Easter Appetizer Recipes

Hosting is a breeze with these simple (yet elegant) Easter appetizers. Choose from deviled eggs, springtime salads, easy-to-make hors d’oeuvres and more.

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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

Baked Brie Spanakopita

How do you make spanakopita even more delicious? By stuffing the dish with a wheel of gooey brie.

Get the Recipe: Baked Brie Spanakopita

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

Herby Salad with Burrata

With plenty of fresh herbs and peas, Molly’s salad is full of the flavors and colors of springtime.

Get the Recipe: Herby Salad with Burrata

Cheesy Onion Flatbread

Guests will rave about this cheesy Easter appetizer. The sharp red onions pair wonderfully with a spread of nutty Gruyere, butter, rosemary and red pepper flakes.

Get the Recipe: Cheesy Onion Flatbread

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

Spinach-Artichoke Soup

Turn a classic dip into an elegant soup course. Thinned creme fraiche and chives make a simple, fancy garnish.

Get the Recipe: Spinach-Artichoke Soup

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

Spring Apple and Fennel Salad with Dijon Vinaigrette

Make the most of your seasonal produce with Molly’s spring salad. Granny smith apple and fresh fennel lend a tart sweetness to the dish, which is topped with a tangy apple cider vinaigrette.

Get the Recipe: Spring Apple and Fennel Salad with Dijon Vinaigrette

Smoked Salmon Filo Cups

Cooking for a crowd? Cut down on time spent in the kitchen by using store-bought ingredients, like frozen filo cups and smoked salmon from the deli.

Get the Recipe: Smoked Salmon Filo Cups

Grilled Zucchini Skewers

Giada’s easy yet elegant appetizer is prepared in just 25 minutes. Pro tip: if you can’t find Robiola cheese, Brie or Camembert are great substitutes.

Get the Recipe: Grilled Zucchini Skewers

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

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

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

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

Ricotta Bruschetta with Sweet and Spicy Tomatoes

The key to Giada’s bruschetta? A homemade spicy honey, which is drizzled right on top of roasted cherry tomatoes.

Get the Recipe: Ricotta Bruschetta with Sweet and Spicy Tomatoes

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

Spring Pea and Ricotta Crostini with Fava Beans

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Get the Recipe: Spring Pea and Ricotta Crostini with Fava Beans

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

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

Leg of Lamb Souvlaki

"It's no secret that I love meat, and growing up, we ate a lot of lamb," says Michael.

Get the Recipe: Leg of Lamb Souvlaki

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

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

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

Beet and Goat Cheese Phyllo Cups

This colorful appetizer is best served cold. For easy serving, prepare the phyllo cups in advance and stick in the fridge until it’s time to eat.

Get the Recipe: Beet and Goat Cheese Phyllo Cups

Prosciutto and Honeydew Bites with Balsamic and Black Pepper

You only need five ingredients to make Trisha’s easy appetizer — and we bet you have some of them in the pantry already. She wraps sweet melon in salty prosciutto, then drizzles a warm balsamic vinegar on top.

Get the Recipe: Prosciutto and Honeydew Bites with Balsamic and Black Pepper

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

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

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

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