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The ham is in the oven, the table is set, and the guests are about to arrive. That stretch of time before the meal—when everyone is standing around chatting, maybe with a drink in hand—can be the best part of the day. But it can also be the most stressful if you don’t have anything ready for people to nibble on.
You want something that keeps hungry guests happy without spoiling their dinner. It should be easy to grab with one hand while holding a conversation, and ideally, it won’t keep you stuck in the kitchen while everyone else is visiting. That’s a lot to ask from a little dish, but the right appetizer can do all of that.
I’ve put together a list of 17 appetizers that fit the bill. Some are classic Easter staples, others are fresh and light for spring, and many can be made ahead of time. Whether you’re hosting a big crowd or just having a few people over, these recipes will get the party started the right way.
1. Classic Deviled Eggs
You can’t have Easter without deviled eggs. They’re the appetizer that everyone expects and the first thing to disappear from the table. This version sticks to the creamy, tangy classic.
Recipe Metadata:
Time to Make: 25 minutes
Servings: 12 egg halves
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for sprinkling
Recipe Steps:
- Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let sit 12 minutes.
- Drain eggs and cool in an ice bath. Peel and slice in half lengthwise.
- Remove yolks to a bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika before serving.
2. Spring Charcuterie Board
A charcuterie board is the ultimate no-cook appetizer. Arrange meats, cheeses, and spring-themed extras like edible flowers or pastel-colored fruits for a festive touch.
Recipe Metadata:
Time to Make: 15 minutes
Servings: 8-10
Ingredients:
- 8 oz assorted cured meats (prosciutto, salami, soppressata)
- 8 oz assorted cheeses (brie, cheddar, goat cheese)
- 1 cup grapes
- 1 cup strawberries
- 1/2 cup marcona almonds
- 1/2 cup castelvetrano olives
- 1 small honeycomb or dish of honey
- Crackers and baguette slices
- Fresh edible flowers or herbs for garnish
Recipe Steps:
- Arrange meats on a large board, folding some for texture.
- Place cheeses in different spots around the board.
- Fill in gaps with grapes, strawberries, almonds, and olives.
- Add a small bowl of honey and arrange crackers nearby.
- Garnish with fresh flowers or herbs and serve.
3. Smoked Salmon Cucumber Bites
These little bites are light, fresh, and look fancy without much effort. The cucumber slice is the perfect crunchy base for creamy cheese and smoky salmon.
Recipe Metadata:
Time to Make: 15 minutes
Servings: 12 bites
Ingredients:
- 1 English cucumber
- 4 oz cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 4 oz smoked salmon, cut into strips
- Fresh dill sprigs for garnish
Recipe Steps:
- Slice cucumber into 1/2-inch thick rounds. Use a small spoon to scoop out a shallow well in each slice, being careful not to go through the bottom.
- In a small bowl, mix cream cheese, chopped dill, and lemon juice until smooth.
- Spoon or pipe cream cheese mixture into each cucumber well.
- Top with a strip of smoked salmon and a small dill sprig. Serve chilled.
4. Hot Spinach and Artichoke Dip
Warm, cheesy, and always a hit. Serve this dip with bread or crackers, and watch it disappear. You can assemble it ahead and bake it right before guests arrive.
Recipe Metadata:
Time to Make: 35 minutes
Servings: 8
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Recipe Steps:
- Preheat oven to 375°F. Grease a small baking dish.
- In a large bowl, beat cream cheese until smooth. Stir in sour cream, mayonnaise, and garlic.
- Add Parmesan, mozzarella, spinach, artichokes, salt, and pepper. Mix well.
- Spread mixture in the prepared dish. Bake 20-25 minutes until hot and bubbly.
- Serve warm with baguette slices, crackers, or tortilla chips.
5. Prosciutto-Wrapped Asparagus
These are simple to make but feel special. The salty prosciutto gets crispy in the oven while the asparagus stays tender. They’re easy to eat with your hands.
Recipe Metadata:
Time to Make: 20 minutes
Servings: 12 spears
Ingredients:
- 12 asparagus spears, woody ends trimmed
- 6 slices prosciutto, cut in half lengthwise
- 1 tablespoon olive oil
- Fresh black pepper
Recipe Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Wrap one piece of prosciutto around each asparagus spear, starting just below the tip and spiraling down.
- Place on baking sheet. Drizzle lightly with olive oil and sprinkle with pepper.
- Roast for 10-12 minutes until prosciutto is crisp and asparagus is tender. Serve warm.
6. Mini Caprese Skewers
All the flavors of a Caprese salad on a stick. They’re colorful, easy to assemble, and perfect for spring. The balsamic glaze adds a sweet tang.
Recipe Metadata:
Time to Make: 15 minutes
Servings: 12 skewers
Ingredients:
- 12 cherry or grape tomatoes
- 12 small fresh mozzarella balls (bocconcini), drained
- 12 fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Wooden skewers or toothpicks
Recipe Steps:
- On each skewer, thread one tomato, one basil leaf (fold if large), and one mozzarella ball.
- Arrange skewers on a platter.
- Drizzle with balsamic glaze and sprinkle lightly with salt and pepper just before serving.
7. Cheese Straws with Black Pepper
These flaky, cheesy, peppery straws are addictive. They look like you went to a lot of trouble, but store-bought puff pastry does most of the work.
Recipe Metadata:
Time to Make: 30 minutes
Servings: 20-24 straws
Ingredients:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 cup finely grated Parmesan cheese
- 1/2 cup finely grated sharp cheddar cheese
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
Recipe Steps:
- Preheat oven to 400°F. Line two baking sheets with parchment.
- On a lightly floured surface, roll puff pastry into a 10×12-inch rectangle. Brush with beaten egg.
- Sprinkle evenly with Parmesan, cheddar, black pepper, and salt. Gently press cheese into dough with a rolling pin.
- Cut the dough into 1/2-inch wide strips. Twist each strip and place on baking sheets, pressing ends down.
- Bake 12-15 minutes until puffed and golden. Cool on the pan before serving.
8. Pickled Deviled Eggs
This twist on the classic uses pickled beet juice to dye the egg whites a beautiful pink. They look stunning on the table and have a subtle tangy flavor.
Recipe Metadata:
Time to Make: 3 hours (includes pickling time)
Servings: 12 egg halves
Ingredients:
- 6 hard-boiled eggs, peeled
- 1 cup beet juice (from canned beets) or beet juice blend
- 1/2 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Fresh dill for garnish
Recipe Steps:
- In a bowl or jar, combine beet juice, vinegar, sugar, and salt. Stir until sugar dissolves.
- Add peeled hard-boiled eggs, making sure they’re submerged. Cover and refrigerate at least 2 hours, or up to overnight.
- Remove eggs from pickling liquid and pat dry. Slice in half lengthwise.
- Remove yolks to a bowl and mash with mayonnaise and mustard until smooth.
- Spoon or pipe filling back into the pink egg whites. Garnish with fresh dill.
9. Whipped Feta and Roasted Red Pepper Dip
This dip is creamy, tangy, and slightly sweet from the roasted peppers. It comes together in a food processor in minutes and is best served with pita chips or fresh veggies.
Recipe Metadata:
Time to Make: 10 minutes
Servings: 6
Ingredients:
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1/2 cup roasted red peppers, drained
- 1 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon lemon juice
- Fresh parsley for garnish
- Pita chips or vegetables for serving
Recipe Steps:
- In a food processor, combine feta, cream cheese, roasted red peppers, olive oil, garlic, and lemon juice.
- Process until smooth and creamy, scraping down sides as needed.
- Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with fresh parsley.
- Serve with pita chips or sliced vegetables.
10. Bacon-Wrapped Dates
Sweet, salty, and irresistibly chewy. These are always a crowd favorite. The dates get soft and caramelized, and the bacon turns perfectly crisp.
Recipe Metadata:
Time to Make: 25 minutes
Servings: 12 dates
Ingredients:
- 12 Medjool dates, pitted
- 4 oz goat cheese or cream cheese (optional)
- 6 slices bacon, cut in half crosswise
- 12 toothpicks
Recipe Steps:
- Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
- If using cheese, stuff each date with a small amount of goat cheese, pinching the date closed.
- Wrap each date with a half-slice of bacon and secure with a toothpick.
- Place dates on the wire rack. Bake 15-20 minutes until bacon is crisp, turning halfway through.
- Let cool slightly before serving.
11. Spring Pea and Mint Crostini
These crostini are bright, fresh, and taste like spring. The pea puree is sweet and light, and it’s a nice change from heavy dips and cheeses.
Recipe Metadata:
Time to Make: 15 minutes
Servings: 12 crostini
Ingredients:
- 1 baguette, sliced into 1/2-inch rounds
- 2 cups fresh or frozen peas, thawed
- 1/4 cup fresh mint leaves
- 2 tablespoons olive oil, plus more for brushing
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 cup ricotta or feta cheese (optional)
- Lemon zest for garnish
Recipe Steps:
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil. Bake 8-10 minutes until lightly toasted.
- In a food processor, combine peas, mint, 2 tablespoons olive oil, lemon juice, garlic, and salt. Pulse until smooth but still has some texture.
- Spread pea puree on toasted baguette slices.
- Top with a small dollop of ricotta or a sprinkle of feta, if desired. Garnish with lemon zest.
12. Shrimp Cocktail with Lemon Horseradish Sauce
You can’t go wrong with classic shrimp cocktail. The homemade sauce with fresh horseradish and lemon is a big step up from store-bought.
Recipe Metadata:
Time to Make: 20 minutes
Servings: 6
Ingredients:
- 1 lb large shrimp, peeled and deveined, tails on
- 1 lemon, halved
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Recipe Steps:
- Bring a large pot of water to a boil with lemon halves, bay leaves, peppercorns, and salt.
- Add shrimp and cook 2-3 minutes until pink and opaque. Drain and immediately transfer to an ice bath to stop cooking.
- Drain shrimp and pat dry. Refrigerate until ready to serve.
- In a small bowl, mix ketchup, horseradish, lemon juice, and Worcestershire sauce. Chill until serving.
- Arrange shrimp on a platter with the sauce in a small bowl for dipping.
13. Mini Quiche Lorraine Bites
These little bites are perfect for a buffet. They have a buttery crust and a classic filling of bacon, egg, and Swiss cheese. Make them in a mini muffin pan for easy serving.
Recipe Metadata:
Time to Make: 40 minutes
Servings: 24 mini quiches
Ingredients:
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 cup shredded Swiss cheese
Recipe Steps:
- Preheat oven to 375°F. Grease 24 mini muffin cups.
- Unroll pie crusts and cut into rounds with a 2.5-inch cutter. Press rounds into muffin cups.
- Sprinkle bacon and cheese into each cup.
- In a bowl, whisk eggs, cream, salt, and nutmeg. Carefully spoon mixture into cups, almost to the top.
- Bake 18-20 minutes until filling is set and crusts are golden. Cool in pan 5 minutes before removing.
14. Carrot and Celery Sticks with Herby Yogurt Dip
Sometimes you just want something crunchy and fresh. This herby yogurt dip is way more exciting than plain ranch and takes two minutes to stir together.
Recipe Metadata:
Time to Make: 10 minutes
Servings: 6
Ingredients:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Assorted vegetables: carrot sticks, celery sticks, cucumber slices, radishes
Recipe Steps:
- In a small bowl, combine yogurt, dill, parsley, chives, garlic, lemon juice, salt, and pepper. Stir well.
- Refrigerate at least 30 minutes to allow flavors to blend.
- Arrange vegetables on a platter with the dip in a small bowl in the center.
15. Stuffed Mushrooms with Sausage and Parmesan
These hearty mushrooms are always a hit. The sausage and cheese filling is savory and satisfying, and they look great on a platter.
Recipe Metadata:
Time to Make: 35 minutes
Servings: 20-24 mushrooms
Ingredients:
- 20-24 white or cremini mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1/2 lb Italian sausage, casing removed
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 4 oz cream cheese, softened
- Salt and pepper to taste
Recipe Steps:
- Preheat oven to 375°F. Lightly grease a baking sheet.
- Finely chop mushroom stems. Heat olive oil in a skillet over medium heat. Add chopped stems and cook until softened, about 3 minutes.
- Add sausage and garlic to the skillet. Cook, breaking up sausage, until browned and cooked through. Remove from heat.
- In a bowl, combine sausage mixture, Parmesan, breadcrumbs, parsley, and cream cheese. Mix well. Season with salt and pepper.
- Stuff each mushroom cap with the filling. Place on prepared baking sheet.
- Bake 18-20 minutes until mushrooms are tender and tops are golden. Serve warm.
16. Radish and Butter Tartines
This is a simple, elegant French snack. Fresh radishes, good butter, and a sprinkle of salt on a piece of crusty bread. It’s spring on a plate.
Recipe Metadata:
Time to Make: 10 minutes
Servings: 8 tartines
Ingredients:
- 1 baguette, sliced on a diagonal into 1/2-inch pieces
- 4 tablespoons salted butter, at room temperature
- 6-8 radishes, very thinly sliced
- Flaky sea salt (such as Maldon)
- Fresh chives, chopped
Recipe Steps:
- Lightly toast baguette slices if desired, or leave them fresh.
- Spread each slice generously with butter.
- Arrange radish slices overlapping on the butter.
- Sprinkle with flaky sea salt and fresh chives. Serve immediately.
17. Lemon and Herb Marinated Olives
Warm, marinated olives are a simple but thoughtful appetizer. The lemon and herbs infuse the olives with flavor, and they’re ready in minutes.
Recipe Metadata:
Time to Make: 15 minutes
Servings: 6
Ingredients:
- 2 cups mixed olives (such as Castelvetrano, Kalamata, and Cerignola)
- 1/4 cup extra virgin olive oil
- Zest of 1 lemon, removed in strips
- 2 cloves garlic, thinly sliced
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1/2 teaspoon red pepper flakes (optional)
Recipe Steps:
- In a small saucepan, combine olive oil, lemon zest strips, garlic, rosemary, thyme, and red pepper flakes.
- Warm over low heat for 5-7 minutes, until fragrant and warm. Do not let it simmer.
- Place olives in a serving bowl. Pour warm oil and herbs over the olives.
- Toss gently and let sit for at least 10 minutes before serving. Serve warm or at room temperature.
There you have it—17 appetizers to start your Easter meal on the right note. From classic deviled eggs to fresh spring crostini, there’s something here for every kind of gathering. Pick a few that speak to you, make a list, and enjoy the time with your guests before the main event.
