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Fresh Spring Charcuterie Board with Deviled Eggs

fresh spring charcuterie board - featured image
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A quick and easy fresh spring charcuterie board featuring creamy deviled eggs, crisp seasonal veggies, and tangy homemade dips, perfect for casual gatherings and last-minute parties.

Ingredients

Scale
  • 6–8 large eggs, hard-boiled and peeled
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chives or dill, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Smoked paprika, for garnish (optional)
  • 1 cup snap peas
  • 1 bunch radishes, thinly sliced
  • 1 medium cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby carrots or colorful mini carrots, peeled
  • ½ cup mixed olives (e.g., Castelvetrano)
  • Fresh herbs like parsley, mint, or basil for garnish
  • 1 cup Greek yogurt (full-fat or low-fat)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 teaspoon honey or maple syrup (optional)
  • Optional extras: crusty bread slices or crackers, artisan cheeses like goat cheese or manchego

Instructions

  1. Place 6-8 large eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat (about 10 minutes). Remove from heat, cover, and let sit for 12 minutes. Drain and transfer eggs to an ice bath to cool for 5 minutes.
  2. Gently crack shells all over and peel under cold running water if needed. Slice eggs in half lengthwise and carefully remove yolks into a mixing bowl.
  3. Mash yolks with ¼ cup mayonnaise, 1 tablespoon Dijon mustard, chopped fresh herbs, salt, and pepper. Mix until smooth but still a little textured. Adjust seasoning and consistency with a teaspoon of yogurt or mayo if needed.
  4. Fill egg white halves with the yolk mixture using a spoon or piping bag. Sprinkle with smoked paprika and garnish with tiny herb leaves. Set aside.
  5. In a small bowl, whisk together 1 cup Greek yogurt, 2 tablespoons lemon juice, minced garlic, olive oil, salt, and pepper. Add honey if desired. Taste and adjust.
  6. Rinse snap peas, radishes, cucumbers, cherry tomatoes, and baby carrots. Slice radishes and cucumber thinly. Halve cherry tomatoes.
  7. Arrange small bowls of dips and olives on the serving board. Place deviled eggs centrally or to one side. Arrange veggies around, grouping similar colors and shapes for visual appeal. Add fresh herb sprigs for garnish.
  8. Optionally, arrange crusty bread slices, crackers, or cheeses around the edges or in empty spaces to fill out the board.

Notes

Use eggs that have been in the fridge for about a week for easier peeling. Cool eggs quickly in an ice bath after boiling. Use a piping bag or zip-top bag for neater deviled egg filling. Adjust dip thickness with water or olive oil if needed. Assemble the board with color and shape balance for visual appeal. Store leftovers in airtight containers for up to 2 days, keeping deviled eggs separate from dips and veggies.

Nutrition

Keywords: charcuterie board, deviled eggs, spring recipe, party platter, easy appetizer, fresh veggies, homemade dips

Find it online: https://magnetmeal.com/fresh-spring-charcuterie-board-with-deviled-eggs-easy-party-platter-ideas/