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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy, smooth yolk filling piped into halved eggs, then served as a customizable topping bar. Perfect for parties with bacon, smoked salmon, pickled jalapeños, everything bagel seasoning, cheddar, capers, and hot sauce.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use eggs at room temperature for easier peeling.
Deviled egg filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Toppings
  • 6 slices bacon Cook until crisp and crumble.
  • 2 oz smoked salmon Chop into small pieces.
  • 0.25 cup pickled jalapenos Chop for even topping distribution.
  • 2 tbsp everything bagel seasoning
  • 0.25 cup shredded cheddar
  • 2 tbsp fresh chives Chopped.
  • 1 tbsp capers
  • paprika For topping.
  • hot sauce For topping.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes for tender yolks.
  2. Chill the eggs in an ice bath for 10 minutes. This stops cooking quickly and helps peels come off cleanly.
  3. Peel the eggs and halve them lengthwise. Arrange the halved egg whites so they’re ready for filling.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Keep mashing until the texture looks creamy and uniform.
  2. Pipe the filling into the egg whites. Fill them until the centers look neatly mounded.
Build the board
  1. Arrange the filled deviled eggs in the center of a large board. Spread them out evenly so guests can reach the topping bowls.
  2. Fill small bowls with bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers. Place the bowls around the eggs for a clear topping lineup.
  3. Finish with paprika and hot sauce on the board, keeping them available for guests to add. Let guests top their own deviled eggs as they choose.

Notes

Pro tip: for the smoothest filling, mash yolks thoroughly until no lumps remain before piping. Store assembled deviled egg halves covered in the refrigerator up to 3 days; keep toppings in separate containers and set out right before serving. Freezing is not recommended for texture. Dietary swap: use a mayo substitute made for eggs to keep the filling creamy with reduced or no eggs-based ingredients.