Easter Appetizer Recipes

Start your Easter dinner with simple appetizers like deviled eggs, springtime salad and more from your favorite Food Network chefs.
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Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©Kana Okada 2012

Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Quentin Bacon

Photo By: Matt Armendariz

Smoked Salmon Deviled Eggs

Ina doubles down on salmon with these deviled eggs by adding smoked salmon to the egg mixture and salmon roe on top of the finished bites.

Get the Recipe: Smoked Salmon Deviled Eggs

Asparagus and Cheese Tart

Take advantage of fresh asparagus by making this impressive springtime tart.

Get the Recipe: Asparagus and Cheese Tart

Potato Nests with Peas, Ham and Cream Cheese

This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas. Serve them at your Easter dinner or spring cocktail party.

Get the Recipe: Potato Nests with Peas, Ham and Cream Cheese

Colorful Naturally Dyed Deviled Eggs

Looking for a colorful science experiment? Get the kids (and adults) into the kitchen and use real food to dye deviled eggs.

Get the Recipe: Colorful Naturally-Dyed Deviled Eggs

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry-Shallot Vinaigrette

Roast some pecans to add a sweet crunch to fresh greens. The sherry-shallot vinaigrette brings it all together for an impressive yet accessible salad.

Get the Recipe: Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Deviled Eggs with Crab

Add lump crabmeat to Giada's deviled eggs for an appetizer that's ready in just five minutes.

Get the Recipe: Deviled Eggs with Crab

Mushroom, Barley and Roasted Asparagus Salad

Spoon a mushroom and barley salad mixture on top of roasted asparagus for a dish that serves at least six.

Get the Recipe: Mushroom Barley and Roasted Asparagus Salad

Asparagus and Beet Tart

This breathtaking asparagus, beet and onion tart is sure to impress all your Easter dinner guests. When serving, top with crumbly goat cheese and crispy chives.

Get the Recipe: Asparagus and Beet Tart

Roasted Shrimp Cocktail

Ina roasts shrimp in salt, pepper and olive oil before serving with homemade cocktail sauce for a cooked twist on this classic appetizer.

Get the Recipe: Roasted Shrimp Cocktail

Pull-Apart Deviled Eggs

This whimsical take on the classic deviled egg is the perfect appetizer for your Easter feast. An orange-hued pimento cheese filling makes up the deviled egg carrot, while a zesty herb filling represents the greens on top.

Get the Recipe: Pull-Apart Deviled Eggs

Carrot Tart with Cashew-Tahini Sauce

Soak the cashews in hot water before pureeing them in the blender - the water makes them easier to work with, which creates a richer sauce. Roasted carrots and a sprinkle of fresh parsley add the finishing touches on this mesmerizing tart.

Get the Recipe: Carrot Tart with Cashew-Tahini Sauce

Spring Veggies with Sweet Pea Aioli

Trisha turns store-bought mayonnaise and frozen peas into a bright and herby dip that goes perfectly with spring's finest product as dippers.

Get the Recipe: Spring Veggies with Sweet Pea Aioli

Sandra's Caramelized Onion and Goat Cheese Tarts

Sandra saves time and effort on these finger foods by using premade pie crust. Her goat cheese and caramelized onion filling is sure to impress.

Get the Recipe: Caramelized Onion and Goat Cheese Tarts

Ree's Carrot-Thyme Soup

Ree uses honey and heavy cream to give her carrot soup a sweet creaminess. Serve in small shot glasses to give your guests a treat to sip on as they mingle before dinner.

Get the Recipe: Carrot-Thyme Soup

Valerie's Roasted Carrot Hummus

You may want to make two (or three) bowls of this creamy-dreamy carrot hummus. To infuse it with an extra toasty richness, Valerie uses three tablespoons of tahini.

Get the Recipe: Roasted Carrot Hummus

Straight Up Deviled Eggs

Make room for these tried-and-true classic finger foods; they're guaranteed to be a hit at your next party.

Get the Recipe: Straight Up Deviled Eggs

Truffled Deviled Eggs

Want to up the truffle-y flavor in Anne's deviled eggs? Add a touch more truffle oil. But be careful — it's very easy to over-truffle!

Get the Recipe: Truffled Deviled Eggs

Bacon-Watercress Salad

Dress up bitter spring greens with crispy bacon, orange segments, dried fruit, blue cheese and nuts for a hearty Easter starter.

Get the Recipe: Bacon-Watercress Salad

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