If you are planning Easter Dinner this year, then this is the perfect menu (with recipes) you have been looking for! It is not a round-up of options… this is a planned menu- appetizer, main dish, side dishes, and desserts, all with make ahead options for easy prep!
We have only include recipes that are tried-and-true. You can trust that your menu will be planned to perfection. It is a traditional Easter menu and has all the flavors you expect: ham, cheesy potatoes, and deviled eggs.
Ina Garten’s Virginia Spiral Ham
The star of Easter Dinner is traditionally ham! I found perfection in Ina Garten’s recipe for Virginia Spiral Ham . It is a blend of chutney, brown sugar, orange, garlic, and Dijon. It coats the ham in a sweet, tangy sauce that balances the salt of the ham.
Now, her recipe serves 35… so if you are only serving 10, get a much smaller ham. Something closer to 8-10 pounds.
Make the glaze a day or two ahead, but plan to cook the ham the day of Easter.
Cheesy Potato Casserole
These Cheesy Potatoes are a perfect decadent side dish. It is full of butter, cheese, sour cream, and shredded potatoes. You top all that off with crushed potato chips. YUM!
This potato casserole compliments the salty ham perfectly, and balances the freshness of the Broccoli Bacon Salad and Oven Roasted Asparagus.
You can assemble these Cheesy Potatoes up to 2 days ahead of time (leave the potato chips off the top until it is time to bake). Cover with foil and pop in the fridge.
Broccoli Bacon Salad
Broccoli Bacon Salad is a mix of fresh/raw broccoli, crunchy sunflower seeds, salty bacon, onions, and sweet raisins, all tossed in a sweet-tangy dressing.
It is the perfect crunch and freshness for this rich meal.
To serve 10, you may want to double this recipe. You will probably have leftovers, but it’s really great the next day with a little ham!
To prep your Broccoli Bacon Salad ahead of time you can combine the broccoli, onions, raisins, and sunflower seeds and refrigerate for a day or two.
Pro Tip- rinse your red onions after slicing, this will help the onions not take over the flavor of the salad.
Cook and keep the bacon separate. Also make the dressing and keep in a separate container. Toss everything together right before it is time to eat.
Oven Roasted Asparagus
Asparagus just screams SPRING and is the perfect veggie to add to your Easter table. It is abundant and inexpensive in the grocery stores right around Easter time.
My recipe for Oven Roasted Asparagus leaves the spears a perfect crisp-tender. Sprinkle it with a little Parmesan cheese and salt or zest some lemon over the top for a bright and delicious side dish.
To serve 10, I would recommend you make two bunches of fresh asparagus.
Wash and trim your asparagus up to 3 days ahead. Pop on a small baking sheet, cover with foil and refrigerate until it is time to eat.
This dish only takes 12 minutes to bake, so you can roast it while the ham rests.
Raspberry Jell-O Fluff
Here is a throwback for you! Remember when Jell-O Salads were on all holiday dinner tables. I loved it and I’m ready to bring it back, y’all.
Raspberry Jell-O Fluff is the perfect touch of sweetness in the midst of a very savory and salty dinner.
You actually want to make this dish ahead because it needs time to set up in the fridge. Plan to prep this 1-3 days ahead and keep covered in the fridge until it is time to eat.
Please don’t forget the Deviled Eggs! This is one dish your guests will look forward to.
You probably already have 1000 boiled and dyed Easter eggs from your kids Easter crafts (use the 5-5-5 Instant Pot Hard Boiled Egg recipe for the very best hard boiled eggs). Crack those up and you are left with lightly colored eggs that the kids will love to see on the table.
This recipe for Deviled Eggs is a classic one.. no bacon, wasabi, or relish here. Just a creamy, tart, and salty deviled egg with a touch of paprika sprinkled on top for garnish.
Don’t miss the piping tips in my Deviled Egg post (video included!).
Pro Tip- If you have A LOT of extra hard boiled eggs, make this egg salad recipe for dinner next week!
These Deviled Eggs will be perfectly fine covered in the fridge for 1-2 days.
Rolls & Butter
Don’t forget the rolls and butter for the table! I don’t have a recipe for you- just take help from the grocery store bakery!
But, don’t forget to soften your butter. Pull it out of the fridge and keep at room temperature at least one day in advance. Everyone hates hard butter for their rolls!
Grandma’s Carrot Cake with Cream Cheese Buttercream
Isn’t Carrot Cake the most classic Easter dish!?! This is the perfect ending to a perfect Easter Dinner.
Grandma’s Carrot Cake with Cream Cheese Buttercream is a tried and true recipe handed down from my Grandma’s recipe box.
The cake is kept moist and tender with crushed pineapple and grated carrot.
The Buttercream is a perfect balance of cream cheese, powdered sugar, and butter. Your guests will be licking their plates!
This cake can be made and frosted 2-3 days ahead and kept covered at room temp. Just make sure you don’t eat it before Easter dinner!
Pro Tip – Make sure you let the cake completely cool before frosting.
One of the bonuses of hosting just about any Holiday are the leftovers! Here are some great recipes to make with your Easter Leftovers:
Save Your Ham Bone
Save that spiral cut ham bone and you can make this amazing Red Beans and Rice in your Instant Pot or Crock Pot!
Easter House Guests
If you are also feeding and entertaining a house full of guests the week of Easter, then check out this post for Easy Meals for House Guests.
It will make quick work of planning all your meals!
Easter Dinner for 10
- Deviled Eggs can be made 1-2 days ahead and refrigerated.
- Ham glaze can be made 2-3 days ahead and kept refrigerated.
- Cheesy Potatoes can be assembled without the chips 2-3 days ahead and kept in the fridge.
- Broccoli Bacon Salad components can be prepped 2 days ahead and kept separate until it is time to eat.
- Asparagus can be prepped 1-2 days ahead and refrigerated.
- Jell-O salad should be prepped 1-2 days ahead so it can set up in the fridge.
- Carrot Cake can be made and stored, covered, at room temp for 2-3 days.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Originally Posted March 23, 2018 – Copy & Photos Updated March 25, 2021