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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy yolk filling and a snack-board spread of bacon, smoked salmon, jalapeños, and everything seasoning. Halved hard-boiled eggs are piped smooth, then surrounded by small toppings so guests 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
Ingredients Equipment Method Notes

Ingredients
  

Deviled eggs base
  • 12 large eggs Use room-temperature eggs for easiest peeling.
  • 0.5 cup mayonnaise Helps create a smooth, pipeable filling.
  • 1 tbsp Dijon mustard Adds tangy flavor to the yolk mixture.
  • 1 tsp white vinegar Brightens the filling and balances richness.
  • 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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the eggs
  1. Place large 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, then peel. Halve lengthwise and set the egg whites in a single layer.
Make the deviled filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Stop when the texture is creamy and pipeable.
  2. Pipe the filling into the egg whites and arrange them in the center of a large board. Keep the halves upright so the filling stays neat.
Build the deviled egg board
  1. Fill small bowls with bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers. Arrange the bowls around the eggs.
  2. Finish with paprika and hot sauce on the board, then serve so guests top their own. Keep toppings accessible for quick customizing.

Notes

Pro tip: after peeling, blot egg halves lightly so the filling grips without sliding. Refrigerate assembled eggs and toppings separately in airtight containers for up to 3 days; the cooked eggs freeze well for up to 1 month (toppings do not). For a lower-fat swap, use light mayonnaise while keeping the mustard and vinegar for the same tangy balance.