SHOP PRODUCTS
Houzz Logo Print
bbstxx

Deviled Egg Bar

27 days ago
last modified: 27 days ago

Our cookbook club does not meet in July or August. However, our founding member, who moved away, is back in town. We are all going to get together at a member’s house for lunch later this week. It is not going to be seated.

I was asked to bring deviled eggs. I think I’m going to try this Deviled Egg Bar. https://styleblueprint.com/everyday/deviled-egg-bar/ I probably won’t do caviar or salmon roe since neither is available in my little town. I’m wavering between cured salmon (lox) and smoked salmon. The written description sounds like lox but the picture looks like smoked salmon.

I don’t really have any questions, but I am curious to get your comments!



Comments (72)

  • 27 days ago

    It looks like a great idea. ( all of the ideas being suggested).

    I thought I was the only one who never had a deviled egg. I am not really sure why.

    I actually like hard boiled eggs, and love the yolks. Not a fan of the white, but if I eat it with the yolk I'm ok.


    Next time I see deviled eggs, I promise I will try one.

    bbstx thanked salonva
  • 27 days ago

    We quit coloring Easter eggs that we might be eating later as some of the dye often seeped though a crack and no one likes the look of hard boiled egg whites not white. Gotta say the picture of the beet eggs made me gag. Hard pass on that idea.

    bbstx thanked arcy_gw
  • Related Discussions

    RECIPE: Famous Deviled Eggs

    Q

    Comments (43)
    Here's my recipe, from my Mom of course. I'm guessing at the amounts, cuz I just do it my taste and consistency, but lets say you're doing a dozen eggs: Miracle Whip, not mayo: 3/4 to a cup (that's a guess, start small, you can always add more) Finely chopped sweet pickles: 2 tablespoons A little of the pickle juice: 1 tablespoon Just a small squirt of yellow mustard: 1/4 to 1/2 teaspoon Sugar: 2 teaspoons to start From here it's just how sweet you like it, and use the type of pickles you like the best. This is the same "sauce" my Mom used for potato salad too, only she added celery seed to the mixture. Hope you like.
    ...See More

    Help with devilled eggs

    Q

    Comments (4)
    Just a warning about an unlikely problem: for some people (me) red onions are a migraine trigger. Before dicing them finely and possible hiding them, it might be a good idea to be sure he eats them. The amount of red onion I have fished out of food in restaurants would fill a truck, and I'm always afraid some will be too small to see.
    ...See More

    Why oh why can't I peel an egg? Deviled egg disaster!

    Q

    Comments (21)
    I didn't read through all the other answers, so this may be a repeat. I am usually pretty successful, although do have the occasional bothersome egg. I bring the eggs to a boil, turn off the heat, cover and let set for 20 to 22 minutes, then immediately dump the eggs in the sink, running cold water on them, roll them around to crack thoroughly, one at a time, and peel under the cold running water. Lift a fingernail under the shell and start peeling. Many times the peel will almost come off in one piece.
    ...See More

    Need plating ideas for deviled eggs

    Q

    Comments (19)
    I just finished the deviled eggs for tonight, and I'm ready to devour them! MizGG, you will never have trouble peeling eggs again with this Egg Cooker. The few tricks I use is to fill the water completely to the rim, and when the cooker turns off automatically, leave the eggs in there for about 10 min. longer. Whether I boil or use the cooker (and I don't boil them anymore) I take one hot egg at a time, crack the shell under cold water, and immediately peel it. Takes all of 5 seconds per egg. Flawless! I can do other things while the eggs cook and not have to keep an eye on them. The cooker takes up little storage. This is my Lock n' Lock egg keeper. Both products came from QVC which I haven't watched in ages. I may do that this weekend to see what's cooking. :)
    ...See More
  • 27 days ago
    last modified: 27 days ago

    Capers?

    Love the idea of pimentos!

    How about a little shake of garam masala?

    Chives?

    Smoked paprika?

    bbstx thanked Kswl
  • 27 days ago

    I am surprised by the number of people who have never eaten a deviled egg! I grew up with the basic mayo/mustard version and that remains my preference.


    Re transporting lots of deviled eggs: When I was in my 20s I was invited to a friend's huge promotion party. I made dozens of deviled eggs to bring to the party and I needed a good / secure way to transport all the eggs, so I came up with the brilliant idea to use a large tray that I covered with foil and then added a thick layer of shredded lettuce, and green and red cabbage to serve as the base for the eggs. I thought it looked and worked great! until I noticed the odd blue veining on the eggs from the red cabbage shreds. This is good to know now either way. :O)

    bbstx thanked party_music50
  • 27 days ago

    @Kswl, I’m going to put out the Everything Bagel seasoning that you suggested. It is going to be kinda tacky because I’m going to use the jar it comes in then it is self-explanatory plus you can shake it on. I need one of those silver holders like they make for putting Tabasco on the table. 😆



    I just realized that my post about the add-ons isn’t showing up.

    I’m going to put out bacon, smoked salmon, chives, dill, capers, kalamata olives, sweet red pepper slivers, and bits of fresh jalapeño peppers. If anything has to be omitted, it will likely be the salmon since it has to be kept on ice.


    I remembered that I had some small clear glass cups (1/4 cup size). They are generally used for melted butter. I like that the top is slightly flared. It’ll make it slightly easier to get the goodies out. Using demitasse spoons and my silver sugar tongs to serve the toppings.


    I’m borrowing a neighbor’s egg plate. My egg plate has gotten away from me.


    For all of you who haven’t had a deviled egg (how did you ever go on a picnic?), please try them. I would counsel against eating them in an eatery. To me those have a weird texture. The whites are often rubbery.


    They are so easy to make at home. And you can easily make just one so you can taste it before committing to a bunch of eggs. Below is the most basic of deviled egg recipes.


    Cut a hard boiled egg in half pole to pole. Pop out the yolk (I can generally get it to pop out with light pressure on the back) or scoop it out, if it won’t pop. With a dinner fork, mash the yolk until fine. (When doing only one egg, I mash the yolk on a saucer rather than a bowl.) Then add a scant Tablespoon of mayo and about an 1/8 teaspoon of mustard (yellow or dijon). Salt and pepper. Mash more and blend all together. Scoop the prepared filing back into the white halved. Sprinkle with a little paprika for color.


    Basically, deviled eggs are stripped down egg salad in a different shape.

  • 27 days ago

    party_music, thanks for the heads up on the purple cabbage! Sounded like a good idea!


    Back when everyone was taking veggie trays to parties, I would get a piece of heavy cardboard, cover it in foil, then staple the stem end of overlapping lettuce leaves to the foil (amazingly, no staples ever came out) and arrange my veggies on top of that. The best part was when it came clean up time, the whole thing went in the trash!

  • 27 days ago

    I’ll leave the deviled eggs for people who enjoy them. I also wouldn’t touch egg salad with a 10 foot pole (same for tuna or chicken salads). In addition to detesting mayo, I can’t get beyond the unappealing appearance, the aroma, or the thought of eating an egg cold ~shudder~.

    The only time I eat a hard boiled egg is on vacation with my friends and they offer to make one for me. I don’t make them, and I don’t recall my Mum ever making hard boiled or deviled eggs so I didn’t grow up eating them.

    bbstx thanked hhireno
  • 26 days ago

    HH, too funny! You really should try one, just to see. I do like deviled eggs, but we prefer ours with sweet pickle relish included. I also use the mixer to cream the filling really well. I like them plan, just like that, no toppings. I do not put paprika on top, I don't get that. But my mother-in-law adds it, so maybe it is generational? I get you on mayo. I don't "detest" it, but I'm not fond of it. But I do like egg salad, tuna salad and chicken salad. I use as little mayo as I can. In the deviled eggs or egg salad, I swear you can't taste the mayo. At least I can't.

    bbstx thanked Tina Marie
  • 26 days ago

    Tina, my elders always sprinkled paprika on top, too (and I usually do) … I think mostly for looks. I use smoked paprika now, it gives a subtle bit of flavor. :)

    bbstx thanked Jilly
  • 26 days ago

    This sounds great, and the presentation looks visually appealing and fun. What other toppings other than what they showed might taste great? I'm thinking some prosciutto or jamon serrano, small prawns (with lemon), goat cheeese or feta, pickled red onions, , I'd think you'd have to fill them up a little less full, to allow more room for toppings.

    bbstx thanked Gooster
  • 26 days ago
    last modified: 26 days ago

    I sprinkle paprika on mine because Mother did. It was also sprinkled on potato salad and maybe coleslaw. She thought they needed a little color. In the article about the deviled egg bar, there is a link to plain deviled eggs. IIRC, it calls for sprinkling them with paprika. I do not recall Mother using paprika for anything other than giving a light dusting to pale foods - generally pale foods that are served cold. 😁


    Gooster, I love all the toppings you suggest. However, I’m going to leave it at 8 toppings. There are only 10 of us and I’m only preparing 2 halves per person. 😉

  • 26 days ago

    I had three deviled egg trays. I gave one to a granddaughter.

    bbstx thanked Sherry8aNorthAL
  • 26 days ago

    But, Sherry, did you have the sign of a true deviled egg maestro…a Tupperware deviled egg carrier? 😆 I don’t have one and have never had one, but my sister-in-law had a couple.

  • 26 days ago

    No, I rebelled against Tupperware early. I refused to go to the parties!

    bbstx thanked Sherry8aNorthAL
  • 26 days ago

    Must of had four. still have mine , my mothers, and my grandmothers..


    bbstx thanked Sherry8aNorthAL
  • 26 days ago

    It is not a holiday meal without deviled eggs!

    bbstx thanked Sherry8aNorthAL
  • 26 days ago
    last modified: 26 days ago

    Sherry, I have my mom's Indiana Glass Hobnail deviled egg plate. Looks like the 2 in the front of your photo. Sadly, I've never used it. My husband doesn't eat hard boiled eggs.

    bbstx thanked Judi
  • 26 days ago

    Thank you for the deviled egg bar idea, I will use this for a party this summer. Big deviled egg fan here, I have several recipes I make.


    Last week I enjoyed wonderful deviled eggs at the Yardbird Restraunt in Las Vegas, they were made with dill and chives, topped with trout roe. so good.

    bbstx thanked jill302
  • 26 days ago
    last modified: 26 days ago

    Yeah, I can't imagine never having had a deviled egg. They were a picnic and buffet mainstay. And of course they had paprika sprinkled on top. I'm grateful that we now have smoked paprika. I like savory ingredients, no sugar or sweet pickles in mine.

    I just gotta say, perfectly hardboiled eggs are my jam. I finally have a system that's reliable and close to 100% ensures the shells will come off without ripping out half the white. Nothing is quite so annoying. Pop sliced HB egg on my salad. Or, make chopped deviled egg sandwiches for an easy, comforting lunch or dinner.

    bbstx thanked Bunny
  • 26 days ago

    This is the deviled egg plate that my neighbor loaned me (stock photo)


    Cute!

  • 26 days ago

    I took 3 dozen deviled eggs to my son's house once. I used a sheet pan with a bag of shredded lettuce and put the eggs on top of the lettuce.

    bbstx thanked Sherry8aNorthAL
  • 26 days ago

    Bunny, share your secret method!

    bbstx thanked bpath
  • 26 days ago
    last modified: 26 days ago

    I put the TJ's chili lime seasoning on my egg salad. I'd bet it would be good on a deviled egg. And it's a pretty color.

    bbstx thanked deegw
  • 26 days ago
    last modified: 26 days ago

    I’ve never seen a linear egg rack, but I can see many advantages to it!

    My father also sprinkled paprika on deviled eggs and things like potato or macaroni salad. Definitely for appearance. I also really like smoked paprika on a deviled egg and wondered if I dare use it for other people.

    bbstx thanked party_music50
  • 26 days ago

    I have never had a deviled egg either-- I have made them but without tasting them. I never eat anything that combines mayo and egg. Until now, I thought I was the only one who had never had one!

    That said-- they are definitely family/fan favorites and I think the bar idea is great, Bbstx. Everyone loves a "construct your own".

    bbstx thanked Funkyart
  • 26 days ago

    Bunny, I hope your ”foolproof method” isn’t like Christopher Kimball’s. His is something like ”fill the pot with 1 7/8” of 87 degree water. Bring the water to a boil over a period of 12 minutes. Add 4 eggs. Boil for 8 minutes and 32 seconds. The move the eggs into ice water for 4 minutes and 59 seconds, no more, no less. After that place the eggs in a 37 degree refrigerator for 7 hours and 14 seconds……” Yada yada yada.


    @plllog from the cooking forum swears that the key is thoroughly chilling the eggs overnight. She’s bringing me around to her way of thinking.

  • 26 days ago
    last modified: 26 days ago

    I steam the eggs for 11 minutes then place in ice water for about 10 minutes before refrigerating. I like the yolks slightly jammy.

    bbstx thanked Judi
  • 26 days ago

    I don't use a lot of mayo in the yolk filling, just enough to make it moist. But...I get how mayo isn't for everyone. Why not use sour cream or Greek yogurt in lieu of mayo? I think sour cream would be divine, and I now want to try it.

    I steam eggs for 13 minutes and then plunge into deep ice water for at least 20 minutes. I used to steam them for 14 minutes, but I think 13 is less likely to result in a ring around the yolk, one of the least lovely things in the food world.

    I fill a large bowl with ice and then add enough water to break it up. Gotta shock those egg membranes.

  • 26 days ago

    I do the same as Bunny - steam 12-13 minutes, depending on the size of the eggs. I also read that it is best to use eggs that are not super fresh -- they will have let a little bit of air in under the shell to help separate that membrane, so that makes them a good way to use up extra eggs. My steamer basket will fit up to a dozen in a single layer and makes them so much easier!


    bbstx thanked lascatx
  • 26 days ago

    Speaking of steaming, I really like the OXO Good Grips Stainless Steel Steamer with Extendable Handle. It not only has collapsible feet that help it sit more above the water, but the handle in the center extends and is more substantial than the little wire ring on other steamers.



    bbstx thanked Bunny
  • 25 days ago

    I still boil eggs vs steaming. Honestly, I don't have a problem with "peeling" the shell. I boil, then pour off the hot water, and let the egg(s) sit in cold water for a few minutes. Even for a hot egg and letting the egg sit in cold water for only a minute or 2, it works.

    bbstx thanked Tina Marie
  • 25 days ago

    My sister makes them in her instant pot, claims they are perfect every time.

    bbstx thanked hhireno
  • 25 days ago



    I forgot the paprika!! Overall, the idea of a Deviled Egg Bar was a success. Everyone ooh’d and aah’d over it. But few people actually ”dressed” their eggs. The ones who did mainly added a little bacon, but the other items looked fairly untouched.


    I bought the smoked salmon but could never figure out a satisfactory way (a) to display it and (b) to keep it cold. So next week, I’ll be enjoying smoked salmon

  • 25 days ago
    last modified: 25 days ago

    That look so good, bb!

    Also, you have beautiful handwriting!

    bbstx thanked Jilly
  • 25 days ago

    Love the rectangular plate. Sometimes the round/oval ones are awkward to scoop the egg halves out of. Glad it was fun.

    bbstx thanked Olychick
  • 25 days ago

    Oh, that's so pretty!

    Left over smoked salmon is never a bad thing! Some bagels, cream cheese and capers and you're all set. OK, now I'm craving that. We visited my in-laws in NYC on Sunday and I thought we were stopping at Zabar's on the way and picking up lunch, but father in law decided he wanted to go out. Darn it! Was really looking forward to my smoked salmon bagel. Ah well, when you're 93 you get to decide where we are eating!

    bbstx thanked jsk
  • 25 days ago

    Glad they went over well. I think it is somewhat typical that a lot of extras you stress over for a "bar" serving idea don't get used a lot. Glad you saved the salmon so you can enjoy it rather than having it sit out and then having to toss it.


    I used to have a steamer like Bunny's but now have a double handled steamer that sits on top of a pot of water like a double boiler.

    bbstx thanked lascatx
  • 24 days ago

    For those averse to mayo -- this popped up on my FB feed today.




    bbstx thanked Judi
  • 24 days ago

    In my case, it is not just the mayo, the egg does not appeal to me at all.


    The other day I asked my husband if he ate deviled eggs. He said he has in the past but I don’t have to make them for him. I said I have no intention of making them, I was just wondering if you even ate them.

    We’ve been married 31 years and I’ve never noticed if he eats them if we’re somewhere and they were served.😆



    bbstx thanked hhireno
  • 24 days ago

    If there'll be a lot of dishes, go for it. I'm a picky eater and cannot stand salmon, but love salmon patties.

    I discovered a spice for traditional deviled eggs which made them taste better than before. Perfect Pinch Salad Supreme Seasoning. I do add a touch of pepper but no salt when I use it. I'm off to make a batch right now in my super duper egg cooker!

    bbstx thanked Oakley
  • 24 days ago

    Now that is just the cutest thing, Bbstx! Love the presentation of the toppings, I was wondering how you would manage that. I may try that for my next brunch, thanks for the idea. You are a clever and thoughtful hostess as well as a good friend. Your visiting cookbook club member must have felt very warmly towards you all.

    bbstx thanked Kswl
  • 23 days ago

    I just got the notice that I was mentioned here. I know it's after the fact, but I thought I should update the peeling quest. In CF, it's often said that older eggs peel better, so I do use the oldest I have, since they're pretty new for city. After steaming, I put them on the counter and let them completely cool, like for hours, only then do I chill over night. This is the only way I've been able to get these farm eggs to peel easily. Chilling helps a lot, but completely cooling to room temp first is much better.


    @bbstx, The long dish is adorable! and nice for a buffet. I'm sorry they didn't go for the toppings. Perhaps it was a buffet thing? I've seen that happen, especially at ladies' lunch. Things the require assembly sometimes get passed over. Except croutons. ;)

    bbstx thanked plllog
  • 23 days ago
    last modified: 23 days ago

    PIllog, about ten years ago I discovered a fool proof and fast way to peel eggs which I used to hate doing. We get both local farm eggs and store bought. Doesn't matter how old the egg is either. This is foolproof.

    As I said above, I use an egg cooker, I think they're under $20. It makes a dozen deviled eggs at a time in 15 minutes then the loud timer goes off. No dirty pans or extra ones for ice water.

    No matter how you cook them, once they're boiled leave them in the hot water/steamer and set the pan next to the sink with a paper towel for egg shells.

    Run cold tap water, take one egg at a time & put it on the bottom of the sink under the cold water. Keep the water running over the egg while cracking the shell & you'll find a place to begin peeling and the shells just slide off like butter.

    Put the shelled eggs on a plate, and while still warm slice with a serrated knife. Separate the yolks to a bowl. W

    By the time I get the filling ingredients on the counter both whites and yolk are cool. Mix and fill.

    Apparently the fat end of the egg holds a pocket of air and I think when water gets under the shell it makes it easier to peel.

    I've had disasters before by using extra large eggs and putting the egg in the slot upside down. Not pretty.

    I love my stack n snap. :)



    bbstx thanked Oakley
  • 23 days ago

    bbstx it was good to hear what I suspected about the toppings. In my head I was seeing things just falling off as you attempted to add to the top to a deviled egg. Gives me pause because I have been debating giving this a go at our family gathering next month. Eggs for 30 seems daunting! I have no issues ever peeling perfect eggs. Pop cold eggs into already boiling water..cook cool peel. Reading the success stories I think it's safe to glean the common factor is the extreme change in temperature. The cold / heat cycle makes things shrink and expand. Eggs that have pre-shrunk from their membranes peel easily. I don't comprehend the comments about dishes. Hard boiling eggs takes one small sauce pan. I cook/cool in it. Rinsing with cold water in the pan works fine. I am averse to letting water run for the amount of time one poster described above, and I don't even pay for water. In my head I relive the commercials about turning off the water while brushing your teeth. I guess that's what I get for being an impressionable age, watching cartoons and their commercials in a state that experiences water shortages back in the day!

    bbstx thanked arcy_gw
  • 22 days ago
    last modified: 22 days ago

    I have an electric steamer and love it for HB eggs, but I think some are making it more complicated than necessary. My steamer's measuring cup has a sharp pin on the underside that is used to poke a hole in the large round end of the egg to release the air, which keeps it from bursting while steaming. Then as soon as the timer goes off I put the eggs in a bowl of cold water filled with ice till they cool. They can be peeled as soon as cooled and it doesn't matter the age of the eggs; they always peel easily with no torn whites.

    bbstx thanked lizbeth-gardener
  • 22 days ago

    Such a lovely presentation, bbstx! And that egg plate is really novel. I'm surprised you didn't have more trying the different toppings, but it's hard to beat a plain deviled egg!

    bbstx thanked lizbeth-gardener
  • 22 days ago

    Egg plate is from Mud Pie. If you google for ”Mud Pie Egg Plate” you can find it in a couple of different iterations,


    If I were asked to bring deviled eggs again, I’d still bring the add -ins. They may not have gotten gobbled up, but it does level up plain ol’ deviled eggs.

  • 22 days ago

    I am assuming most people have not tried century eggs.


    bbstx thanked palimpsest
  • 22 days ago

    Pal, I don’t believe I’m adventurous enought for that…although I’d like to think I am.

  • 22 days ago

    Oakley, Thanks for your tip. I've tried the cold running water to no great success. We all have different experiences. I only chimed in with mine to update where I'd been quoted. Any way that works is good!

    I've been using an electric egg steamer since I was old enough to fill and carry the water measure. It was a wedding present to my parents. I've had my own since adulthood, though did use a pot when I was living abroad. Same results, though the steamer is ”right”. ;)

Sponsored
Cumberland Custom Homes
Average rating: 5 out of 5 stars5 Reviews
Northern Virginia's Green Residential Builder & Renovator