Easter Snacks Ideas And Recipes

After cooking for my family for decades, I’ve learned one thing about Easter snacks. Keep them cute, keep them easy, and keep them tasty. You want food that makes people smile, but you also want to enjoy the day and not live in the kitchen.

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These five ideas are my go-to Easter treats when kids are running around, guests are popping in, and the ham is still doing its thing in the oven. Each one is simple, bright, and fun to serve. I’ve made all of them more times than I can count, and I still get requests every spring.

“If it looks happy, people swear it tastes better.”That’s something my aunt used to say while she stuck jelly beans on everything. She was not wrong.”

Quick Easter Snack Plan (At A Glance)

Snack	Prep Time	Cook Time	Kid-Friendly Help	Make Ahead?
Deviled Eggs	15 min	12 min	Sprinkle paprika, herbs	Yes
Easter Bunny Snacks	10 min	0 min	Assemble faces	Best same day
Easter Egg Pretzels	20 min	0 min	Add candies	Yes
Easter Rice Krispie Treats	15 min	10 min	Press into pan	Yes
Bunny Fruit Snacks	15 min	0 min	Arrange fruit	Best same day

5 Easter Snacks To Make (With Videos Guide)

1. Devilled Eggs

I make deviled eggs every Easter, even if I’m only feeding four people. They disappear fast. My trick is to keep the filling creamy, then add a little crunch on top so each bite has life.

Ingredients (Makes 12 halves)

• 6 large eggs
• 3 tablespoons mayo
• 1 teaspoon yellow mustard
• 1 teaspoon pickle juice (or a tiny splash of vinegar)
• 1/8 teaspoon salt (plus more to taste)
• Black pepper, to taste
• Paprika, for topping
• Optional topping ideas: chopped chives, bacon bits, sweet relish, crispy fried onions

How to Make It

• Put eggs in a pot and cover with cold water by about 1 inch.
• Bring to a boil, then turn off the heat. Cover and let sit 10 to 12 minutes.
• Drain and run cold water over the eggs. Peel once they’re cool.
• Slice eggs in half the long way. Pop yolks into a bowl.
• Mash yolks with mayo, mustard, pickle juice, salt, and pepper until smooth.
• Spoon or pipe the filling into the egg whites.
• Dust with paprika and add your favorite topping.

Pro Tip: Pipe the filling with a zip-top bag (snip a corner). It looks fancy with almost no effort.

2. Easter Egg Pretzels

I started making these when I needed a last-minute treat for a school party. They are sweet, salty, and bright, and you do not need a candy thermometer or any fancy tools. Just don’t walk away while the chocolate melts.

Ingredients (Makes about 24)

• 24 mini pretzel twists (or pretzel “snaps”)
• 24 candy melts (pastel colors) or 1 1/2 cups white chocolate chips
• 1 to 2 teaspoons neutral oil (only if chocolate seems thick)
• Easter sprinkles
• Mini eggs or jelly beans (optional)

How to Make It?

• Line a baking sheet with parchment paper.
• Melt candy melts or white chocolate in the microwave in 20-second bursts. Stir each time.
• If using white chocolate and it’s too thick, stir in a tiny bit of oil.
• Dip each pretzel halfway into the melted chocolate.
• Lay dipped pretzels on the parchment.
• Add sprinkles right away, before the coating sets.
• Let them harden at room temp, or chill 10 minutes until firm.

Pro Tip: If you want “egg” shapes, spoon a small oval of melted chocolate onto parchment, press a pretzel on top, then decorate.

3. Easter Rice Krispie Treats

Rice Krispie treats are a classic for a reason. They’re quick, they travel well, and people love them. For Easter, I tint them pastel and cut them into egg shapes. If I’m feeling extra, I dip the bottoms in white chocolate. That part gets the oohs.

Ingredients (Makes one 9×13 pan)

• 6 tablespoons butter
• 1 (10-ounce) bag mini marshmallows (about 5 to 6 cups)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 6 cups crispy rice cereal
• Gel food coloring (pastel colors)
• Optional: sprinkles, white chocolate for dipping

How to Make It

• Butter a 9×13 pan (or line it with parchment).
• Melt butter in a large pot on low heat.
• Add marshmallows and stir until melted and smooth.
• Stir in salt and vanilla.
• Turn off heat. Add cereal and stir fast until coated.
• Add a tiny bit of gel coloring and fold until it looks even.
• Press into the pan using buttered hands or a buttered spatula.
• Cool 30 minutes, then cut into squares or egg shapes with a cookie cutter.
• Add sprinkles on top, or dip bottoms in melted white chocolate.

Pro Tip: Don’t press too hard in the pan. Light pressure keeps them soft.

4. Easter Bunny Snacks

These are the snacks I set out when kids walk in the door. They’re more “assemble” than “cook,” and they make a great little activity. I’ve used crackers, bagels, and even toasted English muffins, but my favorite is a simple rice cake because it looks like a bunny face.

Ingredients (Makes 6 bunny snacks)

• 6 plain rice cakes (or round crackers, mini bagels, or English muffins)
• 1/2 cup cream cheese (or peanut butter, or sunflower seed butter)
• 1 banana, sliced (for ears) or strawberries, sliced (also great ears)
• 12 blueberry “eyes” (or mini chocolate chips)
• 6 raspberries or 6 mini marshmallows (for nose)
• 12 pretzel sticks or slivered almonds (for whiskers)
• Optional: shredded coconut for “fur”

How to Make It

• Spread each rice cake with cream cheese (or your spread of choice).
• Add two banana slices at the top as ears.
• Place two blueberries for eyes.
• Add a raspberry (or mini marshmallow) for the nose.
• Press in pretzel sticks or slivered almonds on each side as whiskers.
• If you want, sprinkle a little coconut on top for a fluffy look.

Pro Tip: If you’re serving these later, brush banana slices with a tiny bit of lemon juice to slow browning.

5. Bunny Fruit Snacks

When you’ve got a table full of candy, fruit is a welcome break. I like these because they feel special but they’re still just fruit. They’re also great for little hands.

Ingredients (Makes 8 bunny plates)

• 4 bananas
• 16 strawberry slices (or apple slices)
• 16 blueberries (or mini chocolate chips)
• 8 grapes (or raspberries)
• 1 tablespoon peanut butter or sunflower butter (optional “glue”)
• Optional: mini marshmallows for “tails”

How to Make It

• Peel bananas and cut each one in half crosswise. This is the bunny “body.”
• For each bunny, place 1 banana half on a plate, cut side down.
• Add two strawberry slices at the top as ears. Use a tiny dab of nut butter if you need help sticking.
• Add two blueberries for eyes.
• Add a grape or raspberry for the nose.
• Add a mini marshmallow on the back as a tail if you want extra cute.

Pro Tip: Cut bananas right before serving so they stay fresh looking.

Serving Suggestions (Simple And Fun)

• Put everything on one big Easter snack board and let people graze.
• Use pastel cupcake liners to hold small items like pretzels and deviled eggs.
• Add little label cards like “Bunny Bites” or “Egg-cellent Eggs.” Cheesy? Yes. Still fun? Also yes.

Make-Ahead And Storage Notes

• Deviled eggs: Make up to 1 day ahead. Store covered in the fridge.
• Pretzels: Store in an airtight container up to 1 week.
• Rice Krispie treats: Best in 2 to 3 days. Keep airtight at room temp.* Bunny snacks and fruit bunnies: Best the same day. Assemble close to serving time.

Frequently Asked Questions

Conclusion

Every Easter I pull out these five snacks, and every year they feel new. The colors pop, the flavors balance sweet and salty, and the steps stay easy enough that I can chat while I work. Good food should never keep you from good company. Whether you pick one recipe or lay out the whole spread, you’ll have plates that invite people in and memories that last past the holiday. Grab your eggs, marshmallows, and a handful of sprinkles, and let’s make this Easter the tastiest one yet.

We Have Also Cover Some Other Recipes:

• Valnetine’s Cake
• Valnetine’s Cookies
• Easter Foods
• Easter Desserts

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