31 Fresh and Easy Easter Side Dishes

Seasonal salads, veggie casseroles, and so much more

Cheese souffle recipe

The Spruce / Cara Cormack

Are you hosting family for Easter dinner this year, or contributing to a holiday potluck? There are endless Easter side dishes that each add something special to the celebration and are sure to please hungry guests. From potatoes to asparagus to light spring soups, casseroles, salads, and more, these winning recipes will taste great beside your favorite Easter main.

  • 01 of 31

    Buttered Leeks

    Buttered leeks recipe

    The Spruce / Diana Chistruga

    Palate-pleasing buttered leeks are simple to prepare and make a versatile side dish that tastes great with ham or lamb. The vegetables simmer for about 30 minutes on your stovetop in butter and sea salt until tender and ready to enjoy.

  • 02 of 31

    Asparagus

    Sauteed asparagus

    The Spruce

    There are few better ways to prepare asparagus than tossing it simply with olive oil and sea salt, and topping with this lemony butter sauce.

  • 03 of 31

    Roasted Vegetables

    roasted broccoli, radishes, carrots, beets, and yams on a white serving platter

    The Spruce / Diana Chistruga

    Roasted vegetables are a delicious and easy addition. Consider mixing up what's on your roasting pan by doing a combination of beets, radishes, and carrots.

  • 04 of 31

    Creamy Macaroni and Cheese

    Greek Macoroni and Cheese Baked Pasta in a baking dish

    The Spruce / Cara Cormack

    Macaroni and cheese makes a great side dish for Easter entrees. This super-creamy version uses milk and half and half, and cheddar cheese for a dish sure to disappear quickly.

    Continue to 5 of 31 below.
  • 05 of 31

    Classic Deviled Eggs

    Classic Deviled Eggs

    The Spruce / Julia Hartbeck

    Deviled eggs are an Easter favorite, and this is the classic recipe everyone enjoys. Kids can help you prepare the easy side dish or appetizer, since it only calls for a handful of basic ingredients.

  • 06 of 31

    Easter Deviled Eggs

    Easter Deviled Eggs

    The Spruce / Cara Cormack

    These Easter deviled eggs are dyed in a rainbow of color for a more festive addition to your table than the classic recipe. Garnish with caviar, herbs, or bacon crumbles for celebration worthy bites.

  • 07 of 31

    Roasted Whole Artichokes

    Steamed Artichokes

    The Spruce / Preethi Venkatram

    Dress whole artichokes lightly in olive oil, salt, and pepper, stuff with garlic cloves, and wrap in foil packets to roast in your oven for a pretty, seasonal vegetable side dish. There is also an Instant Pot variation if you are in a pinch for time.

  • 08 of 31

    Potato Gratin

    Potato Gratin (German Kartoffelgratin)

    The Spruce / Eric Kleinberg

    Serve up a creamy French-style gratin this Easter. This elegant casserole layers potato, cream, and plenty of cheese with a hint of herbs and baked to a golden brown.

    Continue to 9 of 31 below.
  • 09 of 31

    Sautéed Sweet Potatoes

    Sauteed sweet potatoes recipe

    The Spruce / Cara Cormack

    This sweet potato recipe is all prepared on the stove top and a snap to whip up. While they are vegan, you can substitute butter if desired for an even richer flavor.

  • 10 of 31

    Warm German Potato Salad

    Southern German Potato Salad (Schwäbische Kartoffelsalat)

    The Spruce / Ahlam Raffii

    This warm potato salad is seasoned with broth, tangy cider vinegar, and mustard. A great addition to the holiday table and not as heavy as the usual mashed or gratin potato.

  • 11 of 31

    Pea and Mint Soup

    Super Easy Pea and Mint Soup with parmesan cheese on top

    The Spruce / Nyssa Tanner

    Spring and summer soups need to be light, quick and easy; it is not the time for the heavier soups of the winter. Pea and mint soup fits the bill here—you will be delighted by its simplicity.

  • 12 of 31

    Green Pea Salad With Creamy Dressing

    Green Pea Salad With Easy Creamy Dressing

    The Spruce / Ana-Maria Stanciu

    Dress up green peas with tangy and creamy dressing, for a cool and refreshing side.

    Continue to 13 of 31 below.
  • 13 of 31

    Morel Mushrooms

    Sautéed Morel Mushrooms

    The Spruce / Maxwell Cozzi

    Morel mushrooms are plentiful at spring farmer's markets, and this quick and easy recipe makes the most of their fresh, earthy flavor. Just brown them in a pan with olive oil or butter for an easy, seasonal side.

  • 14 of 31

    Butter Yeast Rolls

    Southern style butter yeast rolls recipe

    The Spruce / Ana Zelic

    Homemade bread truly takes a holiday celebration to the next level. These soft yeast rolls are finished with a light egg wash. Serve warm with butter, and watch them disappear.

  • 15 of 31

    Rosemary Focaccia

    Rosemary Focaccia on a cooling rack

    The Spruce Eats / Cara Cormack

    Focaccia is a soft, airy Italian yeast bread made with olive oil. It's best eaten on the day it's baked, which you can do, including assembly, in about an hour. Be sure to include a couple of hours in your prep time for the dough to rise, too.

  • 16 of 31

    Hot Cross Buns

    Hot Cross Buns hero

    The Spruce / Cara Cormack

    Hot cross buns are an Easter classic. These buns are sweet and yeasty with an easy frosting, making them a great addition to the Easter brunch or dinner table.

    Continue to 17 of 31 below.
  • 17 of 31

    Mashed Potatoes With Sour Cream

    Morgan Baker Sour Cream Mashed Potatoes

    Fluffy mashed potatoes are a snap to prepare and the addition of sour cream in this recipe makes for a creamy and tangy finish.

  • 18 of 31

    Roasted Carrots With Feta and Dukkah

    Roasted carrots with feta and dukkah

    The Spruce Eats / Kristina Vanni

    These carrots are seasoned with dukkah, a spice blend that contains nuts (usually hazelnuts but other nuts can be used), sesame seeds, coriander, cumin, salt, and pepper. From there, you can add your own spin with things like mint, dried thyme, or spicy peppers. Crumbles of tangy feta finish off these roasted carrots.

  • 19 of 31

    Lemon Rice

    Lemon Rice on a plate with a spoon

    The Spruce Eats / Cara Cormack

    Lemon rice is a staple afternoon preparation across Southern India and is the perfect citrusy and bright addition to your Easter table. Busy cooks love this dish, as it can be made with both freshly-cooked rice as well as leftover rice

  • 20 of 31

    Easy Pea and Mint Soup

    Super Easy Pea and Mint Soup recipe

    The Spruce / Nyssa Tanner

    Serve this pureed vegetable and herb soup as a refreshing starter for your Easter meal. You can whip it up in about 30 minutes and it tastes delicious warm or chilled. Top with a dollop of sour cream, drizzle of olive oil, or garlicky croutons.

    Continue to 21 of 31 below.
  • 21 of 31

    Creamed Yucca With Roasted Garlic

    Creamed Yuca (Cassava) With Roasted Garlic

    The Spruce / Diana Chistruga

    Simple can still be impressive, as this creamed yuca with roasted garlic side dish demonstrates. Yuca is a starchy root vegetable popular in Hispanic, Latin, and Caribbean cuisine. Similar in shape to a very long sweet potato, yuca has a hard, firm texture and shiny brown skin.

  • 22 of 31

    Broccoli Bacon Salad

    Broccoli Bacon Salad

    The Spruce / Diana Chistruga

    This popular broccoli salad is always a hit, and it's surprisingly easy to fix. All you need is some cooked bacon, fresh broccoli, and a few other ingredients.

  • 23 of 31

    Easy and Airy Cheese Souffle

    Cheese souffle recipe

    The Spruce / Cara Cormack

    Serve this impressive cheese souffle to wow your guests at Easter—it's simpler to make than you might expect! This recipe walks you how to create a simple, light-tasting cheese souffle.

  • 24 of 31

    Vegan Couscous Salad with Chickpeas

    Vegan Couscous Salad With Chickpeas

    The Spruce / Kristina Vanni

    Vegan chickpea and couscous salad packs in plenty of protein. Make it up to two days ahead and store in the fridge, tossing it gently to wake up the flavors before serving chilled.

    Continue to 25 of 31 below.
  • 25 of 31

    Cucumbers in Sour Cream

    Mizeria: Polish Cucumbers in Sour Cream

    The Spruce / Cara Cormack

    A simple and welcome side to cut through some of the heavier items on the Easter dinner table, thinly sliced cucumbers are tossed in a slightly acidic and slightly sweat sour cream dressing with plenty of refreshing dill.

  • 26 of 31

    Garlic Green Beans

    Easy Garlic Green Beans

    The Spruce / Nyssa Tanner

    Green beans are a classic side dish and a crowd-pleaser. Toss in some garlic, and you've got a winning vegetable for any occasion. This one comes together in under 10 minutes on the stovetop.

  • 27 of 31

    Stuffed Baked Potatoes

    Baked Stuffed Potato

    The Spruce / Diana Chistruga

    Kids can help you prepare this twice-baked potato that's fun to make and delicious to enjoy. Bake potatoes, then scoop out, mash with butter and sour cream, and stuff back into shells. Bake again to brown the tops, and serve to your favorite potato-lovers.

  • 28 of 31

    Make-Ahead Duchess Potatoes

    Make-Ahead Duchess Mashed Potatoes

    The Spruce / Diana Chistruga

    Offer a unique and flavorful side dish holiday recipe with these French-style duchess potatoes. Pipe mashed spuds onto baking sheets and brush with egg wash to brown in the oven. Make them ahead if you like, and freeze for simple reheating.

    Continue to 29 of 31 below.
  • 29 of 31

    Pineapple Casserole

    Easy Pineapple Casserole

    The Spruce / Julia Hartbeck

    This flavorful pineapple casserole is made with bread cubes, pineapple, a little sugar, and eggs. It's a surprisingly easy casserole and is a delicious accompaniment to baked ham, smoked shoulder, or roast pork.

  • 30 of 31

    Ambrosia Salad

    Ambrosia Fruit Salad With Sour Cream Dressing

    The Spruce / Diana Chistruga

    This classic fruit salad is easy to throw together and adds some nostalgia to your Easter table. This ambrosia salad recipe makes a delicious holiday fruit salad, and it's super easy to prepare. Miniature marshmallows and coconut give the fruit salad some fabulous texture. You can also add pecan or walnut pieces if you'd like for a little nutty crunch.

  • 31 of 31

    Frozen Fruit Salad

    Freeze the salad

    The Spruce Eats / Diana Chistruga

    Another vintage classic, this old-fashioned frozen fruit salad recipe is very easy to prepare and fit for just about any occasion. It is also a delicious side to pair if ham is making an appearance on your easter table.