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!
I suppose deviled eggs are a bit special—they’re not a common occurrence at our house and are usually reserved for parties, particularly in the spring and summer.
They’re delicious on their own, but can be customized any number of ways, which is why I created a Top-Your-Own Deviled Egg Bar.
The Deviled Egg Bar gives guests the ability to choose their favorite toppings and combinations for their eggs.
Here’s how I did it:
1) Make 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.
I will say that peeling hard boiled eggs is the bane of my existence. 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 (leave it to them!) 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.
2) Set out the toppings
This is the fun part! None of these is particularly time intensive, which I love. Here’s a list of toppings that you could include 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) or 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!
Do you have any additions to the toppings list? Tell me how you would do a Deviled Egg Bar in the comments—I’d love to hear!
Deviled Egg Bar
Let your guests top their own deviled eggs! This simple recipe is the perfect base for a variety of toppings.
- Prep Time: 45
- Cook Time: 26
- Total Time: 1 hour 11 minutes
- Yield: 24 deviled eggs 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
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
- 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.
Hard boiled eggs method adapted from Cook’s Illustrated.
Keywords: deviled eggs, appetizers
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