Are you planning your Easter celebration party and looking for some delicious food ideas for your loved ones? Or are you just looking for some Easter egg dishes to host a brunch or a light meal with your family and friends? Whatever your reasons may be, read on to complete your dinner menu or festive brunch with our Easter party food ideas.
- Easter Party Food Ideas
- Easter Food Ideas
- 1) Boiled Egg Bunnies
- 2) Fresh Spring Salad
- 3) Spring Carbonara
- 4) Glazed Carrots
- Easter Finger Foods
- 5) Easter Rice Krispies
- 6) Stuffed Mushrooms
- 7) Veggies and Vegetable Dip
- 8) Breadstick Bunnies
- Easy Easter Food Ideas
- 9) Deviled eggs
- 10) Smoked Salmon
- 11) Glazed Ham
- 12) Roasted Leg of Lamb
- Easter Platter Ideas
- 13) Potato Casserole
- 14) Easter Brunch Grazing Platter
- 15) Easter Seafood Platter
- 16) Easter Charcuterie Board
- Easter Appetizers for the Crowd
- 17) Bacon-Wrapped Shrimp
- 18) Pesto Hummus
- 19) Chicken BBQ Wrapped in Bacon
- 20) Air Fried Spare Ribs
- Fun Easter Food Ideas
- 21) Easter Bunny Platter
- 22) Easter Appetizers Creamy Carrot Bites
- 23) Memphis Style Pan Seared Hanger Steak
- Creative Easter Appetizers
- 24) Fruit Kebabs
- 25) Gluten-Free Baked Avocado “Fries” With Spicy Aioli
- 26) Easter Cheese Ball
Easter Party Food Ideas
Easter is the first big party of the year, and it can be so much more than a chocolate egg feast. From traditional lamb roasts to light spring salads and hot cross buns, we have plenty of Easter food ideas to help you celebrate.
Easter Sunday is one of the most important dates in the Christian calendar, but even if you don’t celebrate the resurrection of Jesus Christ, there are still plenty of reasons to mark the day. For many families, it’s a time for a family get-together and a chance to enjoy some traditional Easter dishes.
The egg is one of the most recognizable symbols of Easter, with its associations with new life. Eggs have long been used as a symbol for fertility, birth, and rebirth in almost every culture on earth.
The use of eggs in spring festivals predates Christianity by thousands of years. The ancient Egyptians, Persians, and Phoenicians all celebrated new life in spring with eggs, while to Hindus they represent the shattering of ignorance. In pagan times it was customary to dye eggs red in honor of the sun and its power over nature.
Make your Easter holiday all about awesome memories with family, going to church, or enjoying a meal together. Here are 26 recipes you can use for your Easter party:
Easter Food Ideas
With Easter just around the corner, it’s time to think about what kinds of food you can enjoy this coming holiday. If you’re planning a feast, there are plenty of options that will be perfect for your upcoming celebration.
1) Boiled Egg Bunnies
- black pepper
- boiled eggs
- Fill a saucepan with warm water, make sure the height of water would cover an entire egg.
- Bring the water to a boil over medium-high heat.
- Once the water comes to a boil, turn the heat to low while you add the eggs to prevent them from bouncing around and cracking. But once you’ve placed them all in, bring the heat back up.
- Depending on how cooked you want your eggs to be (6-14 minutes), start to remove them from the water.
- Carefully transfer eggs to a bowl of ice water or inside the fridge and let it cool until it’s just slightly warm, about 2 minutes.
- Peel the eggs.
- Slice a small bit of the egg to allow it to sit on its side. Keep the sliced bit and shape it into bunny ears.boiled eggs
- Fit the bunny ears by partially slicing the egg body. Cut a small bit of carrot for the nose and pepper for the eyes.black pepper, carrots
2) Fresh Spring Salad
- 6 pieces bacon strips
- 1 ⅓ cup mayonnaise
- ¼ cup sugar
- 2 tbsp. grated Parmesan cheese
- 3 cups broccoli
- 3 cups cauliflower
- 3 cups celery
- 2 cups frozen peas
- 1 tbsp. cider vinegar
- ¼ tsp. salt
- ¾ cup salted peanuts
- Cook the bacon strips and crumble.6 pieces bacon strips
- Finely chop the broccoli, cauliflower, and celery. Toss the finely chopped vegetables along with frozen peas and bacon in a bowl.3 cups broccoli, 3 cups cauliflower, 3 cups celery, 2 cups frozen peas
- In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts.1 ⅓ cup mayonnaise, ¼ cup sugar, 2 tbsp. grated Parmesan cheese, 1 tbsp. cider vinegar, ¼ tsp. salt, ¾ cup salted peanuts
3) Spring Carbonara
- 10 slices bacon
- 450 g pasta
- 20 stalks asparagus
- 1 piece egg, lightly beaten
- 10 tsp freshly grated Parmesan cheese
- ¼ piece sweet red pepper, thinly sliced
- pepper, to taste
- 5 tbsp 1 tbsp. fresh parsley, chopped
- Cook bacon over medium-high heat for about 5 minutes or until crisp. Chop and set aside.10 slices bacon
- Cook the pasta in a large pot of boiling salted water for 6 minutes. Add asparagus and cook for 2 minutes or until pasta is tender. Drain the water.450 g pasta, 20 stalks asparagus
- Stir in egg and cheese and toss well to coat. Add red pepper, cooked bacon and pinch of pepper and toss to combine.1 piece egg, lightly beaten, 10 tsp freshly grated Parmesan cheese, ¼ piece sweet red pepper, thinly sliced, pepper, to taste
- Garnish with parsley.5 tbsp 1 tbsp. fresh parsley, chopped
4) Glazed Carrots
- 1 ½ lbs carrots
- ¼ cup butter
- ¼ cup brown sugar
- ¼ tsp. salt
- 1 tbsp. chopped parsley
- 1 ½ cups water
- Peel and cut the carrots into ½ inch thick slices. Place the slices in a large pan and add 1½ cups of water. Bring the carrots to a simmer.1 ½ lbs carrots, 1 ½ cups water
- Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
- Add the butter, brown sugar and salt to the pan. Mix to coat the carrots.¼ cup butter, ¼ cup brown sugar, ¼ tsp. salt
- Cook for an additional 4-5 minutes, stir occasionally until a sauce has formed.
- Garnish with chopped parsley.1 tbsp. chopped parsley
Easter Finger Foods
Finger foods are perfect when you have a lot of guests over for a party. Everyone loves a good meal but not everyone likes to sit around a table for hours at a time. With finger foods, you can enjoy your food and your company all at once!
5) Easter Rice Krispies
- rice crispies
- Cut rice crispy treats into ovals (resembling eggs) using a cookie cutter.rice crispies
- Layer the crispy treats with yellow fondant to resemble a yolk.fondant
- Pipe the yellow fondant with icing in a way that resembles a cracked eggshell.fondant, icing
6) Stuffed Mushrooms
- 16 oz mushrooms
- 8 oz cheese
- 1 cup Spanish olives
- 2 tbsp. cream cheese
- 2 tbsp. Worcestershire sauce
- salt, to taste
- black pepper, to taste
- 2 tbsp. minced parsley
7) Veggies and Vegetable Dip
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tbsp. dried parsley
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. paprika
- ½ tsp. garlic powder
- ¼ tsp. dried onion powder
- 1 tbsp. fresh dill
- 2 tsp. lemon juice
- Finely mince the herbs.1 tbsp. dried parsley, ¼ tsp. paprika, 1 tbsp. fresh dill
- In a bowl, whisk together all of the ingredients until well-mixed and creamy.1 cup mayonnaise, 1 cup sour cream, ½ tsp. salt, ¼ tsp. ground black pepper, ½ tsp. garlic powder, ¼ tsp. dried onion powder, 2 tsp. lemon juice
- Place dip in a serving bowl and set on a platter surrounded with raw veggies.
8) Breadstick Bunnies
- 1 tube refrigerated breadsticks
- 1 piece egg (lightly beaten)
- 1 tsp water
- shredded cheddar cheese
- black olives
- red pepper strips
- Separate the dough into 12 sections and roll each into an 8-inch rope.1 tube refrigerated breadsticks
- Twist 2 ropes together; pinch ends to secure. Repeat for all the ropes.
- Shape each twisted rope into a bunny shape by curving it slightly and pinching the ends together to form ears.
- Brush with egg wash, then sprinkle with cheese and top with black olive eyes and red pepper nose.1 piece egg (lightly beaten), shredded cheddar cheese, black olives, red pepper strips, 1 tsp water
- Bake as directed on the package or until golden brown.
- Serve warm or at room temperature.
Easy Easter Food Ideas
It can be difficult trying to come up with new recipe ideas without a lot of work or thought put into them. But these easy Easter recipes will make your life easier this year with their simple preparation and execution.
9) Deviled eggs
- 6 pieces large eggs
- 2 tsp. dijon mustard
- 1/3 cup mayonnaise
- 1 tbsp. minced shallot or onion
- 1/4 tsp. tabasco sauce
- salt, to taste
- pepper, to taste
- paprika, to taste
- Place the eggs and a pinch of salt into a saucepan. Fill the saucepan about an inch deep with water. Turn up the heat and let it boil for 15 minutes. Then bathe them in cold water and peel.6 pieces large eggs, salt, to taste
- Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg whites on a serving platter.
- Mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add mayonnaise as necessary to get to the creamy consistency you want.2 tsp. dijon mustard, 1/3 cup mayonnaise, 1 tbsp. minced shallot or onion, 1/4 tsp. tabasco sauce, salt, to taste, pepper, to taste
- Pipe the mixture onto egg white halves. Garnish it with paprika.paprika, to taste
10) Smoked Salmon
- 2 pounds 1 piece salmon fillet
- 2 tbsp. brown sugar
- 2 tsp. salt
- ½ tsp. pepper
- 1-2 tbsp. liquid smoke
- lemon slices
- Skin side down, place salmon in a baking pan coated with cooking spray.2 pounds 1 piece salmon fillet
- Sprinkle it with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours.2 tbsp. brown sugar, 2 tsp. salt, ½ tsp. pepper, 1-2 tbsp. liquid smoke
- Drain the salmon.
- Bake the dish uncovered at 177°C until the fish flakes easily with a fork, about 35-45 minutes.
- Cool to room temperature. Cover and refrigerate for 8 hours or overnight.
- Garnish with capers and lemon slices.capers, lemon slices
11) Glazed Ham
- 5 pounds bone-in ham
- ⅓ cup prepared yellow mustard
- ⅓ cup maple syrup
- 2 tbsp. brown sugar
- 2 tsp. onion powder
- Preheat the oven to 165°C. Rinse the ham and dry with paper towels.5 pounds bone-in ham
- In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush.⅓ cup prepared yellow mustard, ⅓ cup maple syrup, 2 tbsp. brown sugar, 2 tsp. onion powder
- Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes to keep it from drying out
12) Roasted Leg of Lamb
- baby potatoes
- olive oil
- kosher salt
- dijon mustard
- leg of Lamb
- pepper to taste
- Preheat the oven to 177°C and place 2-3 pounds of baby potatoes into a large casserole dish.baby potatoes
- Season the potatoes with olive oil, salt, pepper and your favorite herbs. Toss to coat then set aside.olive oil, kosher salt, pepper to taste
- Prep the garlic and mustard spread using minced garlic, dijon mustard, thyme, rosemary, olive oil and salt and pepper.olive oil, kosher salt, rosemary, thyme, garlic, dijon mustard, pepper to taste
- Cut slightly shallow slits on the lamb fat that wraps around the meat. Scoring the meat gets the garlic and herbs deeper into the meat.
- Arrange the seasoned lamb over the potatoes. Roast the dish uncovered until the internal temperature reaches 57°C, then rest the meat for 20 minutes before enjoying.leg of Lamb
Easter Platter Ideas
Everyone is scrambling to get their easter platters done in time for the big event. But how do you make a memorable and delicious meal without breaking the bank?
Turn your favorite foods into an impressive-looking dish that people will love on this special day!
13) Potato Casserole
- 2 lbs. hash brown cubes
- 3 tsp. salt
- pepper, to taste
- 2 cups grated cheddar cheese
- 1 cube butter
- 10.5 ounces cream of chicken soup
- 16 ounces sour cream
- ⅓ cup milk
- 2 cups corn flakes, crushed
- Preheat the oven to 177°C.
- Mix hash browns, cheese, salt, and pepper in a large bowl.2 lbs. hash brown cubes, 3 tsp. salt, 2 cups grated cheddar cheese, pepper, to taste
- In a saucepan, heat butter, soup, sour cream, and milk until butter is melted.1 cube butter, 10.5 ounces cream of chicken soup, 16 ounces sour cream, ⅓ cup milk
- Stir heated mixture into hash browns.
- Garnish with corn flakes and a little melted butter.2 cups corn flakes, crushed, 1 cube butter
- Bake for an hour.
14) Easter Brunch Grazing Platter
- Fresh fruit
- Hot cross buns
- Chocolate Easter eggs
- Dipping chocolate
- Mini cupcakes
- Try to keep the fruit from touching the hot cross buns. You can position them so the skin touches and not the actual soft part of the fruit to stop the hot cross buns from going soggy.
- Use fresh hot cross buns only! Trust me it will make all of the difference having fresh soft hot cross buns when you’re eating them.
- Try to create it just prior to serving it so everything is fresh.
- You can cut up all the fruit the night before, so all that you have to do is assemble the brunch platter prior to serving.
15) Easter Seafood Platter
- Crushed ice
- 16 pieces raw oysters on the half shell
- 16 pieces raw littleneck clams on the half shell
- 3 pieces cooked lobsters (1 1/2 pounds each), cut in ½
- 16 pieces cooked jumbo shrimp, peeled and deveined, with tails on
- 2 pieces cooked blue claw crabs
- Lemons halved
- Mustard Barbeque Sauce
- Mignonette Sauce
- Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.Crushed ice, 16 pieces raw oysters on the half shell, 16 pieces raw littleneck clams on the half shell, 3 pieces cooked lobsters (1 1/2 pounds each), cut in ½, 16 pieces cooked jumbo shrimp, peeled and deveined, with tails on, Lemons halved, 2 pieces cooked blue claw crabs
- Mustard Barbeque Sauce: Yield: 1 1/2 cups. Combine all the ingredients and serve with the seafood.Mustard Barbeque Sauce
- Mignonette Sauce: Yield: 1/2 cup. Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.Mignonette Sauce
16) Easter Charcuterie Board
- Genoa Salami
- Sugar snap peas
- Mini carrots
- Mini zucchini
- Mini Persian cucumbers or pickles
- Fresh Mozzarella pearls
- Red Leicester cheese
- White cheddar cheese
- Honey Goat cheese
- Fresh dill
- Various crackers
- Berries or sliced pear
- Cadbury mini eggs
- Nuts of your choice
- You'll make salami flowers first. Grab a round platter, some salami, and a glass of your finest wine. Fold and layer the salami around the inside and outside of the glass opening—half the slice inside and half on the outside. Cover about three-quarters of the glass—two slices across from each other for full coverage—and lay down a few layers of salami. Be gentle: You don’t want to tear your flower."Genoa Salami
- Cut up your cheeses. To make the cheese carrots, use a red wedge of Leicester cheese to make large 1/4 inch triangles cut diagonally to resemble a carrot shape. For an added garnish, add flower or bunny cookie cut-outs by using white cheddar.Genoa Salami, Red Leicester cheese, White cheddar cheese, Honey Goat cheese, Fresh Mozzarella pearls
- To serve, arrange the board around the salami flowers and cheese carrots so that each item balances out the other. Fill in any gaps with crackers, herbs, nuts, veggies, or fruit.Various crackers, Prosciutto
- Your charcuterie board will be a hit if you serve up three to five cheeses—about an ounce each. Vary their texture and flavor, like a soft brie, semi-soft gouda, and a hard manchego.
- Serve a variety of cured meats, fresh and dried fruits, nuts and a bowl of salty olives. Round it out with crostini or crackers for dipping.Genoa Salami, Prosciutto, Sugar snap peas, Radish, Mini carrots, Mini zucchini, Mini Persian cucumbers or pickles, Fresh dill, Berries or sliced pear, Jam, Cookies, Cadbury mini eggs, Nuts of your choice
Easter Appetizers for the Crowd
What happens when you have guests coming over to your house on Easter? You want them to walk away with nothing but crumbs! So I present these delicious appetizers that will leave your guests feeling stuffed and happy.
18) Bacon-Wrapped Shrimp
- ½ tsp. cracked black pepper
- 1,000 grams jumbo-sized shrimp, peeled and deveined, tails intact
- 28 pieces or more slices of bacon
- 6 tsp. minced garlic
- 2 tsp. sesame oil
- ½ cup Hickory smokehouse barbeque sauce
- 6 tbsp. low-sodium soy sauce
- 4 tbsp. honey
- 4 tbsp. lemon juice
- 1 tsp. minced ginger
- 1 tsp. salt, to season
- Preheat the oven to broil (or grill). Place settings on medium-high heat at 400°F or 200°C.
- Combine your favorite barbecue sauce with soy sauce, honey, garlic, ginger and a splash of juice in a bowl. Pour half of the mixture into another bowl for later use; save it for later in the refrigerator.6 tsp. minced garlic, ½ cup Hickory smokehouse barbeque sauce, 6 tbsp. low-sodium soy sauce, 4 tbsp. honey, 1 tsp. minced ginger, 4 tbsp. lemon juice
- Add the shrimp to the sauce in the shallow bowl. Season with salt and pepper, and let the shrimp marinate in the sauce for 15-20 minutes.1,000 grams jumbo-sized shrimp, peeled and deveined, tails intact, 1 tsp. salt, to season, ½ tsp. cracked black pepper
- Wrap one slice of bacon around each shrimp. Repeat with remaining bacon and shrimp until all are wrapped.28 pieces or more slices of bacon
- Line a baking tray with greaseproof/parchment paper. Place the bacon-wrapped shrimp in a single layer on the lined baking sheet/tray and place under a hot grill/broiler for 8 minutes, until the bacon is crisp and sizzling. Flip the shrimp over, return to under the grill/broiler and cook for another 2 minutes until the prawns/shrimp are cooked through.1,000 grams jumbo-sized shrimp, peeled and deveined, tails intact, 2 tsp. sesame oil
- Serve the shrimp/prawns on a nice platter.
- You may serve it with guacamole. Enjoy!
18) Pesto Hummus
- 1 piece can (400 ml) chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
- ¼ cup tahini sesame paste
- ¼ cup basil pesto (plus more for garnish)
- 4 tbsp. extra virgin olive oil (plus more for garnish)
- 3 tbsp. freshly squeezed lemon juice
- 1 piece large clove of garlic, roughly chopped
- ½ tsp. teaspoon salt
- roasted sesame seeds (for garnish)
- Place all ingredients (chickpeas, reserved liquid, basil pesto, tahini, olive oil, lemon juice, garlic, and salt) into a blender or food processor. Puree until well blended and creamy.1 piece can (400 ml) chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish), ¼ cup tahini sesame paste, ¼ cup basil pesto (plus more for garnish), 3 tbsp. freshly squeezed lemon juice, 1 piece large clove of garlic, roughly chopped, ½ tsp. teaspoon salt
- Pour into a serving bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a few spoonfuls of pesto, if desired.4 tbsp. extra virgin olive oil (plus more for garnish), roasted sesame seeds (for garnish), 1 piece can (400 ml) chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
19) Chicken BBQ Wrapped in Bacon
- 4 pieces boneless, skinless chicken breasts
- 14 slices of bacon; sliced in half lengthwise
- 1 cup Hickory smokehouse barbeque sauce
- 4 tbsp. light brown sugar
- Preheat the air fryer to 400 degrees while you prepare the chicken.
- Prepare the chicken by slicing each chicken breast into 7 even strips, so you have 28 pieces total. Wrap each piece of chicken with one of the strips of bacon.4 pieces boneless, skinless chicken breasts , 14 slices of bacon; sliced in half lengthwise
- Brush the chicken with the barbecue sauce.1 cup Hickory smokehouse barbeque sauce
- Sprinkle the brown sugar on top of the chicken.4 tbsp. light brown sugar
- Place the chicken into the air fryer basket that's been sprayed with non-stick cooking spray. Close the tray and bake for 5 minutes in the 400 degrees preheated air fryer.
- Open the air fryer and flip the chicken pieces. Close the air fryer and cook the chicken for the remaining 5 minutes or until the internal temperature of the chicken reads 165 degrees.
20) Air Fried Spare Ribs
- 4 1/2 pounds individually cut St. Louis–style pork spareribs
- 6-10 tbsp. Smokey Memphis Rub
- (Add salt and sugar as desired)
- Season the ribs with the rubs using your hands until they are fully coated.4 1/2 pounds individually cut St. Louis–style pork spareribs , 6-10 tbsp. Smokey Memphis Rub, (Add salt and sugar as desired)
- Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other.
- Cook at 350°F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot.
Fun Easter Food Ideas
Easter is a special time of year for kids and adults alike. It’s the day when bunnies, eggs, and candy start appearing from nowhere!
It also means that we get to eat some really cool treats with our loved ones. Check out these fun Easter food ideas that are sure to be a hit this Easter season!
21) Easter Bunny Platter
- 1 package round crackers
- 2 cups green grapes
- 3 cups red grapes
- 2 cups white cheddar cheese cubes
- 2 cups hummus or another dip
- 8 oz raspberries
- 1 package package long crackers
- 2 pieces blueberries
- 10 pieces small slices of carrots
- 1 piece red mini bell pepper
22) Easter Appetizers Creamy Carrot Bites
- 1 sleeve rectangle Club Crackers
- 6 ounces light cream cheese, softened
- 2 tbsp. light sour cream
- ¼ cup apricot preserves or jam
- fresh dill weed sprigs
- In a medium-size bowl, mix cream cheese, sour cream, and preserves/jam until well combined.6 ounces light cream cheese, softened, 2 tbsp. light sour cream, ¼ cup apricot preserves or jam
- Spoon mixture into a piping bag outfitted with a tip with a medium size opening; round or star-shaped is fine.
- Begin at one end of the cracker and apply light pressure to the bag. Start with a small, pointed tip of the “carrot” shape and apply more pressure in a slight zig-zag fashion, getting wider as you move up to the other end.1 sleeve rectangle Club Crackers
- Top with a sprig of dill tucked into the wider end of the “carrot” shape. Continue with remaining crackers and serve.fresh dill weed sprigs
19) Memphis Style Pan Seared Hanger Steak
- 200 g Smokey Memphis Rub
- 1.5 kg hanger steak, trimmed, membrane removed and cut in half lengthwise
- 1 tbsp. vegetable oil
- Thick-cut fries and coleslaw to serve
- Sprinkle and rub the Memphis Style BBQ seasoning sachet over both sides of the hanger steaks and brush lightly with vegetable oil.200 g Smokey Memphis Rub, 1.5 kg hanger steak, trimmed, membrane removed and cut in half lengthwise, 1 tbsp. vegetable oil
- Preheat a cast-iron char-grill pan over high heat.
- When the pan is hot and shimmering, add steaks and cook for 3-4 minutes.
- Flip steak over, if seared properly, it will pull away easily without tearing. If it begins to tear, leave a further 1-2 minutes.
- Cook 2-3 minutes for a medium-rare steak. Add additional time as needed for a thicker or more well-done steak.
- Once your steak is cooked to your liking, remove and loosely cover with foil, rest for 10 minutes. Slice steak thinly against the grain
- Arrange steak onto a serving platter and pour over a little of the Memphis Style BBQ sauce. Pour the remaining into a serving bowl. Serve with thick-cut fries and coleslaw.Thick-cut fries and coleslaw to serve
Creative Easter Appetizers
Do you know what a creative Easter appetizer is?
To some people, it would be egg rolls and spring roll wrappers. To others, it might mean mashing up leftover ham and wailing cream cheese. The list goes on!
But I’m here to tell you that the best creative Easter appetizers are anything your imagination can come up with–as long as they pack a punch of flavor.
24) Fruit Kebabs
- Melon (all varieties)
- Grapes (red, green & black) (sliced lengthways for young children)
- Berries (strawberries, blueberries, blackberries)
- Dragon fruit
- Star fruit
- Skewer sticks
- Any topping or yogurt dip
- Cut fruits into bite size pieces and place onto kebab sticks.Melon (all varieties), Grapes (red, green & black) (sliced lengthways for young children), Berries (strawberries, blueberries, blackberries), Kiwis, Pineapple, Dragon fruit, Star fruit, Skewer sticks
- Keep refrigerated until ready to serve.
- Serve with a yogurt dipping sauce such as: plain natural yogurt, mixed with lemon juice and honey or maple syrup to taste, or plain natural yogurt with fresh chopped mint leaves stirred through.Any topping or yogurt dip
25) Gluten-Free Baked Avocado “Fries” With Spicy Aioli
- 2 pieces ripe avocados, sliced into wedges
- ¼ tsp. garlic powder
- Salt and pepper
- ¼ cup 1/4 cup almond flour
- 2 pieces eggs, beaten
- ¼ cup gluten-free breadcrumbs (Panko work great)
- ¼ cup water
- Heat oven to 425°F. Line a large baking sheet with parchment paper.
- In a shallow bowl, whisk together the eggs and water. In another shallow bowl, combine the almond meal (or flour), breadcrumbs, salt, pepper, and garlic powder. Dip each avocado wedge into the egg mixture to coat, then dip into the almond meal mixture and turn to coat. Place on the prepared baking sheet in a single layer.2 pieces ripe avocados, sliced into wedges, ¼ tsp. garlic powder, Salt and pepper, ¼ cup 1/4 cup almond flour, 2 pieces eggs, beaten, ¼ cup water, ¼ cup gluten-free breadcrumbs (Panko work great)
- Bake for 10 minutes, then turn over and bake until golden brown, about 8 minutes more. Serve with Aioli dipping sauce.
- 1/2 cup mayonnaise
- 2 cloves garlic, grated
- 2 teaspoons Sriracha sauce
- 1 tablespoon lemon juice
26) Easter Cheese Ball
- 2 pieces 8 oz. softened Cream Cheese
- 4 slices cooked bacon, crumbled
- ½ tsp. garlic salt
- 1 TB Mustard BBQ Sauce
- 2 cups Finely Shredded Mild Cheddar Cheese, divided
- 1 bunch of parsley
- Place cream cheese, bacon, garlic salt, sauce, and 1 cup of shredded cheese into a mixing bowl.2 pieces 8 oz. softened Cream Cheese, 4 slices cooked bacon, crumbled, ½ tsp. garlic salt, 1 TB Mustard BBQ Sauce, 2 cups Finely Shredded Mild Cheddar Cheese, divided
- Blend. Refrigerate for 30 minutes.
- Using parchment or wax paper, form the cheese mixture into a carrot shape.
- Cover with the remaining shredded cheese.
- Top with a bunch of parsley, slightly pushing it into the cheese ball.1 bunch of parsley
- Serve with veggies, crackers, or pretzels!
Whether you are hosting your first Easter-themed party and don’t have the slightest clue what to make for the appetizers or main course, or you have been having adults over for potluck dinners for years and want to keep things fresh, the recipes above will help you come up with some innovative ideas that will surely impress your guests. We also have other Easter activities and Easter gift ideas you may want to use for your Easter-themed party.