Easter Sides Menu
Easter is a great reminder of my favorite childhood memories- Easter egg hunts with my family and eating delicious meals! Eating as a family has traditionally been a huge part of Easter for me. I’ve collected my favorite recipes passed down from my family, as well as new ones, for you to try this year!
Deviled Eggs with Jalapeño
This was a dish we served every year and my dad’s recipe! He liked to add a twist and a little spice to the recipe with jalapenos.
Ingredients:
6 large eggs
1/4 cup mayo
1 1/2 tsp. mustard
1 1/2 tbsp. pickle relish
1 tbsp. diced pickled jalapeños
2 dashes vinegar-based hot sauce (I used Tabasco)
Salt and pepper
Smoked paprika (for topping)
Directions:
Place the eggs in a pot and fill with cold water until the eggs are covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 14 minutes.
Transfer the eggs to a bowl of ice water until cooled, then peel and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
Mix the mayonnaise, mustard, hot sauce, jalapeños, relish, salt, and pepper with the yolks and transfer to a zip-top bag with a corner cut off.
Squeeze the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
Arugula Salad
This salad is not only a show-stopper at Easter, but I love to serve this year-round. The mix of fresh ingredients and the simple dressing create a satisfying and delicious side dish.
Arugula
Glazed walnuts
Sliced salami
Strawberries
Goat cheese
Garlic olive oil
Balsamic
Salt and pepper to taste
Mix 1/2 cup garlic olive oil with 1/4 cup balsamic and add a little salt and pepper, set aside, or place in salad dressing shaker.
Place baby arugula in a large salad bowl.
Top with sliced strawberries, salami, walnuts.
Sprinkle on goat cheese and drizzle with balsamic olive oil mixture.
Creamy Garlic Mashed Potatoes
My mom would typically make scalloped potatoes for Easter- but I always loved mashed. This is her special recipe, made with cream cheese, butter, whipped cream, and garlic to make the dish extra creamy. (My tip is to wear your comfy pants for this dish!)
Ingredients:
3 pounds Russet or Yukon Gold potatoes peeled
1 cup heavy whipping cream
1/2 cup butter (1 stick)
4 cloves garlic minced
4 oz. softened cream cheese
Salt and pepper to taste
Directions:
Wash and peel potatoes then cut into thirds. Place in a four-quart pot or dutch oven. Add salt and just enough cold water to cover the potatoes. Bring to a boil over high heat. Cook uncovered for 10-15 minutes, until fork-tender.
While the potatoes are boiling add butter to a small saucepan over low heat, once melted add garlic, and salt & pepper. Saute, stirring frequently, until golden and aromatic, about one to two minutes.
Add potatoes to a kitchenmaid or back into the pot if you are mashing by hand. Slowly pour in the cream mixture and mash the potatoes until smooth.
Serve potatoes with extra butter and/or chives over top (optional).
Roasted Carrots
This is a perfect savory and sweet side dish to remember. Skip the red pepper flakes if you don’t prefer the spice, but I would try it for a surprising kick!
Ingredients:
1/4 cup brown sugar
1 tsp. cinnamon
2 tbsp. butter (melted)
2 tbsp. maple syrup
Salt and pepper (to taste)
Red pepper flakes (optional)
Directions:
Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
In a small bowl, mix brown sugar, cinnamon, red pepper flakes, melted butter, maple syrup, salt, and pepper together until smooth.
Put carrots in a large bowl and pour glaze mixture over them. Mix to coat.
Spread carrots in a single layer on the baking sheet. Bake for 20 minutes or until desired tenderness. Turn the carrots halfway through cook time.
Garnish with parsley flakes. Serve warm.
Ham and Turkey
I decided to order the ham and turkey from The HoneyBaked Ham to make my life a little easier. To be honest- it tastes gourmet and very fresh! One of these days I will attempt to make my own, but I highly recommend ordering from them for your Easter.
