The DIY Deconstructed Deviled Egg Bar Is One of the Greatest Hostess Hacks of All Time
We love going to parties, dressing up for parties, shopping for parties, and toting food and wine to parties. But hosting parties? That’s an undertaking I’m not certain we’ll ever feel completely comfortable with.
In theory, it always sounds like a brilliant idea. Having friends, family, and loved ones together in your home is an absolute delight, but when you start going through the motions in your head of everything involved (Decorating! Cooking! Cleaning! Invites! Your Aunt Cindy’s political views!) you may start to wonder, what was I thinking?
The cooking portion is the biggest entertaining endeavor. When you attend a dinner party, all you have to bring is a bottle of wine and maybe a simple side dish. When you’re playing hostess, however, you’ve got to get an entire multi-course meal on the table for all of your guests within a suitable time-frame so no one goes home hungry (or worse, hangry). And don’t forget everyone’s different dietary restrictions.
We’re here to remedy all your appetizer woes, once and for all. (For quick-cooking summertime mains, check our roundup here, and same goes for these easy, delicious desserts). It’s called the “DIY Deconstructed Deviled Egg Bar." It’s an easy, impressive upgrade to a crowd-pleasing classic, and serving any dish broken-down and buffet-style means guests can pick and choose what suits their personal taste preferences (and food allergies).
Deviled eggs are the ultimate hors d'oeuvres, but let’s face it: they’re fussy. We found a way to serve them without the pedantic peeling, prepping, and piping. And who doesn’t love going ham on an array of tasty toppings and sauces tapas-style? Here’s how to pull off the deviled egg bar like a pro.
Boil your eggs—but not for too long
Start by boiling six eggs until the yolks are medium-rare and just barely jammy, about 7 minutes. When done, transfer eggs to a bowl of ice water to keep them from continuing to cook. Peel each egg and halve them lengthwise with a sharp knife. Repeat with as many eggs as you’ll be serving (to stay on the safe side, plan for 3 to 4 halves per guest).
Step away from the piping bag
Plot twist! Rather than scooping out your yolks, mashing them up with mayo and plopping them into a piping bag, we’re going to leave them right where nature wanted them: nestled inside the egg white. Trust me, this is the right move for your sanity (and your taste buds). Arrange the halves on a pretty serving platter and give each one a good sprinkle of salt and pepper.
Stockpile your spread
This is the fun part, because the opportunities are endless. I recommend putting out several sauces and then five to ten toppings that vary in taste and texture. Here’s a laundry list of eggy inspiration.
- Sriracha mayo
- Honey Dijon dressing
- Balsamic vinaigrette
- Tabasco, chipotle, or other hot sauce
- Truffle mayo
- Sesame-ginger sauce
- Crème fraiche
- Green goddess dressing
- Fried shallots
- Diced cornichons
- Fresh herbs, like parsley or dill
- Smoked salmon
- Blue cheese, goat cheese, cheddar cheese, all cheese
- Fried Panko
- Crispy bacon bits
- Roasted red peppers
- Parmesan crisps
- Pickled beets
- Caraway seeds
- Finely chopped celery or cucumbers
- Salmon or trout roe
If your guests are stuffed to the gills by the time you get dinner on the table, we can't be held responsible.