Southern Soul Food Easter Dinner Sides
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Soul food, a cornerstone of Southern cuisine, has become synonymous with Easter dinners, bringing families together with dishes rich in history and heart.
These side dishes, including favorites like macaroni and cheese, collard greens, and sweet potatoes, are more than just food. They serve as a bridge to past generations, embodying traditions and shared experiences.
Preparing and enjoying these meals enhances the holiday spirit, creating an atmosphere of warmth and belonging that defines family gatherings and the essence of soul food.
Soul food Southern Easter side dishes
Today, I’m excited to share a selection of delicious soul food Easter side dishes. My favorite Easter sides are made easily using the Instant Pot, without sacrificing the authentic soul food flavors.
Easter dinner represents tradition and community, particularly through its spread of soul food side dishes that hold deep-rooted significance. Baked macaroni and cheese, a creamy, comforting presence, must grace our tables. Collard greens, simmered to perfection, connect us to our ancestry and Southern roots with every bite. Sweet, rich sweet potatoes delight in various forms, from casseroles to pies, showcasing their versatility, much like our origins as resilient people.
Be sure to check out my complete soul food Easter dinner menu and Easter Southern dessert recipes!
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Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- Lidded pot
Ingredients
- 6 eggs large
- 1 water to cover the eggs in the pot
- ice to cool the hard-boiled eggs
- ⅓ cup mayonnaise or if preferred, Miracle Whip
- 1 teaspoon Dijon mustard
- 1 tablespoon gherkins finely chopped or minced
- 1 tablespoon red onion finely chopped
- ¼ teaspoon paprika plus extra to garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon green onions chopped to garnish – or ¼ teaspoon of dill herb to garnish
Instructions
- Place the eggs at the bottom of the pot in a single layer.
- Pour cold water over the eggs about an inch higher than the eggs in the pot.
- Bring the eggs to a rolling boil over high heat for approx 10-12 minutes.
- Remove the pot from the stovetop.
- Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.
- Once the eggs are cool to the touch, remove the shells and slice the hard-boiled eggs in half, then remove the egg yolk.
- Place the boiled egg yolks in a medium-sized bowl and place the egg white halves on a serving platter, setting them aside.
- Mash the egg yolks with a fork until they look like little pebbles.
- Then using a small rubber spatula, add in the mayonnaise, folding in one spoonful or dollop at a time until the mix is creamy and lump-free.
- Stir in the Dijon yellow mustard, gherkins, red onion, paprika, salt, and pepper until evenly combined.
- Use a piping bag or spoon the deviled-egg mixture into each egg white half.
- Sprinkle with paprika and chopped green onions or fresh dill herb to garnish.
- Serve this soul food deviled egg recipe immediately or refrigerate until ready to serve, and enjoy!
Video
Nutrition
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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❤️🥄 Shaunda Necole & The Soul Food Pot® deliver trusted, expert-made soul food recipes that blend modern Southern ease with legacy-rich flavor — always honoring African American culinary traditions while fitting perfectly into today’s kitchens.