Vegetarian Easter Recipes

This easy deviled egg recipe is perfect for your Easter brunch spread--and a great use for all those extra hard-boiled eggs you decorated. Our classic take on deviled eggs calls for just five ingredients (and you probably already have most of them in your pantry). Make the recipe your own by dialing the hot sauce up or down and choosing dill or sweet pickle relish. Fresh chives add a pop of springtime color and a bright flavor.

You'll hop for joy when you see how easy it is to make a bunny-shaped pizza for family night. It's a classic cheese pizza, dressed up as a fun springtime treat. How cute!

Topped with fresh raspberries and lemon zest, this cake is a beautiful dessert you'll be proud to serve at special meals.

Piecrust mix helps cut the preparation time for these tiny cheese-and-broccoli tarts. Substituting liquid egg product for the whole eggs means less fat and cholesterol.

This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.

Look for fat-free half-and-half in the dairy case near the regular half-and-half to use in this recipe.

Individual carrot cakes baked in cupcake liners have a smooth cream-cheese frosting.

To create captivating May baskets, wrap a wide strip of decorative paper around each cupcake, holding it in place with double-stick tape. Then attach narrow strips of plain paper for the basket handles.

Shredded sweet potato creates a low-carb crust for this healthier quiche recipe. A classic broccoli and Cheddar filling makes this brunch classic an instant crowd-pleaser.

You've used spaghetti squash in place of pasta, but have you used it for a low-carb quiche crust? Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy Mediterranean-inspired brunch recipe.

These eggs are perfect for a picnic because they're so portable. Instead of cutting them in half lengthwise, we just cut the tops off so they can stand upright in an egg carton for easy filling, transport and storage. We swapped in Greek yogurt for the traditional mayo to save calories.

These light cupcakes are topped with fluffy pineapple frosting and a sprinkle of toasted coconut.

You need two lemons to get enough finely shredded peel and juice for this sure-to-please dessert.

Waffles are back on the menu with a lightened-up version made with cornmeal and served with a sweet blueberry topping. It's easy enough for the weekend, but special enough for entertaining.

A colorful, delicious bake of eggs and whole wheat bread layered with asparagus, spinach, tomatoes, and feta cheese makes a special breakfast or brunch entree. Best of all, you make it ahead of time.

A pretty cupcake topped with a fresh carrot garnish has everything you love about carrot cake with cream cheese frosting in a handy treat.

Fresh strawberries in a sweet glaze fill a tender crust for a light dessert.

Fruit juice and champagne make this drink recipe refreshingly tasty to serve while entertaining.

The classic Mexican cake, with its rich flavors of vanilla and three different kinds of milk, is lightened up and served in jumbo cupcake form with a sprinkle of powdered sugar.

Make these savory biscuits to go with Country Breakfast Sausage Gravy, or just as a delightful addition to any meal.