Description
This deviled egg bar is a fun and interactive way to serve a classic dish at your brunch, allowing guests to mix and match flavors and toppings. It’s quick to prepare and perfect for any occasion.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon curry powder
- Chopped fresh herbs like dill or chives
- Hot sauce
- Crumbled bacon
- Pickled jalapeños
- Sliced olives
- Cherry tomatoes, halved
- Microgreens
Instructions
- Place the eggs in a large pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Carefully transfer the eggs to an ice bath for a few minutes to cool. Once cool, gently tap and peel the eggs under running water.
- Slice the peeled eggs in half lengthwise. Scoop out the yolks into a mixing bowl and place the whites on your serving platter. Mash the yolks with a fork until crumbly.
- To the mashed yolks, add mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth and creamy. For flavor variations, feel free to add smoked paprika, curry powder, or hot sauce here!
- Transfer the yolk mixture into a pastry bag or zip-top bag. Snip off a corner and pipe it into each egg white half.
- Arrange the filled eggs on a serving platter. Place small bowls of assorted toppings nearby.
- Invite your guests to get creative and make their own deviled egg masterpieces.
Notes
Use older eggs for easier peeling. Experiment with different spices and herbs to elevate your filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sodium: 70
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 1
- Protein: 6
Keywords: deviled eggs, brunch, appetizer, party food, customizable