Get your Easter menu off to a great start with these easy appetizers. Choose from our recipes for festive dips and spreads to bite-size starters and -- what else? -- a pleasing platter of deviled eggs for perfect Easter appetizers.See Popular Easter Appetizers Recipes
Whether you're hosting an Easter brunch or a wedding or baby shower, these seasonal spring appetizers will please any crowd.
This hors d'oeuvre is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling, which uses larger chicken eggs. You can find quail eggs at some gourmet markets.
These handsome deviled eggs add bright color and flavor to your Easter buffet.
Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos--an homage to pimento cheese, a Southern favorite--and serve the blossoms raw.
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These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.
The petals and leaves of Signet marigolds flavor these cream cheese-filled luncheon sandwiches.
Although chock-full of fennel, this super-thick and chunky dip will remind you of hot artichoke dip. Complete the snack by serving with fresh vegetables.
A fresh spring appetizer!
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.
Milk chocolate, milk, and peanut butter make a simple sauce that's great to serve for dessert or as a sweet appetizer with fresh fruit or cake cubes.
The original spicy dip recipe, from 1978, was spooned in green peppers and served with tortilla chips. This up-to-date version calls for colorful, vitamin-loaded pepper cups and assorted dippers of vegetables, breadsticks, and crackers.
Something ordinary made extraordinary! All the tastes of breakfast in one bite.