Add extra flair to your usual deviled egg platter with an array of tasty toppings to choose from. A tip from the Test Kitchen: Boil and peel eggs a day before and store them in a lidded container with cold water just to cover. You could also buy them precooked at the grocery store to save time. This DIY deviled egg bar is the most fun appetizer for any gathering. If you have holiday company, set up a deviled egg bar for brunch, and you can always serve this appetizer at a cocktail party. We think a selection of hot sauces would be an ideal addition to this deviled egg bar. Deviled eggs are a staple for any Southern party. Update the classic with these new flavor ideas. These will disappear from your cocktail party platter faster than Mama's piping hot biscuits at dinnertime.
Hector Manuel Sanchez; Prop Styling: Karin Olsen; Food Styling: William Smith
Recipe Summary test
Pickled Okra and Pimientos
Thinly slice pickled okra crosswise. Wedge a slice in each deviled egg; sprinkle with finely chopped pimientos.
Capers and Smoked Paprika
Top deviled eggs with chopped drained capers and a dash of smoked paprika.
Pickled Red Onions, Bacon, and Chives
Combine 1⁄2 cup red wine vinegar, 1⁄4 cup granulated sugar, and 1 tsp. salt in a bowl. Dice a small red onion, and soak in vinegar mixture 30 minutes. Drain and pat dry. Top deviled eggs with pickled onions, chopped cooked bacon, and chopped chives.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.