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Easter Appetizers

Try these no-fail Easter appetizers including deviled eggs, dips, fruit cups, savory tarts, veggies and more.

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Fruity Horseradish Cream Cheese

Fruity Horseradish Cream Cheese

Fruity Horseradish Cream Cheese

Typically called a Jezebel Sauce, this sweet, fruity topping has an underlying bite from horseradish. The sauce, from Rita Reifenstein of Evans City, Pennsylvania is also great over pork or chicken.

Goat Cheese Crostini

Goat Cheese Crostini

Goat Cheese Crostini

My husband got this crostini recipe from a friend at work. At first, I thought the flavors wouldn't work well together, but they blend deliciously! —Rebecca Ebeling, Nevada City, California

Ham 'n' Broccoli Triangles

Ham 'n' Broccoli Triangles

Ham 'n' Broccoli Triangles

Rebekah Soued from Conifer, Colorado shares these light and flaky pastry triangles. "I usually use left-over spiral ham for the centers," she says. "With the creamy white sauce and a sprinkle of parsley on top, they are a sure-pleaser."
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Petite Sausage Quiches

Petite Sausage Quiches

Petite Sausage Quiches

You won't be able to eat just one of these cute mini quiches. Filled with savory sausage, Swiss cheese and a dash of cayenne, the mouthwatering morsels will disappear fast from the breakfast or buffet table.—Dawn Stitt, Hesperia, Michigan

Pickled Eggs with Beets

Pickled Eggs with Beets

Pickled Eggs with Beets

Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas

Potato Salad Bites

Potato Salad Bites

Potato Salad Bites

—Stephanie Sheridan, Plainfield, Vermont

Smoked Salmon Cherry Tomatoes

Smoked Salmon Cherry Tomatoes

Smoked Salmon Cherry Tomatoes

These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.

Spinach Deviled Eggs

Spinach Deviled Eggs

Spinach Deviled Eggs

Spinach adds unexpected color and flavor to this tasty variation on deviled eggs from Dorothy Sander of Evansville, Indiana. They're easy to make with leftover Easter eggs...and an attractive addition to a party spread.

White Chocolate Brie Cups

White Chocolate Brie Cups

White Chocolate Brie Cups

Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive!—Angela Vitale, Delaware, Ohio

Crab 'n' Cheese Spirals

Crab 'n' Cheese Spirals

Crab 'n' Cheese Spirals

These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient.—Lisa Harke, Old Monroe, Missouri

Crispy Shrimp Cups

Crispy Shrimp Cups

Crispy Shrimp Cups

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. —Lori Stefanishion, Drumheller, Alberta
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