“Don’t wait. The time will never be just right”

- Mark Twain

Best Appetizers for Easter


Best Appetizers for Easter – Like most holidays, you need appetizers to snack on before digging into the big Easter feast.

Whether you are looking for the classics this spring such as deviled eggs, or something new but heavy on the spring produce, here are some ideas.


Best Appetizers for Easter – Deviled Eggs

Deviled eggs bring the party to any event, but especially an Easter celebration.

While they are fairly simple to make, there are a few ways you can go wrong when making this staple party appetizer.

If you’re looking for a foolproof method to hard boiling and filling your deviled eggs, this recipe should be your new go-to.

Bring a large pot of water (about 8 cups water) to a boil.

Using tongs or a slotted spoon, gently lower each egg into water.

Return to a boil, cover, reduce heat to medium-low, and cook 12 minutes.

About 3 minutes before eggs are cooked, fill a large bowl with about 2 cups ice and about 3 cups water.

Transfer eggs to ice water.

Let sit about 30 seconds.

Drain, rinse eggs under cold water, and peel.

Halve eggs lengthwise and scoop out yolks into a medium bowl.

Add mayonnaise, mustard, and hot sauce to bowl, then mash yolks with the back of a fork and stir until mixture is smooth; season with salt and pepper.

Arrange egg whites on a platter.

Using a piping bag fitted with a star tip (or a resealable bag with a small corner snipped off), fill egg whites with egg yolk mixture.

Top with chives and paprika.

Deviled Eggs Ingredients

6 large eggs
1/4 c. mayonnaise
1 tsp. Dijon mustard
1 tsp. hot sauce
Kosher salt
Freshly ground black pepper
Sliced chives and smoked paprika, for serving


Best Appetizers for Easter – Ham & Cheese Spinach Puffs

In a medium pot over medium heat, melt butter.

Add shallot and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes.

Whisk in flour to form a thick, bubbling paste, then whisk in milk.

Increase heat to medium-high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened, 1 to 2 minutes.

Remove pot from heat and whisk in 1 cup Gruyère just until melted; season with salt and pepper.

Fold in spinach and 1 cup ham. Let cool.

Line 2 baking sheets with parchment.

On a lightly floured surface, roll 1 sheet of puff pastry to a 15″-by-10″ rectangle.

Using a sharp knife, cut into 6 equal squares, each about 5″x5″.

Transfer squares to one of the prepared sheets.

Repeat with remaining sheet of puff pastry and baking sheet.

Dollop 3 tablespoons cooled filling into center of each square.

Press 5 to 6 pieces of remaining ham into top of each.

Sprinkle with remaining 1/2 cup Gruyère.

Fold corners of each square to meet in the center.

Refrigerate pastries until chilled, 15 to 30 minutes.

Arrange racks in upper and lower thirds of oven; preheat to 400°.

In a small bowl, whisk egg, water, and a pinch of salt.

Brush egg wash over chilled pastries.

Bake puffs, rotating sheets top to bottom after 10 minutes, until pastry is golden brown on top and bottom, 15 to 20 minutes.

Top with more pepper and serve warm.

Ham & Cheese Spinach Puff Ingredients

3 tbsp. unsalted butter
1 shallot, finely chopped
2 tbsp. all-purpose flour, plus more for surface
1 c. whole milk
1 1/2 c. shredded Gruyère (about 4 oz.), divided
3/4 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
1 (10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
8 oz. ham steak, cut into 1/4″ cubes (about 1 1/2 c.), divided
1 (17.3-oz.) box frozen puff pastry, thawed
1 large egg, lightly beaten
1 tsp. cold water


Best Appetizers for Easter – Parmesan Asparagus Fries

Preheat oven to 375°.

Spray a large baking sheet with cooking spray.

Place flour in a shallow bowl and season with salt and pepper.

Place eggs in a shallow bowl and whisk in water.

Place panko in a third shallow bowl and stir in parmesan.

Working one at a time, dip asparagus in flour, then in egg, and finally in panko, coating well.

Place on prepared baking sheet and spray with a little cooking spray.

Bake until golden and crispy, 20 minutes.

Parmesan Asparagus Fry Ingredients

Cooking spray, for pan
1 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 large eggs, beaten
2 tsp. water
2 c. Panko breadcrumbs
1/2 c. freshly grated Parmesan
1 lb. asparagus, trimmed


Best Appetizers for Easter – Brie, Asparagus & Prosciutto Bundles

Preheat oven to 400° and line two large baking sheets with parchment paper.

In a small bowl, combine melted butter, honey, and salt.

In a medium bowl, toss asparagus in oil.

On a lightly floured surface, working one at a time, roll out puff pastry to a 15”-x-10” rectangle.

Cut each into 6 squares for a total of 12 squares.

Rotate square into a diamond shape and brush with butter mixture.

Top with a slice of prosciutto, folding as needed to fit inside square.

Top with a few pieces of asparagus and slice of brie.

Fold left side over top and brush with egg wash.

Fold right side over and brush top and sides with more egg wash.

Top with pepper. Place on baking sheet and repeat with remaining puff pastry.

Bake until golden and brie is melted, about 15 minutes.

Brush with more butter mixture before serving.

Brie, Asparagus & Prosciutto Bundle Ingredients

6 tbsp. butter, melted
1 tbsp. honey
1/4 tsp. kosher salt
1 bunch pencil asparagus, ends trimmed
1 tbsp. extra-virgin olive oil
All-purpose flour, for surface
2 sheets puff pastry, thawed according to package directions
12 slices prosciutto
8 oz. wheel brie, cut into 12 pieces
Egg wash
Freshly ground black pepper


Best Appetizers for Easter – Antipasto Bites

In a large pot of boiling water, add 1 tablespoon oil.

Cook tortellini according to package directions until al dente.

Drain and transfer to large bowl.

Season cooked tortellini with salt and pepper.

Add balsamic vinegar and 1/4 cup olive oil and mix to combine.

Set aside.

Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil.

Mix to combine and set aside.

Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

Antipasto Bite Ingredients

1/2 c. extra-virgin olive oil, plus 1 tablespoon, divided
9 oz. fresh cheese tortellini
Kosher salt
Freshly ground black pepper
2 tbsp. balsamic vinegar
8 oz. mozzarella balls (such as Ciliegine)
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 oz. sliced salami
1/4 lb. roasted red peppers, chopped into bite-sized pieces
1 bunch fresh basil
14 oz. artichoke hearts, drained and chopped into bite-sized pieces
1/4 lb. green olives


Caramelized Onion & Goat Cheese Bites

In a large skillet over medium heat, heat oil and butter.

Add onions, 2 teaspoons salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until very onions are very caramelized, about 35 minutes.

Stir in vinegar and thyme. Let cool to room temperature.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.

On a lightly floured surface, cut each puff pastry sheet into 9 (3″-by-3″) squares.

Transfer squares to prepared sheets.

Top each with about 1 tablespoon onions, leaving a 1/2″ border on all sides.

Brush exposed edges with egg.

Divide goat cheese among squares.

Bake tarts, rotating sheets front to back halfway through, until puffed and golden brown, 25 to 28 minutes.

Drizzle a little honey on each tart.

Top with more thyme and pepper.

Serve immediately or at room temperature.

Caramelized Onion & Goat Cheese Bite Ingredients

2 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
4 medium yellow onions, thinly sliced
Kosher salt
Freshly ground black pepper
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves, plus more for serving
All-purpose flour, for surface
2 sheets frozen puff pastry (from a 17.3-oz. package), thawed in refrigerator
1 large egg, beaten to blend
4 oz. goat cheese, crumbled
2 tsp. honey


Best Appetizers for Easter – Carrot Cake Dip

In a medium skillet over medium heat, melt butter.

Add cinnamon, carrots, brown sugar, and a pinch of salt.

Cook, stirring frequently, until carrots are lightly caramelized, about 8 minutes.

Transfer to a bowl and let cool completely.

Return skillet to medium heat and add raisins, pineapple juice, and rum, if using.

Bring to a simmer and let cook until juice is absorbed, about 8 minutes.

Remove from heat and let cool completely.

Meanwhile, in a medium bowl, beat cream cheese until smooth and fluffy.

Add heavy cream, powdered sugar, and vanilla and continue beating until light and fluffy.

Fold in cooled carrot and raisin mixtures, and pecans.

Cover and refrigerate until chilled, about 30 minutes.

Garnish with coconut, if using, and serve with graham crackers and sliced apples.

Best Appetizers for Easter – Carrot Cake Dip Ingredients

2 tbsp. butter
1 tsp. ground cinnamon
2 c. packed shredded carrots
1/4 c. packed dark brown sugar
Kosher salt
1/3 c. golden raisins
1/2 c. pineapple juice
1 tsp. rum (optional)
1 (8-oz.) block cream cheese, softened
1/4 c. heavy cream
3/4 c. powdered sugar
1 tsp. pure vanilla extract
1/3 c. chopped toasted pecans
2 tbsp. toasted sweetened coconut flakes, for garnish (optional)
Graham crackers, for serving
Sliced apples, for serving

More Appetizers >>

Best Pinot Noirs for Easter >>

More Food Ideas for Easter >>

What to Binge Watch on Easter >>

Leave a Reply

Your email address will not be published. Required fields are marked *