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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy, smooth yolk filling and a customizable toppings spread. Boiled-egg halves are filled and served on a big board with bacon, smoked salmon, jalapeños, everything seasoning, cheddar, chives, capers, plus paprika and hot sauce.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg filling
  • 12 large eggs
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 0.25 cup pickled jalapenos
  • 6 slices bacon
  • 2 oz smoked salmon
  • 2 tbsp everything bagel seasoning
  • 0.25 cup shredded cheddar
  • 2 tbsp fresh chives
  • 1 tbsp capers
  • 0.5 paprika for topping
  • 1 hot sauce for topping

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water; bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve the eggs lengthwise.
Make filling and fill the egg halves
  1. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Mix until no lumps remain.
  2. Pipe or spoon the filling into the egg white halves. Arrange the filled eggs in the center of a large board.
Set up the topping board
  1. Add bacon, smoked salmon, pickled jalapenos, everything bagel seasoning, shredded cheddar, fresh chives, and capers into small bowls. Arrange the bowls around the eggs.
  2. Sprinkle paprika and add hot sauce for topping. Serve immediately and let guests build their own.

Notes

For the cleanest deviled-egg look, chill the halves thoroughly before piping so the filling stays firm and neat. Store leftovers covered in the refrigerator up to 3 days; the egg board-style toppings can be refrigerated separately (1–3 days for best quality). Freezing is not recommended for deviled eggs. If you want a lighter option, replace mayonnaise with Greek yogurt 1:1 for a tangier, lower-fat filling.