Print

Fresh Easter Brunch Charcuterie Board Easy Recipe with Deviled Eggs and Spring Produce

fresh easter brunch charcuterie board - featured image
Print Recipe

A fresh, spring-inspired charcuterie board featuring creamy deviled eggs, crisp spring produce, and savory cured meats, perfect for Easter brunch or any spring gathering.

Ingredients

Scale
  • 6–8 large eggs
  • 2–3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon white vinegar or lemon juice
  • Salt and freshly ground black pepper, to taste
  • Paprika, for garnish
  • 1 bunch asparagus spears, trimmed and blanched or lightly roasted
  • 1 bunch radishes, thinly sliced
  • 1 cup sugar snap peas, fresh and crisp
  • 1 pint cherry tomatoes, halved or whole
  • Fresh herbs like parsley and dill, for garnish and flavor
  • 4–6 ounces prosciutto or thinly sliced cured ham
  • 4–6 ounces salami slices, mild or spicy
  • 4 ounces soft cheeses such as goat cheese or fresh mozzarella balls
  • Crusty baguette or artisan crackers, for serving
  • ½ cup olives, pitted, mix of green and black
  • Honey or fig jam (optional, to drizzle or spread)
  • Lemon, for zest or juice to brighten veggies

Instructions

  1. Boil the eggs: Place 6-8 large eggs in a single layer in a saucepan. Cover with cold water about 1 inch above the eggs. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking.
  2. Prepare the deviled eggs: Peel eggs carefully and slice them in half lengthwise. Remove yolks and place them in a bowl. Mash the yolks with 2-3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, a splash of white vinegar or lemon juice, salt, pepper, and finely chopped chives. Taste and adjust seasoning. Spoon or pipe the mixture back into the egg whites. Sprinkle lightly with paprika for color.
  3. Prep the spring produce: Trim the woody ends off the asparagus. Blanch in boiling water for 2 minutes until just tender-crisp, then transfer to ice water to keep the vibrant green color. Alternatively, roast asparagus at 400°F (200°C) for 8-10 minutes tossed with olive oil and a pinch of salt. Slice radishes thinly, halve cherry tomatoes, and rinse sugar snap peas. Toss asparagus lightly with lemon juice, zest, and a pinch of salt to brighten flavors.
  4. Arrange the charcuterie: On your serving board, start by placing the deviled eggs evenly spaced. Add rolled slices of prosciutto and salami around the board. Nestle small balls of goat cheese or fresh mozzarella nearby. Scatter the prepared veggies in small clusters, mixing colors and textures for visual appeal. Add olives in a small bowl or directly on the board. Place crackers or sliced baguette along the edges or in a separate basket.
  5. Add final touches: Drizzle a little honey or fig jam over some cheese if you like a sweet contrast. Garnish with fresh parsley or dill sprigs for a pop of green and herbal aroma. Serve immediately or cover loosely with plastic wrap and refrigerate for up to 2 hours before serving.

Notes

Use eggs at least a week old for easier peeling. Blanch asparagus to keep color and crunch or roast for deeper flavor. Assemble board close to serving time to keep ingredients fresh. Substitute cheeses or meats for dietary preferences. Store leftovers covered and refrigerate deviled eggs for up to 2 days.

Nutrition

Keywords: Easter brunch, charcuterie board, deviled eggs, spring produce, easy brunch, fresh vegetables, cured meats, seasonal recipe

Find it online: https://eliplate.com/fresh-easter-brunch-charcuterie-board-easy-recipe-with-deviled-eggs-and-spring-produce/