Perfect Spring Brunch Charcuterie Board
A visually stunning and effortless charcuterie board featuring homemade deviled eggs and an assortment of pastries, perfect for spring brunch gatherings.
Ingredients
For the Deviled Eggs
- 6 large large eggs, hard-boiled and peeled Fresh, well-cooked eggs for best results.
- 3 tbsp mayonnaise Adjust based on desired creaminess.
- 1 tsp Dijon mustard Adds flavor and acidity.
- 1 tbsp fresh dill, finely chopped Bright notes that lift richness.
- Salt and pepper to taste Seasoning to enhance flavor.
- Smoked paprika for garnish Adds visual appeal and flavor.
For the Board
- 1 log Soft goat cheese log Choose creamy varieties, avoid crumbly aged types.
- 2 cups Assorted fresh pastries (e.g., buttery croissants, pain au chocolat, almond danishes) Purchase fresh from a bakery for best flavor.
- 1 cup Sharp cheddar cubes Provides a contrasting flavor.
- 1 cup Brie wedges Soft and creamy addition.
- 100 g Thinly sliced prosciutto Adds savory depth.
- 100 g Salami rounds Use thin varieties for best texture.
- 100 g Soppressata or chorizo slices For added spice.
- 1 cup Seedless grapes (red and green) For freshness and juiciness.
- 1 cup Strawberries, sliced Adds color and sweetness.
- 1 cup Cherry tomatoes Provides acidity.
- 1 cup Cucumber slices For crunch and freshness.
- 1 cup Radishes, thinly sliced (optional) For additional crunch.
- 1 cup Mixed nuts (almonds, walnuts, or pecans) For texture contrast.
- 1 cup Olives (green or Kalamata) Adds a briny component.
- 2 tbsp Honey or fig jam for drizzling Provides sweetness.
- 1 box Crackers or baguette slices (thin, crispy varieties) For crunch.
Instructions
Preparation
- Step 1: Cook the eggs. Place eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil, then cover the pan, remove from heat, and let sit for 12 minutes.
- Step 2: Shock and cool. Immediately transfer eggs to an ice bath and cool for 5 minutes to stop cooking and firm the whites.
- Step 3: Peel and halve. Crack shells, peel under running water, and slice each egg in half lengthwise.
- Step 4: Make the yolk filling. Scoop yolks into a bowl and mash with mayonnaise, Dijon mustard, chopped dill, salt, and pepper until smooth.
- Step 5: Fill the whites. Pipe or spoon the yolk mixture back into the egg whites and dust with smoked paprika.
- Step 6: Build the board. Start with cheeses spaced apart, then tuck meats, grapes, small piles of sliced strawberries and tomatoes around.
- Step 7: Add pastries and bowls. Place pastries in a corner and add bowls for olives, nuts, and jam.
- Step 8: Garnish and finish. Sprinkle fresh herbs, scatter mixed nuts, and drizzle honey or fig jam over the cheese or fruit.
Notes
Serve cheeses at room temperature; keep pastries warm to retain flakiness. A wooden board or slate can provide visual contrast.