40+ Must Try Easter Fun Dinner Recipes You’ll Love

Easter is a time of joy, renewal, and gathering with loved ones around the table. What better way to celebrate than with a spread of delicious and creative dishes that embody the festive spirit of the season?

Whether you’re hosting a grand family feast or planning an intimate dinner, having a collection of fun and flavorful recipes can make all the difference.

From traditional roasts to playful twists on classics, these 40+ Easter dinner recipes are designed to delight both kids and adults alike.

Expect vibrant springtime ingredients, comforting flavors, and dishes that are as visually appealing as they are mouthwatering.

This curated list ensures there’s something for everyone, from meat lovers to vegetarians, and even a few treats for the picky eaters.

So, let’s dive into this Easter-inspired culinary adventure and make this year’s celebration truly special!

40+ Must Try Easter Fun Dinner Recipes You’ll Love

Easter is more than just a holiday; it’s a celebration of new beginnings, family togetherness, and delicious food that brings everyone closer.

With these 40+ Easter fun dinner recipes, you’re sure to create a festive atmosphere and memories that last a lifetime.

Whether you choose a traditional centerpiece like glazed ham or venture into something unique like lamb chops with mint chimichurri, each recipe is crafted to bring joy and flavor to your table.

Don’t forget to include a mix of vibrant sides, creative appetizers, and maybe a fun dessert or two to complete the feast.

This Easter, let your culinary creations take center stage as you gather with loved ones to share laughter, gratitude, and the magic of the season.

Honey-Glazed Easter Ham with Pineapple Salsa

This Honey-Glazed Easter Ham combines the sweetness of honey with the tangy freshness of pineapple salsa, making it a centerpiece dish that’s both beautiful and delicious. Perfect for family gatherings, this dish brings the spirit of Easter to life with its vibrant colors and flavors.

Ingredients:

For the Ham:

• 1 pre-cooked spiral ham (8-10 lbs)
• 1 cup honey
• ½ cup brown sugar
• 1 tbsp Dijon mustard
• 1 tsp ground cloves

For the Pineapple Salsa:

• 2 cups diced fresh pineapple
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham in a roasting pan, cut side down. Cover with foil and bake for 1 hour.
3. Meanwhile, prepare the glaze by combining honey, brown sugar, Dijon mustard, and ground cloves in a small saucepan. Heat until sugar dissolves.
4. After 1 hour, remove the foil, brush the ham generously with the glaze, and bake uncovered for another 30 minutes, basting every 10 minutes.
5. For the salsa, mix pineapple, bell pepper, onion, cilantro, lime juice, salt, and pepper in a bowl. Let it sit for 15 minutes to allow the flavors to meld.
6. Serve the ham warm, topped with the pineapple salsa for a burst of tropical flavor.

This Honey-Glazed Easter Ham with Pineapple Salsa is not just a dish—it’s an experience. The tender ham with its sticky glaze pairs beautifully with the fresh, zesty salsa. It’s sure to leave your guests raving and your Easter dinner table picture-perfect.

Easter Bunny Shaped Herb Butter Rolls

Turn your dinner table into a whimsical wonderland with these Easter Bunny Shaped Herb Butter Rolls. Soft, buttery, and infused with aromatic herbs, these rolls are not only delicious but also add a playful touch to your holiday feast.

Ingredients:

• 4 cups all-purpose flour
• 2 ¼ tsp active dry yeast
• 1 cup warm milk
• 1/3 cup sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 2 tbsp chopped fresh rosemary or thyme
• 3 tbsp melted butter (for brushing)

Instructions:

1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add melted butter, egg, salt, and 1 cup of flour. Mix until smooth, then gradually add the remaining flour and herbs to form a soft dough.
3. Knead the dough for 5-7 minutes, then place it in a greased bowl, cover, and let it rise until doubled in size (about 1 hour).
4. Preheat oven to 375°F (190°C).
5. Divide the dough into small balls. Shape each ball into a bunny by forming a head and body, then adding ears and a tail. Place on a parchment-lined baking sheet.
6. Brush with melted butter and bake for 12-15 minutes until golden brown.
7. Serve warm with additional herb butter if desired.

These Easter Bunny Shaped Herb Butter Rolls are as fun to make as they are to eat! Their fluffy texture and herbaceous aroma make them the perfect accompaniment to your Easter meal, delighting both kids and adults.

Spring Vegetable Lamb Stew with Parmesan Dumplings

This Spring Vegetable Lamb Stew is a comforting yet elegant dish that highlights the fresh flavors of the season. Tender lamb, vibrant vegetables, and pillowy Parmesan dumplings come together to create a hearty meal that’s perfect for Easter dinner.

Ingredients:

For the Stew:

• 2 lbs lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or beef broth
• 2 cups baby carrots
• 1 cup fresh peas
• 1 cup diced potatoes
• 1 tsp fresh thyme
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp grated Parmesan cheese
• ½ cup milk
• 2 tbsp melted butter

Instructions:

1. Heat olive oil in a large pot and brown the lamb on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft. Add broth, thyme, and browned lamb. Simmer for 1 hour.
3. Add carrots, potatoes, and peas. Cook until vegetables are tender, about 20 minutes.
4. To make dumplings, mix flour, baking powder, salt, and Parmesan in a bowl. Stir in milk and melted butter until combined.
5. Drop spoonfuls of the dumpling mixture onto the simmering stew. Cover and cook for 15 minutes until the dumplings are fluffy.
6. Serve hot, garnished with fresh thyme or parsley.

This Spring Vegetable Lamb Stew with Parmesan Dumplings is a warm embrace in a bowl. It’s perfect for celebrating Easter with its rich flavors, seasonal ingredients, and comforting textures. Your family will savor every bite and ask for seconds!

Roasted Lemon Garlic Herb Chicken with Spring Vegetables

Bring the flavors of spring to your Easter dinner table with this Roasted Lemon Garlic Herb Chicken. The chicken is infused with aromatic herbs, tangy lemon, and roasted alongside vibrant spring vegetables, creating a meal that’s both visually stunning and packed with flavor. It’s the perfect centerpiece for a festive celebration.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 3 lemons (1 sliced, 2 juiced)
• 5 garlic cloves, minced
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• 2 cups baby potatoes, halved
• 2 cups asparagus, trimmed
• 1 cup cherry tomatoes

Instructions:

1. Preheat oven to 400°F (200°C).
2. Mix lemon juice, olive oil, garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl. Rub the mixture all over the chicken, including under the skin.
3. Stuff the cavity with lemon slices and extra herbs. Place the chicken in a roasting pan.
4. Arrange baby potatoes around the chicken and roast for 45 minutes.
5. Add asparagus and cherry tomatoes to the pan and roast for another 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

This Roasted Lemon Garlic Herb Chicken is a showstopper, bursting with bright flavors and paired with tender spring vegetables. It’s an elegant yet approachable dish that embodies the freshness and renewal of Easter.

Easter Stuffed Bell Peppers with Lamb and Orzo

For a unique and colorful addition to your Easter dinner, try these Stuffed Bell Peppers with Lamb and Orzo. Filled with seasoned lamb, tender orzo, and aromatic herbs, these peppers are a delightful individual serving option that’s both flavorful and festive.

Ingredients:

• 6 large bell peppers (various colors)
• 1 lb ground lamb
• 1 cup cooked orzo
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 1 cup tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. In a skillet, cook ground lamb with onion, garlic, cumin, paprika, salt, and pepper until browned.
3. Stir in cooked orzo, feta cheese, and parsley. Fill each bell pepper with the mixture.
4. Arrange the stuffed peppers in a baking dish, pour tomato sauce over them, and cover with foil.
5. Bake for 30 minutes, then remove the foil and bake for another 10 minutes.
6. Serve warm, garnished with additional parsley if desired.

These Easter Stuffed Bell Peppers are a burst of flavor and color on your table. The tender lamb and orzo filling paired with the sweet bell peppers create a harmonious blend, making this dish a family favorite for Easter celebrations.

Springtime Spinach and Ricotta Ravioli in Lemon Cream Sauce

Celebrate Easter with a fresh and creamy pasta dish that’s both elegant and indulgent. This Springtime Spinach and Ricotta Ravioli is paired with a zesty lemon cream sauce that perfectly complements the rich filling, creating a sophisticated yet comforting dish for your holiday feast.

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tsp olive oil

For the Filling:

• 1 cup ricotta cheese
• 1 cup cooked and chopped spinach
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

For the Lemon Cream Sauce:

• 1 cup heavy cream
• Zest and juice of 1 lemon
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Make the dough by mixing flour, eggs, and olive oil. Knead until smooth, wrap in plastic, and let it rest for 30 minutes.
2. Combine ricotta, spinach, Parmesan, salt, and pepper for the filling. Set aside.
3. Roll out the dough thinly, cut into squares, and spoon the filling onto half the squares. Top with another square and seal the edges.
4. Cook the ravioli in boiling salted water for 3-4 minutes.
5. For the sauce, melt butter in a skillet, add cream, lemon zest, and juice, and simmer for 2 minutes. Stir in Parmesan and season with salt and pepper.
6. Toss the ravioli gently in the sauce and serve warm.

This Spinach and Ricotta Ravioli in Lemon Cream Sauce is a sophisticated addition to your Easter dinner. The delicate pasta, creamy filling, and bright, tangy sauce come together beautifully, making this dish a celebration of spring flavors.

Baked Salmon with Honey Mustard Glaze and Asparagus

Add a touch of elegance to your Easter dinner with this Baked Salmon with Honey Mustard Glaze and Asparagus. The rich, flaky salmon pairs beautifully with the sweet-tangy glaze, while the roasted asparagus adds a fresh and healthy touch. It’s a quick, flavorful dish that will impress your guests without adding stress to your cooking.

Ingredients:

• 4 salmon fillets (6 oz each)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 lb asparagus, trimmed
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix Dijon mustard, honey, and olive oil. Brush this glaze generously over the salmon fillets.
3. Arrange the salmon and asparagus on the baking sheet. Season the asparagus with salt, pepper, and a drizzle of olive oil.
4. Place lemon slices on top of the salmon and asparagus.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve warm, garnished with fresh herbs if desired.

This Baked Salmon with Honey Mustard Glaze is a light yet indulgent dish that brings a burst of flavor and vibrant color to your Easter dinner. The simplicity of preparation and the elegance of presentation make it a standout choice for the holiday.

Easter Veggie Pot Pie with Buttery Pastry Crust

This Easter Veggie Pot Pie is a comforting and hearty dish that celebrates the season’s fresh produce. Loaded with spring vegetables and baked under a golden, flaky crust, it’s the perfect vegetarian option for your Easter table, offering a delightful blend of textures and flavors.

Ingredients:

For the Filling:

• 2 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup peas
• 1 cup chopped asparagus
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• Salt and pepper to taste

For the Pastry Crust:

• 2 cups all-purpose flour
• 1 tsp salt
• ½ cup cold butter, cubed
• 4-6 tbsp cold water

Instructions:

1. In a large skillet, melt butter and sauté onion and garlic until fragrant. Add carrots, potatoes, peas, and asparagus. Cook for 5 minutes.
2. Sprinkle flour over the vegetables and stir well. Add vegetable broth and cream, simmering until thickened. Season with salt and pepper.
3. For the crust, combine flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing until a dough forms. Roll out to fit your baking dish.
4. Preheat oven to 375°F (190°C). Pour the veggie filling into a baking dish and cover with the pastry crust, sealing the edges. Cut slits in the top for steam to escape.
5. Bake for 25-30 minutes or until the crust is golden brown. Let cool slightly before serving.

This Easter Veggie Pot Pie is a heartwarming dish that brings the family together. The buttery crust and creamy filling packed with seasonal vegetables make it a wholesome and delicious addition to your celebration.

Honey Dijon Pork Tenderloin with Roasted Root Vegetables

Elevate your Easter dinner with this Honey Dijon Pork Tenderloin, served with perfectly roasted root vegetables. The sweet and tangy marinade enhances the natural flavor of the pork, while the colorful roasted vegetables add a festive and nutritious side. It’s a meal that’s as impressive as it is satisfying.

Ingredients:

For the Pork Tenderloin:

• 2 pork tenderloins (1 lb each)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups diced sweet potatoes
• 2 cups diced parsnips
• 1 cup baby carrots
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dijon mustard, honey, olive oil, garlic, rosemary, salt, and pepper in a bowl. Rub the mixture all over the pork tenderloins. Place them on one side of the baking sheet.
3. Toss the vegetables with olive oil, thyme, salt, and pepper. Spread them out on the other side of the baking sheet.
4. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized. Let the pork rest for 5 minutes before slicing.
5. Serve the pork with the roasted vegetables on the side.

This Honey Dijon Pork Tenderloin with Roasted Root Vegetables is a harmonious blend of flavors and textures. The succulent pork and earthy vegetables create a balanced and festive dish that’s sure to be a hit at your Easter dinner.

Glazed Ham with Pineapple and Brown Sugar

A classic Easter dinner favorite, this Glazed Ham with Pineapple and Brown Sugar is a crowd-pleaser that’s both sweet and savory. The juicy ham is coated in a luscious brown sugar glaze, complemented by the tangy sweetness of pineapple slices. This traditional dish is perfect for bringing families together during the holiday.

Ingredients:

• 1 fully cooked spiral-cut ham (8-10 lbs)
• 1 cup brown sugar
• ½ cup pineapple juice
• ¼ cup honey
• 1 tsp ground mustard
• 1 tsp ground cinnamon
• 8-10 pineapple slices
• Whole cloves for garnish

Instructions:

1. Preheat oven to 325°F (165°C). Place the ham in a large roasting pan.
2. In a saucepan, combine brown sugar, pineapple juice, honey, ground mustard, and cinnamon. Heat until the mixture is smooth and begins to thicken.
3. Brush half of the glaze over the ham. Secure pineapple slices on the ham with cloves or toothpicks.
4. Cover the ham with foil and bake for 1 hour.
5. Remove the foil, brush the remaining glaze over the ham, and bake for another 30 minutes or until the edges caramelize.
6. Slice and serve warm.

This Glazed Ham with Pineapple and Brown Sugar is the epitome of Easter tradition. Its sweet, tangy glaze and tender, juicy texture make it a dish everyone looks forward to year after year.

Garlic Butter Lamb Chops with Mint Chimichurri

Bring a touch of sophistication to your Easter table with Garlic Butter Lamb Chops served with a fresh Mint Chimichurri. The tender lamb chops are seared to perfection in a garlic butter sauce, while the vibrant chimichurri adds a refreshing burst of flavor that complements the richness of the meat.

Ingredients:

For the Lamb Chops:

• 8 lamb chops
• 2 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1 tsp rosemary, chopped
• Salt and pepper to taste

For the Mint Chimichurri:

• 1 cup fresh mint leaves
• ½ cup fresh parsley
• 2 garlic cloves
• ½ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear for 3-4 minutes on each side until golden brown.
2. Reduce heat, add butter, garlic, and rosemary to the skillet, and baste the lamb chops for 2 minutes. Remove and let rest.
3. For the chimichurri, blend mint, parsley, garlic, olive oil, red wine vinegar, honey, salt, and pepper until smooth.
4. Serve the lamb chops with a generous drizzle of mint chimichurri.

Garlic Butter Lamb Chops with Mint Chimichurri are an impressive yet easy-to-make centerpiece for your Easter meal. The balance of rich, buttery lamb and bright, herby chimichurri creates a memorable dish that will leave your guests raving.

Spring Pea and Parmesan Risotto

Celebrate the fresh flavors of spring with this creamy Spring Pea and Parmesan Risotto. Packed with vibrant green peas, tangy Parmesan cheese, and a hint of lemon, this dish is a versatile addition to your Easter dinner. It’s perfect as a side or even a vegetarian main course.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, warmed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ cup white wine
• 1 cup fresh or frozen peas
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Add the rice and cook for 2 minutes, stirring to coat in the oil.
3. Pour in the white wine and cook until absorbed.
4. Gradually add warm stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is tender and creamy.
5. Stir in peas, Parmesan, butter, lemon zest, and juice. Season with salt and pepper.
6. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

This Spring Pea and Parmesan Risotto is a delightful way to showcase the fresh flavors of the season. Creamy, zesty, and full of vibrant color, it’s a versatile dish that adds a touch of elegance to any Easter menu.

Roasted Herb-Stuffed Chicken with Lemon and Thyme

A whole roasted chicken makes a stunning centerpiece for Easter dinner, and this Herb-Stuffed Chicken with Lemon and Thyme is no exception. Packed with fragrant herbs and citrusy brightness, the chicken is tender, juicy, and full of flavor. It’s a simple yet elegant dish that’s sure to impress your guests.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 1 lemon, halved
• 1 head of garlic, halved horizontally
• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels.
2. Stuff the cavity with lemon halves, garlic, thyme, and rosemary.
3. Rub the outside of the chicken with olive oil, paprika, salt, and pepper. Truss the legs with kitchen twine.
4. Place the chicken on a roasting rack in a baking dish and roast for 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 10 minutes before carving. Serve with pan drippings as a sauce.

This Roasted Herb-Stuffed Chicken is a beautifully rustic dish that embodies the warmth of Easter celebrations. The aromatic herbs and citrus flavors will fill your kitchen with a delightful fragrance and leave your guests raving about your culinary skills.

Spinach and Ricotta Stuffed Pasta Shells

These Spinach and Ricotta Stuffed Pasta Shells bring a comforting yet elegant touch to your Easter dinner. Filled with creamy ricotta, fresh spinach, and Parmesan cheese, then baked in a rich tomato sauce, this vegetarian dish is perfect for sharing with family and friends.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup cooked spinach, finely chopped
• 1 egg, beaten
• 2 cups marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside.
2. In a bowl, mix ricotta, mozzarella, Parmesan, spinach, egg, Italian seasoning, salt, and pepper.
3. Spread 1 cup of marinara sauce in the bottom of a baking dish.
4. Fill each pasta shell with the ricotta mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
6. Garnish with fresh basil and serve.

These Spinach and Ricotta Stuffed Pasta Shells are a creamy, cheesy delight that’s perfect for Easter dinner. The rich tomato sauce and tender pasta shells create a comforting dish that’s guaranteed to bring everyone back for seconds.

Carrot and Ginger Soup with Crème Fraîche

Add a touch of spring to your Easter dinner with this Carrot and Ginger Soup. This velvety soup highlights the natural sweetness of carrots, complemented by a hint of zesty ginger. Topped with a dollop of crème fraîche, it’s a light and flavorful starter that sets the tone for a delightful holiday meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 lb carrots, peeled and sliced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable stock
• 1 tsp ground cumin
• Salt and pepper to taste
• Crème fraîche and fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add carrots, ginger, cumin, salt, and pepper. Cook for 5 minutes.
3. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
5. Serve warm with a dollop of crème fraîche and a sprinkle of fresh parsley.

This Carrot and Ginger Soup is a delightful way to celebrate Easter’s seasonal produce. Its vibrant color and refreshing flavor make it a great addition to your dinner table, leaving your guests ready for the main course.

Note: More recipes are coming soon!