Our Best-Loved Easter Recipes

Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

Lemon Supreme Pie

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Never-Fail Scalloped Potatoes

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario

Italian Brunch Torte

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

Thyme & Basil Roast Pork

Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. —Lorraine Caland, Shuniah, Ontario

Italian Ricotta Easter Bread

I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! — Tina Mirilovich, Johnstown, Pennsylvania

Hummingbird Cupcakes

Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico

Strawberry Salad with Poppy Seed Dressing

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

Marbled Orange Fudge

This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. —Diane Wampler, Morristown, Tennessee

White Chocolate Easter Egg Candies

Candy making can be easy! Have kids help roll the candies in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. —Taste of Home Test Kitchen

Makeover Fruit Pizza

There’s nothing better than a guilt-free dessert, especially when it’s topped with refreshing and colorful fruit. We skimmed the calories and fat from a traditional fruit pizza to create one with about half the calories, fat and cholesterol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Blueberry Sour Cream Coffee Cake

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana

Banana Bread Pudding

When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custardlike inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

Tuscan-Style Roasted Asparagus

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts

Mediterranean Rack of Lamb

It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia

Best-Ever Crescent Rolls

My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin

Peeps Sunflower Cake

The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee

Overnight Cherry Danish

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois

Eggs Benedict Casserole

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri

Corn Pudding

Jiffy mix and canned corn make this Southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

Potluck Macaroni and Cheese

This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts

Sugar-Glazed Ham

This old-fashioned sugar ham glaze gives a pretty, golden brown coating just like Grandma used to make. The mustard and vinegar complement the brown sugar and add tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia

Super Simple Scalloped Potatoes

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

Tart & Tangy Lemon Tart

Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota

Garlic-Dill Deviled Eggs

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine

Restaurant-Style Prime Rib

I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey

Bacon and Garlic Green Beans

Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California

Buttermilk Pound Cake

Now that I've retired from teaching, I have more time to bake. This buttermilk cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Dill & Chive Peas

Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

Ham & Cheddar Breakfast Casserole

Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio

Sour Cream-Leek Biscuits

These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut

Stilton, Bacon & Garlic Smashed Potatoes

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California

Lemon Thyme Icebox Cookies

I found this recipe at my grandmother's house, and I made them as soon as I got home. It's a very unique cookie that's almost savory because of the thyme, which pairs well with the lemon. It's a lovely melt-in-your-mouth butter cookie. —Catherine Adams, Westwego, Louisiana

Grandma Nardi's Italian Easter Bread

My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin

Buttery Carrots

My mother made this recipe often when I was growing up. She got it from a friend who was a chef at a local restaurant my parents frequented. The onions really bring out the sweetness of the carrots. When I have carrots fresh from the garden, I don't even peel them—I just scrub them well before cutting. For holiday buffets, I often double or triple this recipe —Mary Ellen Chambers, Lakewood, Ohio

Cheese and Fresh Herb Quiche

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California

Coconut Banana Cookies

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio

Warm Fava Bean & Pea Salad

This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine — but if you use frozen favas, be sure to take off the tough outer skin. —Francesca Ferenczi, New York, New York.

Pistachio Shortbread Sandwiches

We tasted these melt-in-your-mouth morsels at a Christmas party several years ago. We tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate—and check the kids' pockets! —Lorraine Caland, Shuniah, Ontario

Slow-Cooked Lemony Spring Veggies

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. —Taste of Home Test Kitchen

Sunrise Sausage Enchiladas

These delicious enchiladas are equally good made with cubed ham or sausage. Prepare ahead, refrigerate, and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas

Slow-Cooked Lemony Spring Veggies

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. —Taste of Home Test Kitchen

Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

Lemon Layer Cake

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia

Golden Beet Curry Risotto with Crispy Beet Greens

I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. —Merry Graham, Newhall, California

Limoncello Cream Pie

After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

Creamy Strawberry French Toast Bake

I love this recipe because on Sunday mornings I like to take it easy, but I still want my family to have a nice breakfast. This allows me to sleep in and feel like I'm a great mom at the same time. Win!—Alynn Hansen, Mona, Utah

Ham & Swiss Egg Casserole

The buttery crunch of croissants goes perfectly with the smooth Swiss and tender eggs. Breakfast for a crew doesn't get much easier than this!—Kathy Harding, Richmond, Missouri

Shaved Brussels Sprout Salad

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado

Italian Artichoke-Green Bean Casserole

My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana

Sweet Pea Pesto Crostini

I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

Fresh Asparagus Soup

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights all the flavor of the vegetable and is very easy to make. I like to heat some soup up in a coffee mug for an afternoon snack! —Sherri Melotik, Oak Creek, Wisconsin

Mozzarella & Spinach Breakfast Casserole

Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. —Nancy Murphy, Mount Dora, Florida

Lemon Poppy Seed Cutouts

I love to package up these tart, tender cookies to share with friends! You could spread them with buttercream or cream cheese frosting to turn them into sandwich cookies. And they'd be delicious dipped in white chocolate. —Ilana Pulda, Bellevue, Washington

Coconut Cake with White Chocolate Frosting

My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas

Fluffy Bunny Pancakes

Kids will love that it's as tasty as it is cute. If you're in a rush, you can substitute pancake mix so you can hightail it out of the kitchen in no time.—Shannon Roum, Milwaukee, Wisconsin