Deviled Eggs

Entertaining for Easter? You Need a Deviled Egg Bar

You’re hosting an Easter gathering, and deviled eggs are on the menu. But you don’t just want to serve any deviled eggs — you want to create an experience. The solution? A deviled egg bar. Think of it as a mini-buffet that lets guests mix and match ingredients. Plus, it’s a great way to satisfy all your guests’ different tastes.

How to Build a Deviled Egg Bar

  • Plan for two to four beyond cage-free egg halves per person.
  • This simple, classic Deviled Egg recipe is a great place to start and can be scaled up easily. Omit the pickle relish and sub the mayonnaise with Sir Kensington's Avocado Oil Mayonnaise for a paleo and keto–friendly option.
  • Make the components up to a day ahead, but don’t fill the whites with the yolk mixture until one to two hours before serving to avoid them drying out.
  • Putting the yolk mixture into a piping bag (or resealable plastic bag) makes filling your eggs quick and easy. Use a ¾-inch plain or a star tip, or just trim off a small corner of the bag.
  • Lay out your bar buffet-style: Start by putting out a pile of small plates, then a platter of plain deviled eggs and arrange your selection of toppings.
  • Small bowls (they don’t have to all match) are the best for most ingredients, although squeeze bottles for sauces and shakers for spices and seasonings are great too (you can even leave them in their original bottles).
  • Have a small spoon or fork in each bowl so guests can easily help themselves to toppings.
  • Keep it pretty simple. Eight to 12 toppings is enough to let everyone have fun with different combinations.
  • Be sure to follow food-safety guidelines for refrigerated eggs.

Feel like trying something new? Instead of halving the eggs lengthwise, split them through the equator, then take a thin slice off the bottom of each half so they sit level. You can place each on a cucumber or watermelon radish slice if you like.

4 of Our Favorite Pairings

Here are some popular topping combos that offer a balance of flavors and colors. Setting out cards with suggested pairings next to your bar can help get everyone’s creative juices flowing or provide guidance to those who may not know what goes best together.

  • Crumbled bacon and smoked paprika
  • Caviar and chives 
  • Buffalo wing sauce and crumbled blue cheese
  • Fresh dill and feta

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