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Deviled Egg Trio Platter

  • Author: Chef Emily Carter

Description

A stunning appetizer featuring three distinct deviled egg flavors: Classic, Spicy Sriracha, and Smoky Bacon. Perfect for parties, brunches, or holiday gatherings with elegant presentation and bold flavors.


Ingredients

Scale

For the Crust:

  • For Base Eggs:
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • For Classic Filling:
  • 1 tablespoon sweet pickle relish
  • Paprika for garnish
  • For Spicy Sriracha Filling:
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon lime juice
  • Thinly sliced jalapeño for garnish
  • For Smoky Bacon Filling:
  • 4 strips cooked bacon, crumbled
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon maple syrup
  • Chives for garnish

Instructions

1. Prepare the Crust:

  1. 1. Hard-boil eggs: Place eggs in a pot, cover with cold water by 1 inch. Bring to boil, then cover and remove from heat. Let sit 12 minutes. Transfer to ice bath.
  2. 2. Peel eggs carefully and slice in half lengthwise. Remove yolks to separate bowls based on filling types (3 bowls).
  3. 3. Make base mixture: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Divide equally among bowls.
  4. 4. Classic: Mix 1/3 base with pickle relish. Pipe into 8 egg whites, dust with paprika.
  5. 5. Sriracha: Mix 1/3 base with Sriracha and lime juice. Pipe into 8 egg whites, top with jalapeño.
  6. 6. Bacon: Mix 1/3 base with 3/4 bacon, smoked paprika, and maple syrup. Pipe into 8 egg whites, top with remaining bacon and chives.
  7. 7. Arrange on platter with garnishes. Chill 30 minutes before serving.

Notes

• For smoother filling, push yolks through a sieve. • Make ahead: Prepare components separately, assemble 2 hours before serving. • Substitute Greek yogurt for 1/2 mayo for lighter version.