Perfect Easter Side Dishes You Won’t Want To Forget
With Easter right around the corner, many are preparing for a nice big Easter dinner. Ham will be the main dish on many holiday menus, however it is important to not let the side dishes become an afterthought. This can really make your meal spectacular. The choices are virtually limitless and can be a little overwhelming to choose from, but I think the keyword here would be variety. You want to have selections that will offer your guests a wide array of different types of dishes. You will want to choose sides that will be not only be pleasing to the palette, but also pleasing to the eye as well. You will want to add colorful dishes that will make your Easter spread pop! In order to help navigate through the vast array of choices, I found it’s helpful to break it down into a few categories and pick a dish or two from each.
While not necessarily a side dish, you don’t want to neglect to have a few appetizers for guests to snack on while they are waiting on dinner. You cannot go wrong with Deviled Eggs. These are a classic appetizer liked by many! They usually go pretty quickly at my house and can be made the night before which is always a bonus! If you want to get really fancy, you can even dye your egg whites pretty spring colors. I, however, opt for simplicity.
Classic Deviled Eggs
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- Salt & Pepper, to taste
- Paprika for garnish
Hard boil, cool, and peel eggs. Here are instructions on how to get Easy Peel Perfectly Boiled Eggs.
Cut eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl. Mash with a fork.
Add mayonnaise, yellow mustard, vinegar, salt and pepper. Continue mixing and mashing with a fork until smooth and creamy.
Spoon yolk mixture back into the egg white shells. Sprinkle with paprika for a garnish. Store in an airtight container or on a plate wrapped in plastic wrap in the refrigerator.
Let’s not forget about casseroles! There are some great recipes out there; Asparagus Casserole, Green Bean Casserole, Broccoli and Rice Casserole just to name a few. I am going to be making Broccoli Cauliflower Casserole this year. I am not counting this as a vegetable dish due to the “richness”. I prefer my vegetable dishes to be more on the light side.
Broccoli and Cauliflower Casserole
- 1/2 cup plain dry bread crumbs
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
- 1 1/2 teaspoons Italian seasoning divided
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 2 tablespoons butter
- 1 large onion, chopped (1 cup)
- 2 tablespoons flour
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 1/4 cups milk
- 4 ounces (1/2 package) cream cheese, cubed
Preheat oven to 350°F. Mix bread crumbs, 2 TBSP of the Parmesan cheese, 2 TBSP melted butter and 1/2 TSP of the Italian seasoning in small bowl. Set aside.
Melt 2 TBS butter in skillet on medium heat. Add onion; cook about 5 minutes or until tender. Stir in flour, remaining 1 TSP Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
Fresh Fruits and Vegetables
You don’t want to forget to add some fresh fruits and vegetables to your table. With the casseroles and potatoes, you want to make sure you have some lighter options as well. Along with a fruit and vegetable tray, I am going to add some roasted carrots. They are not only delicious but easy to make.
- 1 pound carrots washed
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon brown sugar
Preheat oven to 425 degrees F.
Slice carrots about 1/2 inch thick and 3-4 inches long.
Place on lined baking sheet
Pour olive oil, spices, and brown sugar over the carrots.
Toss to coat evenly and spread carrots into a single layer.
Bake on the middle rack for 25 minutes, tossing halfway
Last but not least, let’s not forget about adding a nice salad or two to the table. They will be a nice colorful and nutritious addition! One of my absolute favorites is Seven Layer Salad. This beautiful and delicious dish is always a crowd favorite! It is also nice because you can make it ahead of time and refrigerate.
Seven Layer Salad
- 2 heads Iceberg Lettuce, Chopped
- 1/2 lb Baby Spinach, Washed And Dried
- Salt And Pepper, to taste
- 8 whole Hard Boiled Eggs, Chopped
- 1 lb Bacon, Cooked And Chopped
- 4 whole Tomatoes, Chopped
- 1 bunch Green Onions, Thinly Sliced
- 8 oz Shredded Cheddar Cheese
- 1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
- 1/2 cup (Real) Mayonnaise
- 1/2 cup Sour Cream
- 1 Tablespoon Sugar
- Layer salad ingredients in the order listed above, ending with peas
- Combine dressing ingredients in a separate bowl and mix well.
- Pour dressing on top and spread to the edges.
- Cover and refrigerate for up to 8 hours. Toss just before serving.