Deviled Egg Ceramic Serving Platter

Our ceramic Deviled Egg Dish is essential for any host or hostess. Whether filled with classic deviled eggs, or your own version customized with toppings like bacon, smoked salmon, caviar, or crab, you cannot go wrong. The dish holds a dozen deviled eggs, which we guarantee will be the first appetizer to vanish from every party.

Here is a quick go-to recipe to make and adjust as needed!

Ingredients:

• 6 large eggs
• 1 teaspoon Dijon mustard
• 1 to 2 dashes of Tabasco sauce to taste
• Salt, to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon snipped fresh chives
• 3 tablespoons mayonnaise
• Paprika, for garnish
• Whole fresh chives, for garnish

Preparation:

• Rinse eggs with warm water, then place them in a small saucepan.
• Cover with cold water and bring to a boil over medium-high heat.
• Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes before draining.
• Transfer eggs to a bowl of ice water. Peel the eggs and cool them in the refrigerator, loosely covered, for 15 minutes.
• Halve the eggs lengthwise and carefully remove the yolks.
• Place the yolks in a bowl and mash them with a fork. Stir in the mustard, Tabasco sauce, salt, pepper, snipped chives, and mayonnaise.
• Fill each egg white half with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip. Dust the top of each filled egg with paprika.

Arrange the deviled eggs on our Ceramic Deviled Egg Tray and garnish with whole chives. Enjoy!