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
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.
Whether you're hosting an Easter brunch or a wedding or baby shower, these seasonal spring appetizers will please any crowd.
You enjoy blue cheese, walnuts and apples on your cheese plate, so why not try the trio mixed in with creamy egg yolks? Dinner party guests will be wowed by this hors d'oeuvre.
This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
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.
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.
The petals and leaves of Signet marigolds flavor these cream cheese-filled luncheon sandwiches.
No artificial "bacon" crumbles here. These deviled eggs are topped with real crispy bacon slices.
A fresh spring appetizer!
It takes just one beet to give a beautiful rosy hue to a dozen hard-boiled eggs! Try this deviled egg recipe for Easter, brunch or a dinner party hors d'oeuvres.
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.
Save time by substituting refrigerated roasted beets for freshly roasted ones. Serve this dip with sliced apples, celery sticks or toasted baguette slices.
Wouldn't these mini egg cups be the perfect appetizer for a spring or Easter brunch? Make this easy recipe your own by using any cheese and your favorite protein.
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.