The main dish takes the spotlight, but every host understands the importance of having some Easter appetizers to welcome guests. However, that doesn’t mean you should spend even more time and effort in the kitchen. These easy Easter appetizers are here to help. While you may have your baked ham, scalloped potatoes, and cheesy baked asparagus covered, adding some small bites will complete the festive spring feast.
Easter is the soul’s first taste of spring.
Richelle E. Goodrich
These Easter appetizers not only look beautiful and taste incredible, but they’re also a breeze to put together. No one will guess how easy it was to make them!
Easter Bread
- In a small bowl or measuring cup, mix milk and 1 teaspoon of sugar. Sprinkle yeast on top and let it sit until it becomes frothy about 8 minutes.
- In a stand mixer with a dough hook, combine flour, remaining ½ cup sugar, and salt. Add the milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase to medium-high speed, and add butter one tablespoon at a time, mixing well after each addition. Keep mixing until the dough pulls away from the sides of the bowl, about 15 minutes.
- Transfer the dough to the greased bowl, cover it, and let it rise in a warm spot until it doubles in size, which takes 1 to 1 1/2 hours.
- While the dough is rising, make hard-boiled eggs.
- Divide 1 cup of boiling water between 2 bowls. Add 1 teaspoon vinegar and desired food coloring to each bowl. Add one egg at a time and let them sit for 5 to 10 minutes, depending on your preferred color. Use a slotted spoon to remove them from the bowl and let them dry on a wire rack over a baking sheet.
- Preheat the oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, divide the dough into 3 equal parts. Roll each piece into a 16″ long rope. Place the ropes side by side lengthwise on the prepared baking sheet. Pinch the top ends together, then tightly braid the ropes together. Bring the ends together to form a circle and pinch them together.
- Press the dyed eggs into the braid, cover the dough, and let it rise until doubled about 30 minutes.
- Brush the dough with egg wash and sprinkle with sprinkles. Bake for around 30 minutes. More: How to make whipped cream?
Scotch Eggs
- In a medium pot, put 1/2″ of water and bring it to a boil. Lower 4 eggs using a spoon or tongs. Reduce the heat to medium-low, cover, and steam the eggs for 7 minutes for a soft-boiled yolk or 10 minutes for a hard-boiled yolk.
- Fill a big bowl halfway with ice and add cold water to make an ice bath.
- Use a slotted spoon to move the eggs to the ice bath. Let them cool, then peel them carefully and set them aside.
- In a large bowl, mix sausage, chives, mustard, nutmeg, salt, and 1/4 teaspoon pepper. Use clean hands to combine, then divide into 4 equal portions.
- Put flour in a small shallow dish. In another shallow dish, beat the remaining egg. In a third dish, mix bread crumbs and the remaining 1/2 teaspoon pepper.
- Line a baking sheet with parchment. Flatten one portion of sausage mix to a 6″ oval and place a peeled egg in the center. Wrap sausage around the egg, rolling between your palms to enclose and smooth. Dip the sausage-wrapped egg in flour, then in beaten egg, and roll in seasoned bread crumbs. Transfer to the prepared sheet. Repeat with the remaining eggs and sausage mixture.
- Line a plate with paper towels. In a large, deep pot, heat oil until it reaches 325° (a breadcrumb should sizzle when dropped in).
- Use a slotted spoon to gently lower 2 eggs into the oil. Fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Transfer to the prepared plate and season immediately with salt. Repeat with the remaining eggs, adjusting the heat as needed.
- Serve eggs warm or at room temperature with more mustard on the side.
Classic Deviled Eggs
- Start by cooking the eggs. Fill a big pot with water and bring it to a boil. Gently lower the eggs into the boiling water using a slotted spoon and cook them for 11 minutes and 30 seconds.
- Move the eggs to an ice bath. When the time is up, use a slotted spoon to transfer each egg to a bowl filled with ice and water. Let them sit for at least 5 minutes in the ice bath.
- Now, peel the eggs. Take off the eggshells using your preferred method. We like to crack the shell gently all over and then run water over the egg to make the shell come off easily.
- Halve the eggs. Split each egg lengthwise and separate the egg yolk from the egg whites. Put the egg yolks in a bowl.
- Make the filling. Smash the egg yolks with mayonnaise and other ingredients, mixing well.
- Fill the eggs. Spoon or pipe the deviled egg filling into the egg whites. If you like, sprinkle some paprika on top. Enjoy your delicious deviled eggs!
All these Easter appetizers have a great story linked to them
Let us learn something about the history of these Easter appetizers!
Even though its name might make you think otherwise, the Scotch egg probably originated in England back in the 1700s. There are different stories about where it first came from, with one saying Yorkshire shopkeeper William J. Scott created it and another suggesting it showed up in the tea room at London’s famous store, Fortnum and Masons. But what we do know for sure is that these tasty handheld treats are still super popular in the UK today.
Easter bread is a part of Italian and Greek traditions and has been around for a very long time, especially during Easter celebrations. It’s one of the oldest food traditions, and people believe it might have started as early as the 12th century, although the exact origins are uncertain. The bread takes on different meanings depending on its shape. When it’s baked into a wreath, it’s thought to symbolize the crown of thorns, and when braided into three long pieces, it represents the Holy Trinity.
The exact origin of deviled eggs is a bit unclear, but they have been enjoyed for many years and have become a classic appetizer in various cuisines. The concept of deviling, which refers to making a food spicier or more flavorful, dates back to the 18th century. Deviled eggs likely evolved from stuffed eggs, where the yolks were mixed with various ingredients like mustard, herbs, and spices. More: 6 Tips for Best Baked Sweet Potatoes
Easter appetizers are just one part of beautiful Easter traditions
As you prepare to indulge in delightful Easter appetizers, it’s worth considering how these culinary delights contribute to the rich tapestry of Easter traditions. Much like the carefully crafted dishes that bring loved ones together, Easter is a time for celebration, renewal, and the joy of shared moments. From vibrant springtime feasts to the warmth of family gatherings, the significance of Easter goes beyond the delectable appetizers gracing our tables. It is a season that encapsulates the spirit of togetherness, the beauty of rebirth, and the timeless joy of creating cherished memories with those we hold dear. So, as you savor each flavorful bite, remember that Easter is not just about the food but about the love, laughter, and traditions that make this season truly special. More: Boiled eggs calories and quick recipe
