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Easter lunch has a way of sneaking up on you. One minute you’re hiding plastic eggs in the backyard, and the next you’ve got 12 hungry people standing around wondering when food will be ready. If you’re hosting this year, you already know the challenge—feeding a crowd without spending the entire day tethered to the stove.
The good news? Easter lunch doesn’t have to be complicated to be special. Some of the best holiday meals come together with minimal fuss, using simple ingredients and smart shortcuts. Whether you’re serving ham, lamb, or something entirely different, the key is choosing recipes that work for you, not against you.
I’ve rounded up 15 Easter lunch recipes that keep things simple. Some can be made ahead. Others come together in one pan. All of them let you spend less time cooking and more time actually enjoying the day with the people you love.
1. Honey Glazed Ham
This is the centerpiece that feeds a crowd with almost no effort. The sweet and sticky glaze caramelizes in the oven, and spiral-cut ham means you don’t have to wrestle with carving. Just brush, bake, and let it rest while you finish the sides .
Recipe Metadata:
Time to Make: 2 hours
Servings: 12-15
Ingredients:
- 1 (8-10 lb) fully cooked spiral-cut ham
- 1 cup honey
- 1/2 cup brown sugar, packed
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cloves
Recipe Steps:
- Preheat oven to 325°F. Place ham cut side down in a roasting pan.
- In a bowl, whisk together honey, brown sugar, mustard, vinegar, and cloves.
- Brush half the glaze over the ham, getting between slices if possible.
- Cover loosely with foil and bake for 1 hour 30 minutes, basting every 30 minutes.
- Remove foil, brush with remaining glaze, and increase oven to 375°F.
- Bake uncovered 15-20 minutes until glaze is caramelized.
- Let rest 10-15 minutes before serving.
2. Garlic Herb Roasted Lamb
Lamb feels fancy, but it’s actually one of the simplest meats to prepare. A quick herb rub does all the work, and the oven handles the rest. The result is a crusty, flavorful exterior and tender, juicy meat that slices beautifully .
Recipe Metadata:
Time to Make: 2 hours
Servings: 8-10
Ingredients:
- 1 (4-5 lb) leg of lamb, trimmed
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Recipe Steps:
- Preheat oven to 375°F.
- Mix garlic, rosemary, thyme, olive oil, salt, and pepper into a paste.
- Pat lamb dry and rub paste all over.
- Place lamb fat side up on a rack in a roasting pan.
- Roast for about 1 hour 30 minutes, until internal temperature reaches 145°F for medium-rare.
- Let rest 15 minutes before carving.
3. Brown Sugar Pineapple Ham
This version adds tropical sweetness to the classic ham. The pineapple juices mingle with the brown sugar to create a glaze that’s sticky, tangy, and completely irresistible. It’s the kind of dish people ask for year after year .
Recipe Metadata:
Time to Make: 2 hours 15 minutes
Servings: 12-15
Ingredients:
- 1 (8-10 lb) fully cooked ham
- 1 cup brown sugar, packed
- 1 (20 oz) can pineapple slices in juice
- 1/4 cup pineapple juice (reserved from can)
- 2 tablespoons Dijon mustard
- Whole cloves for studding (optional)
Recipe Steps:
- Preheat oven to 325°F.
- Score the ham in a diamond pattern and stud with cloves if using.
- Place ham in a roasting pan and arrange pineapple slices around it.
- In a small bowl, mix brown sugar, reserved pineapple juice, and mustard.
- Pour half the glaze over the ham.
- Bake for 1 hour 30 minutes, basting every 30 minutes with the remaining glaze.
- Increase heat to 375°F and bake 15 more minutes until caramelized.
- Rest 15 minutes before slicing.
4. Slow Cooker Crockpot Pork Roast
This is the set-it-and-forget-it option for busy hosts. The pork cooks low and slow until it’s fall-apart tender, and your oven stays free for other dishes. By the time guests arrive, dinner’s already done .
Recipe Metadata:
Time to Make: 6-8 hours
Servings: 8-10
Ingredients:
- 3-4 lb pork shoulder or butt roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 onion, sliced
Recipe Steps:
- Pat pork dry and rub with olive oil, salt, pepper, garlic powder, and thyme.
- Place sliced onion in the bottom of the slow cooker.
- Set pork on top of onions and pour broth around the sides.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until meat shreds easily.
- Remove pork, shred with forks, and return to juices or serve sliced.
5. Roast Chicken with Herb Stuffing
Sometimes the simplest option is the best. A golden roast chicken surrounded by herby stuffing feels comforting and familiar. It’s lighter than ham or lamb but still special enough for a holiday table .
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 6-8
Ingredients:
- 1 whole chicken (about 5 lbs)
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 small bunch fresh parsley
- 3 garlic cloves, smashed
- 2 tablespoons butter, softened
- Salt and pepper to taste
Recipe Steps:
- Preheat oven to 400°F.
- Pat chicken dry with paper towels.
- Stuff cavity with lemon halves, herbs, and garlic.
- Rub skin all over with softened butter and season generously with salt and pepper.
- Tie legs together with kitchen twine.
- Place in roasting pan and roast for 1 hour to 1 hour 15 minutes, until juices run clear.
- Let rest 15 minutes before carving.
6. Deviled Eggs with Avocado
No Easter gathering is complete without deviled eggs. This version swaps some of the mayo for creamy avocado, adding richness and a pretty green tint. They’re a fresher take on the classic, and they disappear fast .
Recipe Metadata:
Time to Make: 30 minutes
Servings: 12 (24 halves)
Ingredients:
- 6 large eggs, hard-boiled
- 1/2 ripe avocado
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika and fresh chives for garnish
Recipe Steps:
- Peel hard-boiled eggs and slice in half lengthwise.
- Remove yolks and place in a bowl with avocado, mustard, mayo, lemon juice, salt, and pepper.
- Mash until smooth and creamy.
- Spoon or pipe mixture back into egg whites.
- Garnish with a sprinkle of paprika and chopped chives.
7. Creamy Scalloped Potatoes
Layers of tender potatoes swimming in a rich, garlicky cream sauce—this is comfort food at its finest. The Gruyère cheese adds a nutty depth, but you can use cheddar if that’s what you have. Either way, it’s the side dish everyone reaches for .
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 8-10
Ingredients:
- 3 lbs Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded Gruyère cheese
- 1 tablespoon butter for greasing
Recipe Steps:
- Preheat oven to 375°F. Butter a 9×13 baking dish.
- Layer half the potatoes in the dish. Sprinkle with half the garlic, salt, pepper, and nutmeg.
- Pour half the cream and milk over the potatoes.
- Repeat with remaining potatoes, seasonings, and cream mixture.
- Top with shredded Gruyère cheese.
- Cover with foil and bake 45 minutes.
- Remove foil and bake another 20-25 minutes until golden and bubbly.
- Rest 10 minutes before serving.
8. Greek Lemon Potatoes
These potatoes soak up a lemony, oregano-infused broth as they roast, creating something magical. They’re crispy on the edges, tender in the middle, and bright with Mediterranean flavor. They pair especially well with lamb .
Recipe Metadata:
Time to Make: 1 hour 15 minutes
Servings: 8-10
Ingredients:
- 3 lbs Yukon Gold potatoes, cut into wedges
- 1/2 cup chicken broth
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Recipe Steps:
- Preheat oven to 400°F.
- Arrange potato wedges in a single layer in a large baking dish.
- In a bowl, whisk broth, olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour mixture over potatoes.
- Roast for 45-60 minutes, turning occasionally, until potatoes are tender and liquid is absorbed.
- Garnish with fresh parsley before serving.
9. Cabbage and Potatoes with Bacon
This humble dish deserves a spot on your Easter table. The cabbage gets tender and sweet, the potatoes soak up all the bacony goodness, and everything comes together in one skillet. It’s simple, satisfying, and surprisingly elegant .
Recipe Metadata:
Time to Make: 45 minutes
Servings: 8-10
Ingredients:
- 6 slices bacon, chopped
- 1 large onion, sliced
- 3 lbs cabbage, cored and sliced into wedges
- 2 lbs baby potatoes, halved
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Recipe Steps:
- In a large Dutch oven, cook bacon over medium heat until crispy. Remove with slotted spoon.
- Add onion to bacon fat and cook until softened, about 5 minutes.
- Add cabbage wedges and potatoes. Pour in broth and season with salt and pepper.
- Cover and simmer for 25-30 minutes until potatoes are tender.
- Uncover and cook 5 more minutes to reduce liquid.
- Sprinkle with reserved bacon and parsley before serving.
10. Creamed Corn
This isn’t the gloppy stuff from a can. Fresh or frozen corn simmers in a creamy sauce that’s lightly sweet and deeply comforting. It’s the kind of side that works with ham, chicken, or just about anything else on the table .
Recipe Metadata:
Time to Make: 25 minutes
Servings: 8-10
Ingredients:
- 6 cups corn kernels (fresh or frozen, thawed)
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces cream cheese, cubed
Recipe Steps:
- Melt butter in a large skillet over medium heat.
- Add corn and cook for 3-4 minutes.
- Stir in cream, milk, sugar, salt, and pepper.
- Simmer for 8-10 minutes until slightly thickened.
- Add cream cheese and stir until melted and creamy.
- Serve warm.
11. Creamy Spinach Orzo
This pasta side dish comes together in about 20 minutes but tastes like you spent much longer. The orzo cooks in one pan with garlic and broth, then gets finished with fresh spinach and Parmesan. It’s creamy without being heavy .
Recipe Metadata:
Time to Make: 25 minutes
Servings: 8-10
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lb orzo pasta
- 4 cups chicken or vegetable broth
- 5 oz fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
Recipe Steps:
- Heat olive oil in a large skillet or pot over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add orzo and toast for 2 minutes, stirring constantly.
- Pour in broth and bring to a simmer. Cook 10-12 minutes until orzo is tender and liquid is absorbed.
- Stir in spinach and cook until wilted, about 2 minutes.
- Add Parmesan and cream, stirring until combined.
- Season with salt and pepper. Serve warm.
12. Broccoli Rice Casserole
This casserole tastes like something your grandmother would make—because she probably did. It’s creamy, cheesy, and topped with a buttery cracker crust that adds just the right crunch. Make it ahead and bake when you’re ready .
Recipe Metadata:
Time to Make: 1 hour
Servings: 8-10
Ingredients:
- 4 cups cooked rice
- 4 cups broccoli florets, steamed until tender
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 sleeve buttery crackers, crushed
- 4 tablespoons butter, melted
Recipe Steps:
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- In a large bowl, mix soup, sour cream, cheese, milk, onion powder, salt, and pepper.
- Fold in cooked rice and broccoli until combined.
- Spread mixture evenly in the prepared dish.
- In a small bowl, combine crushed crackers with melted butter.
- Sprinkle cracker mixture over the casserole.
- Bake uncovered for 25-30 minutes until hot and bubbly.
13. Deviled Egg Pasta Salad
This clever dish combines two Easter favorites into one. The pasta salad has all the flavors of classic deviled eggs—creamy, tangy, with a hint of mustard and paprika—plus tender macaroni to stretch it further. It’s a crowd-pleaser that travels well .
Recipe Metadata:
Time to Make: 35 minutes
Servings: 10-12
Ingredients:
- 1 lb elbow macaroni or small shells
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon paprika, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely diced
- 3 green onions, sliced
Recipe Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk mayonnaise, mustard, relish, vinegar, paprika, salt, and pepper.
- Add cooled pasta, chopped eggs, celery, and green onions.
- Stir until well combined.
- Cover and refrigerate at least 1 hour before serving.
- Garnish with additional paprika before serving.
14. Spring Vegetable Tart
This tart celebrates the best of the season. A flaky pastry crust holds creamy ricotta and a colorful array of spring vegetables. It works as a vegetarian main or a stunning side dish, and it’s easier to assemble than you might think .
Recipe Metadata:
Time to Make: 1 hour
Servings: 8-10
Ingredients:
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- 2 cups mixed spring vegetables (asparagus, peas, radishes, thinly sliced)
- 1 egg, beaten for egg wash
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs for garnish
Recipe Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Roll out puff pastry on the prepared sheet. Score a 1-inch border around edges without cutting through.
- Spread ricotta evenly inside the border. Drizzle with olive oil and season with salt and pepper.
- Arrange vegetables over the ricotta in a single layer.
- Brush pastry edges with beaten egg.
- Bake for 25-30 minutes until pastry is golden and vegetables are tender.
- Garnish with fresh herbs before serving.
15. Hot Cross Buns
These spiced buns are an Easter tradition for good reason. Soft, lightly sweet, and studded with currants, they’re perfect for breakfast or alongside lunch. The cross on top makes them festive, and the apricot glaze gives them a beautiful shine .
Recipe Metadata:
Time to Make: 2 hours 30 minutes (includes rising time)
Servings: 15 buns
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons instant yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups warm milk
- 1 large egg
- 1/2 cup raisins or currants
- 1/4 cup all-purpose flour (for cross paste)
- 2-3 tablespoons water (for cross paste)
- 2 tablespoons apricot jam, warmed (for glaze)
Recipe Steps:
- In a large bowl, mix 4 cups flour, sugar, yeast, cinnamon, nutmeg, and salt.
- Add warm milk and egg. Stir until a soft dough forms.
- Knead for 8-10 minutes until smooth. Knead in raisins.
- Place in a greased bowl, cover, and let rise 1 hour until doubled.
- Punch down dough and divide into 15 pieces. Shape into balls and place in a greased 9×13 pan.
- Cover and let rise 30-40 minutes.
- Preheat oven to 375°F.
- Mix 1/4 cup flour with water to make a thick paste. Pipe crosses onto buns.
- Bake for 20-25 minutes until golden.
- Brush warm buns with apricot jam for shine.
