15 Best Easter Side Dishes to Complete Your Holiday Meal

Did you know that Easter meals can be nearly as memorable as the main dish itself? This collection showcases the 15 best side dishes that will add flair and flavor to your holiday table!

From vibrant honey glazed carrots to comforting twice-baked loaded potatoes, get ready to impress your guests and elevate your Easter feast with these delicious and festive recipes.

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1. Honey Glazed Carrots with Thyme

Tender and vibrant, these Honey Glazed Carrots with Thyme are a delightful addition to any meal. The sweetness of honey paired with the earthiness of thyme transforms simple carrots into an unforgettable side dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 lb baby carrots
• 2 tbsp unsalted butter
• 3 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup water

Instructions:

1. Rinse and peel the baby carrots if needed. If they are larger than about 2 inches, slice them in half lengthwise.
2. In a large skillet, melt the butter over medium heat.
3. Add the carrots to the skillet and sauté for about 2-3 minutes until they begin to sweat.
4. Pour in the honey, water, salt, black pepper, and thyme. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and let the carrots cook for 10-12 minutes, or until they are tender and easily pierced with a fork.
6. Remove the lid, increase the heat to medium-high, and allow the sauce to simmer for an additional 2-3 minutes until it thickens slightly.
7. Garnish with additional thyme if desired and serve warm.

Tips:
For an extra flavor boost, try adding a pinch of grated nutmeg or a splash of lemon juice at the end. You can also mix in some toasted nuts, like pecans or walnuts, for added texture.

Nutrition Facts:

• Calories: 120
• Protein: 1g
• Carbohydrates: 27g
• Fat: 3g
• Fiber: 3g
• Sugar: 6g

2. Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes are the perfect side dish for any Easter feast. Their rich and velvety texture, combined with the fragrant flavor of garlic, makes them a crowd favorite. This recipe will surely elevate your holiday dinner!

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 6

Ingredients:

• 2 pounds Russet potatoes, peeled and cut into chunks
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• Salt to taste
• Pepper to taste
• 2 tablespoons chives, chopped (optional for garnish)

Instructions:

1. Begin by placing the peeled and chunked potatoes in a large pot. Fill the pot with enough water to cover the potatoes by about an inch.
2. Add a generous pinch of salt to the water and bring it to a boil over high heat. Reduce heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
3. While the potatoes are cooking, in a small saucepan, combine the heavy cream and butter over low heat. Stir occasionally until the butter melts and the mixture is warm. Be careful not to boil it.
4. Once the potatoes are cooked, drain them in a colander and return them to the pot.
5. Add the minced garlic to the hot potatoes. Using a potato masher or fork, mash the potatoes until smooth and creamy.
6. Gradually add the warm cream and butter mixture to the mashed potatoes, stirring until well combined. Season with salt and pepper to taste.
7. For a little extra flavor, mix in the chopped chives if desired.
8. Let the potatoes sit for about 5 minutes before serving to allow the flavors to meld together.

Tips:
For an extra layer of flavor, try roasting the garlic before mashing it into the potatoes. You can also add a splash of sour cream for a tangy twist! Experimenting with different herbs can personalize your mashed potatoes even further.

Nutrition Facts:

• Calories: 300 per serving
• Fat: 22g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 3g
• Sugar: 2g

3. Spring Vegetable Medley with Lemon Zest

Brighten up your spring table with this vibrant Spring Vegetable Medley with Lemon Zest. Packed with seasonal veggies and a refreshing citrus flair, it’s the perfect accompaniment to any meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 0 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 cup snap peas, trimmed
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, sliced
• 1 cup zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Begin by washing all the vegetables thoroughly. Trim the snap peas, asparagus, and baby carrots as needed, and slice the zucchini.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Once the oil is hot, add the baby carrots to the skillet and cook for 3 minutes, stirring occasionally.
4. Add the snap peas and asparagus to the skillet and sauté for an additional 3 minutes.
5. Finally, incorporate the sliced zucchini and cook for another 2-3 minutes, stirring until all the vegetables are tender yet crisp.
6. Remove the skillet from heat and drizzle the lemon juice over the vegetables. Sprinkle with lemon zest, salt, and pepper to taste.
7. Toss gently to combine all ingredients evenly. If using, sprinkle the chopped parsley on top for added flavor and color.
8. Serve warm as a delightful side dish.

Tips:
Enhance the flavor by adding a pinch of red pepper flakes for some heat. You can also substitute or add your favorite spring vegetables like radishes or bell peppers for more color and taste. A sprinkle of parmesan cheese just before serving can take this dish to the next level!

Nutrition Facts:

• Calories: 120
• Protein: 3g
• Fat: 7g
• Carbohydrates: 13g
• Fiber: 4g
• Sugar: 3g

4. Roasted Asparagus with Parmesan

Delight your taste buds with this simple yet elegant Roasted Asparagus with Parmesan. It’s a perfect side dish that complements any main course, especially for festive occasions like Easter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rinse the asparagus under cold water and trim the tough ends.
3. On a large baking sheet, spread out the asparagus in a single layer.
4. Drizzle the olive oil over the asparagus, then sprinkle with sea salt and black pepper. Toss to coat evenly.
5. Roast in the preheated oven for about 15 minutes, or until the asparagus is tender and lightly browned.
6. Remove the asparagus from the oven and immediately sprinkle with grated Parmesan cheese.
7. If desired, add lemon zest for a bright finish. Serve warm.

Tips:
For a more flavorful dish, try adding minced garlic or a splash of balsamic vinegar before roasting. You can also experiment with different cheeses, like feta or goat cheese, for a fresh twist.

Nutrition Facts:

• Calories: 120
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 300mg
• Total Carbohydrates: 8g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 5g

5. Balsamic Brussels Sprouts

Balsamic Brussels Sprouts are a deliciously caramelized side dish that can elevate any meal. With their sweet and tangy flavor, they pair perfectly with roasted meats or can stand alone as a tasty vegetarian option. This quick and easy recipe will have everyone reaching for seconds!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the Brussels sprouts, olive oil, balsamic vinegar, honey, salt, and pepper. Toss well until all the sprouts are evenly coated.
3. Spread the Brussels sprouts on the prepared baking sheet in a single layer, ensuring they are facing cut side down for optimal caramelization.
4. Roast in the preheated oven for about 20 minutes, flipping halfway through, until the sprouts are golden brown and tender.
5. If desired, sprinkle the roasted sprouts with red pepper flakes and Parmesan cheese during the last 5 minutes of cooking for added flavor.
6. Serve warm, drizzled with any remaining balsamic glaze from the pan.

Tips:
For extra flavor, try adding minced garlic to the Brussels sprouts before roasting. A squeeze of fresh lemon juice right before serving can also brighten the dish. Experiment with different toppings like toasted nuts or cranberries for added texture and taste.

Nutrition Facts:

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 230mg
• Total Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 5g

6. Lemon Herb Rice Pilaf

Bright and zesty, Lemon Herb Rice Pilaf is a delightful side dish that perfectly complements any Easter feast. This fluffy rice dish is infused with fresh herbs and a touch of citrus, making it not only aromatic but also incredibly flavorful. Your guests will love its vibrant taste!

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 1 cup long-grain white rice
• 2 cups vegetable broth or chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
3. Add the rice to the pan and toast it for 2-3 minutes, continually stirring, until the rice becomes slightly golden.
4. Pour in the vegetable broth, followed by the lemon zest, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
6. Remove from the heat and let it sit, covered, for an additional 5 minutes.
7. Fluff the rice with a fork and stir in the fresh parsley, dill, and lemon juice before serving.

Tips:
For an added depth of flavor, consider adding toasted pine nuts or sliced almonds before serving. You can also substitute the parsley with cilantro for a different herbaceous twist. Experiment with mixing in some chopped bell peppers for extra color and taste!

Nutrition Facts:

• Calories: 210
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 500mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 4g

7. Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are the ultimate comfort food that will elevate any meal. With layers of tender potatoes, rich cream, and melted cheese, this dish is a crowd-pleaser that pairs perfectly with festive occasions or family dinners.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients:

• 4 large potatoes, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 cup milk
• 3 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the heavy cream and milk. Stir in the garlic powder, onion powder, and a pinch of salt and pepper. Set aside.
3. Grease a 9×13 inch baking dish with butter.
4. Layer half of the sliced potatoes in the bottom of the baking dish.
5. Pour half of the cream mixture over the potatoes, followed by half of the shredded cheddar cheese.
6. Repeat the layers with the remaining potatoes, cream mixture, and cheese, finishing with a layer of cheese on top.
7. Cover the dish with foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and golden brown.
9. Let the dish cool for about 5 minutes before serving. Garnish with chopped fresh parsley.

Tips:
For an extra layer of flavor, try adding thinly sliced onions or cooked bacon between the potato layers. You can also mix different types of cheese, such as Gruyère or Monterey Jack, for a more complex taste.

Nutrition Facts:

• Calories: 320 per serving
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 480mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 9g

8. Twice-Baked Loaded Potatoes

Twice-baked loaded potatoes are a delicious and satisfying side dish that will elevate any meal. Creamy, cheesy, and topped with your favorite fixings, they’re perfect for holiday gatherings or just a cozy family dinner.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4

Ingredients:

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese, plus extra for topping
• 1/4 cup milk
• 1/4 cup cooked and crumbled bacon
• 2 tablespoons green onions, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Scrub and dry the russet potatoes. Poke several holes in them with a fork to allow steam to escape.
3. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are fork-tender.
4. Remove the potatoes from the oven and let them cool for about 10 minutes.
5. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, being careful not to tear the skins.
6. To the potato insides, add the sour cream, shredded cheddar cheese, milk, bacon, green onions, butter, salt, and pepper. Mash everything together until creamy and well combined.
7. Spoon the potato mixture back into the potato skins, mounding it slightly on top.
8. Sprinkle the remaining cheddar cheese on top of each stuffed potato.
9. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
10. Serve warm, garnished with extra green onions if desired.

Tips:
For extra flavor, try adding a dash of garlic powder or smoked paprika to the potato mixture. To make these potatoes even creamier, mix in some cream cheese along with the other ingredients.

Nutrition Facts:

• Calories: 330
• Fat: 18g
• Carbohydrates: 36g
• Protein: 9g
• Fiber: 4g
• Sodium: 620mg

9. Fresh Pea and Mint Salad

A refreshing and vibrant Fresh Pea and Mint Salad is the perfect addition to your spring gatherings. This salad showcases the natural sweetness of peas paired with the cooling essence of mint, drizzled with a zesty lemon vinaigrette. It’s simple, elegant, and bursting with flavor!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 2 cups fresh peas (shelled, or frozen if needed)
• 1/4 cup fresh mint leaves (packed, roughly chopped)
• 1/4 cup red onion (finely diced)
• 1/4 cup feta cheese (crumbled)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper (to taste)

Instructions:

1. In a medium bowl, combine the fresh peas, chopped mint, and diced red onion.
2. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the pea mixture and toss gently to coat all the ingredients evenly.
4. Sprinkle the crumbled feta cheese over the top and give the salad one last gentle toss.
5. Serve immediately or let sit for 5 minutes to allow the flavors to meld before serving.

Tips:
To enhance the flavor, consider adding a handful of arugula or spinach for a mixed greens touch. A sprinkle of toasted almonds or pine nuts can add a delightful crunch to the salad. For a more vibrant flavor, use lemon zest in addition to lemon juice!

Nutrition Facts:

• Calories: 150
• Protein: 6g
• Fat: 10g
• Carbohydrates: 12g
• Fiber: 4g
• Sugar: 3g

10. Glazed Easter Ham with Pineapple

Bring a touch of sweetness to your Easter celebration with this Glazed Easter Ham with Pineapple. This recipe features a succulent ham coated in a delicious glaze made from brown sugar and pineapple juice, creating a delightful blend of flavors that’s perfect for the holiday feast.

Prep Time: 15 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 10

Ingredients:

• 1 (8-10 pound) fully cooked ham
• 1 cup brown sugar
• 1 cup pineapple juice
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 teaspoon ground cloves
• 1 can (20 ounces) sliced pineapple
• Toothpicks (for securing pineapple slices)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Place the fully cooked ham in a roasting pan, cutting a diamond pattern into the surface of the ham.
3. In a medium bowl, combine brown sugar, pineapple juice, Dijon mustard, honey, and ground cloves. Mix well until a smooth glaze forms.
4. Pour half of the glaze over the ham, making sure to coat it evenly.
5. Arrange the pineapple slices on the ham, using toothpicks to secure them in place.
6. Brush the remaining glaze over the pineapple slices and the ham.
7. Cover the ham loosely with aluminum foil and place it in the oven. Bake for 1.5 hours.
8. Remove the foil and baste the ham with the drippings every 30 minutes for even flavor.
9. Increase the oven temperature to 400°F (200°C) for the last 15 minutes of baking to caramelize the glaze.
10. Once done, remove the ham from the oven and let it rest for 15 minutes before slicing and serving.

Tips:

• For an extra burst of flavor, consider adding a splash of orange juice to the glaze.
• If you’re a fan of spices, try infusing the glaze with a pinch of cinnamon or nutmeg for a warm, aromatic touch.

Nutrition Facts:

• Calories: 350
• Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 1500mg
• Carbohydrates: 48g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 20g

11. Mediterranean Quinoa Salad

Enjoy a refreshing and nutritious Mediterranean Quinoa Salad that’s packed with vibrant flavors and textures. This delightful salad is perfect as a side dish for any occasion, including Easter gatherings!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
3. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Tips:
For an extra burst of flavor, consider adding avocado or chickpeas to the salad. You can also experiment with different herbs like basil or mint for a refreshing twist.

Nutrition Facts:

• Calories: 250
• Protein: 8g
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 5g
• Sugars: 2g

12. Honey Mustard Roasted Root Vegetables

It’s time to elevate your vegetable side dish game with these Honey Mustard Roasted Root Vegetables. This vibrant medley of root veggies is not only nutritious but also packed with flavor, thanks to the sweet and tangy honey mustard glaze. Perfect for any festive occasion or family dinner!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 2 cups baby carrots
• 2 cups sweet potatoes, peeled and cubed
• 2 cups parsnips, peeled and sliced
• 1 cup red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the baby carrots, sweet potatoes, parsnips, and red onion.
3. In a separate small bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.
4. Pour the honey mustard mixture over the root vegetables and toss until they are evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
7. Once cooked, remove from the oven and transfer to a serving dish.
8. Garnish with fresh parsley before serving.

Tips:
For an extra layer of flavor, consider adding a sprinkle of thyme or rosemary to the vegetables before roasting. If you enjoy a bit of heat, a pinch of red pepper flakes will give a nice kick to the dish. Pair with your favorite protein for a complete meal!

Nutrition Facts:

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 36g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 2g

13. Spinach and Feta Stuffed Mushrooms

Delve into the delightful world of flavor with these Spinach and Feta Stuffed Mushrooms! This easy dish combines the earthiness of mushrooms with the creamy, tangy goodness of feta, making it a perfect side for any special occasion or casual meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 12 large mushrooms (stems removed)
• 1 cup fresh spinach (chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup cream cheese (softened)
• 2 cloves garlic (minced)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, add the olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
4. In a mixing bowl, combine the sautéed spinach, feta cheese, cream cheese, black pepper, salt, and red pepper flakes. Mix well until the ingredients are combined into a creamy filling.
5. Stuff each mushroom cap generously with the spinach and feta mixture using a spoon or your fingers.
6. Arrange the stuffed mushrooms on the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
8. Remove from the oven and garnish with fresh parsley before serving.

Tips:
For an extra layer of flavor, consider adding some chopped sun-dried tomatoes to the filling. You can also sprinkle a little extra feta on top before baking for a bubbly, cheesy finish. If you like a bit of crunch, some toasted pine nuts would add a delightful texture!

Nutrition Facts:

• Calories: 150 per serving
• Protein: 6g
• Fat: 10g
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 1g

14. Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping is the perfect dish to add a touch of sweetness to your Easter meal. This creamy casserole, topped with toasted marshmallows, is a favorite among both kids and adults, making it a must-have side.

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Servings: 8

Ingredients:

• 4 cups mashed sweet potatoes (about 2-3 large sweet potatoes)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Boil the sweet potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
3. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, and salt. Mix until smooth and well combined.
4. Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread it evenly.
5. Bake in the preheated oven for 25 minutes.
6. Remove the casserole from the oven and carefully sprinkle the mini marshmallows evenly over the top.
7. Return the casserole to the oven and bake for an additional 5–10 minutes, or until the marshmallows are golden brown and toasted.
8. Allow the casserole to cool for about 10 minutes before serving.

Tips:
To enhance the flavor, consider adding a pinch of nutmeg or a splash of orange juice to the sweet potato mixture. For a crunchy texture, top the casserole with a mix of crushed pecans and brown sugar before adding the marshmallows.

Nutrition Facts:

• Calories: 280
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrates: 48g
• Dietary Fiber: 4g
• Sugars: 22g
• Protein: 4g

15. Deviled Eggs with a Twist

Deviled Eggs with a Twist are a delightful take on the classic appetizer. With a hint of unexpected flavors and crunchy toppings, these eggs will be the star of your next gathering or holiday feast.

Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon sweet pickle relish
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 green onion, finely chopped
• 2 tablespoons crumbled feta cheese
• 1 tablespoon sriracha or your favorite hot sauce
• Fresh dill or parsley, for garnish

Instructions:

1. Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and cover for 12 minutes.
2. Cool the eggs: After 12 minutes, transfer the eggs to an ice bath for 10 minutes to cool down.
3. Peel the eggs: Once cool, gently tap the eggs on a hard surface to crack the shells and peel under running water for easier removal.
4. Prepare the filling: Slice the eggs in half lengthwise and carefully scoop the yolks into a bowl. Add the mayonnaise, Dijon mustard, sweet pickle relish, smoked paprika, salt, and pepper. Mash until smooth and well combined.
5. Add extra flavors: Fold in the green onion, feta cheese, and sriracha into the yolk mixture for a spicy twist.
6. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
7. Garnish: Sprinkle with additional smoked paprika and garnish with fresh dill or parsley.
8. Chill and serve: Place the deviled eggs in the refrigerator for at least 30 minutes before serving for the flavors to meld.

Tips:
Enhance the flavor by adding a splash of lemon juice to the yolk mixture. For a smoky kick, try incorporating bacon bits into the filling. Serve with crunchy toppings like toasted nuts or crispy bread crumbs for added texture.

Nutrition Facts:

• Calories: 90 per egg
• Protein: 6g
• Fat: 7g
• Carbohydrates: 1g
• Cholesterol: 186mg
• Sodium: 67mg