Appetizer/Small Plates Snacks

Deviled Eggs

The endlessly versatile classic is a mainstay on appetizer and bar snack menus, and it just keeps getting more popular.
  • 0:10 TIME
  • 60 Portions



Eggs, boiled, cut in half30 each
Mayonnaise10 oz
Dijon mustard1 oz
White wine vinegar1/2 oz
Minor's® Chicken Base (No Added MSG)*1/2 oz



  1. Remove egg yolks from whites.
  2. Place egg yolks in a processor and process until the yolks are completely crumbled, about 2-3 minutes.
  3. Mix in remaining ingredients and place yolk mixture in a piping bag.
  4. Pipe the egg yolks back into the egg whites. Garnish as desired.

Variations: Replace the chicken base with other Minor’s bases to create new and exciting deviled eggs.
1) Crispy Ham: Add 1 Tbsp Minor’s Ham Base and garnish with crispy ham, julienne radish, and chives.
2) Smoked Salmon: Add 1 Tbsp Minor’s Seafood Base and garnish with everything bagel spice, smoked salmon, pickled red onion, diced cucumber, and hand-cut crispy crouton.
3) Caesar: Add 1 Tbsp Minor’s Seafood Base, 1/2 Tbsp Minor’s Roasted Garlic Flavor Concentrate, 15g grated Parmesan, 1/2 tsp Maggi® Seasoning, and 1/2 tsp black pepper and garnish with bias-cut romaine ribs, crispy hand-cut crouton, and a piece of shaved Parmesan.
4) Harissa: Add 1 Tbsp Minor’s Chicken Base and 1 tsp Minor’s Roasted Garlic Flavor Concentrate and garnish with harissa, goat cheese, and cilantro.
5) Za’atar: Add 2 Tbsp za'atar mix and 3/4 Tbsp Minor’s Sautéed Vegetable Base and garnish with feta cheese, sliced olive, lemon zest, and cucumber.
6) Chorizo: Add a pinch of saffron, 1 Tbsp Minor’s Shrimp Base, and 1 Tbsp chorizo cooking oil and garnish with a piece of chopped shrimp, cooked crispy Spanish chorizo, and chopped parsley.