Easter gatherings used to mean folding chairs, full plates, and food that everyone recognized. These are the recipes Boomers brought year after year, the ones that always had a spot on the table. They were easy to make, easy to share, and always got eaten. If it worked for the crowd, it came back the next year.
Gluten-Free Carrot Soufflé
Gluten-free carrot soufflé takes about 45 minutes and uses carrots, eggs, sugar, and a bit of spice. It’s light, slightly sweet, and smooth with a texture somewhere between a cake and a casserole. The flavor works well as a side or dessert. Boomers brought it because it went fast and worked with everything.
Get the Recipe: Gluten-Free Carrot Soufflé
Gluten-Free Vanilla Cupcakes With Spring Frosting
Gluten-free vanilla cupcakes take about 30 minutes to bake and are made with almond flour, vanilla, and a light frosting. They’re soft, fluffy, and sweet without being too rich. The frosting adds color and just enough sweetness. It was the kind of dessert that fit right in on the Easter table.
Get the Recipe: Gluten-Free Vanilla Cupcakes With Spring Frosting
Baked Feta and Egg Salad
Baked feta and egg salad takes about 35 minutes and includes hard-boiled eggs, baked feta, herbs, and olive oil. It’s creamy, tangy, and served cold or at room temperature. There’s no mayo, but the texture still feels rich. It’s the kind of salad that sat right next to the ham or brisket.
Get the Recipe: Baked Feta and Egg Salad
Cheesy Eggs
Cheesy eggs take about 25 minutes and are made with eggs, tomato sauce, and cheese. They’re warm, gooey, and baked until the edges crisp up just a bit. The flavor is simple but filling. It was an easy dish to bring when you needed something everyone would eat.
Get the Recipe: Cheesy Eggs
Eggplant Shakshuka
Eggplant shakshuka takes about 45 minutes and uses eggplant, tomatoes, garlic, and eggs. It’s hearty, saucy, and packed with flavor from the vegetables and spices. The eggs cook right in the sauce for a soft, rich finish. Boomers liked it because it fed a lot without much fuss.
Get the Recipe: Eggplant Shakshuka
Fennel And Mango Slaw
Fennel and mango slaw takes 20 minutes and uses shaved fennel, ripe mango, and a citrus dressing. It’s crisp, tangy, and lightly sweet with a refreshing finish. The mix of fruit and veg gives it a light feel. It always showed up when someone wanted to bring something different.
Get the Recipe: Fennel And Mango Slaw
Gluten-Free Apple Cake
Gluten-free apple cake takes about an hour and uses almond flour, apples, cinnamon, and eggs. It’s moist, sweet, and lightly spiced with chunks of soft apple throughout. The texture holds together well even without regular flour. It was a favorite because it felt homemade and never too heavy.
Get the Recipe: Gluten-Free Apple Cake
Green Shakshuka
Green shakshuka takes about 35 minutes and features spinach, herbs, green onions, and eggs. It’s bright, earthy, and cooked all in one pan. The eggs steam right into the greens for a creamy texture. Boomers brought it when they wanted something meatless but still filling.
Get the Recipe: Green Shakshuka
Mediterranean White Bean Salad With Feta
White bean salad with feta takes 15 minutes and uses canned white beans, feta, cucumbers, and lemon. It’s cool, salty, and fresh with a little crunch. The beans make it filling without being heavy. It was the kind of side that always showed up on a warmer Easter Sunday.
Get the Recipe: Mediterranean White Bean Salad With Feta
Russian Potato Salad (Olivier Salad)
Russian potato salad takes about 45 minutes and mixes potatoes, peas, pickles, eggs, and mayo. The texture is creamy with a slight crunch from the vegetables. The flavor is mellow, with a little tang from the pickles. Boomers kept bringing it because it filled plates and went with everything.
Get the Recipe: Russian Potato Salad (Olivier Salad)
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian vinaigrette salad takes 40 minutes and uses beets, potatoes, carrots, and pickles. It’s tangy, earthy, and always served cold. The color stands out on any table. It was a staple at many gatherings because it felt special without needing extra work.
Get the Recipe: Russian Vinaigrette Salad (Root Vegetable Salad)
Salmon Salad With Bagel
Salmon salad with bagel takes about 20 minutes and combines smoked salmon, eggs, cream cheese, and fresh vegetables. It’s rich, salty, and works as either an appetizer or main. The bagel adds a soft bite and soaks up the flavors. It was a popular pick when brunch merged with Easter lunch.
Get the Recipe: Salmon Salad With Bagel
Traditional Russian Blintzes
Traditional Russian blintzes take about an hour and use thin crepes, farmer’s cheese, eggs, and sugar. They’re lightly sweet with a creamy filling and soft outer layer. They can be served warm or cold depending on preference. Boomers often brought them because they traveled well and made people smile.
Get the Recipe: Traditional Russian Blintzes
Banana Bread Muffins
Banana bread muffins bake in about 35 minutes and use ripe bananas, sugar, and flour. They’re moist, sweet, and easy to serve without cutting or plating. The flavor is familiar and comforting. It was an easy go-to that always disappeared first.
Get the Recipe: Banana Bread Muffins
Deviled Eggs Without Mustard
Deviled eggs without mustard take about 30 minutes and use hard-boiled eggs, mayo, and vinegar. They’re creamy and simple with a smooth, mild flavor. The filling has a soft texture that’s not too tangy. They were a staple because they worked for everyone—even the picky eaters.
Get the Recipe: Deviled Eggs Without Mustard
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