25+ Savory Easter Sunday Buffet Recipes for Every Taste

Easter Sunday is a time to celebrate with family, friends, and delicious food.

If you’re planning an Easter buffet, you’re in for a treat! A buffet allows you to serve a variety of dishes, from savory mains to indulgent desserts, ensuring there’s something for everyone.

Whether you’re looking for classic Easter dishes or unique twists on holiday favorites, a well-curated buffet will set the perfect mood for this special occasion.

In this article, we’ve gathered 25+ Easter Sunday Buffet Recipes that will impress your guests and leave them talking about your meal long after the plates are empty.

From succulent ham to decadent cakes, we’ve got all the recipes you need to create a memorable feast that will be the highlight of your Easter celebration!

25+ Savory Easter Sunday Buffet Recipes for Every Taste

As you prepare to host your Easter Sunday buffet, these 25+ Easter Buffet Recipes will be your go-to guide for creating a spread that’s both diverse and delicious.

With everything from savory main dishes to sweet treats, there’s something for everyone to enjoy.

These recipes are easy to make, full of flavor, and guaranteed to add a festive touch to your holiday table.

So, gather your ingredients, invite your loved ones, and get ready to indulge in an unforgettable Easter meal.

After all, Easter is about more than just celebrating—it’s about sharing good food, great company, and making lasting memories.

Honey-Glazed Ham with Pineapple Chutney

This Honey-Glazed Ham with Pineapple Chutney is the centerpiece your Easter Sunday buffet needs! It boasts a beautifully caramelized glaze and is complemented by a tangy and sweet pineapple chutney, offering the perfect balance of savory and fruity flavors. Whether you’re hosting a large gathering or a more intimate affair, this dish will surely be the star of your table.

Ingredients:

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup honey
• ½ cup Dijon mustard
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 cups pineapple chunks (fresh or canned)
• ½ cup brown sugar
• 1 small red onion, finely chopped
• 1 teaspoon grated ginger
• ¼ cup apple cider vinegar

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Place the ham in a large roasting pan and score the surface with shallow cuts in a diamond pattern.
3. In a small bowl, whisk together honey, Dijon mustard, ground cloves, and cinnamon. Brush this glaze generously over the ham.
4. Cover the ham with foil and bake for 2 hours, basting every 30 minutes.
5. While the ham is baking, prepare the pineapple chutney. Combine pineapple chunks, brown sugar, red onion, ginger, and apple cider vinegar in a saucepan. Simmer over medium heat for 20 minutes, or until thickened.
6. Remove the foil for the final 30 minutes of cooking to allow the glaze to caramelize.
7. Let the ham rest for 15 minutes before slicing. Serve with pineapple chutney on the side.

This Honey-Glazed Ham with Pineapple Chutney is a true showstopper. The juicy, flavorful ham and tangy chutney are guaranteed to leave your guests asking for seconds. Serve it with classic sides like scalloped potatoes and roasted vegetables for a meal that’s as elegant as it is satisfying.

Spring Vegetable Quiche with Gruyère Cheese

Spring Vegetable Quiche is the perfect savory addition to your Easter buffet. Loaded with fresh asparagus, peas, and leeks, and finished with creamy Gruyère cheese, this quiche is a celebration of the season’s finest produce. It’s great for vegetarians and a delightful way to bring vibrant flavors to your spread.

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1 cup Gruyère cheese, shredded
• 1 cup asparagus, chopped
• ½ cup peas (fresh or frozen)
• 1 leek, sliced and sautéed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon fresh thyme leaves

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch tart pan. Prick the bottom with a fork and pre-bake for 10 minutes.
2. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and thyme.
3. Sprinkle Gruyère cheese evenly over the pre-baked crust, followed by asparagus, peas, and sautéed leeks.
4. Pour the egg mixture over the vegetables, ensuring they are evenly distributed.
5. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
6. Let cool slightly before slicing into wedges.

This Spring Vegetable Quiche with Gruyère Cheese is as beautiful as it is delicious. The combination of creamy custard and crisp spring vegetables is bound to impress your guests. Pair it with a light salad or a fruit platter to complete the perfect Easter brunch spread.

Lemon Raspberry Trifle

End your Easter feast on a sweet note with this Lemon Raspberry Trifle. Layers of tangy lemon curd, fluffy whipped cream, soft sponge cake, and juicy raspberries come together in this delightful dessert. It’s easy to assemble, visually stunning, and a refreshing treat to complement your buffet.

Ingredients:

• 1 pre-made sponge cake, cut into cubes
• 2 cups fresh raspberries
• 1 cup lemon curd
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves (for garnish)

Instructions:

1. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. In a large trifle dish or individual glasses, layer cubes of sponge cake at the bottom.
3. Spread a layer of lemon curd over the cake, followed by a layer of raspberries.
4. Top with a generous layer of whipped cream. Repeat the layers until the dish is full, ending with whipped cream on top.
5. Garnish with additional raspberries and mint leaves. Chill for at least 1 hour before serving.

This Lemon Raspberry Trifle is the ultimate crowd-pleaser. The bright lemon flavor and juicy raspberries are perfect for spring, making this dessert a fitting finale to your Easter buffet. Its make-ahead nature ensures you can focus on enjoying the celebration with your loved ones.

Herb-Crusted Rack of Lamb with Mint Sauce

This Herb-Crusted Rack of Lamb with Mint Sauce is a sophisticated addition to any Easter buffet. The tender lamb is coated with a flavorful crust of fresh herbs and breadcrumbs, while the mint sauce provides a refreshing balance. Perfect for those who appreciate a gourmet touch, this dish is sure to impress your guests.

Ingredients:

• 2 racks of lamb (about 8 ribs each)
• 2 cups fresh breadcrumbs
• 1 cup fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Mint Sauce:

• 1 cup fresh mint leaves, finely chopped
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• ½ cup boiling water

Instructions:

1. Preheat your oven to 400°F (200°C). Season the racks of lamb with salt and pepper.
2. In a bowl, mix breadcrumbs, parsley, rosemary, minced garlic, and olive oil.
3. Brush the lamb with Dijon mustard and press the herb mixture onto the meat to form a crust.
4. Place the racks on a roasting pan and bake for 25-30 minutes for medium-rare or until your preferred doneness is achieved.
5. For the mint sauce, dissolve sugar in boiling water, then stir in mint leaves and vinegar. Let it steep for 10 minutes before serving.
6. Rest the lamb for 10 minutes before slicing into individual chops. Serve with mint sauce on the side.

This Herb-Crusted Rack of Lamb with Mint Sauce is the epitome of elegance and flavor. The crispy herb crust and tender meat create a satisfying bite, while the mint sauce adds a touch of brightness. Pair it with roasted potatoes and steamed asparagus for a memorable Easter feast.

Deviled Egg Salad Platter

Deviled Egg Salad Platter is a versatile and visually appealing dish perfect for an Easter buffet. With creamy, tangy deviled egg filling, crisp greens, and a variety of toppings, this salad is a crowd-pleaser that combines tradition with a modern twist.

Ingredients:

• 12 large eggs, hard-boiled and peeled
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika
• 2 cups mixed salad greens
• ½ cup cherry tomatoes, halved
• ¼ cup sliced radishes
• ¼ cup crumbled bacon (optional)
• 2 tablespoons chives, chopped

Instructions:

1. Cut the hard-boiled eggs in half. Remove the yolks and place them in a bowl.
2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika. Season with salt and pepper.
3. Spoon or pipe the yolk mixture back into the egg whites.
4. Arrange the mixed salad greens on a large platter. Place the deviled eggs on top and scatter cherry tomatoes, radishes, and crumbled bacon around.
5. Garnish with chopped chives before serving.

This Deviled Egg Salad Platter brings a festive and colorful touch to your Easter spread. The creamy eggs paired with fresh vegetables create a delightful contrast in texture and flavor. It’s an easy-to-make dish that doubles as a centerpiece for your buffet table.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting are a quintessential Easter dessert. These moist and spiced cupcakes are packed with grated carrots and topped with velvety cream cheese frosting. Perfectly portioned, they’re an irresistible sweet treat for guests of all ages.

Ingredients:
For the Cupcakes:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 ½ cups grated carrots
• 1 cup granulated sugar
• ½ cup brown sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix grated carrots, sugars, vegetable oil, eggs, and vanilla until combined. Gradually add the dry ingredients and mix until smooth.
4. Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean. Let cool completely.
5. For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract. Pipe or spread onto the cooled cupcakes.
6. Garnish with a sprinkle of cinnamon or a decorative carrot candy.

These Carrot Cake Cupcakes with Cream Cheese Frosting are a delightful addition to your Easter buffet. Their individual serving size makes them easy to grab, and the classic flavor combination will leave everyone craving more. Add these to your dessert table for a sweet finale to your celebration!

Garlic Herb Mashed Potato Casserole

This Garlic Herb Mashed Potato Casserole is a comforting side dish that elevates traditional mashed potatoes with a golden, cheesy crust. Infused with roasted garlic and fresh herbs, it’s creamy, fluffy, and irresistibly savory. Perfect for pairing with roasted meats or vegetarian mains, it’s a must-have for your Easter buffet.

Ingredients:

• 4 lbs Yukon gold potatoes, peeled and cubed
• 1 head of garlic, roasted
• ½ cup unsalted butter, melted
• 1 cup sour cream
• ½ cup milk (or heavy cream)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
2. Squeeze the roasted garlic cloves into a bowl. Mash the garlic with the potatoes using a potato masher or ricer.
3. Stir in butter, sour cream, and milk until smooth and creamy. Add parsley, thyme, salt, and pepper.
4. Transfer the mixture to a greased baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
5. Bake for 25-30 minutes or until the cheese is melted and golden. Garnish with additional parsley before serving.

This Garlic Herb Mashed Potato Casserole offers all the comforting goodness of mashed potatoes with a cheesy, herbaceous twist. It’s an effortless crowd-pleaser that pairs beautifully with any Easter entrée. The golden crust and creamy interior make it a standout addition to your holiday spread.

Honey Butter Dinner Rolls

Honey Butter Dinner Rolls are soft, fluffy, and melt-in-your-mouth delicious. Perfectly glazed with a sweet honey butter, these rolls are a versatile and delightful addition to your Easter buffet. Whether served with savory dishes or enjoyed on their own, they’ll quickly become a favorite among your guests.

Ingredients:

• 3 ¾ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 2 large eggs
• ¼ cup honey

For the Honey Butter Glaze:

• 3 tablespoons unsalted butter, melted
• 2 tablespoons honey

Instructions:

1. In a mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, eggs, and honey. Mix until a dough forms.
2. Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. Divide the dough into 12-16 equal pieces, roll into balls, and arrange them in a greased baking dish. Cover and let rise again for 30 minutes.
4. Preheat your oven to 350°F (175°C). Bake the rolls for 18-20 minutes or until golden brown.
5. Mix the honey and melted butter for the glaze. Brush over the warm rolls before serving.

These Honey Butter Dinner Rolls are the epitome of homemade comfort. The soft texture and sweet glaze make them perfect for soaking up gravies or enjoying with a pat of butter. Easy to make and endlessly versatile, they’re a staple for any Easter feast.

Strawberry Spinach Salad with Poppy Seed Dressing

Bring a burst of color and flavor to your Easter buffet with this Strawberry Spinach Salad. Fresh spinach leaves, juicy strawberries, creamy feta cheese, and crunchy candied pecans are tossed in a tangy poppy seed dressing. It’s a refreshing and vibrant dish that balances indulgent mains with a touch of lightness.

Ingredients:

• 6 cups fresh spinach leaves
• 2 cups fresh strawberries, sliced
• ½ cup feta cheese, crumbled
• ½ cup candied pecans
• ¼ red onion, thinly sliced

For the Poppy Seed Dressing:

• ½ cup olive oil
• 3 tablespoons white vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, strawberries, feta cheese, candied pecans, and red onion.
2. In a small jar or bowl, whisk together olive oil, white vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately, garnished with additional pecans or strawberries if desired.

This Strawberry Spinach Salad with Poppy Seed Dressing is a refreshing addition to your Easter buffet. The combination of sweet strawberries, tangy dressing, and creamy feta creates a harmonious balance of flavors. It’s a healthy yet indulgent dish that adds elegance and freshness to your holiday meal.

Glazed Baked Ham with Pineapple and Brown Sugar

A Glazed Baked Ham with Pineapple and Brown Sugar is a classic Easter buffet centerpiece that never fails to impress. This tender and juicy ham is coated with a sweet and tangy glaze made from brown sugar, pineapple juice, and Dijon mustard. The caramelized glaze and pineapple rings add a festive flair, making it the perfect main course for your celebration.

Ingredients:

• 1 fully cooked bone-in ham (8–10 lbs)
• 1 cup brown sugar
• ½ cup pineapple juice
• 2 tablespoons Dijon mustard
• ¼ teaspoon ground cloves
• Pineapple rings (canned or fresh)
• Maraschino cherries (optional)

Instructions:

1. Preheat your oven to 325°F (165°C). Place the ham in a roasting pan lined with foil.
2. In a saucepan, combine brown sugar, pineapple juice, Dijon mustard, and ground cloves. Cook over medium heat until the sugar dissolves and the glaze thickens slightly.
3. Score the surface of the ham in a diamond pattern and brush it generously with the glaze.
4. Arrange pineapple rings over the ham, securing them with toothpicks. Place a cherry in the center of each ring if desired.
5. Cover the ham loosely with foil and bake for 1 ½–2 hours, basting every 20 minutes with the glaze. Remove the foil during the last 30 minutes for a caramelized finish.
6. Let the ham rest for 10 minutes before slicing and serving.

This Glazed Baked Ham with Pineapple and Brown Sugar is a show-stopping main dish that combines savory and sweet flavors to perfection. It’s easy to prepare yet impressive enough for any Easter celebration. Pair it with scalloped potatoes and roasted vegetables for a memorable meal.

Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus is a simple yet elegant side dish that’s perfect for Easter. The fresh asparagus spears are lightly seasoned with olive oil, garlic, and lemon juice, then roasted to perfection. This vibrant dish is quick to prepare and brings a bright, zesty flavor to your buffet.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon (zest and juice)
• Salt and pepper to taste
• Parmesan cheese (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the asparagus spears on a baking sheet lined with parchment paper.
2. Drizzle the olive oil over the asparagus and toss to coat. Sprinkle with minced garlic, salt, and pepper.
3. Roast for 10-12 minutes, or until the asparagus is tender and slightly caramelized.
4. Remove from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and Parmesan cheese if desired.
5. Serve immediately as a bright and flavorful side dish.

Lemon Garlic Roasted Asparagus is a fresh and vibrant addition to your Easter buffet. Its light, citrusy flavor complements heavier dishes, making it a versatile choice for any menu. This dish is as beautiful as it is delicious, adding a touch of spring to your table.

Chocolate Raspberry Trifle

A Chocolate Raspberry Trifle is an indulgent and visually stunning dessert perfect for your Easter buffet. Layers of moist chocolate cake, creamy whipped topping, fresh raspberries, and chocolate pudding come together in a decadent yet balanced treat. This trifle is not only delicious but also easy to assemble, making it ideal for entertaining.

Ingredients:

• 1 chocolate cake (store-bought or homemade), cut into cubes
• 2 cups chocolate pudding
• 2 cups fresh raspberries
• 2 cups whipped cream
• ¼ cup chocolate shavings (for garnish)

Instructions:

1. In a large trifle dish or individual serving glasses, layer one-third of the chocolate cake cubes at the bottom.
2. Add a layer of chocolate pudding, followed by a layer of raspberries and whipped cream.
3. Repeat the layers until the dish is full, finishing with whipped cream on top.
4. Garnish with fresh raspberries and chocolate shavings. Chill in the refrigerator for at least 2 hours before serving.

This Chocolate Raspberry Trifle is a show-stopping dessert that combines rich chocolate with the tartness of raspberries. Its stunning layers make it a feast for the eyes as well as the palate. Perfect for ending your Easter celebration on a sweet and indulgent note, this trifle will have guests coming back for seconds.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a classic Easter dessert that combines the richness of a spiced cake with the tangy sweetness of cream cheese frosting. With finely grated carrots and hints of cinnamon and nutmeg, this moist cake is both comforting and celebratory. It’s the perfect ending to a holiday feast, offering a perfect balance of sweetness and warmth.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat together eggs, sugar, oil, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
4. Fold in the grated carrots and nuts (if using).
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely in the pans before turning them out.
7. For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
8. Frost the cooled cakes with the cream cheese frosting. Garnish with additional chopped walnuts or carrot decorations if desired.

Carrot Cake with Cream Cheese Frosting is a timeless dessert that brings both flavor and nostalgia to your Easter buffet. The spices in the cake complement the creamy frosting perfectly, making it a crowd-pleasing treat. This cake is a sweet way to wrap up your holiday meal and is sure to be a favorite year after year.

Roasted Baby Carrots with Honey and Thyme

Roasted Baby Carrots with Honey and Thyme is a simple yet elegant side dish that adds a pop of color and sweetness to your Easter spread. The natural sweetness of the carrots is enhanced with honey and balanced by the savory aroma of fresh thyme. Roasting brings out their natural flavor, making them the perfect complement to any main course.

Ingredients:

• 1 ½ lbs baby carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the baby carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Arrange the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized.
5. Serve immediately, garnished with extra thyme if desired.

Roasted Baby Carrots with Honey and Thyme is a deliciously simple dish that showcases the natural sweetness of the carrots. The honey adds a subtle sweetness, while the thyme brings a fragrant herbal note, making this dish a perfect addition to your Easter buffet. Its simplicity and flavor make it a timeless favorite.

Spinach and Artichoke Dip

Spinach and Artichoke Dip is a creamy, cheesy appetizer that’s perfect for sharing at your Easter buffet. The combination of spinach, artichokes, and a rich blend of cheeses creates a flavorful dip that’s both comforting and indulgent. Served with crackers, bread, or veggies, it’s sure to be a hit with your guests.

Ingredients:

• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 ½ cups grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine spinach, artichokes, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and garlic. Stir until well mixed.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the dip is golden and bubbly on top.
5. Serve with crackers, sliced baguette, or vegetable sticks for dipping.

Spinach and Artichoke Dip is a creamy, cheesy delight that makes an excellent appetizer or side dish for your Easter buffet. Its rich flavor and gooey texture make it an irresistible treat. Easy to prepare and always a crowd-pleaser, this dip will be the first dish to disappear from your spread.

Note: More recipes are coming soon!