Recipe details
Snacks & Appetizers
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Mustard Deviled Eggs
30min
12 servings
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These classic deviled eggs are given a tangy twist with the addition of Dijon mustard. The creamy egg yolk filling is flavored with mayonnaise, mustard, and a touch of vinegar, then piped into the hollow egg whites. These bite-sized appetizers are perfect for parties, picnics, or any occasion that calls for a delicious and easy-to-make snack.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
0 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Mustard
Ingredients
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Steps
Read instructions and get ready to cook
Boil eggs
Place the eggs in a pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes.
Prepare ice bath
While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice cubes.
Cool and peel eggs
Once the eggs are done, transfer them to the ice bath and let cool for 5 minutes. Peel the cooled eggs and cut them in half lengthwise.
Separate yolks
Carefully remove the egg yolks and place them in a bowl. Set the egg white halves on a serving platter.
Mash yolks
Using a fork, mash the egg yolks until they are crumbly and no large pieces remain.
Add remaining ingredients
Add the mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper to the mashed egg yolks. Mix well until smooth and creamy.
Fill egg whites
Using a spoon or a piping bag, fill the hollow of each egg white half with the yolk mixture, mounding it slightly.
Sprinkle with paprika
Sprinkle a pinch of paprika over the top of each deviled egg.
Serve
Serve the deviled eggs chilled or at room temperature. Enjoy!
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