Easter dinner shopping list

Plan your Easter dinner shopping around the number of registered guests, not the size of the recipe. Allow extra portions for popular dishes, and separate non-perishable items from fresh groceries so nothing sits too long. This checklist covers the tableware, serving pieces and kitchen equipment needed for soup, potatoes, meat or quiche, dessert, drinks and coffee. Check dietary requirements before buying ingredients, then recheck the groceries when they arrive.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Dining tablesqty 2
Chairsqty 14
Side table

Tableware

Dinner platesqty 14
Soup platesqty 14
Dessert platesqty 14
Cutlery setsqty 14
Water glassesqty 14
Wine glassesqty 14
Coffee cupsqty 14
Water carafesqty 3
Serving plattersqty 5
Serving plattersqty 5
Serving spoonsqty 5

Kitchen

Large cooking potqty 2
Dutch oven
Baking dishesqty 3
Cutting boardsqty 3
Chef's knifeqty 2
Mixing bowlsqty 3
Colanderqty 2
Measuring cupqty 2
Kitchen tongsqty 2
Whisk
Vegetable peelerqty 2
Kitchen thermometer
Bottle opener
Coastersqty 6

Equipment

Coffee maker
Kettle

Decorations

Tableclothsqty 2
Table runnersqty 2
Candlesticksqty 4
Easter decorations
Flower vasesqty 3

Cleaning

Bucketsqty 2
Mop
Dustpan and brush
Reusable cleaning clothsqty 6

Catering

Groceries
- Leg of lamb - 2,5 kg
- Vegetarian quiche - 2 pieces
- Green asparagus - 2 kg
- Potatoes - 3 kg
- Carrots - 1,5 kg
- Onions - 1 kg
- Garlic - 3 bulbs
- Leeks - 4 pieces
- Celery - 1 stalk
- Mixed lettuce - 500 g
- Cherry tomatoes - 750 g
- Cucumbers - 2 pieces
- Fresh parsley - 2 bunches
- Fresh mint - 1 bunch
- Fresh rosemary - 2 bunches
- Fresh thyme - 2 bunches
- Lemons - 6 pieces
- Oranges - 4 pieces
- Limes - 4 pieces
- Vegetable broth - 3 liters
- Chicken broth - 1 liter
- Red wine sauce - 2 jars
- Olive oil - 1 bottle
- Butter - 500 g
- Cooking cream - 1 liter
- Feta - 400 g
- Parmesan cheese - 250 g
- Eggs - 24 pieces
- Puff pastry - 4 rolls
- Whole grain bread - 3 loaves
- Baguettes - 4 pieces
- Cream cheese - 400 g
- Hummus - 500 g
- Mayonnaise - 1 jar
- Dijon mustard - 1 jar
- Honey - 1 jar
- Flour - 1 kg
- Granulated sugar - 1 kg
- Icing sugar - 500 g
- Baking powder - 1 packet
- Vanilla extract - 1 bottle
- Walnuts - 300 g
- Raisins - 250 g
- Whipped cream - 1 liter
- Chocolate Easter eggs - 3 bags
- Salt - 1 pack
- Black pepper - 1 jar
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Paprika powder - 1 jar
- Balsamic vinegar - 1 bottle
- Red wine - 6 bottles
- White wine - 4 bottles
- Alcohol-free beer - 12 bottles
- Beer - 24 bottles
- Sparkling mineral water - 6 bottles
- Still mineral water - 6 bottles
- Apple juice - 3 liters
- Orange juice - 3 liters
- Cola - 3 bottles
- Cola Zero - 2 bottles
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Oat milk - 2 liter
- Sugar packets - 1 box
- Ice cubes - 4 kg
- Napkins - 3 packs
- Tea lights - 3 packs
- Aluminum foil - 1 roll
- Cling film - 1 roll
- Parchment paper - 1 roll
- Trash bags - 1 roll
- Paper towels - 4 rolls
- Toilet paper - 12 rolls
- Dish soap - 1 bottle
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 1 bottle
- Glass cleaner - 1 bottle

Tips

Count every place setting before shopping: one dinner plate, soup plate, dessert plate, cutlery set, water glass and wine glass per guest, plus at least 2–3 spare settings for breakages or unexpected guests.
For the meal, plan about 1 main portion and 200–250 g of potatoes per adult, then add 10% extra if you want leftovers. Buy soup bowls and serving platters to match the number of courses rather than relying on dinner plates.
Allow 2–3 drinks per person for the first hour, then about 1 drink per hour after that. Chill drinks several hours before serving, and keep a bottle opener and water carafes on the table.
Do the non-perishable shop first and buy fresh vegetables, meat, quiche ingredients and dairy no more than 1–2 days before dinner. Check the use-by dates and dietary labels as you unpack everything.
Do not leave dessert, sauce and dressing ingredients until the event day. Buy enough coffee, tea, milk and sugar for at least 1 hot drink per guest, and check that the coffee maker and kettle work before setting the table.

Frequently asked questions

How much food do I need for an Easter dinner?: Plan one main portion per guest, 200–250 g of potatoes per adult, and 150–200 g of prepared vegetables per person. Add roughly 10% extra for popular dishes and leftovers.
How many plates and glasses do I need for Easter dinner?: Provide one dinner plate, soup plate, dessert plate, cutlery set, water glass and wine glass per guest. Keep 2–3 spare place settings available, especially if children or last-minute guests may join.
When should I buy groceries for Easter dinner?: Buy non-perishable goods up to 1–2 weeks ahead. Purchase meat, vegetables, dairy and other fresh groceries 1–2 days before dinner, then check the full shop again on the day.
How many drinks should I buy for an Easter dinner?: Allow 2–3 drinks per person during the first hour and about 1 drink per person for each additional hour. Include water for every guest and chill the drinks at least 3–4 hours before serving.

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