30 Easter Side Dishes to Round Out Your Spring Table

Easter mains tend to get the spotlight, but the sides are what make the table feel abundant and springy. Think tender greens, bright citrus, creamy casseroles, and a few crunchy, pickly bites to keep things lively. This list mixes classics with a handful of fresh twists, so you can build a spread that works for ham, lamb, or a vegetarian centerpiece. Pick a few you love, then fill in the rest with what’s in season and what your crowd actually eats.

1) Classic Deviled Eggs

Deviled eggs are basically an Easter requirement, and for good reason. The creamy yolk filling is quick to mix up and easy to tweak with mustard, pickle relish, or a little hot sauce. Make them a few hours ahead and keep them chilled so you’re not scrambling right before guests arrive. If you want a prettier finish, top with chives, dill, or a tiny piece of smoked salmon.

2) Glazed Carrots

Carrots love a little sweetness, and honey brings out their natural flavor without turning them into dessert. Roast or sauté them until tender, then toss with butter, honey, and a pinch of salt. A squeeze of lemon at the end keeps the glaze from tasting heavy. This one pairs especially well with salty ham.

3) Scalloped Potatoes

Scalloped potatoes are rich, comforting, and always disappear fast. Thin slices cook into a soft, layered casserole with cream, garlic, and plenty of pepper. Let the dish rest for 10–15 minutes after baking so the sauce thickens and slices hold their shape. If you want extra depth, add thyme or a little grated Gruyère.

4) Spring Pea Salad

This is the kind of side that tastes like the season changing. Sweet peas (frozen work well) get a fresh lift from mint and crunchy radishes. A simple dressing (think yogurt or mayo plus lemon) keeps it creamy without being heavy. Serve it cold so it contrasts nicely with hot casseroles.

5) Asparagus Side Dish

Asparagus shows up at just the right time for Easter, and it doesn’t need much help. Roast it until the tips crisp slightly and the stalks stay snappy. Finish with lemon zest, a squeeze of juice, and Parmesan shavings. It’s simple, but it makes the whole table feel fresher.

6) Green Bean Almondine

Green bean almondine is a classic for a reason: it’s buttery, bright, and not fussy. Blanch the beans so they stay vivid green, then toss with toasted almonds and a little lemon. A quick sauté in butter pulls everything together. It’s a nice break from heavier sides like potatoes and stuffing.

7) Sweet Potato Casserole

Sweet potatoes fit right in on an Easter menu, especially if you keep them more savory than sugary. Mash roasted sweet potatoes with butter, salt, and a touch of cinnamon if you like. A pecan topping adds crunch without going full marshmallow. This side is especially good next to roast chicken or pork.

8) Buttermilk Biscuits

Warm biscuits make people feel instantly welcome at the table. Buttermilk gives them a gentle tang and helps them bake up tender and tall. They’re perfect for mopping up gravy, ham juices, or a little honey butter. If you’re short on oven space, bake them early and rewarm right before serving.

9) Classic Stuffing

Stuffing isn’t only for November, it’s great with spring roasts, too. Use day-old bread so it absorbs broth without turning mushy. Celery, onion, and plenty of herbs keep the flavor familiar and cozy. Bake it in a dish for crisp edges and an easy serving situation.

10) Creamed Spinach

Creamed spinach brings a steakhouse vibe to an Easter spread, but it’s simple at home. Cook the spinach down, then fold it into a creamy sauce with garlic and a pinch of nutmeg. It’s rich, so a little goes a long way on the plate. This one’s especially good alongside lamb.

11) Roasted Brussels Sprouts

Brussels sprouts earn their keep when they’re roasted hot and fast. The leaves get crisp, and the centers turn tender and slightly sweet. A drizzle of balsamic glaze adds tang and a little shine. If you want more bite, add toasted walnuts or a sprinkle of flaky salt.

12) Potato Salad

A tangy potato salad is a nice option if you’re doing an Easter lunch or buffet. Use waxy potatoes so they hold their shape, and dress them while they’re still warm so they soak up flavor. Dill, mustard, and a little vinegar keep things bright. It’s also an easy make-ahead win.

13) Apple Coleslaw

This slaw is crisp, refreshing, and a solid counterpoint to richer mains. Apple adds sweetness, while cider vinegar keeps it snappy and clean-tasting. You can keep the dressing light, or add a spoonful of mayo for a halfway creamy version. It holds up well for a few hours, which makes hosting easier.

14) Macaroni and Cheese

Mac and cheese may not be traditional Easter fare everywhere, but kids (and plenty of adults) are happy to see it. A mix of cheeses gives the best flavor: sharp cheddar for punch, plus something melty like fontina. Bake it until the edges brown for that irresistible corner piece. If your menu leans fancy, keep the mac classic and let other dishes do the experimenting.

15) Mashed Potatoes

Mashed potatoes are always welcome, especially if they’re loaded with roasted garlic. Roasting softens garlic into a sweet, mellow paste that blends right into the potatoes. Add warm milk or cream and plenty of butter, then season aggressively with salt. They’re perfect under gravy or alongside sliced ham.

16) Rice Pilaf

Rice pilaf gives you a lighter starch option that still feels holiday-worthy. Cook the rice in broth and add herbs like parsley, dill, or chives right at the end. Toasted nuts add texture without a lot of extra work. It’s a great choice if you already have a potato dish on the table.

17) Dinner Rolls

Soft rolls make it easy for guests to build little bites of ham, butter, or leftover salad. Honey butter takes two minutes and instantly feels special. Serve the butter at cool room temperature so it spreads without tearing the roll. If you’re baking from scratch, you can warm them right before everyone sits down.

18) Beet Salad

Roasted beets bring gorgeous color to the table, and the sweet-earthy flavor pairs nicely with tangy goat cheese. Roast them until tender, then peel and slice while they’re still warm. Add goat cheese and a handful of nuts for crunch. A simple vinaigrette ties it all together without masking the beets.

19) Caprese Salad

Caprese is easy, familiar, and looks great on a crowded table. Use ripe tomatoes, fresh mozzarella, and basil, then finish with olive oil and salt. If tomatoes aren’t at their best yet, swap in cherry tomatoes or even add thinly sliced strawberries for a seasonal twist. Serve it at room temperature for the best flavor.

20) Braised Red Cabbage

Braised red cabbage is slightly sweet, slightly tangy, and perfect with pork. Cook it low and slow with apple, vinegar, and a little sugar until it turns silky. It also reheats well, which helps if your oven is busy. The color alone makes it a smart addition to an Easter spread.

21) Roasted Baby Potatoes

These are for anyone who loves crunchy edges and a salty finish. Toss baby potatoes with oil, garlic, and Parmesan, then roast until crisp and browned. They’re easy to eat with a fork, which makes them great for buffets. Add lemon zest at the end if you want them a little brighter.

22) Pineapple Slaw

If your main is ham, a pineapple slaw makes the whole plate feel more balanced. The fruit brings sweetness, while cabbage keeps things crisp and refreshing. Use a light dressing so it doesn’t turn soupy. It’s also a fun change from the usual heavy casserole lineup.

23) Roasted Cauliflower

Roasted cauliflower gets nutty and browned in the oven, which makes it taste far more interesting than its reputation. A tahini-lemon sauce adds creaminess and a little tang without dairy. Sprinkle on sesame seeds or chopped herbs for a finished look. This one works well for guests who want something lighter but still satisfying.

24) Cucumber Salad

Cucumber dill salad is cooling and crisp, which is handy if your menu is full of rich foods. Slice cucumbers thin, salt them briefly to draw out water, then toss with vinegar and dill. Keep it chilled until serving time. It’s especially good next to salmon or roasted chicken.

25) Skillet Cornbread

Skillet cornbread has that crisp edge that people fight over. It’s great with ham, greens, or anything with gravy on the plate. You can go slightly sweet, or keep it savory with extra salt and a bit of corn. Serve warm with butter so it melts right in.

26) Sautéed Mushrooms

Mushrooms add a deep, savory note that helps round out a spring menu. Sauté them in butter until they release their liquid and brown properly, then add garlic and thyme. A splash of wine or broth can deglaze the pan and bring extra flavor. They’re a particularly good match for roast lamb or steak.

27) Classic Caesar Salad

A Caesar salad is reliable, crowd-friendly, and quick to assemble. Crisp romaine holds up well, even if it sits on the table a bit. Use plenty of Parmesan and crunchy croutons to keep every bite interesting. If you’re making dressing from scratch, anchovy adds depth without making it taste fishy.

28) Au Gratin Potatoes

Au gratin potatoes are the cheesier cousin of scalloped potatoes, and they’re always a hit. Thinly sliced potatoes bake in a creamy sauce with cheese melting between the layers. Keep the heat moderate so the potatoes cook through before the top gets too dark. This side is indulgent, so pairing it with bright veggies is a smart move.

29) Roasted Radishes

Roasting radishes mellows their bite and brings out a gentle sweetness. Brown butter adds a toasty, nutty flavor that makes them feel more special than a simple roast veg. Finish with salt and herbs like parsley or chives. It’s a fun way to put a spring ingredient to work without making a salad.

30) Orzo Salad

Orzo cooks quickly and feels a little lighter than a creamy pasta salad. Toss it with olive oil, lemon zest, lemon juice, and lots of herbs while it’s still warm. It’s bright enough to sit next to rich ham, yet mild enough for picky eaters. Serve it warm or at room temperature, depending on what else is coming out of the oven.