If you’ve been following along with my little blog, I’m sure it will come as a complete SHOCK to you to learn that I am a fan of charcuterie boards. I’m not really serious about any rules of what can or cannot be on the boards, because I honestly am not really into rules.
Rules are of the patriarchy.
I digress: Back to my beloved way to eat anything- Charcuterie boards. Spring has sprung, Easter is basically here, and now is the time to get ON the charcuterie wagon.
This charcuterie board stars the crowd pleaser: Deviled Eggs. I love deviled eggs, but in general, I don’t like it when people feel like they need to riff on perfection. I typically stand firm on my normal boring topped with Paprika, but every now and then I love to change it up with basil deviled eggs, the fresh clean taste of adding just a skosh of jarred basil pesto is a really lovely way to say ‘Spring has Sprung’ to your tastebuds.
The show stopper on these deviled eggs, though, are the fried capers. Don’t skip them. Capers are my love language, y’all.
I’m really loving adding a whole lot of vegetables to my charcuterie right now, one because the colors are pretty, and two because I feel happier munching on veg and cheese. I leave the whole experience feeling less bloaty. Pushing 40, y’all. AmIright?
That said: I am NOT…. NOT…. eating vegetables without a good dip. That’s completely absurd. I’ve recently discovered that plain whole fat greek yogurt is the gateway to everything good in a dip for…. pretty much any food.
It’s shocking to me that you can change the vibe of the dip with new spices, but I love to mix up an onion yogurt dip for my vegetables right now. The overall ‘taste’ of this dip is similar to a French Onion dip, but the ingredients are much cleaner.
I like to add a little extra salt to this dip, because when you dip vegetables in it, the flavors are enhanced with some salt. I come by loving salt very honestly, it’s literally genetic.
This Charcuterie tray includes the following items:
- Extra Sharp White Cheddar
- Yellow bell peppers
- Thinly sliced Radishes
- Veggie Dip
- Dried fruit
- Deviled Eggs
- Marcona Almonds
- Assorted Crackers (Not pictured)
There we have it. A perfect Easter Charcuterie.
3 thoughts on “Eggcuterie”
Looks great 👍
Do your kiddos eat capers?
They do! My kids will try most things and between the 3 of them at least 2 will eat an oddity 😂
What a beautiful platter!