Recipes

37 Easter Side Dishes to Round Out Your Holiday Meal

Parmesan smashed potatoes, asparagus-artichoke galette, miso mac and cheese, and more sides worthy of your Easter table.
Makeahead mashed potatoes in a serving bowl with two melting pats of butter and freshly cracked black pepper.
Photo by Travis Rainey, Food Styling by Kaitlin Wayne

Ham and lamb may get top billing, but the real stars of Easter dinner are the sides. What’s a holiday meal without fluffy rolls, creamy casseroles, fresh spring vegetables, and at least a couple of potato dishes? Just another weeknight dinner.

Easter side dishes turn the meal into an event. From classics like deviled eggs and Parker House rolls to bright modern salads, seasonal favorites, and tender biscuits, the recipes below will give you everything you need to build the holiday spread of your dreams.

Looking for more? We’ve got Easter mains, desserts, and brunch recipes too.

Untitled / Joe Sevier / March 26, 2026 at 11:02 AMArrow
29 Easter Brunch Recipes for a Sunny Spring Feast

Rhubarb ricotta toasts, bibingka waffles, ham-and-cheese-croissant bake, and more Easter brunch recipes to satisfy your holiday cravings.

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Green dutch baby with smoked salmon and herbs in a cast iron skillet
47 Easter Dinner Ideas You’ll Want to Make a Tradition

Like sumac-rubbed lamb, carrot Wellington, spring greens with bacon vinaigrette, and more dinner ideas for your holiday table.

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A brown-sugar-glazed ham for Easter, placed flat side down on a platter and partially sliced.
Plus, more Easter desserts from our friends at Epicurious
31 Easter Desserts, Each One Better Than a Chocolate Egg

The airiest lemon cake, an apricot-almond tart, easy chocolate mousse, and more sweets to cap your Easter celebration.

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A lemon chiffon cake baked in a tube pan, dusted with confectioners sugar, and served with raspberries and whipped cream.
  • Gratin of potatoes shingled and topped with melted Gruyere and Parmesan in a casserole dish on a wooden surface.
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    1/37

    Classic Potatoes au Gratin

    This crowd-pleasing Easter side dish is topped with cheese and breadcrumbs (which is what sets it apart from scalloped potatoes).

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  • A multitude of deviled eggs garnished generously with pepper and dill sprigs on a reflective silver platter.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Christina Allen
    2/37

    Extra-Creamy Deviled Eggs

    This is the classic, dialed up. The filling is whipped until airy and impossibly smooth, with just the right amount of tang. For an Easter-ready flourish, finish with a sprinkle of fresh herbs.

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  • Mapleglazed carrots on a platter sprinkled with flaky salt and chile flakes.
    Photo by Chelsie Craig, Food Styling by Dana Bonagura
    3/37

    Maple-Glazed Carrots

    Look for long, slender carrots without cracks, with their green tops still attached (it looks especially nice with a bit of stem showing).

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  • Mixed radishes softboiled eggs torn green olives garlic dill and black pepper tossed into a salad with a honey dijon...
    Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
    4/37

    Easter Salad

    With radishes, softly-set eggs, and green olives, this updated egg salad brings brightness and bite to your Easter table.

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  • Vodka Biscuits from Obsessed with the Best cookbook
    Photo by Michael Graydon and Nikole Herriott
    5/37

    Vodka Biscuits

    A shot of vodka makes these buttermilk biscuits extra tender, so you can relax a little about how much you handle the dough.

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  • A baking dish of green bean casserole topped with French's fried onions and sprigs of thyme.
    Alex Lau
    6/37

    BA’s Best Green Bean Casserole

    Anchored by umami-rich browned crimini mushrooms, a nutty Parmesan béchamel sauce, and extra-crispy shallots, this is the green bean casserole to end all green bean casseroles.

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  • Makeahead mashed potatoes in a serving bowl with two melting pats of butter and freshly cracked black pepper.
    Photo by Travis Rainey, Food Styling by Kaitlin Wayne
    7/37

    Make-Ahead Mashed Potatoes

    Cooking for any holiday meal can feel like a game of Tetris: Can you fit everything in the oven before time runs out? Enter this make-ahead side. When the time comes, reheat them and garnish with chives and butter.

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  • Charred asparagus and dates with goat cheese and lemony radishes on a platter
    Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore
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    Charred Asparagus and Dates With Goat Cheese

    Peak-season asparagus is Easter’s unofficial mascot, and here it gets the treatment it deserves. A hard char draws out its natural sweetness, while dates and goat cheese bring contrast and richness.

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  • Bowl of spring greens salad with bacon chunks spring onions and a hot bacon vinaigrette
    Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman
    9/37

    Spring Greens With Hot Bacon Vinaigrette

    Bacon is a surefire way to take a green salad from okay to great. The hot drippings hit hardy greens, wilting them and turning crisp leaves into something silky, savory, and worthy of your Easter spread.

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  • A large pan of golden Parker House rolls topped with flaky sea salt.
    Photo by Jonathon Kambouris; Food styling by Simon Andrews; Prop styling by Kaitlyn Du Ross
    10/37

    Parker House Rolls

    With a top coat of melted butter and a sprinkling of sea salt, these golden brown Parker House dinner rolls are nothing short of trophy-worthy.

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  • This image may contain Plant Food Produce Vegetable Dish and Meal
    Photo by Alex Lau, food styling by Rebecca Jurkevich
    11/37

    Sugar Snap Pea Salad

    In-season snap peas are tiny, crisp, and delicious served raw over a mound of creamy buttermilk dressing.

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  • Smashed and roasted creamy yellow potatoes topped with Parmesan chopped parsley and ground black pepper.
    Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
    12/37

    Crispy Smashed Potatoes With Parmesan and Herbs

    Boiled, smashed, and roasted, these potatoes take a few extra steps—but the payoff is undeniable. With their crispy, craggy edges and fluffy centers, they’re well worth the effort. Don’t be surprised if guests start hovering around the serving platter.

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  • Image may contain Plant Food Produce Vegetable Lentil Bean and Seasoning
    Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by Paige Hicks
    13/37

    Kale Caesar Salad With Lemony Breadcrumbs

    With no raw egg yolks and a big burst of lemon flavor, this Caesar salad dressing is primed for a holiday buffet. And the kale is happy to hang out all afternoon.

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  • A bowl of Miso macaroni and cheese from Supperland restaurant in Charlotte NC
    Photograph Guang Xu
    14/37

    Miso Macaroni and Cheese

    There’s no reason mac and cheese shouldn’t have a place on your Easter table. This stove-top version gets a savory boost from white miso.

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Phoebe Fry is a Brooklyn-based food writer, cook, and illustrator. She’s worked in kitchens in Ireland, Italy, and NYC, and she currently writes The Dish on Substack. Her work has appeared in Real Simple, Wine Enthusiast, and more. You’ll most often find her haunting the cookbook section of her local ... Read More
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