Spring Deviled Egg Bar

Spring Deviled Egg Bar by

Kelli Smith and Erin Barnett


Serves: 4-6


  • 1 dozen large eggs, boiled
  • 1⁄3 cup mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • 16 oz. cold water
  • 2 tbsp. all-natural food coloring
  • salt and pepper, to taste


  1. Peel and halve boiled eggs.
  2. Remove and transfer yolks to a medium mixing bowl.
  3. Add two drops of all-natural food coloring (color of your choice) to 16 oz. of cold water; gently add boiled eggs into the water.
  4. Let eggs sit in the water for about 5 minutes.
  5. Remove eggs and let them dry on a paper towel.
  6. While drying, create the filling by adding mayo, mustard, white wine vinegar, and salt and pepper to the yolks; mix until smooth.
  7. Use a pastry piping or sandwich bag to fill eggs and then refrigerate.
  8. Create a toppings bar by setting out your chosen toppings in small bowls. Save yourself some time by gathering your favorite toppings off the Ingle’s Fresh Salad Bar