I know that Easter might look a little bit different for everyone this year given COVID-19, but that does not mean it can’t be special. In fact, I think this weekend gives you an egg-cellent opportunity to try out some new easter recipes! I have a ton of great ones here on my blog. Thank you for always jumping in to try out my recipes! I LOVE hearing from you all on social media and on my blog comments, it makes my day. This one today is going to be super simple, and that gives you every reason to give it a shot this Easter season.
This is one of my newer recipes and I am really liking it, and my family even really enjoyed it as well! Don’t be afraid to try new things! Love serving this one on a special Easter plate, or even charcuterie style on a serving board – wood or marbled make for the cutest photos!
It takes my Boursin Deviled Eggs to a whole new level and turns them into an appetizer!
I started by making the Boursin Deviled Egg Mixture and layered that on the bottom of the plate. Then I topped it with some of my favorite things: pickled onions, chopped smoked salmon, parsley, and capers.
Think about making it like a 5 layer Taco Dip. Add everything in layers. Doesn’t this one finish out so beautifully?
Pro Tip: I used way too big of a plate (probably 14 inches in length). I would use a salad size plate or lunch plate for the presentation!
So do me a favor. When you love this recipe as much as I do, will you post about it? Will you tag me on Instagram or Facebook? Will you share this post with your friends? I hope you do!