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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy, smooth yolk filling and customizable toppings. Hard-boil eggs, chill and peel, then pipe the filling onto a board surrounded by bacon, smoked salmon, jalapeños, cheddar, and capers for easy guest assembly.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled 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 and mix-ins
  • 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
  • 1 paprika For topping.
  • 1 hot sauce For topping.

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep the eggs
  1. Place the 12 large eggs in a pot, cover with cold water, and bring to a boil; once boiling, cover and remove from heat, then let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
  2. Pipe the filling into the egg whites and arrange the deviled eggs in the center of a large board.
Set up the board for topping
  1. Fill small bowls with bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers.
  2. Arrange the bowls around the eggs, then add paprika and hot sauce for topping so guests can customize each bite.

Notes

Pro tip: for the smoothest filling, mash the yolks until no crumbs remain before piping. Store assembled eggs covered in the refrigerator up to 2 days; keep topping bowls separate for best texture. Freezing is not recommended for deviled eggs due to the yolk texture. For a lighter option, swap mayonnaise for Greek yogurt (thick plain) while keeping the mustard and vinegar to preserve tang.