Go Back

Hatching Chicks Easter Charcuterie Board

A colorful, fun, and nutritious charcuterie board featuring chick-shaped deviled eggs, perfect for Easter gatherings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chick Deviled Eggs
  • 8 large large eggs For deviled yolk filling
  • 3 tablespoons mayonnaise For mixing into egg yolks
  • 1 teaspoon Dijon mustard For flavor in egg yolks
  • 1 pinch salt and pepper To taste
  • 1 small carrot For making beaks and feet
  • 1 tablespoon black sesame seeds or whole cloves For chick eyes
For the Charcuterie Board
  • 150 grams salami, thinly sliced For making roses
  • 150 grams prosciutto, thinly sliced Rolled into ruffled bundles
  • 150 grams cheddar cheese, cubed To include on the board
  • 100 grams smoked gouda or colby jack, cubed To include on the board
  • 150 grams fresh mozzarella balls (ciliegine) To include on the board
  • 2 cups red grapes To fill around the board
  • 0.5 cups dried apricots To fill around the board
  • 0.5 cups cornichon pickles To fill around the board
  • 20 round butter crackers To offer as a crunchy element
  • 1 cup fresh curly parsley To create a nest bed
  • 5 sprigs fresh rosemary For garnishing
  • 5 sprigs fresh thyme For garnishing

Method
 

Preparation
  1. Place the eggs in a saucepan with cold water and bring to a boil.
  2. Reduce heat and simmer for 10 minutes, then transfer to an ice bath to cool.
  3. Peel the eggs once cooled.
  4. Cut off the top 1/3 of each egg for the 'shell hat' and pop out the yolk into a bowl.
  5. Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
  6. Transfer the yolk mixture to a piping bag.
Assembly
  1. Pipe yolk mixture into egg whites.
  2. Use carrot pieces for beaks and use sesame seeds or cloves for eyes.
  3. Fold salami slices in half and roll tightly; secure with a toothpick if needed.
  4. Roll prosciutto slices into ruffled bundles.
  5. Place parsley in the center of the board and arrange deviled eggs around it.
  6. Place salami roses and prosciutto around the board.
  7. Scatter cheese cubes and mozzarella balls in small clusters.
  8. Add grapes, apricots, cornichons, and crackers around the board.
  9. Fill any visible gaps with extra grapes or herbs.
  10. Refrigerate for 30 minutes before serving.

Notes

For leftovers, store in airtight containers in the refrigerator for up to 3 days. Freezing is not recommended as it may alter the texture.