50+ Delicious Easter Lunch Buffet Recipes for Your Holiday Spread

Easter is a time for family gatherings, festive celebrations, and, of course, a delicious feast. If you’re planning to host an Easter lunch buffet this year, you know how important it is to have a variety of dishes that cater to different tastes and dietary preferences.

Whether you’re looking for savory mains, flavorful sides, or decadent desserts, a well-curated Easter buffet can set the tone for a memorable holiday celebration.

To help you create an unforgettable Easter meal, we’ve gathered 50+ mouthwatering recipes that are perfect for your buffet.

From classic comfort foods like honey glazed ham and deviled eggs to fresh, vibrant vegetable dishes and indulgent desserts, there’s something for everyone on this list.

So, roll up your sleeves, preheat your oven, and get ready to impress your guests with a stunning Easter buffet spread that will be talked about for years to come.

50+ Delicious Easter Lunch Buffet Recipes for Your Holiday Spread

An Easter lunch buffet is a wonderful way to gather friends and family around the table and celebrate the season of renewal.

With the 50+ recipes we’ve shared, you can easily craft a buffet that offers a balance of flavors, textures, and colors to suit every guest’s preferences.

From comforting casseroles to light salads and indulgent desserts, your Easter buffet will be a feast to remember.

So, whether you’re cooking for a small group or hosting a large gathering, these recipes will make your Easter meal a delightful success.

Easter Honey Glazed Ham

This Easter Honey Glazed Ham is the star of any festive buffet, combining the richness of ham with the sweetness of honey and a touch of mustard. The glaze creates a beautiful, caramelized crust on the ham while keeping it juicy and tender. The recipe is simple to prepare but yields a show-stopping main dish that’s perfect for a family gathering.

Ingredients:

• 1 whole bone-in ham (8-10 lbs)
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern and place it in a roasting pan.
3. In a saucepan over medium heat, combine honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and cloves. Stir until the sugar has dissolved, and the mixture has thickened slightly (about 5 minutes).
4. Season the ham with salt and pepper, then brush the glaze generously over the ham.
5. Roast the ham in the preheated oven, basting it with the glaze every 20 minutes, for about 1.5 to 2 hours or until the internal temperature reaches 140°F (60°C).
6. Once cooked, let the ham rest for 10 minutes before slicing and serving.

This Honey Glazed Ham brings together a perfect balance of sweet, tangy, and spicy flavors that will appeal to a wide range of tastes at your Easter lunch. It’s easy to prepare, cooks beautifully, and makes a stunning centerpiece for your buffet table. The glaze caramelizes perfectly, providing a beautiful crust that keeps the ham moist and flavorful. This dish is guaranteed to be a crowd-pleaser.

Spring Vegetable Quiche

A light, colorful Spring Vegetable Quiche is the perfect vegetarian addition to an Easter lunch buffet. With a flaky, buttery crust and a creamy filling filled with spring vegetables like asparagus, spinach, and bell peppers, this quiche offers both flavor and elegance. It’s a great choice for those seeking a lighter dish that still feels indulgent.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup asparagus, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste
• 1/2 tsp nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blind bake the pie crust for about 10 minutes, then remove from the oven.
3. In a skillet, sauté the onion, bell pepper, and asparagus over medium heat until softened (about 5 minutes). Add the spinach and cook for another 2 minutes. Remove from heat and let cool.
4. In a bowl, whisk together the eggs, cream, and nutmeg (if using). Stir in the cheeses and the sautéed vegetables. Season with salt and pepper.
5. Pour the egg mixture into the pre-baked crust and bake for 30-35 minutes, or until the center is set and the top is golden brown.
6. Let the quiche cool slightly before slicing and serving.

This Spring Vegetable Quiche adds a burst of color and flavor to your Easter buffet, featuring seasonal vegetables that brighten the dish. The combination of fresh vegetables, rich cheese, and the smooth custard filling makes it a delightful addition to any brunch or lunch spread. Whether served warm or at room temperature, this quiche is versatile and a fantastic way to incorporate lighter, healthier options into your festive meal.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a delightful dessert for an Easter lunch buffet. These bars are a perfect balance of tangy lemon and sweet blueberries, layered between a creamy cheesecake filling on a graham cracker crust. They are easy to prepare, make a stunning presentation, and are sure to be a favorite among your guests.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries
• 1 tbsp cornstarch (optional, for thickening blueberry sauce)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking pan to form the crust. Bake for 10 minutes, then remove and set aside.
3. In a separate bowl, beat the cream cheese until smooth. Add the sour cream, sugar, eggs, lemon zest, and lemon juice. Mix until fully incorporated.
4. Pour the cream cheese mixture over the crust and smooth the top. Bake for 25-30 minutes, until the center is set. Let cool completely before refrigerating for at least 3 hours.
5. For the blueberry topping, cook the blueberries in a small saucepan over medium heat until they start to burst (about 5-7 minutes). If you prefer a thicker sauce, stir in cornstarch mixed with water and cook for an additional 2 minutes. Let the topping cool before spreading it over the cheesecake bars.
6. Slice into bars and serve chilled.

These Lemon Blueberry Cheesecake Bars offer a perfect combination of tart lemon and sweet blueberries, creating a refreshing dessert that’s not too heavy but still rich and indulgent. The graham cracker crust adds a satisfying crunch, and the creamy cheesecake filling brings everything together. These bars are an ideal make-ahead treat that will not only enhance your Easter buffet table but also leave your guests craving more.

Baked Deviled Eggs

Baked Deviled Eggs are a twist on the classic deviled egg recipe, offering a warm, comforting variation that’s perfect for an Easter lunch buffet. The eggs are baked until golden and creamy, then topped with a rich and tangy filling. These savory bites are a great appetizer or side dish to complement the main course.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp white vinegar
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove from heat and cool in ice water for 5 minutes. Peel the eggs and cut them in half lengthwise.
3. Carefully remove the yolks from the eggs and place them in a bowl. Mash the yolks and add the mayonnaise, mustard, vinegar, paprika, salt, and pepper. Mix until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Place the filled eggs in a baking dish and bake for 10 minutes, or until the tops are golden and slightly crispy.
6. Garnish with fresh parsley and serve warm.

These Baked Deviled Eggs add a warm, flavorful twist to a beloved classic, making them the perfect addition to your Easter buffet. The creamy filling pairs beautifully with the slight crispiness of the baked egg whites. They’re easy to make ahead and can be served straight from the oven, offering a delightful bite-sized snack for your guests. The rich filling and warm texture elevate the humble deviled egg into something truly special.

Herb-Crusted Roast Lamb

This Herb-Crusted Roast Lamb is a tender, succulent dish that’s perfect for an Easter lunch buffet. The lamb is coated with a fragrant mixture of fresh herbs, garlic, and lemon, and then roasted to perfection, creating a crispy, golden crust while maintaining juicy meat inside. It’s an elegant centerpiece that’s sure to impress your guests.

Ingredients:

• 1 (5-6 lb) bone-in leg of lamb
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 cup red wine (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, mustard, salt, and pepper to create a marinade. Rub the mixture evenly over the entire surface of the lamb.
3. Place the lamb in a roasting pan and pour the red wine around it.
4. Roast the lamb for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Baste occasionally with the juices from the pan to ensure a moist roast.
5. Let the lamb rest for 10-15 minutes before slicing into individual portions and serving.

This Herb-Crusted Roast Lamb is a standout dish that combines bold flavors with tender meat, making it the perfect main course for your Easter lunch buffet. The herbal crust adds aromatic depth, while the lamb remains juicy and tender inside. This dish is guaranteed to be the star of the buffet, offering a flavorful and elegant option for your guests. Pair it with a side of roasted vegetables or mint jelly for a classic touch.

Spring Pea and Ricotta Salad

This Spring Pea and Ricotta Salad is a fresh and vibrant side dish for an Easter lunch buffet. Sweet, crisp peas are paired with creamy ricotta cheese and a light lemon dressing, creating a dish that’s as beautiful as it is delicious. The perfect balance of flavors makes it a wonderful complement to your Easter meal.

Ingredients:

• 3 cups fresh peas (or frozen peas, thawed)
• 1/2 cup fresh ricotta cheese
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh mint, chopped
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. If using fresh peas, blanch them in boiling water for 2 minutes, then transfer to ice water to stop the cooking process. Drain and set aside.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.
3. In a large bowl, combine the peas, ricotta cheese, and chopped mint. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with toasted pine nuts for an extra crunch, if desired.
5. Serve immediately, or refrigerate for up to an hour before serving.

The Spring Pea and Ricotta Salad is a bright, refreshing dish that offers a delicious combination of creamy, sweet, and tangy flavors. The richness of ricotta perfectly complements the crisp peas, and the lemon dressing adds a citrusy zing. This salad is a great way to bring a touch of spring to your Easter buffet and pairs beautifully with heavier main dishes like roast lamb or ham. Its light and fresh nature makes it a crowd-pleasing option for all guests.

Roasted Carrot and Beet Salad

The Roasted Carrot and Beet Salad is a vibrant, earthy dish that brings color and flavor to your Easter lunch buffet. The combination of roasted carrots and beets, paired with tangy goat cheese and a light balsamic dressing, creates a delightful contrast of flavors. It’s the perfect side dish for balancing out richer main courses, and the addition of nuts adds an extra layer of texture.

Ingredients:

• 4 large carrots, peeled and sliced
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots and cubed beets in olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
3. Roast for 30-35 minutes, stirring once, until the carrots and beets are tender and lightly caramelized.
4. In a small bowl, whisk together the balsamic vinegar and honey to create the dressing.
5. Once the vegetables have roasted, transfer them to a serving platter. Drizzle with the balsamic dressing, and sprinkle with crumbled goat cheese, toasted walnuts, and fresh parsley.
6. Serve warm or at room temperature.

This Roasted Carrot and Beet Salad brings a burst of color and flavor to your Easter buffet. The sweetness of the roasted carrots and earthy beets complement the tangy goat cheese, while the toasted walnuts provide a satisfying crunch. The balsamic-honey dressing ties everything together, making this salad a well-rounded and festive addition to your meal. It’s an ideal choice for adding a fresh, vibrant touch to the table.

Lemon Parmesan Roasted Potatoes

Lemon Parmesan Roasted Potatoes are a perfect side dish for an Easter buffet, combining crispy golden potatoes with the bright zest of lemon and the rich umami flavor of Parmesan cheese. These potatoes are simple to prepare, but their vibrant flavors elevate any meal, making them a go-to for special occasions.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• Zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the halved potatoes with olive oil, lemon zest, grated Parmesan cheese, garlic, salt, and pepper.
3. Spread the potatoes out on a baking sheet in a single layer.
4. Roast for 30-35 minutes, or until the potatoes are golden brown and crispy on the edges, stirring halfway through.
5. Remove from the oven, sprinkle with fresh parsley, and serve warm.

These Lemon Parmesan Roasted Potatoes are the perfect combination of crispy and creamy with the zesty freshness of lemon. The Parmesan adds a savory, umami-rich flavor that complements the potatoes beautifully. This dish is easy to prepare, and its simplicity allows it to pair perfectly with a variety of main courses like roast lamb, ham, or baked chicken. It’s a crowd-pleasing, flavorful side dish that will be a hit at your Easter buffet.

Strawberry Spinach Salad with Poppy Seed Dressing

This Strawberry Spinach Salad with Poppy Seed Dressing is a light, refreshing, and colorful dish that is perfect for spring and makes an ideal addition to your Easter lunch buffet. The sweetness of fresh strawberries is paired with the earthy spinach, and the tangy poppy seed dressing brings it all together for a perfect balance of flavors.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced
• 1/2 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, sliced strawberries, crumbled feta, toasted almonds, and red onion.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, poppy seeds, salt, and pepper to create the dressing.
3. Pour the dressing over the salad just before serving and toss gently to combine.
4. Serve immediately, garnished with extra feta and almonds if desired.

This Strawberry Spinach Salad with Poppy Seed Dressing is a fresh, vibrant dish that offers a lovely balance of sweet, savory, and tangy flavors. The juicy strawberries and earthy spinach make it light and refreshing, while the poppy seed dressing adds a unique touch. It’s an ideal addition to your Easter lunch buffet, offering a healthy and delicious alternative to heavier dishes. This salad is sure to brighten up your table and leave guests feeling satisfied without being too full.

Sweet Potato Casserole with Marshmallow Topping

This Sweet Potato Casserole with Marshmallow Topping is a comforting and festive dish that brings sweetness and creaminess to your Easter lunch buffet. The velvety mashed sweet potatoes are topped with a layer of gooey marshmallows and baked until golden brown. It’s a perfect side dish for balancing savory flavors and making your holiday meal more indulgent.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pot, boil the cubed sweet potatoes in water until tender, about 15-20 minutes. Drain and mash the sweet potatoes.
3. Stir in brown sugar, melted butter, milk, vanilla extract, cinnamon, and nutmeg until smooth and well combined.
4. Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish.
5. Top with mini marshmallows and bake for 20-25 minutes, or until the marshmallows are golden and bubbly.
6. Serve hot as a side dish.

This Sweet Potato Casserole with Marshmallow Topping is a showstopper side dish that brings sweetness and a bit of nostalgia to your Easter buffet. The soft, buttery sweet potatoes create a perfect base for the marshmallow topping, which adds a fun and indulgent element to the dish. This casserole will surely be a favorite for both kids and adults, making it a must-have for your holiday spread.

Herb-Infused Focaccia Bread

Herb-Infused Focaccia Bread is an aromatic and savory bread that complements any Easter lunch buffet. The soft, fluffy interior with a crispy, golden crust is infused with fragrant rosemary, thyme, and olive oil, making it a perfect accompaniment to your meal. Serve it with a variety of dips or as a side to roasted meats for a delightful addition to your buffet.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 packet active dry yeast
• 1 cup warm water
• 1/4 cup olive oil, plus more for drizzling
• 1 tsp salt
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• 1 tbsp sea salt flakes (for topping)

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes, until the mixture becomes foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and 1/4 cup olive oil, stirring until a dough forms.
3. Knead the dough for about 5-7 minutes on a floured surface, until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1-1.5 hours, or until doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Punch down the dough and transfer it to a greased 9×13-inch baking pan. Press the dough into the pan and use your fingers to create dimples in the surface.
7. Drizzle with olive oil, and sprinkle with rosemary, thyme, garlic powder, and sea salt flakes.
8. Bake for 20-25 minutes, or until golden and crispy.
9. Let cool slightly before slicing and serving.

This Herb-Infused Focaccia Bread is an easy yet flavorful addition to your Easter buffet. The fragrant herbs and olive oil elevate this simple bread into something special. It’s versatile enough to pair with roasted meats or dips, and its crispy, soft texture will be a hit with your guests. Freshly baked focaccia bread brings an authentic, homemade touch to your holiday meal.

Classic Spinach and Artichoke Dip

Classic Spinach and Artichoke Dip is a creamy and savory appetizer that will be the star of your Easter lunch buffet. Made with spinach, artichokes, and a blend of cheeses, this dip is warm, cheesy, and irresistible. It’s perfect for serving with crunchy crackers, fresh vegetables, or warm baguette slices, offering a comforting start to your festive meal.

Ingredients:

• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic powder, salt, and pepper. Stir until well combined.
3. Transfer the mixture to a greased baking dish.
4. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.
5. Serve warm with crackers, sliced baguette, or fresh vegetable sticks.

This Classic Spinach and Artichoke Dip is a crowd-pleasing appetizer that combines creamy textures with the savory flavor of artichokes and spinach. It’s easy to make, and its rich, cheesy flavor makes it an ideal dish to serve at your Easter lunch buffet. Whether served with bread or veggies, this dip is sure to be a favorite among guests and will keep them coming back for more.

Honey Glazed Carrots with Dill

Honey Glazed Carrots with Dill is a simple yet elegant side dish that brings sweetness and freshness to your Easter lunch buffet. The natural sweetness of the carrots is enhanced by the honey glaze, and the fresh dill adds a burst of flavor that perfectly complements the carrots’ earthy taste. This dish is a delightful addition that pairs well with a variety of roasted meats or grilled vegetables.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp butter
• 2 tbsp honey
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the baby carrots and cook for about 5-7 minutes, stirring occasionally, until the carrots begin to soften.
3. Stir in the honey and cook for an additional 5-7 minutes, allowing the carrots to become tender and the glaze to thicken.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in the fresh dill.
6. Serve warm as a side dish.

These Honey Glazed Carrots with Dill are a light yet flavorful side dish that adds a touch of sweetness and freshness to your Easter meal. The honey glaze enhances the carrots’ natural sweetness, while the dill provides a refreshing contrast. This dish is easy to prepare and makes a colorful and flavorful addition to your buffet spread.

Baked Parmesan Asparagus

Baked Parmesan Asparagus is a simple, healthy, and flavorful side dish that’s perfect for an Easter lunch buffet. The asparagus is roasted until tender and topped with Parmesan cheese, creating a savory and slightly nutty flavor that complements the natural earthiness of the vegetable. This dish is quick to prepare and adds a vibrant green touch to your table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer.
3. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
4. Roast for 12-15 minutes, or until the asparagus is tender and lightly browned.
5. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for 2-3 minutes to allow the cheese to melt and become golden.
6. Serve immediately with lemon wedges for squeezing.

This Baked Parmesan Asparagus is a quick and delicious way to bring a burst of flavor and color to your Easter buffet. The Parmesan cheese adds a rich, savory touch, while the asparagus remains tender with a slight crispness. The lemon wedges provide a zesty finish, making this a well-rounded and healthy side dish that pairs beautifully with any main course.

Classic Deviled Eggs

Deviled eggs are a timeless appetizer that are always a hit at holiday buffets, and Easter is no exception. This Classic Deviled Egg recipe combines creamy egg yolks with mayonnaise, mustard, and a touch of vinegar for a rich and tangy filling. Topped with a sprinkle of paprika, they’re the perfect finger food for guests to enjoy before the main course.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Hard boil the eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Remove the eggs from the water and let them cool.
2. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small bowl.
3. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Sprinkle with paprika for garnish.
6. Serve chilled as an appetizer.

Classic Deviled Eggs are an essential part of any Easter buffet, offering a creamy and tangy bite in each mouthful. The simplicity of the ingredients ensures that the eggs are rich and satisfying, while the paprika garnish adds a little extra color and flavor. These deviled eggs are easy to prepare and make a great snack or appetizer for guests to enjoy while mingling.

Note: More recipes are coming soon!