Entertaining for Easter? You Need a Deviled Egg Bar
Eggs get a lot of love this time of year, and here’s a party idea we’re head-over-heals for: A mini-buffet that lets guests mix and match ingredients for original takes on deviled eggs. It will be a wildly popular addition to an Easter meal or spring brunch, or try it out just for a casual family lunch or dinner.
Start with Better Eggs
Since 2005, our “cage-free only” standard for eggs has been that all eggs in our dairy case are cage-free, and we only use cage-free eggs in our own kitchens and bakehouses. Then in 2017, we went beyond cage-free to further improve animal welfare for laying hens, starting with all of our 365 Everyday Value® brand eggs. For you, that means an affordable way to get better eggs by the dozen.
Ready for a deep dive into deviled eggs? They’re easy, seasonal and even the simplest deviled egg bar is fun, festive and a great way to get guests interacting with their food. Read on.
Deviled Egg Bar How-To
- Plan two to four egg halves per person. Consider medium rather than large eggs. They’re better for making a two-bite treat.
- This simple, classic Deviled Egg recipe is a great place to start and can be scaled up easily. Omit the pickle relish for milder flavor for assorted toppings.
- 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 makes filling your eggs quick and easy. Use a 3/4-inch plain or a star tip.
- Lay out your bar buffet-style: Start by putting out a pile of small plates, then a platter of plain deviled eggs, and finally 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.
- Don’t totally overwhelm your guests. Think in the range of eight to 12 toppings.
- Be sure to follow food-safety guidelines for refrigerated eggs.
Want a slightly edgy look to your eggs? 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 (or ones of your own invention!) next to your bar can help get everyone’s creative juices flowing.
- Black garlic and radish microgreens or sprouts
- Caviar and chives
- Feta, beet powder and black pepper
- Dill and blue cheese
Toppings A to Z
Here’s a list for more inspiration, but let your imagination be your guide. When prepping your ingredients remember to think small. Make fine dice or gratings of hard or sharply flavored vegetables, make herb sprigs very small or chop or slice leaves, and thinly slice or dice strongly flavored ingredients like smoked salmon and bacon. Each egg is a diminutive canvas, and smaller bits will keep everything blending harmoniously.
- Anchovies (rolled are great)
- Black garlic
- Blue cheese
- Cherry tomatoes, quartered
- Cracked black or pink pepper
- Crispy pancetta
- Diced ham
- Feta cheese
- Flavored salts
- Grated carrots
- Herbs (dill, parsley, cilantro, chives, basil, etc.)
- Hot sauce (sriracha), jalapeño slices (fresh or pickled)
- Lemon or lime zest
- Microgreens or sprouts
- Olives, sliced or halved
- Onion, diced
- Pickled vegetables
- Radish slices (Easter egg radishes are gorgeous)
- Seafood seasoning like Old Bay
- Sesame seeds
- Shrimp, small or halved medium
- Smoked salmon
- Smoked trout
- Sun-dried tomatoes
- Wasabi paste
- Za’atar seasoning mix
Hungry for more? Check out our deviled egg recipe collection for inspiration.