Top 16+ make-ahead Easter appetizers for easy hosting

Get out of the kitchen, and enjoy more time with your guests!

We've curated a collection of scrumptious appetizers that are both retro and modern and also feature a make-ahead component. Classic recipes such as Stuffed Mushrooms and Shrimp Cocktail, as well as an easy Mediterranean Mezze Platter, and, of course, two different kinds of deviled eggs. To make life even easier, we pulled out some of the important make-ahead details for you. Scroll down, pick your favorites, and get ready to host a stress-free Easter gathering.

01 of 16

Pea Pesto

"You don't have to wait until summer to enjoy homemade pesto! This spring twist on classic Italian basil pesto swaps the fresh herbs for sweet peas. Better yet, you don't even have to wait for the first glimpse of fresh peas at the farmers' market. Here you'll utilize a good old bag of frozen peas. The pesto can be stored in the fridge for up to 1 week." —Sheela Prakash, Recipe Developer

02 of 16

Hot Ham and Cheese Sliders

"All you have to do is pop the sliders into the oven and bake them until they’re hot. The assembled sliders—through step four—will keep in the fridge, covered, for 24 hours before they’ll start to get soggy." —Ross Yoder, Recipe Developer

03 of 16

Whipped Feta with Figs, Pistachio, and Honey

"This dip has the lightest, creamiest texture on the day it's made, but it can definitely be made one to two days ahead and kept covered in the fridge. When ready to serve, bring the dip to room temperature. I recommend preparing the fig honey topping just before serving so that the honey syrup doesn't crystallize in the fridge." —Karishma Pradhan, Recipe Developer

04 of 16

Prosciutto and Cheese Puff Pastry Pinwheels

"The good news is you can also roll the filled puff pastry, refrigerate it, and slice it when you're ready to bake and serve. That way you can enjoy more time with your loved ones, as these pretty pinwheels bubble up and bake." —Jessica Gavin, Recipe Developer

05 of 16

Classic Cheese Ball

"The best thing about cheese balls is you can make a few and keep them in the fridge for up to a week for easy snacking. Just roll them in nuts (or your coating of choice), and wrap them tightly in plastic wrap." —Nick Evans, Recipe Developer

06 of 16

Shrimp Cocktail

"Both the shrimp and cocktail sauce can be made ahead. Refrigerate the shrimp within two hours of cooking. Store them in an airtight container and place them in the coldest part of the fridge up to two days ahead. The cocktail sauce will keep in the fridge for one to two weeks." — Jaden Hair, Recipe Developer

07 of 16

Creamy Zucchini Dip

"My favorite way to serve this dip is in a mezze-style dinner spread with tabbouleh and hummus and plenty of warm pita bread for dipping. I like to finish the dip with my best olive oil and a handful of fresh herbs. Sometimes, I'll add a little paprika or sumac on top for a contrasting color. It's also great with pita chips or crackers, where the crunch is a foil for the creamy texture of the dip. The dip can be prepared up to 2 days ahead of time." —Stephanie A Ganz, Recipe Developer

08 of 16

Deviled Eggs with Horseradish and Dill

"You can also assemble the deviled eggs up to one day ahead of time. Just keep them covered in the fridge, either loosely covered with plastic wrap (not too tight or you will smush them), or stored in one of those handy deviled egg storage containers." —Coco Morante, Recipe Developer

09 of 16

Mini Salmon Quiches

"You can assemble them ahead of time and freeze them, saving effort for the day of your event. To reheat, place them, still frozen, on a baking sheet and warm in a 350°F oven for 15 to 20 minutes, or until hot all the way through." —Sally Vargas, Recipe Developer

10 of 16

Honey Chorizo Dip

"The dip can be made up to two days ahead and stored in the fridge in an airtight container. When ready to serve, bring the dip to room temperature. If the dip is too thick, add water a tablespoon at a time until it reaches a spreadable consistency." — Jeanette Hurt, Recipe Developer

11 of 16

Slow Cooker Glazed Cocktail Meatballs

"I always get my crock pot cocktail meatballs started an hour ahead of time, then allow them to stay on the "warm" setting until I serve them throughout a gathering. Guests can scoop a few out of the slow cooker onto a plate while the rest stay warm." —Jessica Furniss, Recipe Developer

12 of 16

Easy Baked Brie in Puff Pastry

"You can assemble the brie in the puff pastry up to two days ahead, just don't add the maple syrup and brown sugar until you're ready to bake. Store the assembled appetizer in the fridge wrapped in foil that's been lightly greased with oil or cooking spray, so it doesn't stick to the pastry." — Elise Bauer, Founder

13 of 16

Smoked Salmon Crostini

"The baguette slices can be baked five days in advance. Store them in an airtight container at room temperature. You could also freeze them in a resealable plastic bag for up to a month. Bring them to room temperature before assembling them. Assembled crostini can be made up to two hours ahead, covered, and refrigerated." — Jessica Gavin, Recipe Developer

14 of 16

Mediterranean Mezze Platter

"Mezze is a great make-ahead meal, since you can assemble and refrigerate most everything well before serving. It's suitable for a family dinner or to serve company. I'd suggest you pull everything from the fridge a good 30 minutes before serving, so it comes a little closer to room temp." —Katie Morford, Recipe Developer

15 of 16

Classic Stuffed Mushrooms

"You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving." —Elise Bauer, Founder

16 of 16

Million Dollar Deviled Eggs

"Once assembled, deviled eggs can be kept in an airtight container or loosely covered with plastic wrap in the fridge for 24 hours. Let warm up closer to room temperature before serving." —Irvin Lin, Recipe Developer