Classic Deviled Eggs Platter with Grapes

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Classic Deviled Eggs Platter with Grapes

Perfect for parties, picnics, potlucks, and holidays!

A Little History:

Deviled eggs date back to Ancient Rome, where boiled eggs were seasoned with spicy sauces. The term “deviled” originated in the 18th century England, referring to spicy or zesty food. Today, they’re a staple appetizer across many cultures, especially in American Southern cuisine.

Ingredients (Serves a Crowd – 24 halves):

For the Deviled Eggs:

  • 12 large eggs
  • ½ cup mayonnaise
  • 2 teaspoons yellow mustard (or Dijon if preferred)
  • 1 tablespoon white vinegar or lemon juice
  • Salt and pepper, to taste
  • Paprika (for garnish)
  • Optional: A dash of hot sauce or pickle relish for tang

For the Garnish Platter:

  • 1 cup red seedless grapes
  • 1 cup green seedless grapes
  • Optional: Fresh herbs (parsley, dill) for extra flair

Instructions:

Step 1: Boil the Eggs

  1. Place eggs in a large pot and cover with cold water.
  2. Bring to a boil over medium-high heat.
  3. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes.
  4. Transfer eggs to an ice bath to cool for 10 minutes. Peel once cooled.

Step 2: Prepare the Filling

  1. Slice eggs in half lengthwise.
  2. Carefully scoop out yolks into a mixing bowl.
  3. Mash yolks with a fork or potato masher until crumbly.
  4. Mix in mayonnaise, mustard, vinegar (or lemon juice), salt, pepper, and optional hot sauce or relish.
  5. Stir until smooth and creamy.

Step 3: Fill the Eggs

  1. Spoon or pipe the yolk mixture back into the egg white halves.
  2. Sprinkle a light dusting of paprika over the top for color and flavor.

Step 4: Assemble the Platter

  1. Arrange deviled eggs on a large round serving plate.
  2. Decorate the edges with alternating red and green grapes for a festive, refreshing touch.

Methods & Variations:

Variations:

  • Spicy Kick: Add Sriracha or cayenne pepper.
  • Creamier Texture: Mix in sour cream or Greek yogurt.
  • Crunch Factor: Add finely chopped pickles or crispy bacon.
  • Avocado Twist: Replace half the mayo with mashed avocado.

Piping Method:

  • Use a piping bag with a star tip for a decorative, bakery-style look.

Nutritional Information (Per Egg Half):

  • Calories: 60–70
  • Protein: 3 g
  • Fat: 5–6 g
  • Carbs: <1 g
  • Sugar: 0 g
  • Fiber: 0 g

Health Benefits:

  • Protein-rich: Great for satiety and muscle repair.
  • Low-carb & Keto-friendly.
  • Choline-packed: Supports brain health and metabolism.
  • Customizable: Can be made lighter with yogurt or healthier fats.

Lovers of Deviled Eggs Say:

“A crowd-pleaser every single time!”

“They disappear faster than anything else at the buffet.”

“Grapes make the plate look fancy and refreshing.”

Conclusion:

Deviled eggs are the ultimate retro appetizer that never goes out of style. Whether served at Easter brunch, a summer BBQ, or a holiday party, they bring a creamy, tangy, and protein-packed punch in every bite. Paired with juicy grapes, this platter is not just tasty—it’s a visual delight too!

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