Our Favorite Easter Side Dishes

By Southern Living
Photo: Iain Bagwell

Make these light and fresh side dishes to round out your perfect Easter meal.

No Easter Sunday celebration is complete without an array of delicious spring side dishes. Whether you’re serving ham or lamb (or something else entirely!), round out your menu with our easy yet elegant Easter side dishes. A Southern-style Easter feast calls for bright and fresh ingredients inspired by the season, so we gathered our best sides for the occasion. Take your pick from dozens of Easter sides including creamy baked pasta with peas, green bean potato salad, asparagus quiche, cheese grits soufflé, spinach and romaine salad with cucumbers, radishes and creamy mint dressing and of course, plenty of deviled egg recipes.

Start Slideshow

1 of 50

Potato Hash

Photo: Hector Sanchez

Recipe: Potato Hash

"The potato hash reminds me of the classic hash browns Mom used to make for breakfast." - Chef John Hall

Potatoes, onions, and bell pepper make one delicious hash. The potatoes will start in the oven and finish cooking in a pan along with the other veggies. Don't skimp when it comes to mixing up our crème fraîche sauce—drizzle on top and serve on the side for one satisfying finish. Pair potato hash with our Braised Lamb shank.

Advertisement
Advertisement

2 of 50

Creamy Spring Pasta Bake

Photo: Hector Sanchez

Recipe: Creamy Spring Pasta Bake

Baked pasta gets a spring spin with baby sweet peas and ham. We love the crunchy, savory topping made with croutons and Parmesan cheese.

3 of 50

Mini Cheese Grits Casseroles

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

Recipe: Mini Cheese Grits Casseroles

Whether you make these as individuals or in a big casserole dish, everyone will be asking for more.

Advertisement

4 of 50

Strawberry-Rhubarb Salad

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

Recipe: Strawberry-Rhubarb Salad

This is a beautiful recipe for the fresh rhubarb you find at the farmers' market.

5 of 50

Neiman Marcus Cheddar Cheese Biscuits

Photo: Jennifer Davick

Recipe: Neiman Marcus Cheddar Cheese Biscuits

Cheddar cheese biscuits are the perfect addition to an Easter menu.

6 of 50

Lemony Green Bean Pasta Salad

Photo: Helene Dujardin

Recipe: Lemony Green Bean Pasta Salad

Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper. If you can't find haricots verts, use regular green beans instead. Opt for penne pasta, instead of casarecce, if you already have it on hand. We love how quickly this recipe comes together—just 30 minutes! You'll love the bright citrusy flavor paired with the perfect amount of crunch from the green beans. 

Advertisement
Advertisement
Advertisement

7 of 50

New South Jalapeño Pimiento Cheese

Recipe: New South Jalapeño Pimiento Cheese

If you need a smaller amount for your Easter meal, you can easily cut the recipe in half.

8 of 50

Marbled Eggs

Photo: Iain Bagwell; Styling: Buffy Hargett

Recipe: Marbled Eggs

Pickled beets give Chinese tea eggs a colorful flavor makeover.

9 of 50

Apricot-Glazed Carrots

Photo: Charles Walton IV

Recipe: Apricot-Glazed Carrots

They say that carrots are good for your eyes and whether that is true or not, these carrots are certainly good for your taste buds.

Advertisement
Advertisement
Advertisement

10 of 50

Avocado Fruit Salad

Photo: Beth Dreiling Hontzas

Recipe: Avocado Fruit Salad

Avocado Fruit Salad combines avocado, fruit, and mint for a fresh Easter salad. It pairs wonderfully with chicken salad, ham biscuits, and cheeses for your Easter brunch.

11 of 50

Green Bean Potato Salad with Lemon-Soy Vinaigrette

Photo: Hector Sanchez

Recipe: Green Bean Potato Salad with Lemon-Soy Vinaigrette

Potato salad gets a fresh and crunchy twist with bright flavors and lots of yummy texture. Make the Lemon-Soy Vinaigrette ahead of time for an easier assembly. 

12 of 50

Warm Asparagus, Radish, and New Potato Salad with Herb Dressing

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas

Recipe: Warm Asparagus, Radish, and New Potato Salad with Herb Dressing

This tangy herb dressing can be made up to a week in advance for easy, day-of prep.

Advertisement
Advertisement
Advertisement

13 of 50

Easy Three-Seed Pan Rolls

Photo: Jennifer Davick

Recipe: Easy Three-Seed Pan Rolls

These rolls start with frozen bread dough but taste as if they're made from scratch—perfect for no-fuss entertaining. You'll get a spectacular look and big flavor while saving time.

14 of 50

Asparagus, Spring Onion, and Feta Quiche

Photo: Hector Sanchez

Recipe: Asparagus, Spring Onion, and Feta Quiche

This elegant breakfast classic is full of fresh spring ingredients. Garnish with flat leaf parsley for a winning presentation. 

15 of 50

Strawberry Salad with Warm Goat Cheese Croutons

Photo: Greg Dupree

Recipe: Strawberry Salad with Warm Goat Cheese Croutons

To prepare the goat cheese croutons, cut a goat cheese log into rounds. Press each round to 1/2-inch thickness on a baking sheet and freeze for 20 minutes. this process will help the rounds keep their shape and not ooze out of their breading while frying. Serve the salad with Strawberry-Poppy Seed Vinaigrette. 

Advertisement
Advertisement
Advertisement

16 of 50

Cream Cheese Mashed Potatoes

Recipe: Cream Cheese Mashed Potatoes

Jazz up your usual mashed potatoes with our cream cheese version for the perfect Easter side dish.

17 of 50

Avocado Soup With Marinated Shrimp

Recipe: Avocado Soup With Marinated Shrimp

Smooth and creamy Avocado Soup With Marinated Shrimp is a cinch to prepare because it requires no cooking. Instead of bowls, consider using flutes or other fun glassware to serve this soup.

 

18 of 50

Shaved Vegetable Salad with Toasted Almonds

Photo: Hector Sanchez

Recipe: Shaved Vegetable Salad with Toasted Almonds

All it takes is a sharp vegetable peeler to transform a few favorite veggies into an inventive salad. To shave the asparagus into ribbons, place each spear flat on your work surface so you can pull the peeler evenly down its length.

Advertisement
Advertisement
Advertisement

19 of 50

Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing

Photo: Hector Sanchez

Recipe: Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing

This cool and creamy salad is the perfect side for any spring or summer meal. Dress it up for Easter brunch, but keep the recipe on file for a quick summertime side to bring to a last-minute cookout.

20 of 50

Home-Cooked Pole Beans

Recipe: Home-Cooked Pole Beans

This recipe could not be any easier and is sure to delight your Easter guests. For an extra kick, sprinkle with bacon bits.

21 of 50

Spring Pea Pasta with Ricotta and Herbs

Photo: Hector Sanchez

Recipe: Spring Pea Pasta with Ricotta and Herbs

Our one-pot primavera brings together seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.

Advertisement
Advertisement
Advertisement

22 of 50

Classic Deviled Eggs

Photo: Hector Sanchez

Recipe: Classic Deviled Eggs

Deviled eggs never go out of style, and this recipe for Classic Deviled Eggs is one that every Southern cook should master.

23 of 50

Easy Parmesan-Herb Rolls

Photo: Helen Norman

Recipe: Easy Parmesan-Herb Rolls

No time to bake bread from scratch? Here's a recipe to jazz up store-bought canned dough. For the dried herbs, mix together your favorites to make 1 Tbsp.

24 of 50

Golden Potato-and-Smoked Sausage Hash

Photo: Hector Sanchez

Recipe: Golden Potato-and-Smoked Sausage Hash

Make this hash even heartier by adding a fried egg on top. Speed up cooking time by using parboiled potatoes from your grocer's freezer section. Add them in at Step 3. 

 

Advertisement
Advertisement
Advertisement

25 of 50

Asparagus with Red Pepper Chowchow

Photo: Helen Norman

Recipe: Asparagus with Red Pepper Chowchow

Use our foolproof blanching method and your veggies will look as good as they taste. Serve leftover Red Pepper Chowchow with cheese and crackers, ham sandwiches, or burgers.

26 of 50

Spring Pea Orzo

Photo: Helen Norman

Recipe: Spring Pea Orzo

The key to this crowd-pleasing salad is to toss the warm pasta with the dressing so the orzo soaks up flavor. Make it up to two days ahead, and serve any leftovers with ham.

27 of 50

Garden Potato Salad

Photo: Helen Norman

Recipe: Garden Potato Salad

New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like.
 

Advertisement
Advertisement
Advertisement

28 of 50

Cheese Grits Soufflé with Mushroom Gravy

Photo: Hector Sanchez

Recipe: Cheese Grits Soufflé with Mushroom Gravy

Warm, sherry-laced mushroom gravy gives this simple grits soufflé an extra layer of depth. Gruyère cheese melts perfectly into the hot grits and adds subtle nutty flavor.

29 of 50

Roasted Beets, Carrots, and Sweet Onions

Photo: Hector Sanchez

Recipe: Roasted Beets, Carrots, and Sweet Onions

Springtime is the right time for finding sweet baby beets and carrots in the market. Look for small, firm beets and slender carrots with their bright, feathery greens still attached--a sign of freshness. 

30 of 50

Lemon-Dill Chicken Salad-Stuffed Eggs

Recipe: Lemon-Dill Chicken Salad-Stuffed Eggs

Give this Southern favorite fresh flavor by adding dill and shredded chicken. Stacked white cake stands decorated with colored paper napkins create a snappy yet casual centerpiece.

Advertisement
Advertisement
Advertisement

31 of 50

Hot Potato Salad

Photo: Helen Norman

Recipe: Hot Potato Salad

Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.

32 of 50

Carrot-Ginger Puree

Photo: Helen Norman

Recipe: Carrot-Ginger Puree

You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.

33 of 50

Roasted Carrots

Photo: Jennifer Davick

Recipe: Roasted Carrots

For these scrumptious roasted carrots, you can used bagged baby carrots, but for a better taste, use young carrots with tops.

Advertisement
Advertisement
Advertisement

34 of 50

Caramelized Onion Quiche

Photo: Jennifer Davick

Recipe: Caramelized Onion Quiche

Flat-leaf parsley, chives, and mint add a fresh, pretty finish to this tasty dish.

35 of 50

Deviled Potatoes

Recipe: Deviled Potatoes

These mini stuffed potatoes are perfect for an appetizer or to bring with you as an Easter potluck side. Choose potatoes that are more oval in shape to best resemble deviled eggs.

36 of 50

Pillowy Dinner Rolls

Photo: Brian Woodcock

For Pillowy Dinner Rolls, start with the recipe for Our Favorite Buttermilk Biscuit then, cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate. 

Advertisement
Advertisement
Advertisement

37 of 50

Classic Sweet Potato Casserole

Photo by Beth Dreiling Hontzas

Recipe: Classic Sweet Potato Casserole

This mouthwatering Easter side dish will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

38 of 50

Tarragon Chicken Salad

Photo: Jennifer Davick

Recipe: Tarragon Chicken Salad

This creamy chicken salad pairs perfectly with the crunch of pecans, Granny Smith apples, red onions, and celery.

39 of 50

Honey Yeast Rolls

Photo: Beth Dreiling Hontzas

Recipe: Honey Yeast Rolls

Tender, delectable Honey Yeast Rolls are a must-serve and best warm from the oven and slathered with sweet honey butter.

Advertisement
Advertisement
Advertisement

40 of 50

Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing

Photo: Jennifer Davick

Recipe: Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing

You'll adore this potato-and-green bean dish paired with a delicious Creamy Tarragon Dressing. Find fingerling potatoes at your local grocery store. Plan to make the dressing while the potatoes cook.

41 of 50

Apple-Pear Salad With Lemon-Poppy Seed Dressing

Photo: Beth Dreiling Hontzas

Recipe: Apple-Pear Salad With Lemon-Poppy Seed Dressing

Even salads get dressed for Easter. Try this version with a Zesty Lemon-Poppy Seed Dressing to start the meal.

42 of 50

Cranberry-Strawberry Salad

Photo: Jennifer Davick

Recipe: Cranberry-Strawberry Salad

This congealed salad is a cool, delicious twist on a retro luncheon staple.

Advertisement
Advertisement
Advertisement

43 of 50

Church-Style Lemon-Roasted Potatoes

Photo: Jennifer Davick

Recipe: Church-Style Lemon-Roasted Potatoes

Lemon juice and fresh thyme provide a springlike flavor to roasted potatoes. To save the time of peeling little potatoes, cut larger peeled Yukons into chunks. Any leftover potatoes are great for a potato salad the next day.
 

44 of 50

Zucchini-Potato Soup

Photo: Jennifer Davick

Recipe: Zucchini-Potato Soup

Inspired by the classic potato-and-leek vichyssoise (vihsh-ee-SWAHZ), we added zucchini and gave this recipe our Southern twist with the addition of crisp, crumbled bacon.

45 of 50

Creamed Collards

Recipe: Creamed Collards

Full-bodied and richly flavored, this collards dish is inspired by flavors of New Orleans. A Béchamel sauce gives fresh collard greens a creamy consistency. It's a classic taste of the South.

Advertisement
Advertisement
Advertisement

46 of 50

Crowd-Pleasing Easter Tea Sandwiches

Photo: Jennifer Davick

Recipe: Ham Salad

Recipe: Curried Shrimp

Recipe: Cucumber and Strawberry

Recipe: Goat Cheese and Pecan

Recipe: Orange and Cranberry

Recipe: Egg Salad

Choose your favorite fillings, and prepare up to a day ahead for your Easter menu.
Plan on 1⁄4 cup filling for each whole sandwich. Freeze bread slices until firm. (This makes it easier to trim and cut the sandwiches.)

47 of 50

Baked Onions

Recipe: Baked Onions

Sweet, caramelized pearl onions make an elegant Easter side dish. This version is flavored with butter, white wine, and brown sugar and then baked for under an hour.