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Build Your Own Deviled Egg Board

Build Your Own Deviled Egg Board with creamy deviled egg filling and a board setup guests can customize. Boiled eggs are chilled, peeled, halved, then piped smooth for a neat platter with bacon, smoked salmon, jalapeños, cheddar, and capers.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Deviled eggs
  • 12 large eggs
  • 0.5 cup mayonnaise For the yolk filling.
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.13 tsp black pepper Use to taste (measure as 1/8 tsp).
  • 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, to taste.
  • 0.5 hot sauce For topping, to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil, chill, and prep the eggs
  1. Place the large eggs in a Dutch oven, 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 and halve lengthwise.
Make the deviled yolk filling
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
Assemble the deviled egg board
  1. Pipe the filling into the egg whites and arrange them in the center of a large board.
  2. Fill small bowls with bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers.
  3. Arrange the bowls around the eggs, then sprinkle with paprika and drizzle with hot sauce so guests can top their own.

Notes

Pro tip: pipe the filling while the egg halves are cool but not overly wet for cleaner shapes. Store assembled eggs covered in the fridge up to 2 days; keep toppings (bacon, salmon, jalapeños, cheddar, chives, capers) separately for best texture. Freeze deviled eggs only if needed—texture may soften. For a lighter option, use light mayonnaise for the filling while keeping the same seasonings.