Go Back
+ servings
deviled eggs on a white marble tray with a green bowl filled with flaky sea salt.

Deviled Egg Bar

Published by Kate
Let your guests top their own deviled eggs! This simple recipe is the perfect base for a variety of toppings.
5 from 3 votes
Prep Time 45 mins
Cook Time 26 mins
Course Appetizers
Cuisine American
Servings 12
Calories 86 kcal


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.
Nutrition information does not include toppings. 


Serving: 2egg halvesCalories: 86kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 165mgSodium: 190mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword appetizers, deviled eggs
Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!