Easter remains the most important date in the Christian calendar, marking the crucifixion and resurrection of Jesus Christ. In 2026, Easter falls on 5 April. Alongside its religious meaning, the celebration today is closely linked with eggs – both traditional and chocolate—symbolising new life and renewal.
Why eggs became part of Easter
The connection between eggs and Easter goes back much further than chocolate treats. Across cultures, eggs have long been associated with spring festivals as a symbol of rebirth and new beginnings. This symbolism naturally aligned with the message of Easter.
During the medieval period, eggs were not eaten during Lent, the 40 days leading up to Easter. As a result, eating eggs on Easter Sunday became a meaningful and often rare treat, especially for poorer communities. Eggs were also used as offerings to the church or given as gifts, including by royalty—records show that in 1290, King of England Edward I distributed hundreds of decorated eggs.
Over time, traditions evolved. Decorated “pace eggs,” often brightly dyed, became popular in England. These were used in games such as egg rolling, where children would roll eggs down hills—possibly symbolising the rolling away of the stone from Jesus’ tomb.
From real eggs to chocolate
Chocolate Easter eggs are a more recent addition. The first chocolate egg in England appeared in 1873, followed shortly by wider commercial production. By the late 19th century, milk chocolate eggs became widely popular and remain the dominant choice today.
In the UK alone, around 80 million Easter eggs are purchased each year, showing how strongly the tradition has shifted toward confectionery.
Eggs as food: what do they offer nutritionally?
Beyond tradition, eggs themselves remain a nutrient-dense food. One medium egg contains:
- 75 calories
- 5 g fat
- 6 g protein
- 0 carbohydrates
- 67 mg potassium
- 70 mg sodium
- 210 mg cholesterol
Eggs are a source of high-quality protein and essential nutrients, but how they are prepared—and what they are eaten with—makes a significant difference.
How egg-based meals compare
Below is a simplified comparison of common egg-based options:
| Dish | Calories | Fat (g) | Protein (g) | Sodium (mg) | Cholesterol (mg) |
| 2 scrambled egg whites | 34 | 0 | 7 | 110 | 0 |
| 2 fried eggs | 184 | 14 | 12 | 94 | 420 |
| Sausage croissant breakfast sandwich | 400 | 26 | 13 | 610 | 120 |
| Fast food “big breakfast” | 760 | 48 | 26 | 1,530 | 485 |
The comparison highlights how quickly calorie, fat, and sodium levels increase when eggs are combined with processed foods or cooked with added fats.
Easter traditions, from decorated eggs to chocolate treats, continue to reflect themes of renewal and celebration. At the same time, eggs themselves remain a simple and nutritious food when prepared in a balanced way.
02.04.2026.
