A top-your-own Deviled Egg Bar is a fun addition to a party or get-together. Make deviled eggs, set out the toppings, and let your guests customize them as they wish!
What is it about deviled eggs at parties? They fall into the likes of bacon wrapped dates and shrimp cocktail—guests devour them SO quickly!
They’re delicious on their own, but can be customized any number of ways, hence this Top-Your-Own Deviled Egg Bar.
It’s a fun way to get your guests and/or family involved in creating their own appetizer. And you can get creative yourself with selecting the toppings.
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The Deviled Egg Bar gives guests the ability to choose their favorite toppings and combinations for their eggs.
Here’s how I did it:
Start with a simple deviled egg recipe
Make a recipe that has nothing fancy about it. Mine has just egg yolks, mayonnaise, a squirt of yellow mustard, salt, and a splash of vinegar (see below for the recipe).
Tips for peeling deviled eggs
I’ve tried so many methods and tips—old eggs, new eggs, starting in cold water, starting in boiling water—the list goes on.
However, Cook’s Illustrated has a method that I’ve found is the most reliable.
It involves steaming the eggs above already boiling water, and then chilling in an ice bath before shaking them in a food storage container. Here’s a video on how to do it.
Toppings for deviled eggs
This is the fun part! None of these is particularly time intensive, which I love. Here’s a list of toppings for the Deviled Egg Bar:
- Chopped fresh chives
- Chopped cooked bacon
- Chopped pickled red onions (I use this recipe)
- Hot sauce
- Paprika or (my favorite) smoked paprika
- Chopped and/or sliced jalapeños
- Sea salt or smoked sea salt
- Julienned radishes
- Chopped roasted red peppers (I got them from a jar)
- Chopped fresh parsley
Choose a few or serve them all—your guests will love digging in and topping their eggs themselves. I used a mixture of ramekins and other small bowls for the toppings. They don’t have to match!
Storing leftovers
Store any leftover deviled eggs and leftover toppings in airtight containers in the refrigerator. The eggs will last 2–3 days.
This Deviled Egg Bar is a great addition to an Easter dinner or a spring brunch. It would also be a fun appetizer for a cookout!
If you love deviled eggs, don’t miss this recipe for Pimento Cheese Deviled Eggs, too!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Deviled Egg Bar
Ingredients
For the deviled eggs:
- 1 dozen eggs
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar or champagne vinegar
- ¼ teaspoon sea salt
For the toppings (choose your favorites):
- Chopped fresh chives
- Chopped cooked bacon
- Chopped pickled red onions I use this recipe
- Hot sauce
- Paprika or smoked paprika
- Chopped and/or sliced jalapeños
- Sea salt or smoked sea salt
- Julienned radishes
- Chopped roasted red peppers
- Chopped fresh parsley
Instructions
- Place a saucepan with 1 inch of water over medium high heat. Bring to a boil. Fit with a steamer basket and reduce heat to medium. Carefully lower 6 eggs into the steamer basket. Cover and let the eggs steam for 13 minutes.
- Meanwhile, put ice water in a shallow storage container with a lid. When the eggs have finished cooking, carefully remove the eggs from the saucepan and place in the storage container. Cover the container and let sit for 15 minutes.
- Repeat the cooking process with the remaining 6 eggs while the first batch is sitting in the ice water.
- After the first batch of eggs has chilled for 15 minutes, shake the container (with the lid still on!) until the egg shells have cracked. Remove the eggs and place the second batch of eggs in ice water in the container and repeat the chilling process for 15 minutes.
- Carefully remove the shells from the first batch of eggs. I find that peeling them under running water works best. Repeat with the second batch.
- When all of the eggs are peeled, slice the eggs in half lengthwise. Carefully scoop out the yolks and place in a large bowl. Use a fork to crumble the yolks.
- Add the mayonnaise, yellow mustard, vinegar, and salt to the egg yolks. Use a hand mixer to beat until combined and the mixture is smooth.
- Transfer the mixture to a piping bag or plastic sandwich bag fitted with a star tip (or just cut a hole in the plastic sandwich bag if you don’t have a star tip).
- Pipe the egg yolk mixture into the egg whites. Place on a serving platter and serve with your desired toppings.
Ellen Darby says
Beautiful post and beautiful photography! Kate, you never fail to impress!
Kate Shungu says
Thank you SO much, Ellen! 🙂