Our Editors' Favorite Easter Recipes
We're already looking forward to Easter Sunday.
Robby Lozano, Food Stylist: Emily Nabors Hall
When it comes to the Easter menu, we understand that there are some classic recipes that must make an appearance. While you'll probably have a few new recipes you want to try, our editors know it's just not Easter without recipes like deviled eggs, pineapple casserole, and of course, carrot cake. You can guarantee that they're already looking forward to seeing them on the table this year.
From mains to sides to desserts, these are the recipes our editors and their families enjoy year after year on Easter Sunday.
Related: Grandma's Favorite Easter Recipes
Bacon-and-Cheddar Grits Quiche
Alison Miksch
"This has been my Easter brunch main for several years running," says Deputy Editor Lisa Cericola. "The presentation is so pretty and it's easy to put together."
Angel Biscuits
Emily Laurae
"Growing up, we would always have breakfast at church, and the highlight was Mr. Phil's biscuits. I couldn't figure out why they were so good and different from the biscuits we had at home," says Senior Food Editor Josh Miller. "Turns out they were Angel Biscuits like these, made with yeast. Typically I stay 10 paces from yeast at all times, but this year I'm going to break my rule and give these a try."
Deviled Eggs
Caitlin Bensel; Food Stylist: Torie Cox
"A given, but deviled eggs are definitely what I look forward to most on Easter," says Newsletter Editor Hannah Zepeda. "The first time I ever had deviled eggs as a kid was on Easter and they just taste nostalgic to me!"
Hashbrown Casserole
Caitlin Bensel; Food Stylist: Torie Cox
"A lot has changed since my grandfather passed away several years ago, including the menus for our many holiday gatherings. But there is one constant at Easter: hashbrown casserole," says Senior Digital Food Editor Kimberly Holland. "It will be served, no matter the main or other sides. My sister-in-law makes it now, but it tastes just like my grandfather's version. It's our special way of remembering him—and of course, it's one of the most delicious side dishes of all time."
Best Carrot Cake
Caitlin Bensel; Food Stylist: Torie Cox
"Carrot cake is an Easter must in my family and this one is especially delicious," says Senior News Writer Meghan Overdeep.
Mini Coconut-Key Lime Pies
Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
"I made these last year and when I say that my family RAVED about these mini key lime pies is an understatement," says Digital Editor Kaitlyn Sadik. "I actually suggest using store-bought bottled key lime juice (such as Nellie and Joes’s) instead of fresh-squeezed, because I made a batch of each and the bottled juice had much more punchy flavor and tanginess!"
Carrot Soufflé
Caitlin Bensel; Food Styling: Torie Cox
"This is a family favorite not just as Thanksgiving, but Easter too," says Assistant Editor Cameron Beall.
Cool Whip Cookies
Caitlin Bensel; Food Stylist: Torie Cox
"Something about a crinkle cookie screams spring to me," says Travel & Culture Editor Tare Massouleh McCay. "I do a variation on this recipe that swaps devil's food for strawberry cake mix. It's super simple and always a hit."
Breakfast Potatoes
Caitlin Bensel; Food Stylist: Torie Cox
Overdeep also added that," No Easter brunch is complete without home fries!"
Old-Fashioned Caramel Cake
Courtney West
"My great aunt also makes an amazing caramel cake that we all look forward to for its one-a-year debut," added Beall.
Pineapple Casserole
Robby Lozano, Food Stylist: Emily Nabors Hall
Travel and Culture Editor Caroline Rogers, whose aunt makes this dish every year, and Senior Lifestyle Editor Ivy Odom both agree that it's not Easter without Pineapple Casserole.
Classic Potato Salad
Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Hannah Greenwood
"It's not Easter for my family without Nana's classic potato salad," says Digital Editor Jenna Sims. "Everyone wants the classic recipe with just potatoes, mustard, mayo, eggs, and relish. She does make two batches, one with onion and one without for those who aren't fans."
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