How to Make an Easter Charcuterie Board (2024)

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This easy Easter Charcuterie Board is full of sweet and savory snacks, and it’s the perfect addition to your Easter brunch or dinner. Learn how to make a holiday snack platter that will have everyone hopping back for seconds.

Channel your inner Easter bunny, hop to it, and build a holiday platter that will have everyone coming back for seconds…and thirds!

Snack boards and grazing meals seem to be really having a moment, and I’m fully on board with this food trend. (You can probably tell by my recipe archives, which include classic Cheese Boards and Charcuterie Boards, globally-inspired Mezze and Antipasto Platters, and seasonal Valentine’s Day and Christmas Charcuterie Boards. Oh yes, and my original; the first and quite possibly the best…until now: Midwest )

New on the scene, and making a strong showing for the best charcuterie board of all is this easy Easter Charcuterie Board, which is a breeze to pull together. It’s simply a matter of assembly. There’s zero cooking required if you transfer your egg hunt to the grocery store and snag some pre-made deviled eggs. Otherwise, all you have to do is slice, display, and devour.

Think of the Easter charcuterie board ideas below as inspiration. Feel free to scale up or down depending on how hungry guests tend to be, or what time of day you’re serving it. I like to think of this as a light meal to offer on the holiday to cover the culinary bases in the late morning before a festive Easter dinner or in the late afternoon or early evening after a big brunch.

Any time or any where you serve it, this board will win you big entertaining points.

Recipe ingredients

Ingredient notes

• Cheese: Dill Havarti, Colby Jack, and white Cheddar are my top suggestions. Herb goat cheese would also be festive. Feel free to mix and match a selection of Easter cheese board options, aiming for 3 types (for variety and visual appeal) and 3 ounces per person total. For an extra festive touch, use cookie cutters shaped like bunny faces, flowers, eggs, or other spring symbols to stamp out seasonal cheese bites.
• Deviled eggs: You probably have some extra eggs handy after dying, so why not put them to good use while adding a little more protein to your board? Order these from a local restaurant or caterer, grab a pack at your supermarket’s deli counter, or whip up a batch of homemade Deviled Eggs. If you like, you can give your peeled hard-boiled eggs a pretty pink tint by soaking them in a beet pickle juice brine solution for 12 hours or up to 3 days.
• Honeycomb or honey: A cute little pot with a honey dipper stick is adorable. For a natural look (as well as visual appeal and even more texture), I’m partial to a slab of honeycomb, displayed with a spreader. Yes, you can eat the honey and the waxy cells that surround it.
• Jelly beans or other Easter candy: Peeps, caramel-filled chocolate Easter eggs, mini chocolate bunnies or chocolate eggs; it’s only fitting that this is at least partially an Easter candy board! Corral small items in little bowls so they don’t roll off or get lost amidst the fruits, vegetables, real eggs, or cheese.

Step-by-step instructions

1. Select your board, then add piles of cheese in different sections of the board as anchors. Add small dishes of honeycomb and jam.

2. Fill the rest of the board with fruit, vegetables, nuts crackers, and candy. Layer and overlap when needed; step back to view the board from afar to spot any slim spots. Garnish with flowers and leaves and tuck in forks, knives, toothpicks, and other utensils where needed.

Recipe tips and variations

• Yield: My Easter Charcuterie Board makes enough for 8 appetizer servings (more or less depending on what else you’re serving).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead:Assemble the full board, cover with plastic wrap, and refrigerate up to one day in advance. Bring to room temperature right before the party starts (but keep the dips refrigerated until serving time).
• Veggies: This meatless board is best filled with an assortment of spring vegetables like slim asparagus spears, thin-skinned cucumbers, tiny radishes, spring peas still in their pod, and of course, carrots (colorful heirloom carrots if you can find them). Pickled vegetables are great too: try Pickled Asparagus, regular Pickles, Pickled Beets, or Pickled Garlic.
• Easter dessert board: We all love sweets on Easter morning, so the best board for your might be a dessert board. Pile it high with Easter cookies and candy like Robin eggs, jelly beans, Peeps, Caramel Corn, chocolate-covered pretzels, and Rice Krispie bars.