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Build Your Own Deviled Egg Board

Build Your Own Deviled Egg Board with creamy yolk filling, piped into halved eggs, then served family-style on a board. Boil-then-ice-bath hard-cooked eggs for clean peeling, and set toppings like bacon, smoked salmon, jalapeños, and everything seasoning so guests can customize each bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
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 and add-ins
  • 6 slice bacon, cooked and crumbled
  • 2 oz smoked salmon, chopped
  • 0.25 cup pickled jalapenos, chopped
  • 2 tbsp everything bagel seasoning
  • 0.25 cup shredded cheddar
  • 2 tbsp fresh chives, chopped
  • 1 tbsp capers
  • 1 paprika and hot sauce for topping

Equipment

  • 1 sheet pan

Method
 

Hard-boil and cool the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the deviled egg filling
  1. Mash yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Keep mixing until the filling looks uniform and glossy.
  2. Pipe the filling into the egg whites and arrange them in the center of a large board. Aim for a neat line so each egg is easy to pick up.
Set up a build-your-own topping board
  1. Fill small bowls with bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers. Spread them around the board for easy reach.
  2. Arrange the bowls around the eggs and finish with paprika and hot sauce for topping. Serve immediately with a note that guests can customize their own deviled eggs.

Notes

For the cleanest peeling, keep the eggs in the ice bath until fully cool, then halve lengthwise just before assembling. Store assembled eggs covered in the refrigerator for up to 24 hours; keep toppings separate for best texture. Freezing is not recommended for deviled eggs. For a lighter option, use half mayonnaise and half Greek yogurt while keeping the same seasonings.