Why fight the crowds this Easter Sunday? Don't go to a restaurant, cook at home. Nothing can finish off an Easter spent with family better than sitting down for a home cooked meal. Don't know what to make? Well, let us help you. 

Don't go searching through that old and dusty cook book, here are the recipes that will make the perfect Easter Sunday dinner. Grab some groceries,  get the pot boiling, and gather your loved ones around, it is time to eat!

Best Deviled Eggs

brianandjaclyn, Flickr

These are a classic for all occasions and so very easy to make. This recipe really does make the best deviled eggs. Take the 15 minutes to prepare these and your whole family will love you just a little bit more. Serves 24.

  • 1/2 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12 hard-cooked eggs
  • Minced fresh parsley and additional paprika
In a bowl, mix the first 10 ingredients. Slice your hard-boiled eggs in half (lengthwise); remove the yellow yolks and keep the whites aside for the end. Mash yolks in another bowl and then add the mashed yolks into the mayonnaise mixture. Mix all of this together and then fill the egg whites with the mixture. To finish, sprinkle the filled eggs with parsley and paprika. Make sure to keep refrigerated.

Mashed Potatoes With Garlic & Olive Oil

Aaron E. Silvers, Flickr

This is another quick, easy, and classic dish to make everyone happy. Who in the world doesn't love mashed potatoes? This recipe carries just the right twist to an old favorite, your whole family will be pleasantly surprised. Serves 13.

  • 4 pounds red potatoes, quartered
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, softened
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2/3 to 3/4 cup whole milk
  • 3 green onions, chopped
  • 3/4 cup grated Parmesan cheese, optional
1. Put your potatoes in a Dutch oven; add water to the cover. Bring to a boil, then reduce heat.  For 15-20 minutes (or until tender) cook uncovered. While you are doing that, put your oil and garlic in a small food processor and process the two until the are fully blended.
2. Drain potatoes and place them back into the pan. Begin mashing the potatoes, while adding cream, butter, salt, pepper and the amount of milk you want to get the consistency you prefer. Then, mix in green onions. Add garlic and olive oil and, of course, cheese


Asparagus & Mushrooms in Lemon/Thyme Butter

jareed, Flickr

Asparagus is always a spring time treat, especially on Easter Sunday. Adding in the mushrooms makes this side dish really stand out on the plate. This recipe will get everyone eating their veggies. Serves four.

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pepper

Put your asparagus and mushrooms in butter and oil to saute in a large skillet until tender. Stir in the rest of the ingredients and you are done. 


Apricot & Mango Glazed Ham

jules:stonesoup, Flickr

What could possibly be better than a glazed ham to end Easter? This recipe is a little bit different from the normal honey glazed hams, but it is better for it. A mango and apricot glazed ham will have everyone going back for seconds. Serves 18.

  • 1 boneless fully cooked ham (6 pounds)
  • 2 teaspoons whole cloves
  • 2 cups apple cider or juice
  • 1/4 cup apricot preserves
  • 3 tablespoons mango chutney
  • 3 tablespoons Dijon mustard
  • 1 cup packed brown sugar

1. Put your ham on a rack. Have the rack resting in a shallow roasting pan. Cut diamond shapes on the outside of the ham. Make these cuts about 1/2 in. deep. Then, put cloves into each diamond on the surface of the ham. Next, pour your cider into the roasting pan.

2. In a small pan, mix the preserves, chutney and mustard. Cook over medium heat, making sure to stir, until preserves are melted. Take this mixture and brush onto the ham. On top of this press brown sugar onto the surface of the ham.

3. Leave uncovered and put your ham in the oven at 325° to bake for 2 to 2-1/2 hours. You can also judge when is done if your meat thermometer is at 140°. Bast the ham while it cooks using the pan drippings. If your ham starts to brown too quickly, cover is very loosely with foil. When done, wait about ten minutes before you serve it.


If these weren't your favorite picks for your Easter Sunday, just check this website out for some more great Easter options.