This is my all-time favorite recipe, which I have been making for over ten years now. I love a deviled egg, but in my opinion not many people know how to successfully make one that is both pleasing to the eye and tastes like a proper deviled egg should taste. All too often deviled eggs are dry and tasteless, or if they do have a taste it is of an overabundance of “Ghetto Mustard,” which is a flavor that no human being should ever be forced to endure. “Ghetto Mustard” is one product that will never be found in my kitchen; I happily admit to being a mustard snob. At any given time you will find over five different types of mustard hanging out in my fridge. The standard mustard I turn to when cooking is Grey Poupon, but my favorite is Hickory Farms Sweet Hot Mustard. Stonewall Kitchen has a large variety of mustards that are always fun to play around with in recipes, and great when paired with cheese and crackers for snacking. Sprecher Root Beer Mustard has quickly become a family favorite, and is great to use in oven-baked items, due to it’s high sugar content. I also like to use Coleman’s English Mustard in sauces and marinades, because it adds a bit of heat. What’s your favorite mustard? Comment below and share which brands and flavors you prefer most; I’m always looking for new ones to try. Hands down, mustard will always be my favorite condiment, especially when it’s served up in a glorious deviled egg.
- 1 Dozen Hard Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Celery Seed
- 1 Teaspoon Freshly Ground Black Pepper
- 12 Small Pimento-Stuffed Olives, Cut in Half
- Finely Chopped Chives
- Cut eggs in half lengthwise and place the yolks in a food processor.
- Add the mayo, mustard, celery seed, and pepper to the food processor, and then puree until extremely smooth.
- Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
- Sprinkle paprika over the eggs; place half an olive on top, pimento side facing up, and then sprinkle with chives.
- How to Hard-Boil Eggs: Bring water to a boil in a large pot set over high heat. When the water comes to a rolling boil, decrease the heat to medium. Gently place the eggs into the water, using a slotted spoon. Cook the eggs for 16 minutes, before removing them and placing them into a large bowl filled with water and ice. Allow the eggs to sit in the ice bath for at least 30 minutes, before use.
- For a prettier deviled egg, make sure to wipe your knife off on a damp paper towel between cutting each egg in half.
- Always use a good quality mayonnaise and mustard to make deviled eggs. I prefer to use Hellmann’s or Duke’s Mayonnaise and Grey Poupon Dijon Mustard.
- Depending on the size of your eggs, you may need to add more mayonnaise or mustard to get a creamier consistency. Add a tablespoon of mayonnaise, along with 1/4 teaspoon of mustard at a time, until you reach the consistency you desire.
- Make sure that you do not make the eggs more than a couple of hours before you plan on serving them. They tend to get watery if left sitting too long.
- There are no improvements for this recipe. It has always been my go-to recipe for deviled eggs, and the only changes I make are due to my lack of measuring ingredients. I have an older version of this product from The Pampered Chef, which I absolutely love for deviled eggs; I don’t know what I would do without it.
ORIGINALLY POSTED 08/26/2014
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