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Deviled eggs are high on the list of American classics that never go out of style. I love that they feel retro and modern at the same time. Umami Girl has been all in on the deviled egg bandwagon for many years. I have easy yet special recipes galore, tips and tricks for the best deviled eggs, and lots more. So I thought it was high time to throw a deviled egg party.

How to Build a Deviled Egg Bar
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Setting up a deviled egg bar is a great way to make classic deviled eggs into a beautiful DIY event at your next party. Think brunch buffet, cocktail party, Easter, Mother’s Day, and beyond. I tend to use my extensive list of deviled egg recipes, below, for inspiration on what toppings to include, but eggs are so versatile that you can easily riff on these ideas and include whatever looks great at the market.

Sourcing eggs

The least-complicated (though often not the most convenient) way to source great eggs is to buy from local farmers whom you know and trust, either directly from the farm or at a farmers’ market or small grocery store.

If you’re shopping at a U.S. supermarket, things can get a little more complicated. Here’s a quick guide to the terminology that will and won’t help you choose the best eggs you can afford.

Words that mean something

  • Organic
  • Pastured (best) or free-range
  • USDA A or AA
  • Certified Humane or Animal Welfare Approved seals

Words that don’t mean anything

  • Natural (anything can be called natural)
  • Vegetarian-fed (chickens are natural omnivores)
  • No added hormones (this is required by the government)
  • Antibiotic-free (chickens are rarely medicated with antibiotics)

What you’ll need for a deviled egg bar

Platters and bowls

I love our deviled egg serving plate, which keeps the eggs stable and looking their best. You can also use a regular serving platter and just go ahead and nestle the eggs up close to each other so they stay put.

For toppings, an eclectic mix of little bowls is fun. Don’t forget to include small serving utensils for toppings where appropriate.

For serving, place a stack of small plates and a stack of napkins at the start of the buffet, near the platter of eggs. You might consider including some forks as well, depending on the toppings you choose and how you think they — and your guests — will behave.

Deviled eggs

For a deviled egg bar, I start with my classic five-star deviled eggs recipe and figure on one to two whole eggs per person, depending on the crowd and what else I’m serving.

Toppings

You can absolutely go as nuts as you like with deviled egg bar toppings. If you’re putting out a ton of options, I suggest grouping them together into recommended pairings to prevent overwhelming your guests. Here are some of our favorite individual toppings. Cut everything into manageable bite-sized pieces. See the section below for grouping ideas based on our top deviled egg recipes.

Protein

  • Bacon
  • Smoked salmon
  • Caviar or other fish roe
  • Jarred tuna
  • Anchovies
  • Diced ham
  • Prosciutto
  • Cooked, crumbled sausage
  • Diced soppressata or other salami

Herbs & greens

  • Parsley
  • Chives
  • Chervil
  • Dill
  • Cilantro
  • Baby spinach
  • Baby arugula
  • Microgreens
  • Celery leaves

Punchy flavors

  • Capers
  • Cornichons
  • Giardiniera
  • Pickled jalapeños
  • Minced red onion
  • Sun-dried tomatoes
  • Sliced olives

Dairy

  • Blue cheese
  • Feta
  • Crème fraîche

Crunch

  • Butter-toasted panko
  • Crushed potato chips

Sauces

  • Sriracha
  • Frank’s Red Hot
  • Salsa
  • Guacamole

The best deviled eggs

Here are some of our very favorite deviled egg recipes to use for inspiration:

Bagels and Lox Deviled Eggs | Umami Girl 780-2

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How to Build a Deviled Egg Bar
4.85 from 13 votes

Deviled Egg Bar

By Carolyn Gratzer Cope
Here’s how to put together a show-stopping deviled egg bar for your next party. A deviled egg bar can be the main component of a buffet or one of many, depending on the size and nature of your party. The only limit here is your imagination, so have fun.
Prep: 45 minutes
Total: 45 minutes
Servings: 24
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Ingredients 

For the deviled eggs

For the toppings, choose from

  • Bacon
  • Smoked salmon
  • Caviar or other fish roe
  • Jarred tuna
  • Anchovies
  • Diced ham
  • Prosciutto
  • Cooked, crumbled sausage
  • Diced soppressata or other salami
  • Parsley
  • Chives
  • Chervil
  • Dill
  • Cilantro
  • Baby spinach
  • Baby arugula
  • Microgreens
  • Celery leaves
  • Capers
  • Cornichons
  • Giardiniera
  • Pickled jalapeños
  • Minced red onion
  • Sun-dried tomatoes
  • Sliced olives
  • Blue cheese
  • Feta
  • Crème fraîche
  • Butter-toasted panko
  • Crushed potato chips
  • Sriracha
  • Frank’s Red Hot
  • Salsa
  • Guacamole

Instructions 

  • Prepare one or two batches of classic deviled eggs, depending on the size of your party and what else you’re serving. Figure on one to two whole eggs per person depending on circumstances. Set them out on a serving tray near the beginning of the buffet line.
  • Set out toppings in small bowls. Be thoughtful about grouping ingredients together so as not to give your guests analysis paralysis, and also about setting out serving utensils where needed. Sauces like sriracha can stay right in the bottle, as long as it’s been reasonably well maintained.
  • Place a stack of small plates and a stack of napkins at the start of the buffet line. Depending on your toppings, you may want to include forks as well.

Step-by-step video

Nutrition

Serving: 1piece, Calories: 68kcal, Carbohydrates: 0.4g, Protein: 3.2g, Fat: 5.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks and Starters
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.85 from 13 votes (13 ratings without comment)

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2 Comments

  1. I was searching for the Prairie Hill Farms egg bar and found this. Yours look tastier but way too much work, LOL!