Spring is finally here! That means lots of opportunities for spring celebrations, Easter lunch or dinner with family, Easter egg hunts, classroom parties, and more. Visions of pastel eggs, bunnies, carrots, and more fill store aisles, menus, and tables across the globe. Clip these classic Easter recipes to make over and over each year for Easter and any time with your kids into adulthood. From deviled eggs to the crowd-pleasing creamy grape salad, and moist carrot cupcakes to dress up with toppings as you like, you can’t go wrong with these classics!
Classic Deviled Eggs
12 large eggs
⅓ cup mayonnaise
1 Tbsp. yellow mustard
1 tsp. apple cider vinegar
Salt, pepper, garlic powder to taste
1. In a large pot, (large enough to fit all 12 eggs in a single layer), bring the water to a boil. Once the water is boiling, gently add the eggs.
- Bring back to a boil for 30 seconds, then set the heat to LOW and simmer for 14 minutes.
- Remove from heat, drain the hot water and shock the eggs in an ice bath for 15 minutes.
- Gently tap the egg to break the shell and peel. (Do not roll.)
- Cut the peeled eggs in half lengthwise and place all the yolks in a small bowl. Smash the yolks with a fork. Stir in mustard, vinegar, and ⅓ cup of the mayo. Season with pepper, a little salt, and garlic powder to taste. Taste and add more mayo as desired.
- Fill each egg with equal amounts of the yolk mixture. Sprinkle with paprika.
Creamy Grape Salad
3 cups (about 1 lb.) green seedless grapes
3 cups (about 1 lb.) red seedless grapes
8 oz. cream cheese, softened
5 oz. vanilla Greek yogurt
¼ cup pecans, chopped
¼ cup granulated sugar
2 Tbsp. brown sugar
1 tsp. vanilla extract
1. Wash all grapes and set aside.
- In a medium bowl, whisk softened cream cheese, yogurt, vanilla, and granulated sugar until smooth.
- Stir in grapes. In layers, transfer about 2 cups of the grape mixture into a prettier bowl and sprinkle with some of the brown sugar and some pecans. Layer about 2 cups more of the grape mixture and sprinkle with some brown sugar and pecans; repeat a third time.
Carrot Cupcakes with Cream Cheese Frosting
1¾ cups vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
1 Tbsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1¼ lbs. carrots, finely shredded (about 5 full-size carrots)
Cream Cheese Frosting:
1 (8 oz.) package of cream cheese, softened
½ cup butter, unsalted, softened
2 cups powdered sugar
2 tsp. vanilla extract
Peeps, Jelly beans or pastel M&Ms (optional)
1. Preheat the oven to 350° F. Line the muffin pan with cupcake liners.
- In a large bowl, using a mixer, beat together the oil, granulated sugar, brown sugar, and vanilla on medium speed just until combined. Reduce mixer speed and add the eggs, one at a time, mixing well after each egg.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add the flour mixture to the wet ingredients with the mixer on low speed. Increase the mixer speed to medium-low, and mix well until incorporated. Add the finely shredded carrots and mix well until completely incorporated.
- Fill the cupcake liners ⅔ full with cupcake batter.
- Place on the middle rack of the oven and bake 14-16 minutes, or until the tops of the cupcakes spring back with touched. Cool completely.
- In a medium mixing bowl, cream the cream cheese and butter together for 1-1½ minutes at medium-high speed.
- Reduce speed to low and add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the speed to medium-high and continue mixing for 1 minute until the mixture is smooth.
- Once the cupcakes are completely cooled, frost the cupcakes with a knife or piping bag. For a fun Easter treat, top with Peeps, jelly beans, or pastel M&Ms.