12 Ways to Make Deviled Eggs Pretty

Have you ever noticed that deviled eggs are virtually never on a restaurant menu? That explains why they’re usually the first thing to go when they’re served at home! I love to make them using Becky’s Deviled Eggs recipe. You can throw the filling into a piping tube and squirt it out in a fancy manner, but I prefer to cut a corner of my baggie and apply the filling mixture that way, then add a little garnish at the top.

1. Sprig of fennel. You could use dill for the same visual effect.
2. Chopped, cooked bacon. That’s a natural combo!
3. Sliced black olives. (Ick, personally. Plus, it would have been better to have thinner slices.)
4. Sprig of Italian parsley.
5. A few shards of sugar-free pickle relish. (Personally, I like to also put a little pickle relish in with the filling, but not everyone likes them that way.)
6. Piece of rosemary. Very majestic looking. Great for Christmastime.
7. Crossed chive “swords.”
8. Paprika — the most commonly used garnish for deviled eggs. Personally, I can’t tell that it does anything for the taste, but it’s nice contrast.
9. Pimiento peppers, or just use chopped fresh red pepper, as I have here.
10. Thin slices of avocado. These would have looked better if the avocados that day had had greener outer rims.
11. Chopped chives. Or chopped scallions.
12. Create your own! Try a delicate edible flower (chive blossoms are great when they are in season, as are nasturtiums). Use some finely shredded carrot or beet. Throw a few capers in or on the egg. Use some finely minced shallots.