Deviled Egg Charcuterie Board
A colorful, crowd-pleasing appetizer featuring deviled eggs as the centerpiece, surrounded by cheeses, meats, veggies, and crackers. Perfect for Easter brunch, game days, or casual entertaining.
Servings: 4 - 6 servings
Equipment
- large wood platter (about 10" x 12")
- sharp knife
- small bowl
Ingredients
- 3 varieties of deviled eggs, (see post for recipes)
- 6 long, thin, crispy breadsticks
- 14 grape tomatoes
- 4 ounces cheddar cheese, cut into ½" cubes
- 2 carrots, peeled and sliced into 3 inch sticks
- 8 slices Genoa salami (fanned - see process shots for example)
- 4 slices ham, sliced in half and rolled
- 8 large Milton's Crispy Sea Salt crackers (or any large round crackers)
- 4 ounces Asiago cheese, sliced
- 2 stalks celery, cut in half and then into 3 inch pieces
- 20 regular sized pepperoni slices (you'll use these to make the meat roses)
Instructions
Preparing the ingredients
- Make your deviled eggs and let them chill for at least an hour. Prep ahead by making the day before, if you wish.
- Cut your cheese, celery, and carrots.
- Make the ham rolls: cut slices in half, then roll each half - short end to short end.
- Make your Pepperoni roses (see process pictures for how to do this)
- Add your tomatoes to a small bowl
Assembling the appetizer platter
- To assemble the board, start by arranging the breadsticks towards the top right, at an angle. Above the left side of the breadsticks, place 4 of the ham and cheese eggs. Put the bowl of tomatoes under the breadsticks, towards the middle of them.
- Add 4 Classic Deviled Eggs on the right underneath the breadsticks, next to the bowl of tomatoes. Arrange the fanned salami at an angle underneath the bowl of tomatoes.
- Arrange the bacon deviled eggs under the fanned salami to the left. Arrange the rolled ham on the left of the tomato bowl, directly under the breadsticks. Fan the crackers, going down the left side next to the fanned salami.
- Alternate the asiago cheese at the bottom between the bacon deviled eggs and carrots. Add the celery next to the rolled ham on the left edge of the board. Pepperoni roses - one above the asiago cheese, the other in the very top right corner. Squeeze any leftover creamy yolk filled bites into the gaps.