Easter appetizer recipes

Eggs stuffed with smoked salmon and caviar

Ina adds smoked salmon to the filling for deviled eggs and garnishes the appetizer with caviar.

Recipe: Eggs stuffed with smoked salmon and caviar

Asparagus and cheese pie

Use fresh asparagus to make a stunning spring tart.

Recipe: Asparagus and cheese pie

Potato nests with green peas, ham and cream cheese

This elegant appetizer is easy to make with simple ingredients. Press shredded frozen potatoes into mini muffin tins, add a filling of ham, peas, and lemon cream cheese, and bake for crispy "nests." Serve for Easter or at a spring cocktail party.

Recipe: Potato nests with green peas, ham and cream cheese

Deviled colored eggs

Feeling adventurous? Use natural ingredients to color deviled eggs—this appetizer is fun to make with kids.

Recipe: Deviled colored eggs

Spinach Salad with Toasted Pecans and Gorgonzola

Roast pecans to add a sweet note to fresh greens. A shallot-infused vinaigrette brings all the flavors together in this impressive yet simple salad.

Recipe: Spinach Salad with Toasted Pecans and Gorgonzola

Devil's eggs with crab meat

Add crab meat to Giada's deviled eggs. This appetizer takes just 5 minutes to prepare.

Recipe: Devil's eggs with crab meat

Barley salad with mushrooms and fried asparagus

Serve the baked asparagus with mushrooms and pearl barley porridge – this dish serves at least 6 servings.

Recipe: Barley salad with mushrooms and fried asparagus

Asparagus and Beetroot Pie

This asparagus, beetroot, and onion tart is sure to impress your Easter guests. Sprinkle with goat cheese and chives before serving.

Recipe: Asparagus and Beetroot Pie

Baked shrimp with sauce

Ina makes her own version of the classic appetizer: she bakes shrimp with salt, pepper, and olive oil, then serves it with homemade cocktail sauce.

Recipe: Baked shrimp with sauce

Festive Carrots with Deviled Eggs

This original twist on classic deviled eggs makes a great Easter appetizer. An orange cheese filling with hot peppers forms the base of the "carrot," while a savory herb filling serves as the "toppings."

Recipe: Festive Carrots with Deviled Eggs

Carrot tart with tahini and cashew sauce

Soak the cashews in hot water before blending – they'll be more pliable and the sauce will be richer. Roasted carrots and fresh parsley add the finishing touch to this colorful tart.

Recipe: Carrot tart with tahini and cashew sauce

Spring vegetables with green pea dip

Trisha makes a vibrant dip from store-bought mayonnaise and frozen peas that pairs perfectly with spring vegetables.

Recipe: Spring vegetables with green pea dip

Tartlets with caramelized onions and goat cheese

Sandra saves time by using a pre-made crust for this individual appetizer. The goat cheese and caramelized onion filling will wow your guests.

Recipe: Tartlets with caramelized onions and goat cheese

Carrot cream soup with thyme

Ree adds a sweet, creamy note to carrot soup with honey and heavy cream. Serve in low glasses for a convenient appetizer before a festive dinner.

Recipe: Carrot cream soup with thyme

Roasted Carrot Hummus

You'll definitely want to make two or three servings of this creamy carrot hummus. For extra richness, Valerie adds 3 tablespoons of tahini.

Recipe: Roasted Carrot Hummus

Deviled eggs with lids

Make this tried-and-true classic appetizer; it's sure to be a hit at your party.

Recipe: Deviled eggs with lids

Truffle-stuffed eggs

Want to enhance the distinctive flavor of Anne's deviled eggs? Add a little more truffle oil. But be careful, it's easy to overdo it.

Recipe: Truffle-stuffed eggs

Salad with escarole and bacon

For a hearty Easter appetizer, top spring greens with crispy bacon, orange slices, dried fruit, blue cheese, and nuts.

Recipe: Salad with escarole and bacon