12 Easter Appetizers for a Perfect Spring Brunch

Easter is a time for celebrating. Not just the holiday–but the warmer weather and return of delicious, fresh produce. Read below for some of our favorite recipes for Easter appetizers that make the most of the season’s flavors.

The Best Easter Appetizers to Celebrate the Holiday

At my house, we really indulge when it comes to Easter foods. You’ll typically find Easter staples like lamb, macaroni and cheese on the menu for our lunch. But to keep family or friends from going hungry while they’re waiting for dinner, try one of these delicious Easter appetizers!

Deviled Eggs

In my family, deviled eggs are one of the most important Easter appetizers. Eggs are one of the most common ingredients in easter appetizers. This is because in early Christianity, eggs were one of the foods forbidden for consumption during Lent. Easter is the official end of the Lenten season, so there’s no better time to make these tasty deviled eggs. The great news: they’re super easy to make, and they’ll disappear quickly. 

Bring a pot of water to a boil. Reduce the heat to low to make sure the water is no longer boiling. Place six large eggs in the water (careful, so they don’t break), then increase the heat back to high and boil for 14 minutes.

While the eggs are boiling, prepare an ice-water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath. Once the eggs have cooled completely, peel them and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Mash the yolks with a fork and add the 3 Tbsp mayonnaise, 1 tsp dijon mustard, 1 tsp apple cider vinegar, and salt and pepper. Stir everything together until it’s combined and smooth. Use a spoon or a piping bag to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

Charcuterie

Sometimes, simple is best, especially when you use fresh ingredients. That’s why we love charcuterie.

For a simple but tasty appetizer, roll goat cheese balls in fresh herbs like parsley, thyme, and rosemary and serve with toasted baguette slices! Herbed cheese crostini is delicious on its own. But you can also add it to a charcuterie snack board with other tasty ingredients like pepper jelly, honey, salami, roasted carrot hummus, fresh fruit, and different kinds of cheese. Check the pantry for crackers, olives, nuts, or dried fruit, too!

Smoked Salmon Bites

Smoked salmon is always the hit appetizer at any party, and these smoked salmon bites are no exception.

Start by making a lemon dill cream cheese. With a hand mixer, mix together 3/4 cup of softened cream cheese, 2 Tbsp of Greek yogurt, one minced garlic clove, the zest of 1 lemon, 1/8 tsp salt, 1 Tbsp cup chopped dill. Transfer the cream cheese to a small, resealable plastic bag and cut off the tip.

Slice three mini cucumbers and lay the slices on a serving tray. Roll small strips of smoked salmon and place them on top of the cucumber slices. Pipe the cream cheese on the salmon and garnish with fresh dill and fresh cracked pepper.

Cheese Pinwheels With Crispy Prosciutto

Store-bought puff pastry is a true secret weapon for making snacks or appetizers that feel special without a ton of work. These pinwheels made with pastry dough will be the other secret weapon of your Easter gathering. 

easter appetizers pinwheel

Cheese Pinwheels with Crispy Prosciutto

This easy, tasty appetizer is perfect for Easter brunch
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Brunch
Cuisine Italian
Servings 20
Calories 67 kcal

Equipment

  • 2 sheet pans
  • 1 cutting board
  • Parchment Paper
  • 1 serrated knife

Ingredients
  

  • 5 oz prosciutto de Parma
  • 1 egg
  • 1 Tbsp water
  • 2 sheets frozen puff pastry thawed
  • 1 cup parmesan cheese finely grated
  • 2 tsp fresh thyme leaves

Instructions
 

  • Preheat oven to 375°F
  • Line a sheet pan with parchment paper and spread Prosciutto out in a single layer on top. Transfer to the oven and bake until crisp, about 7- 10 minutes (depending on thickness; take it out as soon as it looks dry / crisp.)
  • Whisk together egg and water. Set aside.
  • Unfold both sheets of puff pastry out on a clean counter or cutting board.
  • Brush the entire surface of the puff pastry with whisked egg (you may not need all of it). Top with cheese, thyme leaves, and a single layer of crisp Prosciutto, leaving about ½ inch free along the top edge of the pastry.
  • Roll the puff pastry up into a log, enclosing the filling. Pinch closed at the end. If the pastry doesn’t feel cool to the touch, refrigerate the log for 5-10 minutes.
  • Line two sheet pans with fresh parchment paper or silicone baking sheets .
  • Slice the pastry logs into quarter-inch rounds (about 20 rounds from each log). Spread them out on prepared baking sheets, leaving about 2 inches of space between each. Gently reshape the pinwheels into circles if needed.
  • Bake 15-18 minutes, until golden brown.
  • Let cool on the sheet pan for 5 minutes before transferring to a cooling rack to cool completely. Garnish with a few extra thyme leaves and enjoy!

Nutrition

Serving: 1gCalories: 67kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 145mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword appetizer
Tried this recipe?Let us know how it was!

Baked Brie Spanakopita

This Greek-inspired appetizer is so good it’s almost addictive. 

Preheat the oven to 400 degrees F. Combine 1 cup of thawed (frozen) spinach, 1/2 cup of crumbled feta, 1/2 cup of ricotta, 1/4 cup of thinly-sliced scallions, 1/4 cup of finely-chopped parsley, and 2 Tbsp minced garlic in a bowl. Season with salt and pepper.

Cut a 12-16-oz wheel of brie cheese in half horizontally. Place the spinach filling in the center of the cheese and top with the other half.

Start by melting a stick of unsalted butter in the microwave. Lay 1 phyllo sheet on a clean surface and brush with melted butter. Lay another sheet on top and turn it slightly, keeping the center point. Brush with butter. Repeat with the last sheet, then brush with butter. Place the brie in the center of the phyllo and wrap, twisting the top to close it (It’s OK if the dough tears a little).

Brush the phyllo with more butter and transfer to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Allow to rest on the rack for 15 minutes before serving. Serve with bread or crackers.

Grilled Lamb and Artichoke Kebabs With Greek Yogurt Dip

Toss these kebabs onto the grill, and you’ll have people asking you for the recipe. 

Combine 3/4 cup olive oil, the juice of 1 lemon, 1 tsp of smoked paprika, 1 tsp of dried mint, 1/2 teaspoon cumin, and 1/2 tsp red pepper flakes in a large bowl. Cut 1 1/2 pounds boneless leg of lamb into one 1/2-inch cubes. Add the lamb to the marinade and toss to coat; cover and refrigerate for 1-4 hours.

Preheat a grill to medium-high and brush the grates with vegetable oil. Chop 1 Japanese eggplant into even slices. On eight 10-inch skewers, alternate threading pieces of lamb, eggplant, thawed (frozen) artichoke hearts, and green pitted olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium.

Meanwhile, make the yogurt dip: Puree 1 cup of plain Greek yogurt, one tablespoon olive oil, lemon juice from 1/2 lemon, one teaspoon cumin, two tablespoons water, 1/4 cup of chopped mint, one clove of chopped garlic, and one teaspoon salt in a blender until smooth; serve with the kebabs.

“Sprigs” in a Blanket

“Pigs” in a blanket get a lot of attention, but it’s time for this tasty veggie and prosciutto version to shine. 

Heat your oven to 425 degrees F. Line 2 baking sheets with parchment paper, then set aside. On a lightly floured surface, roll out a sheet of puff pastry dough into a 10″ square. Brush with 3 Tbsp of dijon mustard and sprinkle with 1/2 cup of parmesan cheese, fully covering the pastry. Line the pastry with enough prosciutto to cover most of the surface.

Cut the sheet in half with a sharp knife; then cut the halves into twenty 1/2″ by 5″ strips. Wrap each strip around one stalk of asparagus with the prosciutto side facing in.

Place wrapped asparagus on the parchment-paper-lined baking sheets. Lightly spray each spear with cooking spray. Bake 15-20 minutes, until golden brown, rotating the baking sheets halfway through baking, so both pans bake evenly. Serve immediately!

Maple-glazed Sausage Pops

Easter appetizers shouldn’t get too complicated, and that’s what we like about this recipe. It has simple ingredients with immense flavor.

In a medium bowl, mix together 1 lb of sweet Italian sausage, 1/4 cup of chopped parsley, 1/4 cup of chopped dill, 1/4 cup of fresh chive, and 1 Tbsp lemon zest. Form the mixture into 16 small patties, each about 1/4 inch thick. 

Cook the patties in a nonstick skillet on medium until golden brown and cooked through, 2-3 minutes per side. Transfer to platter and brush with pure maple syrup. Serve with extra syrup if desired.

Caprese Salad Skewers

Caprese is one of my family’s go-to appetizers. It’s bursting with flavor and oh-so-simple to make and serve. While it’s typically served as a “salad,” this easy-to-grab version makes it an elegant appetizer for guests to eat at a party.

Chop a ball of fresh mozzarella cheese into cubes. Then, add them to toothpicks with cherry tomatoes and a fresh basil leaf. Drizzle the plate or tray with a balsamic glaze, and you have the perfect appetizer. 

Baked Potato Soup

Soup is one of the best appetizers, especially at a party where you can keep it nice and warm on the stove and guests can serve themselves. This is one of my favorite creamy potato soup recipes, especially if Easter’s unseasonably cold this year.

Shred a block of extra sharp cheddar cheese into 2 cups, measure out 3/4 cups of sour cream and 2 cups of half and half. Let them all sit out at room temperature.

Cut six slices of thick-cut bacon into 1-inch squares. Cook in a large pot over low heat, rotating occasionally. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.

While the bacon cooks, peel four large, russet potatoes and cut them into 1-inch cubes. Add to a stockpot and cover the potatoes with 1 inch of water. Add 3/4 tsp salt and boil gently for 20 minutes or until very fork-tender. Drain, then gently mash. Set aside.

Add one large, yellow diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. Add three cloves of minced garlic and 2 Tbsp butter and cook one more minute. Whisk in 1/4 cup of flour, use a silicone spatula to stir as the flour cooks for one full minute.

Add 3 cups of chicken broth. Use the spatula to loosen any bacon remnants from the bottom of the pot. Slowly add the half and half. Bring to a boil, then reduce to a simmer. Stir in the potatoes, then mix in the sour cream and 1/2 tsp of pepper.

Remove from heat. If desired, blend with a blender in batches. Sprinkle with shredded cheese and stir until combined. The soup will continue to thicken as it sits. Don’t forget to leave garnishes like chopped green onion, shredded cheese, and bacon for guests to add themselves! I also like to have cheese straws on the side for a bit of crunch to go with the hearty soup. 

Blue Cheese and Fig Bites

These are so pleasantly simple, but everyone will think you went to great lengths to make finger foods this fancy. The crumbly blue cheese paired with the sweet, mild fig is perfection.

Preheat oven to 450 degrees F. Lightly coat a mini muffin tin with cooking spray. Unroll a premade refrigerated pie crust onto a clean surface. Roll the dough into a circle about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, re-working the scraps if needed.

Place the dough circles in the prepared muffin cups, gently pressing the dough into the bottom and sides to make a hollow cavity. Poke the dough with a fork. Bake until lightly browned, 5 to 6 minutes.

Add 1/2 teaspoon fig jam to each cup, then top with 1/2 teaspoon crumbled blue cheese. Bake until hot (3 to 5 minutes more). Let cool for 10 minutes. Sprinkle with chives if you’d like!

Lemon Blueberry Bread Muffins

This is a sweeter appetizer on our list, but it’s not necessarily a dessert. There’s room for both sweet and savory at our Easter table! 

Preheat the oven to 375° F and line 8 muffin cups with paper liners. In a bowl, mix 2/3 cup of granulated sugar, one large egg, 1/2 cup of plain yogurt, 1/4 cup of oil, 1/3 cup of milk, 1 tsp vanilla, and 1 tbsp lemon zest. In another bowl, whisk together 1-1/4 cup of all-purpose flour, 1 tsp of baking powder, and 1/4 tsp of salt. Mix the wet and dry ingredients until just combined.

Gently fold in 1 cup of blueberries. Pour/spoon the batter evenly into eight prepared muffin cups. Bake for 35-40 minutes, or until a knife inserted into the center of a muffin comes out clean. Let cool for 10 minutes before removing from tin. Enjoy!

Impress Everyone With Excellent Easter Appetizers

Easter is almost here! While that means easter baskets, tasty candy (like the famous chocolate bunny), Easter eggs, and celebrations on Easter Sunday, it also means delicious food we can share with the people we love. Which of these Easter appetizers are you excited to try at your next Easter brunch or Easter egg hunt party? With all the options, it can be difficult to choose! Don’t forget to share your favorite appetizer recipes with the people you love!

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