Deviled Egg Recipe with Dijon Mustard
This deviled egg recipe with Dijon mustard combines traditional flavors with a flavorful update.Makes 12 deviled eggs.
Ingredients
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp sea salt
- pepper to taste
- smoked paprika for sprinkling on top
Instructions
- Start by hard boiling the eggs. To do this, add your eggs to a pot of water covered by an inch or so of water. Bring the water to a boil without a lid. Once at a rolling boil, remove the pot from the heat, cover it with a lid, and let it sit for 12 minutes.
- After boiling, a trick for peeling eggs is to use a quart-size Mason jar. Fill it with about 4 oz of cold water, add two eggs at a time, cover it with the lid, and give it a couple of good shakes until you see some cracking on the shells.
- This is, hands-down, the best way I’ve found to peel eggs so they peel perfectly every time. Plus, you don’t need ice water or to wait for the eggs to cool down.
- Once the eggs are peeled, cut them in half and scoop out the yolks into a separate bowl.
- Mash up the yolks with a fork and add the remaining ingredients (mayonnaise, Dijon mustard, white vinegar, salt, and pepper). Mix until smooth.
- Spoon about 1 tsp of the yolk mixture into each egg white half. Finally, sprinkle a bit of smoked paprika on top for that extra touch of flavor and presentation.
- You can eat them right away, but I like to let my deviled eggs sit in the refrigerator for at least an hour before eating so the flavors have some time to combine; they’re even better the next day!