Typical Swedish Easter Foods

3 funny traditions

Easter Bunny  Påskkärring: Children dress up as witches Eggs in various forms

Traditional Easter foods

In history Easter meals were more simple and were based on pickled and preserved foods, since the long winter. When comparing Easter food to Christmas food, there are clear similarities. Nowadays the table in more abundant with for example lamb. 

Pickled herring usually served on a platter alongside other traditional Easter foods, such as boiled eggs, cured salmon, and cold cuts

Pickled Herring

Small appetizers could be made from rye bread, eggs and herring. 

Eggs can be served in various forms. Deviled eggs are quite common. Egg halves with prawns and dill are a favorite.  Gubbröra is a popular egg-herring-sour cream mix on bread. 


The pie is made with västerbottenost, a special strong cheese.

Västerbottens paj

Salmon in various forms is popular for easter, both as cured and smoked. 


Janssons temptation, potato anchovies casserole is also a favorite for a smörgåsbord style Easter dinner. Surprisingly this dish is more common than Lamb

Janssons frestelse

Meatballs made as small cocktail balls can be quite festive as a small appetizer.


Swedish small sausages are a kids favorite. Serve these as a part of smorgasbord, as snack or with mash. 


Lamb roast is something that we associate with Easter today, but it is actually a completely modern tradition. The reason for this is that historically, all Swedish sheep gave birth at the beginning of the year, and by Easter, the lambs were so small they could not be eaten.


Potatisgratäng is a popular side dish in Sweden and is served with lamb, prinskorv, or meatballs for Easter.


Read more to learn about desserts