Easter is a time of renewal, celebration, and delicious food shared with loved ones. But indulgence doesn’t have to mean compromising on your health goals. We have put a nutritious spin on traditional Easter fare with recipes that are as nourishing as they are festive. Our healthy Easter recipes will help you celebrate with flavor, color, and balance. Whether you’re planning a brunch, dinner, or an egg hunt picnic, there’s something here to delight everyone at your table—body and soul.
6 Recipes to Brighten Up Easter Celebration
Avocado Deviled Eggs
This appetizer is packed with protein and B vitamins from the eggs, as well as heart-healthy fat and fiber from the avocados.
Ingredients
- 12 eggs
- 2 medium avocados, chopped
- 1 medium tomato, chopped
- 2 Tbsp. red onion, finely chopped
- 1 clove garlic, minced
- 1 Tbsp. cilantro, finely chopped
- 1 Tbsp. fresh lime juice
- 1/4 tsp salt
- Sprinkle of paprika
- 1/2 jalapeño pepper, minced (optional)
Makes 12 servings (2 egg halves). Per serving: 130 calories, 10 g total fat (0 g trans fat), 185 mg cholesterol, 4 g carbohydrates, 7 g protein, 2 g dietary fiber, 120 mg sodium, 1 g sugar, 0 g added sugar.
Directions
- Hard boil eggs by placing eggs in an even layer in a large pot covered by 2 inches of cold water. Heat the pan on high and bring to a rolling boil. Immediately turn off the heat, cover the pot with a lid, and let the eggs sit on a hot burner for 10 minutes.
- Transfer eggs to bowl of ice water to cool; peel eggs.
- Slice eggs lengthwise and scoop out yolks; place yolks in a large mixing bowl.
- Add avocados to yolks and mash with a fork until completely mixed.
- Add remaining ingredients, except paprika. Stir to combine.
- Carefully scoop about 1 Tbsp. of the mixture into each egg white half.
- Sprinkle with paprika to garnish.
- Top with jalapeño, if using.
Notes
Eggs take longer to cook at higher elevations, so keep that in mind depending on where you live. Fresh eggs are also more difficult to peel; to make it easy (and end up with a smooth, perfectly peeled egg), buy your eggs 1-2 weeks before you plan to make this recipe, if possible.
Greek Easter Soup
Serves
6-8
Ingredients
- 4 tbsp. extra-virgin olive oil
- 2 1⁄2 lb. lamb shanks, trimmed of fat
- 2 large yellow onions, peeled and quartered
- 2 medium carrots, peeled and halved
- 2 bunches scallions, finely chopped
- 1 1⁄2 lb. boneless lamb shoulder, minced
- 1⁄2 cup long-grain rice
- 3 bunches fresh dill, finely chopped
- 8 cups shredded romaine lettuce
- 4 eggs
- Juice of 4 lemons
- Salt and freshly ground black pepper
Instructions
- Heat 2 tbsp. of the oil in a large pot over medium-high heat. Add lamb shanks and cook, turning to brown on all sides, for about 12 minutes. Add onions, carrots, and enough water to cover (about 16 cups). Bring to a boil, then reduce heat to medium and simmer, skimming occasionally, for 2½ hours.
- Strain stock, discarding vegetables but reserving shanks. Pull meat from bones, cut into small pieces, then return to pot with stock.
- Heat remaining 2 tbsp. oil in a large skillet over medium-high heat. Add scallions and cook until they are wilted, 3–5 minutes. Add the lamb shoulder and brown, stirring frequently, 5–7 minutes. Transfer to stock pot.
- Add rice, dill, and lettuce. Bring to a boil, then reduce heat to medium, and simmer until rice is soft, 30–45 minutes.
- Just before serving, make the egg-lemon sauce by beating eggs with lemon juice in a medium bowl until frothy. Temper eggs by whisking in 2 cups hot broth, a little at a time, then stir the sauce into the soup. Season to taste with salt and pepper and serve.
Source: https://www.saveur.com/
French Lemon Tart
Serves: makes one 8″ tart
Ingredients
FOR THE CRUST:
- 2 cups flour
- 2 tbsp. sugar
- 1⁄2 tsp. salt
- 12 tbsp. unsalted butter, chilled, and cut into pieces
FOR THE FILLING:
- 1 1⁄4 cups sugar
- 2 eggs
- 10 tbsp. butter, melted and cooled
- Juice and minced zest of 2 lemons
Instructions
- To make the pastry, combine flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives (the mixture should resemble coarse cornmeal). Sprinkle with just enough ice water, about 3 tbsp., so that the dough holds together, then form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°. Transfer dough to a lightly floured surface, then flatten and roll into a 9” round. Ease dough into an 8” tart pan, prick the bottom with a fork, cover with aluminum foil, and chill for at least 20 minutes. Fill the tart shell with pie weights or dried beans and bake for 15 minutes. Remove weights and aluminum foil and bake for 5 minutes more. Set aside to cool.
- To make the filling, beat sugar and eggs together until the mixture is pale yellow. Gradually add melted butter, mix well, then stir in lemon juice and zest. Spoon filling into tart shell and bake until crust is golden and filling is set and lightly browned, about 25 minutes.
- Cool completely before serving.
source: https://www.saveur.com/
Polish Sweet-Sour Red Cabbage
Servings: 6
Ingredients
- 1 (3-pound) head of red cabbage, washed, dried, cored, and shredded
- 1 medium onion, shredded
- 2 tablespoons unsalted butter, or canola oil
- 1 cup water
- 4 tablespoons red wine vinegar
- 4 tablespoons brown sugar, firmly packed
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
- Meanwhile, in a small bowl, mix water, vinegar, brown sugar, pepper, and salt until sugar is dissolved.
- Add to cabbage mixture, combining well.
- Bring to a boil, then reduce heat to medium-low and cover tightly.
- Continue to cook, stirring occasionally, until cabbage is tender but still a little al dente, about 15 minutes.
- Cook until cabbage is tender
- Refrigerate overnight to improve flavor.
Tip
This dish freezes well for up to six months
Source: https://www.thespruceeats.com/polish-braised-red-cabbage-recipe-1137527
Antipasto Skewers
No Italian dinner is complete without antipasto, which consists of cured meats, cheeses, olives, and veggies. And Easter is no exception! This recipe makes serving and eating antipasto even easier with the use of a skewer.
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1/2 tsp. Italian seasoning
- Pinch of kosher salt
- 12 ciliegine mozzarella balls, drained
- 1 roasted red pepper (from a jar)
- 12 pitted kalamata olives
- 24 slices salami (about 5 oz.)
- 24 large fresh basil leaves (about 1/4 c.)
- 12 bite-size pieces of marinated artichoke hearts (from a jar)
- 12 cherry tomatoes
- 12 pepperoncini
- Balsamic glaze, for drizzling
Directions
- In a medium bowl, whisk together the oil, vinegar, Italian seasoning, and salt. Add the mozzarella balls to the dressing and toss to coat. Refrigerate for at least 15 minutes or up to 12 hours. Slice the roasted red pepper into 12 (1-by-1-inch) squares.
- Thread the ingredients onto 12 (6-inch) wooden skewers in the following order: roasted red pepper (folded in half), olive, salami slice (folded into quarters), basil leaf, marinated mozzarella ball, artichoke heart, tomato, basil leaf, salami slice (folded into quarters), and pepperoncini.
- Place the skewers on a platter and drizzle with the balsamic glaze just before serving.
source: https://www.thepioneerwoman.com/
Easter Bread
Sweet braid loaves, like this beautiful one, are a cherished Easter tradition in many countries. The three-strand braid symbolizes the Holy Trinity, while the colorful eggs represent rebirth and renewal.
Ingredients
- 3/4 cup warm milk (about 110°F)
- 1/2 cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 3 large eggs, divided
- 4 1/2 cups all-purpose flour, plus more for the surface
- 2 1/2 tsp. salt
- Nonstick cooking spray
- 4 dyed uncooked eggs, at room temperature (optional)
- 1 cup powdered sugar
- 2 Tbsp. whole milk, plus more as needed
- Rainbow sprinkles, for topping (optional)
Directions
- In a small bowl, stir together the water and the yeast. Let the mixture stand until it is foamy, about 5 minutes. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten. Beat on medium-low speed until combined, about 30 seconds.
- Add the flour and salt and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; increase the speed to medium and beat until the dough is smooth, elastic, and tacky about 5 minutes.
- Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until it is doubled in size, 1 to 1 1/2 hours.
- Turn the dough out onto a lightly floured surface and divide it into 3 equal portions (about 12 ounces each). Roll each of the portions into an 18- to 20-inch long rope. Braid the ropes together, pinching the ends to seal and tucking them underneath.
- Transfer the braid to a parchment-lined baking sheet. If you like, tuck dyed eggs into the braid, spacing them evenly apart. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed for 30 to 45 minutes.
- During the last 30 minutes of proofing, preheat the oven to 350°F. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown, 28 to 32 minutes. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 1/2 hours.
- In a medium bowl, whisk together the powdered sugar and milk until smooth. (Add a touch more milk, if needed to make a smooth, pourable glaze). Drizzle the glaze over the cooled loaf and decorate with sprinkles, if you like.
source: https://www.thepioneerwoman.com/
Go ahead—celebrate with dishes as joyful and nourishing as Easter itself.