A traditional Easter egg for Czechs is a boiled egg with some paint and ornaments on the outside. That is because eggs symbolise new life and are part of a lot of Easter dishes. Unfortunately, this is not very vegan-friendly like most of the Czech foods in general.
Anyway, when it comes to actual dishes, the meal mainly depends on the day of the Easter week. For instance, on Holy Wednesday (Ugly Wednesday in Czech), we tend to serve ugly-looking food, so typically potato pancakes that get torn on the pan to look unappealing. However, for Czech Easter, lamb is usually the most typical, served as a roast type of dish, as well as a sweet dessert in a lamb shape, sometimes all covered in chocolate as well. That is usually eaten for lunch on Easter Sunday. We also do Czech Easter stuffing called “sekanice” or “nadivka,” which is cooked usually on Saturday. It is made of smoked meat, milk-dipped white bread, eggs, and some seasonings that get spread out on a tray and baked.
...I would say that Easter traditions are more for those growing up in smaller towns...
Another common sweet is Czech Easter bread called “mazanec,” which one could find similar to Italian Panettone, just without candied fruit, not as sweet, and topped with slivered almonds. It is round with a cross on top, and we make the same thing also during Christmas time, just in a different shape to symbolise different things.
However, not to generalise, each region celebrates Easter in a bit different way, with slightly different traditions. For example, for me, as someone originally from the capital city, I do not do almost any of those. We boil and paint a few eggs, bake “mazanec” for breakfast, and have a slightly traditional lunch on Easter Monday, which probably would not even be lamb anyway. So, I would say that Easter traditions are more for those growing up in smaller towns, in the countryside, or at least having some relatives from those areas where they can eventually visit.