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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy yolk filling, topped tableside with bacon, smoked salmon, jalapeños, and everything seasoning. Boiled eggs are boiled-then-stood for consistent doneness, then chilled for clean peeling and smooth filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg base
  • 12 large eggs
  • 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 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
  • 0.5 Paprika for topping
  • 0.5 hot sauce for topping

Equipment

  • 1 cast iron skillet

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil over high heat; when boiling starts, cover the pot and remove it from the heat. Let the eggs stand 12 minutes, until the centers are set.
  2. Transfer the eggs to an ice bath and chill for 10 minutes, until fully cool. Peel and halve them lengthwise, keeping the whites intact and the yolks separate.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. The mixture should look creamy and lump-free.
  2. Pipe or spoon the filling into the egg whites and place them in the center of a large board. Arrange the halves so the filling faces up for easy topping.
Set up the toppings board
  1. Add bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers to small bowls. Keep each topping separate so guests can mix their own combos.
  2. Arrange the small bowls around the eggs and sprinkle paprika over the board; set out hot sauce for topping. Serve immediately and let guests top their own eggs.

Notes

For the cleanest peeling, chill the eggs in an ice bath until fully cold and halve right away. Store assembled egg halves covered in the refrigerator up to 2 days; keep toppings (bacon, salmon, jalapeños, herbs, and cheeses) separate for best texture. Freezing is not recommended. For a dairy-reduced option, use a lower-fat mayonnaise and reduced-fat cheddar.