Deviled Egg Flight

1. Hard boil 12 eggs and let cool.
2. Peel and slice the eggs in half lengthwise and carefully remove the yolks into a mixing bowl. Arrange the whites on a serving platter.
3. Mash the yolks until smooth, then mix in mayonnaise, mustard, pickle juice, salt, and pepper until the filling is creamy and well combined.
4. Divide the yolk mixture evenly into four separate bowls to create different flavor variations.
5. Prepare toppings: Heat breaded chicken bites until crispy, then toss with hot honey. Sauté shrimp in olive oil with blackened seasoning and a squeeze of fresh lemon juice. Cook bacon until crisp, crumble it, and dice the jalapeño.
6. Create each flavor variation: Classic: Leave one portion of the yolk mixture as is. Hot Honey Chicken: Add a light drizzle of hot honey to one portion. Blackened Shrimp: Gently mix chopped shrimp into one portion. Bacon Jalapeño: Stir bacon crumbles and diced jalapeño into one portion.
7. Spoon or pipe each flavored filling back into the egg white halves.
8. Assemble the deviled egg flight: Top hot honey eggs with a crispy chicken bite. Top shrimp eggs with a blackened shrimp. Sprinkle classic eggs with paprika. Garnish bacon jalapeño eggs with extra bacon crumbles.
9. Finish by drizzling a little extra hot honey over the chicken-topped eggs and adding fresh herbs, if desired.
10. Serve immediately, or chill slightly before serving for best flavor.

Pro tip: To save time and skip the mess, try Eggland’s Best Hard-Cooked Peeled Eggs—perfectly prepared and ready to use.