Easter Deviled Eggs Bar

Dish type


  • 1 Dozen Our Family Eggs
  • 1/4 cup avocado slices
  • 1 can (15 oz) Our Family Diced Beats
  • 2 Tbsp Our Family Mayonnaise
  • 1 tsp Our Family Yellow Mustard
  • 1 gallon bag
  • Chopped celery
  • Granny Smith Apple slices
  • Bacon bits
  • Smoked salmon
  • Radish slices
  • Sprinkle Our Family Paprika


  1. Hard boil eggs: place a dozen cold eggs in cold water with 2 Tbsp salt. Heat to a boil. Turn off heat and let sit for 10 minutes. Cold shock eggs in a cold-water bath (created with cold water and ice cubes). Crack and peel eggs. Place half the eggs in a gallon plastic bag with 1 cup water and 1 can of beats overnight.
  2. Slice eggs in half to remove the yolk.
  3. Place half the yolks into a bowl. Combine seasonings, mustard, and mayonnaise with the egg yolks. Repeat the same with the other half of the yolks but omit the mayonnaise and replace with avocado. Mash the mixtures until smooth. For a smoother consistency blend the mixtures in a food processor.
  4. Set out the garnishes to allow guests to build their deviled egg.