These deviled eggs with mustard are a tasty appetizer that everyone loves! Creamy yolks mixed with mustard create a zesty filling that makes each bite exciting.
They’re super easy to whip up! I love to sprinkle a little paprika on top for color. Trust me, they disappear fast at parties, so grab one before they’re all gone! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are the best choice for deviled eggs. If you have medium or extra-large eggs, you can use them too! For a fun twist, try using quail eggs for bite-sized treats!
Mayonnaise: I recommend regular mayonnaise for creaminess, but Greek yogurt can be a healthier substitute. It adds a tangy flavor while keeping it creamy.
Dijon Mustard: Dijon adds a nice kick to the filling. If you prefer something milder, use yellow mustard, or swap in spicy brown mustard for more flavor.
Vinegar or Lemon Juice: Both add acidity that balances the richness of the yolks. White vinegar works well, but if you have apple cider vinegar or lime juice, they are great options too!
How Can I Hard Boil Eggs Perfectly?
Hard-boiling eggs can seem tricky, but there are simple steps to achieve the perfect boil. Following these instructions will help you avoid green yolks and overcooked eggs.
- Start with room temperature eggs for more even cooking. Cold eggs may crack when placed in hot water.
- Cover the eggs with water and bring it to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot.
- Let the eggs sit covered for 10-12 minutes. Adjust the time slightly based on your preference for a softer or harder yolk.
- After resting, immediately transfer the eggs to an ice-water bath to stop the cooking and cool them down. This also makes peeling easier on your eggs!
Deviled Eggs With Mustard
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (or yellow mustard for milder flavor)
- 1 teaspoon white vinegar or lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- Chopped fresh chives or green onions, for garnish
Time Estimate:
This recipe takes about 15-20 minutes of active preparation time and an additional 30 minutes to chill in the refrigerator. So, in total, you’re looking at around 50 minutes from start to finish!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with enough water so that it sits about 1 inch above the eggs. Heat the pot on medium-high until it reaches a rolling boil. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for 10-12 minutes to complete cooking.
2. Cool the Eggs:
After the resting time, drain the hot water carefully, and transfer the eggs into a bowl filled with ice water. Let them sit for about 5-10 minutes until they are completely cool. This will also help make peeling them easier!
3. Prepare the Filling:
Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl, while setting the whites on a serving platter. Use a fork to mash the yolks until crumbly.
4. Mix in the Good Stuff:
Add the mayonnaise, Dijon mustard, white vinegar (or lemon juice), salt, and freshly ground black pepper to the mashed yolks. Mix everything together until you have a smooth and creamy filling. Adjust seasoning to taste.
5. Assemble the Eggs:
Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves. You can use a piping bag for a fancy touch, or just a spoon works great too!
6. Final Touches:
Sprinkle paprika over the top of each filled egg for color and garnish with chopped chives or green onions for an extra pop! Finally, cover the platter and chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Enjoy your delicious deviled eggs with a tangy mustard kick! They’re perfect for snacks, parties, or potlucks!
Can I Use Different Mustards in This Recipe?
Absolutely! While Dijon mustard gives a nice tang, you can use yellow mustard for a milder flavor or spicy brown mustard for extra kick. Experiment with different mustards to find your favorite!
How Should I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the egg whites from drying out, place a piece of plastic wrap directly on top of the eggs before sealing the container.
Can I Make These Deviled Eggs Ahead of Time?
Yes! You can prepare the deviled eggs a day in advance. Just wait to garnish with paprika and chives until right before serving to keep everything looking fresh.
What If I Don’t Have Any Vinegar?
If you don’t have vinegar or lemon juice on hand, you can leave it out or substitute it with a splash of pickle juice for a little tang. It will still taste delicious!