Easter is almost here and that can only mean one thing: You need Easter recipes! We've put everything in one place here, including classicEaster brunches, monumentaldessertspiled under mounds of whipped cream andmeringue, the quintessential Easter appetizer (deviled eggs, duh), and all the glazed ham,roast lamb, and other main dish recipes you need. These dishes guarantee you’ll have a day full of delicious Easter food.
Oh, and one other thing: Our favorite Easter recipes will set you up to celebrate the arrival of spring in style. And by style, we do mean equipped with the prettiest Easter eggs on the block. So get that egg hunt on the calendar, stat.
Our Best Easter Brunch Recipes
You could go simple with your Easter brunch (or breakfast): Spoonricotta into a bowland top withroasted vegetablesand a fried egg (or a smattering of berries and a drizzle of yourbest honey). But if you want to go all out, may we suggest aGourmetclassiclikeButtermilk French ToastorHot Cross Buns? You could also consider this the moment to really dial in your favorite brunch food. Perhaps a batch ofcrispy-but-tender wafflesor acoffee cakethat takes its name literally?
You’ll find plenty of savory recipes here too: Adeep-dish Easter quicheyou can load up with toppings, a geometriccarrot tartyou’ll want to hang on the wall as much as you’ll want to set it on your Easter table,homemade English muffinsthat’ll make your classic eggs Benny even better, and many more dishes to satisfy your Easter morning hunger.
Four Ways to Deviled Egg
If you wanted to make a meal out of various versions of our favorite Easter appetizer, the illustrious deviled egg, we wouldn’t stop you. But, if you must choose just one approach to fill yourdeviled egg tray, here are a few favorites: A do-it-yourself tray of hard-boiled eggs with assorted toppings; a version where the yolks are whipped with oil-packed tuna (and get topped with capers and salmon roe), a method that lets you flavor deviled eggs any way you want, or a platter of jammy eggs topped with anchovy fillets and slivers of roasted pepper.