20 Delicious Easter Lunch Recipes for a Festive Feast

Easter is the perfect time to gather around the table with loved ones and enjoy a meal that’s as delightful as the season itself. Whether you’re planning a cozy family lunch or a festive brunch, our roundup of 20 Delicious Easter Lunch Recipes is here to inspire your menu with dishes that are sure to impress. From springtime favorites to hearty classics, there’s something for every taste. Let’s dive in!

Herb-Roasted Leg of Lamb with Mint Sauce

Nothing says a special occasion quite like a succulent Herb-Roasted Leg of Lamb, paired with a refreshing Mint Sauce that brings out the best in the meat.

Ingredients

• 1 (5 to 6-pound) leg of lamb
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh mint leaves
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
2. Rub the herb mixture all over the leg of lamb, ensuring it’s evenly coated. Place the lamb on a rack in a roasting pan.
3. Roast in the preheated oven for about 1 hour and 30 minutes for medium-rare, or until a meat thermometer reads 135°F. Let the lamb rest for 15 minutes before slicing.
4. While the lamb is resting, make the mint sauce. In a small saucepan, combine the mint leaves, sugar, vinegar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly before serving.
5. Serve the sliced lamb with the mint sauce on the side. The contrast of the rich, herby lamb with the bright, sweet-tart mint sauce is nothing short of magical.

Tip: For an extra flavor boost, let the lamb marinate in the herb mixture overnight in the fridge before roasting.

Glazed Ham with Pineapple and Cherries

Nothing says celebration like a beautifully glazed ham, and this version with pineapple and cherries is sure to steal the show at your next gathering.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1/2 tsp ground cloves
• 1 (20 oz) can pineapple rings, drained
• 1/2 cup maraschino cherries, drained
• Whole cloves for studding

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up. Score the surface in a diamond pattern, then stud each diamond with a whole clove.
2. In a small saucepan over medium heat, combine 1 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup honey, 1 tbsp Dijon mustard, and 1/2 tsp ground cloves. Bring to a simmer, stirring until the sugar dissolves, then remove from heat.
3. Brush half of the glaze over the ham, then arrange pineapple rings and cherries over the surface, securing with toothpicks if necessary.
4. Bake the ham for about 15 minutes per pound, basting every 30 minutes with the remaining glaze, until the internal temperature reaches 140°F and the exterior is glossy and caramelized.
5. Let the ham rest for 15 minutes before slicing. The combination of sweet pineapple, tart cherries, and spicy cloves creates a glaze that’s as vibrant in flavor as it is in appearance.

Tip: For an extra glossy finish, broil the ham for the last 2-3 minutes, watching closely to prevent burning.

Spring Vegetable Tart with Goat Cheese

Welcome the season with this vibrant Spring Vegetable Tart with Goat Cheese, a perfect blend of fresh flavors and creamy texture that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup ricotta cheese
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas, fresh or frozen
• 1/2 cup radishes, thinly sliced
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, then transfer it to the pan, trimming any excess. Prick the bottom with a fork and bake for 10 minutes until slightly puffed.
2. In a bowl, mix ricotta cheese, goat cheese, olive oil, lemon zest, salt, and pepper until well combined. Spread this mixture evenly over the pre-baked pastry.
3. Arrange the asparagus, peas, and radishes over the cheese mixture. Brush the edges of the pastry with the beaten egg for a golden finish.
4. Bake the tart for 25 minutes, or until the pastry is golden and the vegetables are just tender. Let it cool for 5 minutes before slicing.

The combination of creamy goat cheese and fresh spring vegetables atop a flaky puff pastry creates a delightful contrast in textures and flavors, making this tart a standout dish for any brunch or light dinner.

Tip: For an extra touch of freshness, garnish with additional lemon zest or a drizzle of honey before serving.

Classic Deviled Eggs with a Twist

These Classic Deviled Eggs with a Twist get their unique flavor from a hint of smoked paprika and a creamy avocado mash, making them a standout at any gathering.

Ingredients

• 6 large eggs
• 1 ripe avocado, mashed
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• Fresh chives, finely chopped for garnish

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and halve lengthwise.
3. Remove yolks and place in a bowl. Mash yolks with avocado, mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites. Garnish with chopped chives.

The creamy avocado adds a fresh twist to the traditional deviled egg, while the smoked paprika gives it a subtle, smoky depth that’s irresistibly good.

Tip: For an extra smooth filling, press the yolk mixture through a fine mesh sieve before piping back into the whites.

Creamy Scalloped Potatoes with Gruyere

Nothing says comfort like a dish of creamy scalloped potatoes, especially when they’re layered with nutty Gruyere cheese for an extra touch of elegance.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1 cup grated Gruyere cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the unsalted butter.
2. In a large bowl, combine the thinly sliced potatoes, heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Toss gently to coat.
3. Layer half of the potato mixture in the prepared baking dish, sprinkle with half of the grated Gruyere cheese, then repeat with the remaining potatoes and cheese.
4. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
5. Let stand for 5 minutes before serving to allow the sauce to thicken slightly.

The magic of this dish lies in the creamy texture and the way the Gruyere cheese melts into every layer, creating a rich and comforting side that’s perfect for any dinner table.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Roasted Asparagus with Lemon and Parmesan

Nothing says spring like tender roasted asparagus, brightened up with a squeeze of lemon and a sprinkle of Parmesan. It’s a simple side that steals the show every time.

Ingredients

• 1 pound asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the asparagus with olive oil, salt, and black pepper until evenly coated. Spread out on the prepared baking sheet in a single layer.
3. Roast for 12-15 minutes, until the asparagus is tender and slightly charred at the tips.
4. Remove from the oven and immediately drizzle with lemon juice. Sprinkle Parmesan cheese and lemon zest over the top.
5. Serve warm, with extra Parmesan on the side if desired.

The magic of this dish lies in the contrast between the smoky roasted asparagus and the fresh, tangy toppings—it’s a flavor combo that’ll have everyone reaching for seconds.

Tip: For extra crispy Parmesan, broil the asparagus for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.

Honey Glazed Carrots with Thyme

These Honey Glazed Carrots with Thyme are a sweet and savory side dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the carrots and cook, stirring occasionally, for 5 minutes until they start to soften.
2. Add the 2 tablespoons of honey, 1 teaspoon of fresh thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir to coat the carrots evenly.
3. Continue to cook for another 5-7 minutes, stirring frequently, until the carrots are tender and the glaze has thickened slightly.
4. Remove from heat and serve warm. The natural sweetness of the honey paired with the earthy thyme creates a beautifully balanced flavor that complements both weeknight dinners and special occasions alike.

Tip: For an extra burst of flavor, sprinkle a little grated orange zest over the carrots just before serving.

Fresh Pea and Mint Soup

Brighten up your meal with this refreshing Fresh Pea and Mint Soup, a vibrant blend that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, until the peas are tender.
3. Remove from heat and stir in the fresh mint leaves, salt, and black pepper. Let cool slightly.
4. Using a blender, puree the soup until smooth. Return to the pot and stir in the heavy cream if using. Warm over low heat until heated through.
5. Serve garnished with additional mint leaves. The cool mint and sweet peas create a light yet satisfying soup that’s perfect for a spring luncheon.

Tip: For a dairy-free version, substitute the heavy cream with coconut milk for a rich, velvety texture.

Braised Leeks with White Wine and Butter

Transform humble leeks into a luxurious side dish with this simple braising technique that brings out their natural sweetness.

Ingredients

• 4 large leeks, trimmed and cleaned
• 2 tbsp unsalted butter
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Cut the leeks into 3-inch segments and halve them lengthwise.
2. Melt the butter in a large ovenproof skillet over medium heat. Arrange the leeks in a single layer, cut side down, and cook for 5 minutes until lightly golden.
3. Pour in the white wine and broth, then sprinkle with salt, pepper, and thyme. Bring to a simmer.
4. Cover the skillet with a lid or foil and transfer to the oven. Braise for 20 minutes until the leeks are tender when pierced with a fork.
5. Remove the lid and broil for 2-3 minutes to caramelize the tops slightly.

The gentle braising in wine and butter coaxes out a melt-in-your-mouth texture and a subtly complex flavor that elevates the leeks beyond their usual role.

Tip: For an extra touch of elegance, garnish with a sprinkle of grated Parmesan or a drizzle of balsamic glaze before serving.

Easter Bunny Shaped Rolls

These adorable Easter Bunny Shaped Rolls are not only a joy to make but also a delightful addition to your holiday table, bringing a touch of whimsy to your Easter feast.

Ingredients

• 1 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• Raisins or chocolate chips for eyes

Instructions

1. In a large bowl, combine the warm milk, 1/4 cup granulated sugar, and the packet of active dry yeast. Let sit for 5 minutes until frothy.
2. Add 3 cups all-purpose flour, 1/2 tsp salt, 1/4 cup melted unsalted butter, and the large egg to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Punch down the dough and divide into 12 equal pieces. Shape each piece into a bunny by forming a large ball for the body and a smaller ball for the head, attaching them with a bit of water. Use scissors to snip ears into the head portion.
5. Place the bunnies on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Bake the rolls for 15-18 minutes until golden brown. While still warm, press raisins or chocolate chips into the heads for eyes.

The secret to these rolls’ charm lies in the hand-shaped bunnies, which puff up beautifully in the oven, creating a soft, fluffy texture that’s perfect for tearing apart and sharing.

Tip: For an extra festive touch, brush the baked bunnies with a simple glaze made from powdered sugar and milk before adding the eyes.

Lemon Lavender Pound Cake

Brighten up your baking routine with this Lemon Lavender Pound Cake, a fragrant twist on the classic that’s perfect for spring brunches or afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp culinary lavender buds

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 4 large eggs one at a time, then stir in 2 tbsp fresh lemon juice and 1 tbsp lemon zest.
4. In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Gradually add to the butter mixture, alternating with 1/4 cup milk.
5. Fold in 2 tsp culinary lavender buds, then pour the batter into the prepared pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The floral notes of lavender paired with the zesty lemon create a uniquely aromatic cake that’s as delightful to smell as it is to eat.

Tip: For an extra burst of lemon flavor, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Strawberry Rhubarb Pie

Nothing says summer quite like a slice of Strawberry Rhubarb Pie, with its perfect balance of sweet and tart nestled in a flaky crust.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 pie crusts (homemade or store-bought)
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Pour the filling into the crust and dot with butter pieces.
4. Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to vent.
5. Brush the top crust with beaten egg for a golden finish.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let cool for at least 2 hours before serving.

The magic of this pie lies in the contrast between the juicy, vibrant filling and the buttery, crisp crust—a true celebration of seasonal flavors.

Tip: For an extra glossy crust, sprinkle a little sugar over the egg wash before baking.

Chocolate Easter Nest Cupcakes

These Chocolate Easter Nest Cupcakes are a delightful treat that combines the richness of chocolate with the fun of Easter, perfect for family gatherings or a sweet springtime surprise.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup chocolate frosting
• 1 cup shredded coconut, toasted
• 36 mini chocolate eggs

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Frost each cupcake with chocolate frosting, then sprinkle with toasted shredded coconut to create a nest. Place 3 mini chocolate eggs in the center of each nest.

The toasted coconut adds a delightful crunch and nutty flavor that perfectly complements the rich chocolate cupcakes, making these nests a standout Easter dessert.

Tip: For an extra touch, dye the shredded coconut with green food coloring before toasting to mimic grass in the nests.

Vanilla Bean Panna Cotta with Berry Compote

Indulge in the creamy elegance of Vanilla Bean Panna Cotta, perfectly paired with a vibrant berry compote for a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup granulated sugar, and the seeds from the vanilla bean. Heat over medium heat until the mixture is warm and the sugar has dissolved, about 5 minutes. Do not boil.
2. In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes to soften. Stir the gelatin mixture into the warm cream until completely dissolved.
3. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.
4. For the berry compote, combine the mixed berries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes. Let cool.
5. To serve, spoon the berry compote over the chilled panna cotta. Enjoy the contrast of the silky panna cotta with the tangy sweetness of the berries.

The magic of this dessert lies in the vanilla bean’s flecks, offering a visual and aromatic hint of luxury in every bite.

Tip: For an extra smooth panna cotta, strain the cream mixture through a fine-mesh sieve before pouring into ramekins.

Carrot Cake with Cream Cheese Frosting

Nothing says comfort like a slice of moist, spiced carrot cake topped with velvety cream cheese frosting. This classic dessert is a crowd-pleaser that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 ounces 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 and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 cup vegetable oil until well combined. Add 4 large eggs one at a time, beating well after each addition.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in 3 cups grated carrots and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat together 8 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake.

The secret to this cake’s irresistible texture? The carrots keep it incredibly moist, while the cream cheese frosting adds a tangy contrast to the sweet, spiced cake.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter.

Hot Cross Buns with Dried Fruit

Nothing says Easter like a batch of warm, spiced Hot Cross Buns, studded with dried fruit and topped with a sweet glaze. Perfect for sharing, these buns are a festive treat that’s easier to make than you might think.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3/4 cup mixed dried fruit (raisins, currants, and chopped apricots)
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt.
2. Make a well in the center and add 1 cup warm milk, 1/4 cup melted unsalted butter, and 1 large egg. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, then fold in 3/4 cup mixed dried fruit until evenly distributed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Divide the dough into 12 pieces, shape into buns, and place on a lined baking sheet. Cover and let rise for 30 minutes.
6. Preheat the oven to 375°F. Bake the buns for 20 minutes or until golden brown.
7. Mix 1/2 cup powdered sugar with 1 tbsp milk to make a glaze. Once the buns are cool, pipe a cross on top of each with the glaze.

The combination of warm spices and sweet dried fruit in these buns creates a comforting flavor that’s perfectly balanced by the simple glaze. They’re a delightful way to bring a touch of tradition to your Easter table.

Tip: For an extra shiny finish, brush the warm buns with a little honey before adding the glaze.

Easter Egg Sugar Cookies

These Easter Egg Sugar Cookies are a festive twist on a classic, perfect for adding a pop of color to your holiday table.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Assorted food coloring gels
• 1/2 cup sprinkles (optional)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 2 teaspoons vanilla extract.
3. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
4. Divide the dough into small portions and tint each with assorted food coloring gels until desired colors are achieved.
5. Roll the dough into egg-shaped balls, then gently flatten slightly. If using, roll the edges in 1/2 cup sprinkles for extra sparkle.
6. Place on prepared baking sheets and bake for 10-12 minutes, until the edges are just set. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The vibrant colors and fun shapes make these cookies a hit with kids and adults alike, turning a simple sugar cookie into a festive Easter treat.

Tip: For even more variety, use different sizes of egg-shaped cookie cutters after chilling the dough for 30 minutes.

Pistachio and Rose Water Cake

This Pistachio and Rose Water Cake is a fragrant, nutty delight that brings a touch of elegance to any table. Perfect for those who love a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup shelled pistachios, finely ground
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup rose water
• 1/2 cup whole milk
• 1/4 cup chopped pistachios for garnish

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup finely ground pistachios, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition. Stir in 1/4 cup rose water.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Garnish with 1/4 cup chopped pistachios before serving.

The rose water adds a floral note that perfectly complements the rich, nutty flavor of the pistachios, making this cake a standout at any gathering.

Tip: For an extra moist cake, brush the cooled cake with a little more rose water before garnishing.

Roasted Beet and Citrus Salad

Brighten up your table with this vibrant Roasted Beet and Citrus Salad, a perfect blend of earthy and zesty flavors that’s as beautiful as it is delicious.

Ingredients

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and sliced into rounds
• 1/4 cup chopped walnuts
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 cup crumbled goat cheese
• Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 400°F. Toss the beet wedges with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread them on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the beets are roasting, arrange the orange and grapefruit slices on a serving platter.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, honey, apple cider vinegar, and remaining 1/4 tsp salt to create the dressing.
4. Once the beets are done, let them cool slightly before arranging them over the citrus slices. Drizzle the dressing over the salad, then sprinkle with chopped walnuts and crumbled goat cheese.
5. Garnish with fresh mint leaves before serving.

The contrast of the warm, earthy beets with the cool, sweet citrus and creamy goat cheese creates a symphony of flavors and textures that’s unexpectedly harmonious.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Spring Pea and Ricotta Ravioli

Spring brings a bounty of fresh peas, and what better way to celebrate than with these delicate Spring Pea and Ricotta Ravioli? Perfect for a light, yet satisfying meal that sings of the season.

Ingredients

• 1 cup fresh spring peas, shelled
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (about 30) round wonton wrappers
• 1 egg, beaten
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup fresh mint leaves, chopped

Instructions

1. In a food processor, blend the peas, ricotta, Parmesan, lemon zest, salt, and pepper until smooth.
2. Lay out half the wonton wrappers on a clean surface. Brush edges with beaten egg.
3. Place 1 tsp of the pea mixture in the center of each wrapper. Top with another wrapper, pressing edges to seal.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float to the top.
5. In a large skillet, heat butter and olive oil over medium heat. Add cooked ravioli and sauté for 1-2 minutes until lightly golden.
6. Garnish with fresh mint before serving.

The combination of sweet peas and creamy ricotta wrapped in tender pasta, finished with a hint of mint, makes this dish a springtime standout.

Tip: For an extra burst of flavor, drizzle with a little high-quality olive oil just before serving.

Conclusion

We hope this roundup of 20 Delicious Easter Lunch Recipes inspires your festive feast! Each dish is crafted to bring joy and flavor to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next Easter celebration. Happy cooking and happy Easter from our kitchen to yours!