98 easter egg recipes

Eggless rolled ginger cookies cut into Easter egg shapes, sweetened with molasses and warmed with ginger and cinnamon. An old-fashioned holiday cookie perfect for decorating with kids.

Soft Portuguese sweet bread (massa sovada) is an enriched egg and butter loaf with a tender, slightly sweet crumb. A traditional Easter and weekend bread baked into pillowy round loaves.

Portuguese sweet bread (pao doce) made easy in the bread machine: an egg-and-butter enriched loaf with a soft, golden crumb and gentle sweetness. A breakfast and Easter classic.

Basket cupcake recipe is another popular one at Easter, usually frosted with frosting, coated with colored coconut flakes, topped with a few jelly beans or candy coated small chocolate eggs, using pipe cleaner or licorice laces as handles, cute and pretty!

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

Chocolate-dipped coconut macaroon Easter eggs made with egg whites, unsweetened coconut, pecans, and brown sugar. A homemade holiday candy project.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Homemade chocolate covered peanut butter eggs with a sweet brown sugar filling dipped in melted chocolate. A no-bake Easter candy made from scratch.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Pashka, a traditional Russian Easter dessert made with cream cheese, butter, egg yolks, crushed pineapple, and toasted almonds. A no-bake molded cheesecake chilled overnight in a clay pot.

Pumpkin chiffon pie with a fluffy gelatin-set filling lightened by beaten egg whites and whipped cream. Brown sugar, warm spices, and orange zest make it taste like a holiday cloud. Easier on the stomach than custard pumpkin pie.

These mini pea and sweetcorn fritters make a delicious healthy snack or breakfast which we sometimes serve with fried or poached eggs. We only ever use 1/2 teaspoon of the chilli flakes as this gives the fritters a bit of a kick, but doesn’t make them too spicy. When making these you might find that the fritters split or crack when you try to flip them over (it shouldn’t happen if you only use 1 teaspoon of the mixture). If this happens we’d recommend trying them with less mixture and making smaller fritters, this way it’s easier to flip them without breaking.