Classic Deviled Eggs With A Twist
A classic yolk filling with a slight twist of honey dijon mustard + ground mustard delicately swirled into a hard boiled egg. Soft and creamy in texture, tangy and a lil sweet in taste, and deviled red in a picture perfect way. A guaranteed crowd-pleasing appetizer!
Ingredients
- 8 eggs
- 4 tbsp mayonnaise
- 1 heaping tbsp honey dijon mustard
- 2.5 tsp apple cider vinegar
- 1 tsp ground mustard dry
- salt + pepper to taste
- paprika for dusting
Instructions
Hard Boil Eggs
- Bring a large pot of water to a boil
- Once water is boiling, carefully add in the eggs with a spoon
- Let the eggs boil for 24 minutes (each egg takes 3 minutes to boil)
- Remove from water after 24 minutes and place eggs in large bowl of ice water to cool
Devil the Eggs
- Peel shells from eggs and cut in half lengthwise. Remove yolks and set in a small-medium bowl.
- Mash the yolks with a fork and then add in the mayo, honey dijon, apple cider vinegar, mustard powder, and salt + pepper. Mix together until smooth.
- Spoon the yolk filling into a sandwich sized ziplock bag (don't seal the bag) and use to pipe the filling. Cut a tip off the bottom corner of the bag and begin pipping into each egg, creating a swirl in each.
- Dust with paprika. Serve immediately. Store covered in the fridge for at most 2 days.
Notes
This recipe is gluten free and dairy free!
- You can hard boil the eggs the night before and store in the fridge until ready to prepare. This will save you time the day of!
- Deviled eggs should generally remain chilled as much as possible. If there are any leftovers that had been sitting out for hours, I recommend tossing them instead of putting them in the fridge to have the next day.