how to create a deviled egg garnish board

Do you enjoy deviled eggs? Let me show you how to elevate your deviled egg game by adding a garnishment board. Deviled eggs are amazingly creamy and rich on their own, but by adding some great toppings you just make it that much better and fun.

There are no right or wrong way to do this and the possibilities are endless. The toppings are based on culinary pairings and personal preferences, which are both equally important.

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a fool proof deviled egg recipe

You can have the most amazing garnishment board but without good deviled eggs to put them on it won’t matter. Hence, you need to have a deliciously creamy deviled egg platter to start the party, literally.

I use a very basic deviled egg recipe, which I’ll share in a moment, but just because it’s basic doesn’t mean it’s bland or boring. I want two things from my deviled eggs, creaminess and a punch of flavor.

If I’m just serving the deviled eggs as is, I’ll add a tiny twist, which in this household tends to be cayenne red pepper for a bit of zing or also herbs like chives add a bite of freshness. But if you’re offering a deviled egg board, a simple deviled egg is the perfect canvas for all the flavorful toppings.

a basic decided egg recipe:

Ingredients

• 6 large eggs
• 1/2 cup mayonnaise
• 1 T white vinegar
• 1 tsp mustard
• S&P to taste

Directions

• Hard boil eggs
• Once eggs are cool enough peel carefully.
• Slice eggs in half lengthwise.
• Carefully scoop out yolks and place in a bowl.
• Place egg white halves on a platter.
• Add all other ingredients to yolks and mix and blend until smooth.
• Fill empty eggs whites with creamy yolk mixture.
• Chill until ready to serve.

That’s it. Fairly simple recipe, but let me share some pointers you might find helpful.

tips for awesome deviled eggs

Just like any recipe, your final dish will be as good as the ingredients you use. I was lucky to get these eggs from my boss who has chickens. Aren’t these eggs simply beautiful? The colors are fantastic!

Now, I know it’s unrealistic to expect everyone to get their hands on these type of eggs. When grocery shopping for eggs, I look for the freshest, large sized eggs, which provide the best value. I know the value piece might be a bit tricky right about now.

How to hard boil eggs always seems to be a topic of debate with many different techniques and tricks out there. This is how I do it, and I am not saying it’s the best or only way to do it, but it works for me.

Place eggs in the bottom of a pan and fill with water. Place pan on stove and turn on heat to high. Once water starts to boil allow for 7 minutes of cooking time. After boiling for 7 minutes drain hot water and cover eggs with cold water to stop the cooking. Let eggs sit for 10 minutes to cool off.

Peeling the eggs can also be tricky. I crack the egg on the counter and roll it a few times to get cracks all around the body. Then I run my thumb through to start peeling where it lifts up first. The egg hopefully peels without difficulty, but if it starts to give me a hard time I run it under water quickly to help along the process.

The egg white halves sit best on deviled egg trays. I highly recommend one, and they come in all different sizes and styles. If you don’t want to invest in an egg platter I recommend sitting the eggs on a bed of lettuce or herbs to stabilize them, and prevent them from rolling around.

When I blend my yolk mixture I make sure it’s as a smooth as possible so I can fill all the egg halves using a piping bag. If there are clusters of yolk in the egg mixture, they will get stuck in the decorative tip preventing the yolk mixture to flow properly through the piping bag.

details for a deviled egg garnishment board

Like I said earlier, there is not right or wrong way to select toppings for a deviled egg board. I’ll share what I used on my board plus other suggestions to give you a wide variety of choices.

Proteins:

I used prosciutto ham, bacon bits and caviar on my board. Other items you might choose include, diced ham, smoked salmon, salami, tuna and | or shredded cheeses to name a few.

Herbs:

I used chives, scallions and parsley on my board. Other items you might choose include: cilantro, dill, celery leaves, baby arugula, and | or oregano to name a few.

Briny|Punchy Flavors:

I used pickled radishes, cornichons and green olives on my board. Other items you might choose include: capers, jalapeños, sun-dried tomatoes, roasted red bell peppers, and | or peperoncini to name a few.

Seasonings:

I used sea salt, red pepper flakes and paprika on my board. Other items you might choose include: black pepper, Himalayan salt, hot sauce, sesame seeds, and | or chili powder to name a few.

It’s fun to use varied small dishes or vessels to present all the different toppings. Also, I like to include a full sized item of the minced | chopped garnishments so it’s easier for the guests to identify what everything is.

For example, I included a sprig of parsley with the chopped herbs, or a full radish with the sliced pickled radishes or a entire olives with the minced green olives.

deviled egg board comes out to party

When is it appropriate to serve a deviled egg platter board? The truth is, any time really.

But it’s really perfect for a brunch celebration. By using the right type of garnishments you can make the deviled eggs servings more substantial.

Also a deviled egg board is wonderful as an appetizer for a casual get together, providing lots of choices for a varied group. It’s fun for the guests to build their own creations as they prefer.

This egg board would also be wonderful for a backyard BBQ celebration or a summer time picnic, adding an unexpected twist to a basic dish.

I only use to serve deviled eggs at Easter, but they have become a favorite around here. You can read more about our Easter menu here {Easter menu ideas}. Now these silly eggs pop up during many, different times during the year. With the additional toppings board, everyone can customize the eggs to their own taste. Bon appetite!

get your own look for a deviled egg board

“Wicked chickens lay deviled eggs”.

Randy Fraziar

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sharing @ between naps on the porch