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Build Your Own Deviled Egg Board

Build your own deviled egg board with creamy Dijon-mustard filling and crisp bacon, plus colorful toppings arranged for everyone to choose. Hard-cooked eggs and a mix of chives, smoked paprika, dill pickle, and olives make this an easy appetizer board to share.
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Prep Time 20 minutes
Cook Time 10 minutes
standing and chilling time 22 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the deviled eggs
  • 12 eggs large
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the board
  • 4 bacon thick-cut slices
  • 2 tbsp chives finely chopped
  • 1 tsp smoked paprika
  • 0.25 cup dill pickle finely chopped
  • 0.25 cup pimiento-stuffed green olives sliced

Equipment

  • 1 3-quart saucepan
  • 1 10-inch skillet

Method
 

Cook and fill the eggs
  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add cold water to cover them by 1 inch.
  3. Bring to a full boil over high heat.
  4. Cover the pan.
  5. Remove the pan from the heat and let the eggs stand for 12 minutes.
  6. Transfer the eggs to a bowl of ice water for 10 minutes.
  7. Peel the cooled eggs.
  8. Cut the eggs in half lengthwise.
  9. Transfer the yolks to a medium bowl.
  10. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
  11. Spoon the filling evenly into the egg-white halves.
Prepare the board
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain and crumble the bacon.
  3. Arrange the filled eggs on a serving board.
  4. Place the bacon, chives, smoked paprika, dill pickle, and olives in small bowls around the eggs.
  5. Serve, and refrigerate leftovers within 2 hours.

Notes

For neat, evenly filled eggs, mash the yolk mixture until completely smooth before spooning it into the whites. Refrigerate leftovers within 2 hours and store them in the fridge for up to 3 days; freezing is not recommended. For a lighter filling, replace some of the mayonnaise with Greek yogurt.