Our 31 Best Easter Recipes

Asparagus Tart
Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke

Celebrate the holiday deliciously with our best healthy Easter recipes. From easy brunch recipes like Hash-Brown Egg Cups to our veggie-forward Asparagus Tart, these recipes are the perfect addition to any table. Round out your meal with seasonal desserts like Bunny Butt Cake and Skillet Strawberry-Rhubarb Crisp.

01 of 31

Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese.

02 of 31

Bunny Butt Cake

cake on a stand

You won't believe how easy it is to assemble this adorable bunny-butt-shaped cake. You don't even need any special baking pans--just a round cake pan and a muffin tin are used to make the cute bunny butt and little bunny feet. Shredded coconut and fresh berries complete the look in a snap for an Easter dessert everyone will rave about.

03 of 31

Little Gem Wedge Salad with Blue Cheese & Herb Dressing


Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from pointreyescheese.com or substitute another raw-milk blue cheese.

04 of 31

Ham, Gruyère & Apple Galettes

Ham, Gruyère & Apple Galettes

Prepared pie crusts make assembling these free-form tarts quick and fast. Feel free to swap in your favorite jam, meat or cheese. Serve with a simple green salad for an easy brunch or light dinner.

05 of 31

Vegan Carrot Cake with Coconut Cream Frosting


Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.

06 of 31

Easter Deviled Eggs


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.

07 of 31

Hash-Brown Egg Cups

Hash-Brown Egg Cups
Charlotte & Johnny Autry

These muffin-tin egg bites pack a crunch thanks to a crispy hash-brown crust. Using fresh hash browns, found in the produce section of most grocery stores, ensures a crispier result than you'd get from frozen. Plus, wringing them out before baking removes excess moisture, ensuring they'll be even more crisp.

08 of 31

Cucumber Sandwich

Cucumber Sandwich
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn

This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together. Removing the crusts makes it more delicate than your average sandwich.

09 of 31

Blueberry-Lemon Ricotta Pound Cake

Blueberry-Lemon Ricotta Pound Cake

This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

10 of 31

Mâche & Chicken Salad with Honey-Tahini Dressing

Mâche & Chicken Salad with Honey-Tahini Dressing
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

If fresh peas aren't available, thawed frozen peas make an excellent substitute. Look for tender mâche at farmers' markets and natural-foods stores.

11 of 31

Carrot Cake with Miso Cream Cheese Frosting

Carrot Cake with Miso Cream Cheese Frosting
Rick Poon

Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, "When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I'd never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate."

12 of 31

Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg


Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.

13 of 31

Raspberry Lemonade

Raspberry Lemonade
Photography / Caitlin Bensel, Food Styling / Margaret Monroe Dickey

This sweet-tart raspberry lemonade is easy to make. Just 45 seconds in the blender yields a fresh raspberry puree that makes this lemonade so much more refreshing than store-bought.

14 of 31

Glazed Carrots with Green Harissa & Benne Seed Crunch

Glazed Carrots with Green Harissa & Benne Seed Crunch
Greg DuPree

At The Anchorage in Greenville, South Carolina, chef Greg McPhee has a waste-free ethos and uses the entire carrot, including the greens, for this spicy, nutty side dish made with benne seeds, a local variety of sesame. To make sure they cook evenly, halve larger carrots lengthwise so they are all about the same size and no wider than 1 inch.

15 of 31

Garlic-Herb Roast Pork Tenderloin with Parsnip Puree & Kale

Garlic-Herb Roast Pork Tenderloin with Parsnip Puree & Kale
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go with the pork and greens.

16 of 31

Deviled Eggs with Crabmeat

Deviled Eggs with Crabmeat
Shanna Jones

Jessica B. Harris looks to the Creole cooking traditions of the Caribbean Island of Guadeloupe for these deviled eggs, adding crab meat to the filling. Harris calls this recipe a winner and the only problem is keeping them from disappearing from the table too quickly. Read more about these deviled eggs and Harris' experiences in Guadeloupe here.

17 of 31

Spinach-Strawberry Salad with Feta & Walnuts


Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.

18 of 31

Raspberry-Lemon Crumb Muffins

Raspberry Lemon Crumb Muffins*
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis

Whole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.

19 of 31

Skillet Strawberry-Rhubarb Crisp


Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you're not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

20 of 31

Lemon-Garlic Baked Cod

Lemon-Garlic Baked Cod
Greg Dupree

This super-easy lemon baked cod is buttery and flaky, with the bright flavors of lemon and garlic bringing it all together. Fresh chopped parsley adds a fresh note.

21 of 31

Cheesy Mushroom, Leek & Prosciutto Toasts

Cheesy Mushroom, Leek & Prosciutto Toasts
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Salty Kalamata olives and prosciutto add a hit of flavor to the sautéed mushrooms and leeks that top these toasts. Gooey mozzarella holds it all together.

22 of 31

Asparagus Tart

Asparagus Tart
Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke

This asparagus tart is balanced by notes of savory Gruyère, fresh asparagus and creamy ricotta cheese. Sweet peas and honey round out the flavors, with a dash of heat coming from crushed red pepper.

23 of 31

The Best Vanilla Custard


Calling this "the best" custard recipe may seem like a bold statement, but it's true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name.

24 of 31

Crustless Spinach & Asparagus Quiche with Gruyère

Crustless Spinach & Asparagus Quiche with Gruyere
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless

This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.

25 of 31

Coriander-Citrus Olive Oil Cake

Coriander Citrus Olive Oil Cake
Leigh Beisch

In this cake, the floral nature of coriander seeds is heightened by the preserved citrus paste mixed into the batter. Use a full-flavored honey for more complexity, and don't skip the orange zest and sugar on top; it lends a sweet crunch to each bite. Feel free to make this cake a day or two in advance of eating it; like all olive oil cakes, it just gets better with age.

26 of 31

Asparagus Salad with Eggs & Jambon de Bayonne


This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.

27 of 31

Frittata with Asparagus, Leek & Ricotta

Asparagus, Leek & Ricotta Frittata
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

28 of 31

Easy Scalloped Potatoes

a baking dish with potatoes and cheese

In this easy scalloped potatoes recipe, sliced potatoes are roasted in the oven before being mixed with a simple, creamy stovetop sauce and sprinkled with Cheddar cheese. A few minutes under the broiler turns the dish golden and crispy.

29 of 31

Cumin-Roasted Carrots with Dill Yogurt

Cumin Roasted Carrots with Dill Yogurt
Victor Protasio

The caramelized sweetness of the roasted carrots plays well with the herbed yogurt sauce and spiced pepitas. Look for carrots that are around the same size so they cook evenly.

30 of 31

Strawberry & Brie Bites


Strawberries, Brie cheese, fresh basil and balsamic vinegar come together in this addictive one-bite appetizer recipe.

31 of 31

Crispy Smashed Beets with Goat Cheese


Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust--similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.

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