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    Savory Mustard & Herb Deviled Eggs

    clock-icon50 minutes
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    Author
    Pixicook editorial team

    A delicious take on a classic appetizer with a tangy mustard and herb filling.

    Ingredients for Savory Mustard & Herb Deviled Eggs

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Large Eggs, boiled

    each

    Substitute chevron-down

    Mayonnaise

    tablespoons

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    Cider Vinegar

    teaspoons

    Substitute chevron-down

    Whole Grain Mustard

    teaspoons

    Substitute chevron-down

    Worcestershire Sauce

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    How to Make Savory Mustard & Herb Deviled Eggs

    1. Boil the Eggs

    Place the eggs in a medium saucepan and cover them with water, ensuring the water is about an inch above the eggs. Bring the water to a boil over high heat, then remove the saucepan from the heat and let the eggs sit in the hot water for 10 minutes.

    2. Prepare an Ice Bath

    While the eggs are cooking, prepare an ice bath by filling a large bowl with 4 cups of cold water and 4 cups of ice cubes. Once the eggs have finished cooking, use a slotted spoon to transfer them to the ice bath. Allow them to cool for about 5 minutes.

    3. Peel and Halve the Eggs

    After the eggs have cooled, peel them and slice each one in half lengthwise with a paring knife. Carefully remove the yolks and place them in a small bowl.

    4. Mash the Yolks

    Mash the yolks with a fork until no large lumps remain.

    5. Prepare the Filling

    Add the mayonnaise, cider vinegar, whole-grain mustard, Worcestershire sauce, salt, and pepper to the mashed yolks. Use a rubber spatula to mix everything together, mashing the mixture against the side of the bowl until it is smooth.

    6. Fill the Egg Whites

    Fit a pastry bag with a large open-star or plain tip. Fill the bag with the yolk mixture and twist the top to push the mixture toward the tip. Pipe the yolk mixture into each egg white half, mounding it about ½ inch above the flat surface of the whites.

    Variations

    Truffled Deviled Eggs

    Add a small amount of truffle oil or finely grated truffle to the yolk mixture for a decadent, earthy flavor. This pairs well with a sprinkle of parmesan cheese on top.

    Avocado Deviled Eggs

    Replace some of the mayonnaise with mashed avocado for a creamier texture and a hint of green. Add lime juice and cilantro for a fresh, zesty flavor.

    Bacon & Cheddar Deviled Eggs

    Mix in finely chopped cooked bacon and shredded sharp cheddar cheese for a savory and indulgent variation. Garnish with additional bacon bits.

    Seafood

    Top with a small shrimp, a piece of smoked salmon or a sprinkle of crab meat for a luxurious seafood twist.

    Mediterranean Deviled Eggs

    Incorporate flavors like diced sun-dried tomatoes, crumbled feta cheese, olives, and a sprinkle of oregano or za'atar to give your deviled eggs a Mediterranean twist.


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