Deviled Egg Flight
A fun appetizer platter with creamy deviled eggs in several easy flavor variations.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- paprika, for garnish
- chopped chives, for garnish
- chopped parsley, for garnish
- diced pickles, optional
- shredded cheddar, optional
- diced jalapeño, optional
- crispy fried onions, optional
- cooked crumbled turkey bacon, optional
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Turn off the heat, cover, and let the eggs sit for 10 to 12 minutes.
- Transfer eggs to an ice bath and cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove yolks and place them in a bowl.
- Mash yolks until fine.
- Stir in mayonnaise, yellow mustard, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and black pepper until smooth.
- Divide filling into 3 or 4 bowls.
- Leave one bowl plain and season the others with diced pickles, cheddar and chives, or jalapeño and hot sauce.
- Spoon or pipe the filling into egg whites.
- Garnish each group with matching toppings.
- Chill for 30 minutes before serving.
Notes
- Use 3 to 4 flavor variations for the best-looking platter.
- Add crunchy toppings right before serving.
- Store leftovers in the fridge for up to 2 days.
Find it online: https://doughdazzle.com/deviled-egg-flight/