Mustard Deviled Eggs

Mustard Deviled Eggs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


These extra-mustardy deviled eggs pack a kick and are nice to take along on picnics.

  • 12 Large Eggs
  • 3 Tablespoons Mayonnaise
  • 3 Tablespoons Dijon Mustard (I Use Mustard Girl Dijon Mustard)
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Tablespoons White Wine Vinegar
  • 4 Tablespoons Olive Oil
  • 1/2 Teaspoon Kosher Salt
  1. Place 12 large ice cubes to a large bowl and fill with water. Set aside.
  2. Fill large-size pot with 1 inch of water. Place steamer insert inside pot. Cover and bring to a boil over a high heat. Add eggs to steamer basket, cover and continue cooking over a high heat for 12 minutes. Remove eggs and immediately place in bowl of ice water and allow to cool for 15 minutes before peeling under cool running water.
  3. Slice each egg in half lengthwise.
  4. Place all yolks in bowl of food processor. Select 16 of the best-looking egg white halves. Rinse in cold water to clean out any excess yolk and set aside. Reserve remaining 8 egg whites for another use. Add mayonnaise, mustard, lemon juice, and vinegar to food processor. Process until nice and smooth. With machine running slowly drizzle olive oil in a thin and steady stream. Season with kosher salt. Transfer to piping bag fitted with tip or zip lock bag. If using a zip lock bag to pipe, cut off a corner of the bag. Pipe filling mixture into egg white halves, overstuffing each one.
  5. Garnish with crunchy sea salt, chili flakes, fresh dill, olive oil, or leave plain.
  6. **Filling and egg white halves can be stored in refrigerator up to overnight before eggs are filled and served.
  7. Makes 16
  8. Serves 8
  9. Prep Time: 20 Minutes Cook Time: 12 Minutes Total Time: 32 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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