Homemade Deviled Eggs with Maille Dijon Mustard
Key Ingredients for this Deviled Egg Recipe
- Eggs: You’ll need a full dozen hardboiled eggs for this easy deviled egg recipe. You can boil them yourself as instructed below, or buy them cooked.
- Mayonaise: Don’t skimp on this ingredient! You want the real thing. It makes the deviled egg filling thick and smooth.
- Maille® Dijon Originale Mustard: This is my No. 1 Dijon mustard of choice! It’s sweet, tart, vinegary, and the perfect addition to this deviled egg recipe.
- Black Pepper: The mustard and mayonaise are salty on their own, so all these deviled eggs need is a few cracks of black pepper.
How To Hard Boil Eggs and Easily Peel Them
The trick to making delicious deviled eggs is learning how to properly hard boil your eggs. You can hard boil eggs a few different ways, but my favorite are on the stove topand in your Instant Pot. One thing to remember is you’ll want to peel the eggs as carefully as possible. (Details, remember?)
Luckily for you I’ve learned how to perfectly peel hardboiled eggs so that the peels slides right off in big pieces. Through lots of trial and error, I’ve found the best way is to do the following:
- Bring a large pot filled with water to a rolling boil on high heat.
- Add the eggs to the water — making sure not to overcrowd the pot — cover, and immediately remove from heat. Allow the eggs to rest in this hot water for 10-12 minutes.
- Immediately add them to an ice bath after the time is up.
- Once cooled, crack them on my counter top, and then gently roll them back and forth between my palm.
The shells peel off quickly, easily, and your deviled eggs will be just as beautiful as their filling!
How To Make Deviled Egg Filling with Maille Dijon Mustard
- Once you have your eggs peeled, slice them vertically.
- Remove the yolks, and transfer to a bowl.
- Mix in mayonnaise and Maille Dijon Originale Mustard.
- Spoon or pipe yolk filling into egg whites, and garnish with chopped fresh chives and ground black pepper.
- Chill for a couple hours, serve, and enjoy!
Storage and Freezing Instructions
- The best way to store deviled eggs is in an airtight container in the refrigerator. Eggs can release odors in the fridge, which is why it helps to keep them covered. They’ll keep for up to 5 days.
- And while you can’t freeze the cooked egg white shells (they’ll turn rubbery and inedible), you can make the filling in large batches and freeze it in an airtight, freezer safe container or plastic bag for up to 4 weeks. Allow to thaw in the fridge overnight before serving or ingesting.
More Egg Recipes To Try
If you loved these Southern-style Deviled Eggs recipe with Maille® Dijon Originale Mustard, then you’ll love these other egg-cellent recipes:
- 12 hard-boiled eggs, peeled and halved vertically
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 tablespoon Maille® Dijon Originale Traditional Dijon Mustard
- cracked black pepper
- fresh chives - minced finely
- Separate egg yolks from egg whites.
- Into a medium bowl, mash egg yolks with Mayonnaise and Maille® Dijon Originale Traditional Dijon Mustard. Mix until smooth.
- Spoon or pipe yolk filling into egg whites.
- Sprinkle with chopped fresh chives and ground black pepper.
Can substitute fresh minced parsley for chives.
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