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Spring brunch charcuterie board with deviled eggs and pastries for entertaining

Spring Brunch Charcuterie Board

A vibrant and effortless spring brunch board featuring creamy deviled eggs, flaky pastries, and a delightful selection of cheeses and charcuterie, perfect for entertaining with minimal fuss.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Appetizer, Brunch
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 6 large large eggs, hard-boiled and peeled Use organic or pasture-raised for best flavor.
  • 3 tbsp mayonnaise For creaminess.
  • 1 tsp Dijon mustard Adds tang.
  • 1 tbsp fresh dill, finely chopped For fresh flavor.
  • to taste Salt and pepper For seasoning.
  • to taste Smoked paprika For garnish.
For the Charcuterie Board
  • 1 log soft goat cheese Tangy and creamy.
  • 1 cup sharp cheddar cubes
  • 1 cup Brie wedges
  • 6 oz thinly sliced prosciutto
  • 6 oz salami rounds
  • 6 oz soppressata or chorizo slices
  • 1 cup seedless grapes (red and green)
  • 1 cup strawberries, sliced
  • 1 cup cherry tomatoes
  • 1 cup cucumber slices
  • 1 cup radishes, thinly sliced (optional)
  • 1 cup mixed nuts (almonds, walnuts, or pecans)
  • 1 cup olives (green or Kalamata)
  • to taste honey or fig jam for drizzling For sweetness.
  • 1 cup crackers or baguette slices (thin, crispy varieties) For texture contrast.

Method
 

Preparing the Deviled Eggs
  1. Cook the eggs: Place eggs in a saucepan and cover them with cold water by about an inch. Bring to a rolling boil, then remove from heat and let sit for 12 minutes.
  2. Shock and cool the eggs: Transfer the eggs to an ice bath and cool for 5 minutes.
  3. Peel and halve the eggs: Peel each egg and slice in half lengthwise. Arrange the egg white halves on a tray.
  4. Make the yolk filling: Mash the yolks with mayonnaise, Dijon mustard, dill, and seasoning until smooth.
  5. Fill the egg whites: Spoon or pipe the yolk mixture into white halves and dust with smoked paprika.
Assembling the Charcuterie Board
  1. Choose a large board and arrange the cheeses first in sections: goat cheese, brie, and cheddar.
  2. Fan the sliced meats near the cheeses.
  3. Add pastries, grapes, strawberries, tomatoes, cucumbers, radishes, nuts, and olives.
  4. Fill gaps with crackers or baguette slices, ensuring vibrant color and contrast.
  5. Garnish with fresh herbs and drizzle honey or jam over cheese.
  6. Serve with utensils like toothpicks and cheese knives.

Notes

For best flavors, allow cheeses and cured meats to reach room temperature before serving. This board can be assembled ahead of time—just keep deviled eggs refrigerated until serving.