20 Easter Appetizers for a Delicious Spring Celebration

When I was a pastry chef, Easter meant a whirlwind of baking endless bunny- and carrot-shaped cookies, hand-piping marshmallow chicks, and making chocolate and sugar Easter eggs—so, of course, I could always be counted on to bring dessert to any gathering. But truth be told, I would have been equally happy to whip up a savory appetizer or two had I had a few fool-proof, crowd-pleasing recipes in my back pocket—like the ones I've curated below.

These Easter appetizers are light, bright, and highly adaptable for large and small gatherings. You can set them on a buffet or serve them as a starter. I've chosen a tantalizing mix of baked, fried, and chilled options, including easy hors d'oeuvres, creamy dips, picture-perfect savory spring vegetable tarts, and salads. However you celebrate Easter, our favorite appetizers are designed to impress with zero stress.

Asparagus Sheet Pan Tart

This easy-to-bake vegetable tart is a verdant ode to spring. We flipped the script by baking slender asparagus and goat cheese underneath the puff pastry, which traps steam to produce perfectly tender, glossy spears fragrant with thyme and lemon zest. Simply invert the golden, flaky, buttery crust onto a cutting board and slice the tart into squares.

Savory Carrot Tart

Carrots are synonymous with Easter and we've come up with an easy and delicious way to showcase them in a savory tart that's a cinch to make. We start with a sheet of store-bought puff pastry, then layer on sliced Brie, a drizzle of zippy honey-mustard, and colorful roasted carrots, and bake until the crust is golden brown and crisp. Served warm or at room temperature, it makes for an eye-catching display on any table.

Herby Lamb Meatballs

Love lamb but don't feel like roasting a whole leg or rack of lamb for Easter? These tender meatballs will give you the same distinctive rich flavor in juicy bite-size morsels, infused with fragrant spices. A bright, herbaceous feta and yogurt sauce provides a cool counterpoint to their meaty richness.

Caesar Deviled Eggs

Whether you use fresh Caesar mayo or mayo flavored with classic Caesar seasoning, there's no denying that the garlicky, peppery, cheesy, and deeply umami flavors of Caesar dressing are made for deviled eggs. All the more reason to make plenty to go around, because they will disappear in a blink.

Creamy Vegetarian Stuffed Mushrooms

Vegetarians and non-vegetarians alike will be clamoring for refills of these spectacular stuffed mushrooms, loaded with cream cheese, Parmigiano-Reggiano, chopped mushroom stems, and sun-dried tomatoes—savory, sweet, and umami all at once. High-heat cooking ensures that the mushroom caps don't become soggy and the panko breadcrumb topping stays crunchy. It's a technique also we used for these sausage-stuffed mushrooms.

Croquetas de Jamón

One of the many delectable things you can make with béchamel sauce is the crispy, creamy, savory Spanish tapa croquetas de jamón, or fried ham croquettes, typically made with a dry-cured ham. Thoroughly chilling the béchamel and ham mixture makes the croquetas easier to form and bread. You can make these well in advance and freeze them until you're ready to fry, so they're ideal for entertaining.

Bacon-Wrapped Shrimp

Bacon-wrapped shrimp is one appetizer that's notoriously challenging to get just right, but after several test runs, we've cracked the code. Dry-brining the shrimp briefly in baking soda ensures a juicy, snappy texture, while partially cooking the bacon before wrapping allows it to fully crisp without the shrimp overcooking. A caramelized hot honey–soy sauce glaze adds a lovely sheen and enticing savoriness.

Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce

It's not hard to see the appeal of bubbly fried wontons oozing with a molten crab–cream cheese mixture. These wontons are shaped like a four-point star for maximum crunch and easy dipping into the sweet and sour sauce. Either real crabmeat or imitation crab will do since it's really all about the contrast between the slightly tangy creamy filling and crispy puffed wonton wrappers,

Scotch Eggs

Scotch eggs are classic British pub fare that can also serve as a great appetizer. The ground pork is seasoned with fresh parsley, chives, and thyme to create a flavorful crust. In this recipe, Japanese panko provides a lighter, crispier texture than the traditional breadcrumb coating.

Classic Shrimp Cocktail

You really can't go wrong with a platter of tender shrimp with classic cocktail sauce. For the plumpest, juiciest, most flavorful shrimp, start with a dry brine of baking soda and salt, then cook them in an aromatic broth at a low temperature. Serve the chilled shrimp with your favorite store-bought cocktail sauce, or whip up your own with some ketchup, preserved horseradish, fresh lemon juice, and a few seasonings.

Easy, Cheesy Pull-Apart Garlic Knots

Hand-tied pizza dough is what makes these knots far superior to your basic pull-apart garlic rolls. They have lots of crevices and pockets to capture more of the garlicky seasoned melted butter and cheese—which means double the flavor and ooey-gooey cheesiness. While these are meant to be shared, we guarantee there will be some elbowing and jostling to claim the last piece.

Choreg (Armenian Easter Bread)

Slightly sweeter than challah and brioche and intensely aromatic from nigella seeds and mahlab, a spice made from the tiny seeds of the St. Lucy's cherry, choreg has a sumptuously soft, fluffy crumb, eggy richness, and shiny golden crust that makes it a standout on any festive table. Set it alongside a cheese and charcuterie board.

Salmon Rillettes With Chives and Shallots

Fresh salmon is the base for this sophisticated French appetizer that's remarkably simple to put together. We gently cook the fish so it stays moist and juicy, making it effortless to shred and mix with mayonnaise, sautéed shallots, chives, and seasonings. Serve beside a display of crackers and breads.

Maryland Crab Imperial With Buttery Golden Breadcrumbs

Daniel's recipe for Maryland Crab Imperial has all the flavors and textures of crab cakes without the hands-on work, so it's ideal to make for large gatherings. You can even serve it in individual ramekins as a starter. A generous helping of mayonnaise adds creaminess and transforms the lump crabmeat into a luscious dip, while melted butter enhances the crispiness and flavor of the breadcrumbs.

Roman-Jewish Fried Artichokes (Carciofi alla Giudia)

Springtime is peak season for artichokes and one of the most delicious ways to enjoy them is fried Roman-Jewish style. The two-stage method yields a tender heart and crispy leaves. All they need is a sprinkling of salt while still hot and a squeeze of lemon juice.

The Best Caesar Salad

Nothing beats a well-constructed Caesar salad starter. Our rendition of the beloved classic builds on layers of flavor and texture—from the crisp inner romaine lettuce leaves evenly coated in a tangy and umami-packed emulsified dressing to the crunchy croutons baked in garlic-infused oil and shower of salty Parmesan cheese.

Snap Pea and Radicchio Salad With Garlic Yogurt Dressing

This vibrant salad is a wonderful study in contrasts: sweet, crisp blanched snap peas, cool tangy garlicky yogurt dressing, and warm, robust radicchio. Charring the radicchio under the broiler caramelizes its sugars and tames its bitterness. A sprinkling of fried sliced garlic leftover from making garlic oil for the dressing adds another layer of flavor and crunch.

Spring Vegetable and Arugula Salad With Labneh and Cucumbers

A quick blanch keeps the color of the fava beans, English peas, asparagus, and broccolini vibrant and bright, locking in their flavor and crisp texture. Lemony mustard vinaigrette, peppery arugula, Persian cucumbers, red onion, sunflower seeds, mozzarella, and creamy labneh complement the natural sweetness of the spring vegetables.

Fava Bean Tartine With Goat Cheese and Marcona Almonds

Tartine may sound fancier than open-faced sandwich but it's essentially sliced toasted bread topped with minimal ingredients, making it an ideal vehicle to showcase fresh spring produce, such as fava beans. Here, we pair them with crunchy Marcona almonds and a mild goat cheese. A flourish of fresh chervil and drizzle of olive oil and you have yourself a delightful, super quick and easy appetizer.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

For this creamy asparagus soup, we ditched heavy cream in favor of a flour-thickened velouté, which lets the bright vegetal flavor of the asparagus and fennel shine through while still delivering a luscious, velvety smooth texture. Serve this dreamy soup in individual bowls as a starter or as soup shots in little espresso cups.