10 Delightful Easter Finger Foods for Your Spring Celebration
Welcome spring with these delicious and easy-to-eat Easter finger foods. These recipes are perfect for brunch, appetizers, or a casual holiday gathering, offering a mix of savory and sweet traditional flavors that everyone will love.
Classic Deviled Eggs
A quintessential holiday favorite, these deviled eggs are creamy, tangy, and topped with a dash of paprika for a festive look. They are the perfect start to any Easter meal.
Ingredients
- •6 large eggs
- •1/4 cup mayonnaise
- •1 teaspoon yellow mustard
- •1 teaspoon apple cider vinegar
- •Salt and pepper to taste
- •Paprika for garnish
- •Fresh chives
Method
- 1
1. Place eggs in a single layer in a saucepan and cover with at least an inch of water.
- 2
2. Bring the water to a rolling boil, then remove from heat and let the eggs sit for 12 minutes.
- 3
3. Transfer the eggs to an ice bath until completely cool to make peeling easier.
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4. Peel the eggs and cut them in half lengthwise.
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5. Gently remove the yolks and place them in a small bowl, mashing them with a fork until smooth.
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6. Mix in the mayonnaise, mustard, vinegar, salt, and pepper until the filling is creamy.
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7. Pipe or spoon the yolk mixture back into the egg whites and garnish with paprika and chopped chives.
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Prosciutto Wrapped Asparagus
Tender spring asparagus spears wrapped in salty prosciutto and roasted until crisp. This elegant appetizer is simple to prepare and highlights seasonal produce.
Ingredients
- •1 pound thin asparagus
- •12 slices prosciutto halved lengthwise
- •1 tablespoon olive oil
- •1/2 teaspoon black pepper
- •Balsamic glaze for drizzling
Method
- 1
1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
2. Trim the woody, tough ends off the bottom of the asparagus spears.
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3. Wrap each individual spear with a thin strip of prosciutto in a tight spiral pattern.
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4. Place the wrapped spears on the prepared baking sheet in a single layer.
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5. Drizzle the asparagus with olive oil and season lightly with black pepper.
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6. Roast for 10 to 15 minutes until the prosciutto is crispy and the asparagus is tender.
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7. Remove from the oven and drizzle with a bit of balsamic glaze before serving warm.
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Mini Spinach Quiches
Savory bite-sized quiches filled with fresh spinach and Swiss cheese in a buttery pastry crust. These are perfect for an Easter morning brunch spread.
Ingredients
- •1 package refrigerated pie crust
- •3 large eggs
- •1/2 cup heavy cream
- •1 cup chopped fresh spinach
- •1/2 cup shredded Swiss cheese
- •1/4 teaspoon ground nutmeg
- •Salt and pepper to taste
Method
- 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin thoroughly.
- 2
2. Unroll the pie crust and use a small circular cutter to create rounds that fit into the muffin cups.
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3. Press the dough rounds into the bottom and up the sides of the muffin tin.
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4. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
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5. Place a small amount of chopped spinach and shredded Swiss cheese into each crust.
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6. Carefully pour the egg mixture over the fillings until each cup is nearly full.
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7. Bake for 20 to 25 minutes until the centers are set and the pastry edges are golden brown.
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Smoked Salmon Crostini
Elegant baguette slices topped with herb-infused cream cheese, smoked salmon, and fresh dill. This sophisticated finger food is a great addition to any holiday platter.
Ingredients
- •1 French baguette sliced
- •8 ounces cream cheese softened
- •1 tablespoon chopped fresh dill
- •1 teaspoon lemon zest
- •6 ounces smoked salmon
- •Capers for garnish
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and arrange baguette slices on a baking sheet.
- 2
2. Toast the slices for about 5 to 7 minutes until they are crisp but not overly browned.
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3. In a small bowl, combine the softened cream cheese with the chopped dill and lemon zest.
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4. Spread a generous, even layer of the flavored cream cheese on each toasted baguette slice.
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5. Cut the smoked salmon into strips and fold them decoratively on top of the cream cheese.
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6. Garnish each crostini with a few capers and a small sprig of fresh dill for color.
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7. Arrange them on a serving platter and serve immediately while the bread is still crisp.
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Carrot Shaped Pizza Puffs
Fun and festive pizza-filled pastries shaped like carrots. These are a hit with children and add a whimsical touch to your Easter appetizer selection.
Ingredients
- •1 tube refrigerated crescent roll dough
- •1/2 cup marinara sauce
- •1 cup shredded mozzarella cheese
- •1/4 cup finely chopped pepperoni
- •1 egg beaten
- •Orange food coloring
- •Fresh parsley sprigs
Method
- 1
1. Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment.
- 2
2. Unroll the crescent dough and cut the triangles into thinner strips if necessary to form cones.
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3. In a bowl, mix the marinara sauce, mozzarella, and pepperoni together to form the filling.
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4. Place a spoonful of the pizza filling onto the dough and roll it into a cone shape to resemble a carrot.
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5. Mix the beaten egg with a drop of orange food coloring and brush it over the exterior of the dough.
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6. Bake for 12 to 15 minutes until the dough is puffed and the orange color is vibrant.
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7. Once cooled slightly, poke a small hole in the top and insert a parsley sprig to act as the carrot greens.
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Ham and Swiss Sliders
Sweet Hawaiian rolls filled with savory ham and Swiss cheese, then brushed with a tangy poppy seed butter. These sliders are hearty and delicious.
Ingredients
- •12 Hawaiian sweet rolls
- •1/2 pound sliced deli ham
- •6 slices Swiss cheese
- •1/2 cup melted butter
- •1 tablespoon Dijon mustard
- •1 tablespoon poppy seeds
- •1/2 teaspoon onion powder
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish.
- 2
2. Slice the entire block of Hawaiian rolls in half horizontally, keeping the rolls attached to each other.
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3. Place the bottom half in the baking dish and layer it with the deli ham followed by the Swiss cheese.
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4. Place the top half of the rolls over the cheese layer.
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5. In a small bowl, whisk together the melted butter, Dijon mustard, poppy seeds, and onion powder.
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6. Pour the butter mixture evenly over the tops of the rolls, ensuring every roll is coated.
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7. Cover with foil and bake for 15 minutes, then remove the foil and bake for 5 more minutes until the cheese is melted and bubbly.
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Lamb Kofta Bites
Savory spiced lamb meatballs served on skewers with a cooling cucumber yogurt dip. These bring a traditional Easter flavor in a modern, easy-to-eat format.
Ingredients
- •1 pound ground lamb
- •2 cloves minced garlic
- •1 tablespoon chopped fresh mint
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •Salt and pepper
- •1/2 cup Greek yogurt
- •1/4 cup grated cucumber
Method
- 1
1. In a large bowl, combine the ground lamb, minced garlic, chopped mint, cumin, coriander, salt, and pepper.
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2. Using your hands, mix the ingredients well and shape the mixture into small, bite-sized meatballs.
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3. Heat a large skillet over medium heat and cook the meatballs for 8 to 10 minutes.
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4. Rotate the meatballs frequently to ensure they are evenly browned and cooked through to the center.
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5. While the meat is cooking, mix the Greek yogurt and grated cucumber in a small bowl to make the dip.
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6. Thread each cooked lamb meatball onto a toothpick or a small decorative wooden skewer.
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7. Serve the hot meatballs on a platter with the cucumber yogurt dip on the side.
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Cucumber Tea Sandwiches
Light and refreshing crustless sandwiches with herb-infused butter and thinly sliced cucumbers. A classic choice for an elegant Easter afternoon tea.
Ingredients
- •8 slices white bread
- •4 ounces softened butter
- •1 tablespoon chopped fresh parsley
- •1 tablespoon chopped chives
- •1 English cucumber thinly sliced
- •Salt to taste
Method
- 1
1. In a small bowl, blend the softened butter with the finely chopped parsley and chives.
- 2
2. Lay out the bread slices and spread a generous layer of the herb butter on one side of each slice.
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3. Peel and thinly slice the English cucumber into very fine rounds.
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4. Lay the cucumber slices in an overlapping pattern on four of the buttered bread slices.
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5. Sprinkle the cucumbers lightly with salt to enhance their flavor.
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6. Top with the remaining four bread slices, buttered side facing down.
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7. Use a sharp knife to carefully trim the crusts off and cut each sandwich into four small squares or triangles.
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Phyllo Feta Triangles
Crispy layers of phyllo dough filled with a tangy mixture of feta cheese and Mediterranean herbs. These flaky triangles are addictive and golden.
Ingredients
- •1 pack phyllo dough thawed
- •1 cup crumbled feta cheese
- •1 egg lightly beaten
- •1 tablespoon dried oregano
- •1/2 cup melted butter
Method
- 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a large baking sheet.
- 2
2. In a medium bowl, stir together the crumbled feta cheese, beaten egg, and oregano.
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3. Lay out one sheet of phyllo dough and brush it lightly with melted butter.
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4. Top with another sheet and brush again, then cut the sheets into long strips about 3 inches wide.
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5. Place a teaspoon of the feta filling at the bottom of a strip and fold it over into a triangle.
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6. Continue folding the triangle up the strip, similar to folding a flag, until the end is reached.
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7. Place the triangles on the baking sheet, brush with more butter, and bake for 15 to 20 minutes until crispy.
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Lemon Blueberry Mini Muffins
Zesty and sweet mini muffins packed with fresh blueberries and topped with a simple lemon glaze. A perfect sweet finish for your finger food menu.
Ingredients
- •1.5 cups all-purpose flour
- •1/2 cup granulated sugar
- •2 teaspoons baking powder
- •1/2 cup milk
- •1/4 cup vegetable oil
- •1 egg
- •1 cup fresh blueberries
- •1/2 cup powdered sugar
- •1 tablespoon lemon juice
Method
- 1
1. Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin or use paper liners.
- 2
2. In a large bowl, whisk together the flour, granulated sugar, and baking powder.
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3. In a separate bowl, whisk the milk, vegetable oil, and egg until well combined.
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4. Stir the wet ingredients into the dry ingredients until just moistened; do not overmix.
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5. Gently fold in the fresh blueberries by hand to avoid breaking them and turning the batter purple.
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6. Fill the muffin cups about two-thirds full and bake for 12 to 15 minutes until a toothpick comes out clean.
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7. Whisk the powdered sugar and lemon juice together and drizzle the glaze over the muffins once they have cooled.
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Wrapping Up
We hope these finger foods make your Easter celebration extra special and full of flavor. These bite-sized treats are sure to be a hit with guests of all ages. Enjoy your holiday meal!