Appetizers For Easter Dinner: Mouthwatering Recipes To Impress Your Guests

Appetizers For Easter Dinner: Mouthwatering Recipes To Impress Your Guests

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These Easter Appetizers Are Perfect for Your Spring Feast Easter
These Easter Appetizers Are Perfect for Your Spring Feast Easter from www.pinterest.com

Easter is a time to gather with family and friends, and what better way to do that than over a delicious meal? If you’re hosting an Easter dinner, make sure to start off with some mouthwatering appetizers to set the tone for the meal to come. In this article, we’ll share two delicious appetizer recipes that are perfect for Easter, and we’ll provide all the details you need to make them a success.

Recipe 1: Deviled Eggs with Bacon and Chives

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat. Once boiling, remove the pan from the heat and let the eggs sit in the hot water for 10-12 minutes.
  2. Drain the hot water and run cold water over the eggs until they’re cool enough to handle. Peel the eggs and cut them in half lengthwise.
  3. Remove the yolks from the eggs and place them in a medium bowl. Mash the yolks with a fork.
  4. Add the mayonnaise, bacon, chives, mustard, salt, and pepper to the bowl with the yolks. Mix well.
  5. Spoon the yolk mixture back into the egg whites, dividing it evenly among the halves.
  6. Refrigerate the deviled eggs for at least 30 minutes before serving.
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Nutritional Information:

Serving size: 1 egg half
Calories: 95
Fat: 8g
Saturated Fat: 2g
Cholesterol: 187mg
Sodium: 174mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 5g

Cooking Time:

20 minutes

Equipment:

  • Large saucepan
  • Medium bowl
  • Fork
  • Spoon
  • Refrigerator

Serving Suggestions:

Deviled eggs are a classic appetizer that are perfect for Easter dinner. Serve them as a starter to get your guests’ appetites going.

Variations:

If you don’t eat bacon, you can leave it out or replace it with another ingredient, like chopped ham or smoked salmon. You can also experiment with different herbs and spices to give your deviled eggs a unique flavor.

Substitutions:

If you don’t have Dijon mustard, you can use yellow mustard instead. You can also use Greek yogurt instead of mayonnaise if you want to lighten up the recipe.

Storage:

Deviled eggs should be stored in the refrigerator until ready to serve. They can be made up to one day in advance.

Tips:

To make sure your deviled eggs don’t tip over on the serving platter, slice off a small portion of the rounded bottom of the egg white before filling them with the yolk mixture.

Frequently Asked Questions:

  • Can I make deviled eggs in advance?
  • Yes, you can make deviled eggs up to one day in advance. Just store them in the refrigerator until ready to serve.
  • Can I use a different type of mustard?
  • Yes, you can use any type of mustard you like. Dijon mustard just adds a nice tangy flavor.
  • Can I use low-fat mayonnaise?
  • Yes, you can use low-fat mayonnaise if you want to lighten up the recipe.
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Recipe 2: Asparagus Tartlets

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1/2 pound asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface. Cut it into 16 squares and place them on the prepared baking sheet.
  3. In a medium bowl, toss the asparagus with the olive oil, salt, and pepper.
  4. Divide the asparagus among the puff pastry squares, placing it in the center of each square.
  5. Sprinkle the feta cheese, parsley, and dill over the asparagus.
  6. Bake the tartlets for 15-20 minutes, or until the pastry is golden brown.

Nutritional Information:

Serving size: 1 tartlet
Calories: 82
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 124mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 0g
Protein: 2g

Cooking Time:

25 minutes

Equipment:

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife
  • Medium bowl
  • Spoon

Serving Suggestions:

Asparagus tartlets are a light and refreshing appetizer that’s perfect for Easter dinner. Serve them alongside a salad or soup to start off your meal.

Variations:

If you don’t like feta cheese, you can use another type of cheese, like goat cheese or Parmesan. You can also experiment with different herbs and spices to give your tartlets a unique flavor.

Substitutions:

If you don’t have puff pastry, you can use pie crust instead. You can also use other vegetables, like cherry tomatoes or mushrooms, in place of the asparagus.

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Storage:

Asparagus tartlets can be stored in the refrigerator for up to three days. To reheat, place them in a 350°F oven for 5-10 minutes.

Tips:

If you don’t have a rolling pin, you can use a clean wine bottle instead. Just make sure to flour it first.

Frequently Asked Questions:

  • Can I make the tartlets in advance?
  • Yes, you can make the tartlets up to one day in advance. Just store them in the refrigerator until ready to bake.
  • Can I use frozen asparagus?
  • Yes, you can use frozen asparagus if you thaw it first and pat it dry.
  • Can I use dried herbs instead of fresh?
  • Yes, you can use dried herbs if you don’t have fresh on hand. Just use half the amount called for in the recipe.

Conclusion

These two appetizer recipes are sure to impress your guests at Easter dinner. The deviled eggs with bacon and chives are a classic favorite with a twist, while the asparagus tartlets are a light and refreshing option that’s perfect for spring. Both recipes are easy to make and can be adapted to suit your tastes. Give them a try and enjoy a delicious start to your Easter meal!

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