Charcuterie Meal Prep

Deviled Eggs Three Ways

Charcuterie Meal Prep (With Deviled Eggs Three Ways)

For meal prep this week, I put together a little charcuterie board in meal prep containers. I wanted something that felt a little fun and snacky but still filling. Each box had a mix of savory, sweet, creamy, and crunchy, and my parents loved this one. This one was a big hit, my favorite part might’ve been the cranberry cheese, but the deviled eggs really tied everything together.

I used a trio of meats, green grapes (of course), two cheeses, crackers, and deviled eggs in three different flavors. For the cheeses, I picked two of my favorites: creamy brie bites and a sweet cranberry Wensleydale. That combo gives you a really nice balance, it is super soft and rich from the brie, and then the cranberry cheese gives you that little pop of sweetness. The meats (prosciutto, finocchiona, and varzi) added salty, savory bites to balance everything out. And the deviled eggs were just a fun extra layer of flavor and texture.

Here’s how I put it all together.

Deviled Eggs Three Ways

Base Recipe

• 12 eggs (makes 24 egg halves, enough for 8 of each flavor)

How to boil the eggs:

1. Place eggs in a medium or large pot and cover with water.

2. Bring the water to a boil over high heat.

3. Once boiling, turn off the heat, cover the pot, and let sit for 14 minutes.

4. Drain the hot water and add ice and cold water to cool the eggs quickly.

5. Peel the eggs, then slice in half lengthwise and remove the yolks.

6. Divide the yolks evenly into three small bowls (4 yolks per bowl). You’ll also set aside 8 egg white halves for each flavor.

1. Gochugaru Sesame Deviled Eggs

• 4 egg yolks

• 8 halved egg whites

• ¼ cup Kewpie mayo

• 1 tsp soy sauce

• 2 tsp sesame oil

• 1 tsp granulated sugar

• ½ to 1 tsp gochugaru (adjust to taste)

• Black sesame seeds, for garnish

Directions:
In a bowl, mix the egg yolks, mayo, soy sauce, sesame oil, sugar, and gochugaru until smooth. Transfer to a piping bag and pipe into egg whites. Garnish with black sesame seeds and set aside.

2. Classic Deviled Eggs

• 4 egg yolks

• 8 halved egg whites

• ¼ cup Kewpie mayo

• 1½ tsp Dijon mustard

• Salt and pepper to taste

• Chives, for garnish

Directions
Mix the yolks, mayo, Dijon, salt, and pepper until smooth. Pipe into egg whites, then garnish with chives.

3. Crème Fraîche and Black Pearl Deviled Eggs

• 4 egg yolks

• 8 halved egg whites

• ¼ cup Kewpie mayo

• 1½ Tbsp crème fraîche

• 1 tsp Dijon mustard

• Salt and pepper to taste

• 1 oz caviar or black pearls

Directions:
Mix everything except the caviar until smooth. Pipe into the egg whites and top with a small spoonful of caviar.

What I Used for the Charcuterie Boxes

Here’s everything I included in each container:

• 1 brie bite (Supreme Brie Bites)

• A handful of cranberry cheese (Somerdale Cranberry Wensleydale, about 0.30 lb total split between containers)

• Green grapes

• 4 fig and olive crackers (Lesley Stowe Raincoast Crisps – they’re crunchy and have a little sweetness from the fig)

• 1 deviled egg of each flavor (so three halves total per box)

• Mixed meats – I used a 4.5 oz pack of Creminelli meats with finocchiona, prosciutto, and varzi salami. I split the meats evenly between each container.

  

Everything was easy to prep ahead and super satisfying. You get creamy, tangy, sweet, salty, and crunchy all in one container. These held up really well in the fridge throughout the week and felt like a little treat.