Easter Side Dishes

Praise the Lord and Pass the Biscuits! It’s time to plan the Easter meal, and I have four great side dishes here for you. Click the recipe name to jump directly to the printable recipe below.



Deviled Eggs with Ham

Kent Rollins Deviled Eggs with Ham

You want to use the freshest egg possible – if you can’t get them fresh from the hen, I’ve found that the organic brown eggs have the strongest shells and are the best to work with.

Make sure your water is to a full boil before ever thinking about putting those eggs in it. A good hard boiled egg is in boiling water for at least 10 minutes. After 10 minutes take them out of the water and put them in a bowl of ice water – or – I like to let them chill for at least 2 hours in the icebox.

Tip: Chilling the eggs in the ice box makes it easier to remove the yolks.

Kent Rollins Deviled Eggs with Ham

Deviled Eggs and Ham – Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 55 minutes
Servings 12 Deviled Eggs


  • 6 large eggs
  • 1 2.25 oz can Deviled Ham
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweet relish
  • 3 to 4 teaspoons Dijon mustard
  • Salt and pepper to taste
  • Smoked paprika for sprinkling
  • Chopped green onion for topping


  • Fill a medium saucepan halfway with water and bring to a boil. Carefully add the eggs and boil for at least 10 minutes. Remove the eggs and place in ice water to cool.
  • Gently crack and peel off the shell. Cut the eggs in half lengthwise.
  • Mix in the mayonnaise, mustard, relish, salt and pepper to taste. Sample the mixture and adjust any ingredients to taste, if desired. Stir in ham.
  • Spoon or pipe the yolk mixture into the eggs whites. Cover and refrigerate for about 30 minutes or until chilled.
  • Sprinkle with smoked paprika and green onions before serving.
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One Hour Yeast Rolls

Using a ChefsTemp thermometer, these rolls only take one hour to make. The precise temperature measurement takes out all of the extra time and guesswork. The simple recipe takes a 5-minute proof, 5 5-minute knead, 15 15-minute rise, a 15-minute second rise, and a 20-minute bake. Simple, delicious, and time saving.

Tip: Use a dough hook in a stand mixer to knead the dough, if you have one!

Easy 1 Hour Yeast Rolls – Cowboy Kent Rollins

Prep Time 37 minutes
Total Time 1 hour
Servings 12 rolls


  • 1 cup water
  • 2 tablespoons butter
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 heaping tablespoon rapid rise yeast
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt


  • Preheat the oven to 400 degrees F. Butter a baking pan.
  • Whisk together the water, butter, milk and sugar in a small saucepan. Place over medium heat and warm to 110 degrees F.
  • Lightly whisk in the yeast. Place in a warm spot to proof for 5 minutes, or until foamy.
  • Meanwhile, in a medium bowl, combine 3 1/2 cups flour and salt.
  • Slowly add the yeast mixture into the flour mixture and fold in until combined. You want the dough to be moist, but not too sticky. Add more flour if needed.
  • Turn the dough out onto a floured surface and knead for about 5 minutes.
  • Form the dough into a ball and place in a greased bowl. Cover with a warm damp towel and let rise for 15 minutes.
  • Turn the dough out and punch down. Divide into 12 equal pieces and form into balls. Place the balls in the baking pan.
  • Bake for about 20 minutes, or until the internal temperature is between 200 and 210 degrees F.
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Scalloped Potatoes with Ham

Scalloped Potatoes is a great classic recipe perfect for Easter. It begins with a cream sauce, thickened with flour and butter. The secret ingredient is a 16 ounce tub of French Onion dip from the dairy section of the grocery store. The cream sauce is poured over sliced potatoes and topped with ham and cheese and baked until the potatoes are tender. This side dish has so much flavor it might overshadow the main course!

Tip: Good scalloped taters are layered like a lasagna. Sauce, taters, cheese & meat, more sauce, more taters, and cover over with cheese. You want to ensure that there’s enough liquid in the sauce to really seep into the taters and help them get tender.

Green Onion and Ham Scalloped Potatoes – Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8


  • 3 ½ cups milk
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 16 ounce tub green onion or French onion dip
  • 5 russet potatoes peeled and cut tino ⅛ – ¼ -inch rounds
  • 2 cups chopped cooked ham
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Chopped green onions for topping


  • Preheat the oven to 400 degrees F. Lightly grease a 12-inch cast iron skillet or 9×13-inch casserole dish.
  • Warm the milk and butter in a large saucepan over medium heat until the butter has melted. Add the flour and cook just until it thickens to a thin gravy, 2 to 3 minutes, stirring frequently.
  • Remove from the heat and stir in the onion dip until smooth.
  • Arrange half the potatoes in the skillet or dish. Pour half the milk mixture on top. Sprinkle with 1 cup of the ha, 1 cup of mozzarella, and ½ cup of the Parmesan. Season with salt and pepper, to taste. Repeat the layers once more.
  • Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 20 minutes, or until the potatoes are soften and the cheese has slightly browned. You can brown the cheese more by broiling for a couple of minutes, or moving the skillet to the top oven rack at the end of baking. Top with green onions and serve.
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Bacon Seared Brussels Sprouts

If you’ve never loved Brussels Sprouts before, give this recipe a try. These little cabbage looking things are so tender and delicious!

Start by peeling the outer layers of leaves from the sprouts until they all look bright green and firm. Remove the stems and cut the sprouts in half.

Cook the bacon up in the cast iron skillet. Remove the bacon (it should be chopped) but leave that good bacon grease in the skillet. Melt butter in with the bacon grease and place the Brussels sprouts cut-side down. Cook 3-4 minutes and mix the bacon back in. Move the skillet to the oven and bake for 20 minutes or so until the edges are crispy and the sprouts are tender all the way through.

Sprinkle Parmesan cheese over the top. Then, send me a thank you card because these taste delicious!

Bacon Seared Brussels Sprouts – Cowboy Kent Rollins

Servings 4 to 6 servings


  • 1 ½ pound Brussels sprouts
  • 6 slices bacon chopped
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Grated or shredded Parmesan cheese for topping


  • Preheat the oven to 350 degrees F.
  • Remove the outer layer of leaves from the sprouts. Cut off the stems and cut each sprout in half.
  • In a large cast iron skillet, add the bacon and cook over medium heat until about halfway done. Remove the bacon from the skillet and reserve the grease.
  • Melt the butter in the skillet with the bacon grease.
  • Place the brussel sprouts, cut-side down, in the skillet and cook over medium-low heat, for 3 to 4 minutes. Season with salt and pepper. Sprinkle the bacon evenly on top. Bake for about 20 to 25 minutes, or until fork tender.
  • Remove from the oven and sprinkle with the Parmesan and serve.
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