<figure><figcaption>Serious Eats / Jen Causey</figcaption></figure>

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

<figure><figcaption>Serious Eats / Robby Lozano</figcaption></figure>

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

<figure><figcaption>Serious Eats / Jen Causey</figcaption></figure>

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

<figure><figcaption>Serious Eats / Jen Causey</figcaption></figure>

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

<figure><figcaption>Serious Eats / Amanda Suarez</figcaption></figure>

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

<figure><figcaption>Serious Eats / Morgan Hunt Glaze</figcaption></figure>

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

<figure><figcaption>Serious Eats / Amanda Suarez</figcaption></figure>

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

<figure><figcaption>Serious Eats / Robbie Lozano</figcaption></figure>

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

<figure><figcaption>Serious Eats / Qi Ai</figcaption></figure>

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

<figure><figcaption>Serious Eats / Kevin White</figcaption></figure>

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

<figure><figcaption>Serious Eats / Debbie Wee</figcaption></figure>

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