-made graham cracker crust
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup heavy cream
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a blender, combine raspberries and sugar, blending until smooth. Strain to remove seeds if desired.
3. In a bowl, whisk together eggs, lemon juice, lemon zest, and the raspberry puree until well combined.
4. Pour the mixture into the graham cracker crust and bake for 25-30 minutes, or until set.
5. Remove from the oven and let cool. Once cooled, refrigerate for at least 2 hours.
6. Before serving, whip the heavy cream until soft peaks form and spread over the tart. Garnish with fresh raspberries and dust with powdered sugar if desired.

13. Glazed Caramelized Brussels Sprouts

Glazed Caramelized Brussels Sprouts are a game changer when it comes to side dishes. The sweetness of the glaze combined with the crispy, tender Brussels sprouts makes them utterly addictive. It’s the perfect balance of flavors, and I promise even those who aren’t normally fans of Brussels sprouts will love these!

Servings: 4-6

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey or maple syrup
• Salt and pepper to taste
• 1/4 cup chopped pecans (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper until well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
5. If using, add chopped pecans during the last 5 minutes of roasting.
6. Remove from the oven and garnish with fresh parsley before serving.

14. Mediterranean Quinoa Salad

Servings: 4-6

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, and cover. Simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Let it cool.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
4. Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
5. Serve chilled or at room temperature.

15. Mini Carrot Cakes with Cream Cheese Frosting

Mini Carrot Cakes with Cream Cheese Frosting are the ultimate Easter treat! The moist, spiced carrot cake paired with rich, tangy cream cheese frosting makes them the perfect bite-sized indulgence. They’re adorable, delicious, and the perfect way to bring a little extra sweetness to your holiday spread!

Servings: 12 mini cakes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine granulated sugar, brown sugar, vegetable oil, and eggs. Mix well.
4. Stir in grated carrots, crushed pineapple, and walnuts (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Divide the batter among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
8. Once the mini cakes are cooled, frost them with cream cheese frosting and decorate as desired.

16. Sheet Pan Easter Dinner

Sheet Pan Easter Dinner is the ultimate no-fuss, all-in-one meal. With everything cooking together on one pan, you get perfectly roasted vegetables and juicy meats with minimal cleanup – it’s a win-win! This easy and delicious option lets you spend less time in the kitchen and more time enjoying the holiday with your loved ones.

Servings: 6-8

Ingredients:

• 2 pounds bone-in chicken thighs or drumsticks
• 1 pound baby potatoes, halved
• 1 pound carrots, cut into sticks
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, toss the chicken, potatoes, and carrots with olive oil, garlic powder, thyme, paprika, salt, and pepper.
3. Roast for 25 minutes, then add asparagus to the pan.
4. Continue roasting for an additional 15-20 minutes, or until the chicken is cooked through (165°F or 74°C) and vegetables are tender.
5. Garnish with fresh parsley before serving.

17. Glazed Ham with Brussels Sprouts

Glazed Ham with Brussels Sprouts is a match made in heaven for Easter. The sweet and savory glaze on the ham pairs perfectly with the crispy, tender Brussels sprouts, making this dish a total crowd-pleaser. It’s a comforting and flavorful combination that’ll have everyone asking for seconds!

Servings: 8-10

Ingredients:

• 1 fully cooked ham (5-7 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Place the ham in a roasting pan and score the surface in a diamond pattern.
3. In a saucepan, combine honey, brown sugar, and Dijon mustard. Heat over medium heat until sugar dissolves.
4. Brush the glaze over the ham, reserving some for later.
5. Roast the ham for about 1.5 to 2 hours, basting every 30 minutes with the reserved glaze.
6. In the last 30 minutes of roasting, toss Brussels sprouts with olive oil, salt, and pepper, and add them to the roasting pan.
7. Let the ham rest for 15 minutes before slicing and serving with Brussels sprouts.

18. Carrot Cake Dip

Servings: 6-8

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add powdered sugar, brown sugar, vanilla extract, and cinnamon. Mix until well combined.
3. Fold in grated carrots, crushed pineapple, and nuts (if using).
4. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
5. Serve with graham crackers, apple slices, or pretzels.

19. Easter Bunny Rolls

Servings: 12 rolls

Ingredients:

• 1 package active dry yeast (2 1/4 teaspoons)
• 3/4 cup warm milk (110°F or 43°C)
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 1/2 to 3 cups all-purpose flour
• 1 teaspoon salt
• Raisins (for eyes)

Instructions:

1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. Add melted butter, egg, salt, and 2 cups of flour. Mix until a dough forms.
3. Knead the dough on a floured surface, gradually adding more flour until smooth and elastic, about 5-7 minutes.
4. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
5. Preheat your oven to 375°F (190°C).
6. Divide the dough into 12 equal pieces. Shape each piece into a bunny by forming a round body and two smaller pieces for ears.
7. Place the rolls on a baking sheet lined with parchment paper. Use raisins for the eyes.
8. Bake for 15-20 minutes or until golden brown. Let cool before serving.

I’ve tried to include a really big variety of food ideas here, so I hope there’s something you fancy trying out this Easter!