Deviled eggs, I make mine with some jalapeño relish for a crunchy kick
this post was submitted on 05 Jun 2026
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I like the cut of your jib
Me 4
I would not like that because I really like deviled eggs and I like the way I like them and that is too far of from it, but I very much appreciate you spicing them up.
I use hot Hungarian paprika or cayenne on top. The standard in the US is to use sweet paprika, which tastes like basically nothing in such small amounts on a deviled egg and has no spiciness. You want a little kick. I also put a bit of ground mustard into the mix.
pepperoni, black olives, melon slices.
Mortadella, jamon Iberico, boquerones or anchovies; mixed olives; confit garlic. Candied citrus, dates, cornichons, honey, fig jam, some kind of like giardinera or kimchi
Candied citrus
Ooh, those are good. I typically don't make them for hors d'œuvre, they sit over the oven and slowly disappear across the days.
(Weird to think about it, I started preparing those because I didn't want skins to go to waste. Nowadays I drink lemonade and orange juice more often than I did, just so I can have skins lying around for candied citrus.)
Mine often have the following ingredients:
- cheeses: gruyère, emmenthal, parmesan, brie, provolone, mozzarella
- cold cuts: salami, capocollo, ham, head cheese
- carb: toasts, crackers, tortilla chips, potato chips, pretzel sticks
- goop: chicken liver pâte, gorgonzola bruschetta, aioli
- preserves: olives, pickled cucumbers, pickled pears, dates, 1/8-sliced eggs
- fresh stuff: cherry tomatoes, pineapples, melons, strawberries, lettuce
Relevant to note I'm not adding all of that to a single table. We (my family) usually pick some of those items, depending on availability, price, mood, whatever. And most of the time we have hors d'œuvre it actually replaces a meal, instead of being a pre-meal. (Unless it's something really fancy and really late, like New Year Eve's supper.)
Cucumber slice, fried halloumi slice, cherry-tomato on top. Held together with a toothpick 🤌
Antipasto or kimchi