Deviled Eggs Platter Recipe
Makes 1 platter with 12 deviled eggs, or serves 6-8 people as appetizers or hors d'oeuvres
Servings: 6 -8 people
Calories: 102kcal
Ingredients
for Deviled Eggs
- 6 large eggs
- 2 tablespoons mayonnaise plus more for desired texture
- 1 tablespoon Dijon mustard
- ½ teaspoon salt plus more to taste
- ½ teaspoon hot sauce e.g. Tabasco, Frank's or sriracha
for the Deviled Egg Board
Spices and Seasonings
- flaky sea salt
- black pepper
- paprika, chili powder or crushed red pepper
- everything bagel seasoning
- toasted sesame seeds
- furikake
Hot Sauces and Condiments
- grainy mustard
- salsa verde or other herb-y pesto
- sriracha or sambal oelek
- chili crisp
- Calabrian chili
Fresh Herb Garnish
- minced fresh chives. cilantro, dill, parsley
- minced red onion
- green onions
- thinly jalapeño or serrano peppers
Pickled and Brined
- pickled onions
- cornichon
- capers
- olives
- kimchi chopped
Smoked Fish and Caviar
- caviar
- salmon roe
- smoked salmon
- anchovies
Fresh Vegetables
- cherry tomatoes cut into quarters
- radishes julienned
Instructions
Make Hard Boiled Eggs
- Bring a large pot of water to a boil. Use a pot large enough to just fit all eggs in a single layer. Too large a pot will allow the eggs to roll around too much and the eggs might crack.
- Slip eggs into boiling water gently so they don't crack. I use a large spoon or ladle. Then immediately reduce heat to a simmer once the water comes back up to a boil. Set the timer for 10 minutes, which renders a velvet yolk with just a hint of gloss in the dead center.
- Drop cooked eggs into an ice cold water bath. If you don't want to bother with an ice bath you can simply run cold tap water over them to cool them down.
- Tap eggs on counter, roll to crack the shell all over, then peel the eggs, rinsing off any little bits of shell.
Make Deviled Eggs
- Slice eggs in half lengthwise and carefully remove all yolks to a bowl. Place egg white halves on a wooden board or plate with high sides so they don't slip off.
- Add mayonnaise, mustard, salt, and paprika or cayenne if using to the yolks in the bowl. Using a fork, mash the yolks together until the mixture is smooth. Add more mayonnaise a teaspoon at a time if needed to help make the texture smoother.
- Fill each egg white half with a heaping tablespoon of the filling. You can do this a few ways: 1) by using a spoon for a rustic look, 2) by placing all the yolk filling in a plastic zipper bag, cutting a corner and squeezing through like a pastry/piping bag, or 3) by using an actual pastry bag.
Assemble Deviled Egg Platter
- Place Deviled Eggs on a large wooden board or platter with high sides so the eggs don't slip around or worse, off. Place your chosen seasonings, sauces, and garnishes in small bowls around the eggs.
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Notes
Nutrition information is an estimate based on 1 serving, which is 2 deviled eggs (2 halves) without additional garnishes.
Nutrition
Serving: 2deviled eggs | Calories: 102kcal | Protein: 6g | Fat: 8.4g