Deviled Egg Bar

This deviled egg bar made with classic deviled eggs is a fun, interactive menu item with something for everyone, from kids to adults.

The deviled eggs are made with simple ingredients, including avocado oil mayonnaise, fresh lemon juice, and Dijon mustard.

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Deviled Egg Bar

6 eggs
2-3 tablespoons avocado oil mayonnaise (2 for stiffer, 3 for creamier)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
A couple drops of hot sauce
Ground pepper

Hard-boil 6 large eggs by covering with water and bringing to a boil. As soon as they begin to lightly boil, turn off the heat, cover with a lid, and allow to sit for 10 minutes. Drain and cover with ice water. Peel. Cut the eggs in half and place the yolks in a bowl. Mash with a fork until pebble-sized. Stir in 2-3 tablespoons avocado oil mayonnaise, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, a couple drops of hot sauce, and pepper. Spoon yolks into egg whites. Refrigerate leftovers for up to a few days.

Serve with a display of toppings, like fresh dill sprigs, chopped chives, diced avocado, peppadums, hot sauce, smoked salmon, capers, and gherkin pickles. If you really want to kick it up a notch, serve with caviar.

Michelle Dudash, RDN, is a registered dietitian nutritionist, chef, and author of the new Clean Eating for Busy Families, revised & expanded.

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