If you are hosting an Easter celebration at your home or looking for an appetizer to take to an Easter dinner, there are a number of options that are both easy to prepare and sure to please your family and friends. This guide explains how to make Easter appetizers, including preparing traditional deviled eggs, asparagus rolls and lamb meatballs.

Whether you are hosting an Easter brunch or Easter dinner, it's likely you'll want to prepare some appetizers to serve before the big meal or leave out during the day for snacking.

When planning your appetizers, keep in mind what else will be served during the day, either before or after when you plan to serve the appetizers. For example, if you plan to serve lamb as the meat for you main course, you may not want to serve a lamb appetizer. Similarly, if you are serving ham, a ham appetizer may be overkill.

Pick appetizers that also suit your party and when you plan to serve the appetizers. Dishes like those which do not require refrigeration or can be kept warm in a slow cooker are popular, allowing them to be safely kept out all day.

As you will likely already have a surplus of hard-boiled eggs on hand from the Easter egg hunt, one common use for them to to make a serve deviled eggs as one of your Easter appetizers. Everyone makes deviled eggs their own special way, but this section will explain the process of making basic deviled eggs as well as a few common variations.

Ingredients

• 12 hard-coiled eggs
• 1/2 cup mayonnaise or Miracle Whip
• 2 tablespoons mustard, any variety
• Salt and pepper, to taste
• Paprika, for garnish

Preparation Method

1. Remove shells from each egg, being careful not to damage the eggs. Wash to remove any shell pieces.
2. Slice each egg lengthwise, separating the whites and yolks. Place the yolks in a medium mixing bowl and place the whites on a serving tray or platter.
3. Using a potato masher or fork, mash the yolks until smooth.
4. Stir in the mayonnaise and mustard. Season with salt and pepper to taste.
5. Spoon the yolk mixture into the white halves, filling the indentations and slightly mounding.
6. Sprinkle each with paprika and serve.

Variations

1. Stir in two tablespoons pickle relish, either dill flavored or sweet relish, or one-quarter cup chopped onion.
2. Chop one-quarter or one-half cup ham or bacon very finely and add to the yolk mixture.http://www.recipezaar.com/relish-and-ham-deviled-eggs-379167
3. For a balsamic taste, add in one-half teaspoon balsamic vinegar and two teaspoons sugar.http://allrecipes.com/Recipe/Bacon-Balsamic-Deviled-Eggs/Detail.aspx
4. Add spices like celery salt, parsley and/or garlic powder.http://allrecipes.com/Recipe/Bacon-Balsamic-Deviled-Eggs/Detail.aspx

Other Easter favorites, besides ham, are spring vegetables, like asparagus. While the veggie can be cooked and served as a side dish with the meal, making asparagus rolls is also easy and makes the stalks quite portable.

Ingredients

• 4 ounces blue cheese, crumbled, at room temperature
• 8 ounces cream cheese, softened
• 1 egg, beaten
• 20 slices bread
• 20 stalks asparagus
• 3 sticks butter

Preparation Method

1. In a large mixing bowl, stir together the blue cheese, cream cheese and egg. Mix until well combined and smooth.
2. Carefully cut the crusts off each slice of bread. Flatten each slightly with a rolling pin or other heady object.
3. Spread the cheese mixture over one side of each slice of bread.
4. Using one slice of bread at a time, wrap around the center of each stalk of asparagus with the bread. Secure with a toothpick to keep each together.
5. Melt the butter in a small or medium saucepan over low heat.
6. Roll each asparagus and bread roll in the melted butter.
7. Place on a baking sheet lined with wax paper and freeze for about an hour.
8. After the wraps are firm, remove them from the freezer and preheat your oven to 400 degrees F.
9. Slice each roll in half and replace on the ungreased baking sheet.
10. Bake for about 12 minutes, then turn over and bake for another 12-15 minutes or until browned.
11. Remove from oven, allow to cool then serve and enjoy!http://allrecipes.com/Recipe/Asparagus-Appetizers/Detail.aspx

Similarly, the Easter favorite lamb can be served as a main course meat, or it can be used in an appetizer, such as lamb meatballs.

Ingredients

• 2 pounds ground lamb
• 1 cup bread crumbs
• 1 egg, beaten
• 1/4 cup parsley, fresh and chopped
• 2 tablespoons lemon zest
• 1/2 teaspoon marjoram
• Salt and pepper, to taste
• 1/2 cup butter
• 1/4 cup tomato sauce
• 1/4 cup wine
• 1 clove garlic
• Dash cinnamon

Preparation Method

1. In a large mixing bowl, combine the lamb, bread crumbs, egg, parsley, lemon zest and marjoram. Mix well, using your hands if necessary until well incorporated.
2. Refrigerate for about 30 minutes or until chilled.
3. Melt the butter in a large skillet.
4. Roll the lamb mixture into meatball-sized balls and place in the butter.
5. Cook, in batches, until browned. Drain, then transfer to a large serving dish.
6. In a medium saucepan, stir together the tomato sauce, wine, garlic and cinnamon. Heat until warmed then pour over the meatballs in the serving dish.
7. Serve with toothpicks and enjoy!