Deviled Eggs with Mayo and Mustard: A Perfect Appetizer
Deviled eggs are a timeless classic that can be found at virtually every gathering, from casual family barbecues to elegant dinner parties. This recipe for Deviled Eggs with Mayo and Mustard takes the traditional dish to the next level by combining creamy classic mayonnaise and tangy Dijon mustard for a smooth, flavorful filling. Garnished with a touch of cayenne pepper and fresh dill, these deviled eggs are the perfect bite-sized starter to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (boiled) | 5 |
| Dijon Mustard | 1 tablespoon |
| Classic Mayonnaise (With Egg) | 3 tablespoons |
| Dill Leaves (finely chopped) | 1 tablespoon |
| Cayenne Pepper | 1 teaspoon |
| Salt (to taste) | As needed |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: Eggetarian
Step-by-Step Instructions
-
Boil the Eggs:
Begin by boiling your eggs. Fill a pot with enough water to fully submerge the eggs. Once the water is boiling, gently place the eggs into the pot and cook them for about 10 minutes. After the eggs are done, remove them from the boiling water and immediately transfer them to a bowl of cold water or ice cubes. This stops the cooking process and makes peeling the eggs easier. -
Peel and Halve the Eggs:
Once the eggs are cool, peel the shells and slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl, being careful not to tear the egg whites. -
Make the Filling:
To the bowl with the egg yolks, add the Dijon mustard, mayonnaise, finely chopped dill leaves, and a pinch of salt. Use a fork or a whisk to combine the ingredients until the mixture is smooth and creamy. Taste the filling and adjust the seasoning if needed, adding more salt or mustard to suit your preferences. -
Pipe the Filling:
Transfer the creamy yolk mixture into a piping bag for easy filling. If you don’t have a piping bag, you can improvise by using a thick plastic cover (such as the ones that come with your grocery bags). Simply cut off one of the corners of the plastic cover to create a makeshift piping bag. -
Fill the Egg Whites:
Carefully pipe the creamy filling into the centers of each egg white half, ensuring that they are generously filled. -
Chill and Garnish:
Once all the egg whites are filled, refrigerate the deviled eggs for about 30 minutes to allow the flavors to meld and the filling to set. Before serving, garnish each egg with a light sprinkle of cayenne pepper and a small sprig of freshly chopped dill. -
Serving Suggestions:
Serve these delightful Deviled Eggs with Mayo and Mustard as a delicious starter at your next gathering. They pair wonderfully with other party appetizers such as KFC Style Crispy Chicken Popcorn, Peri Peri Fish Fingers, or Cauliflower Croquettes. Alternatively, enjoy them as a tasty evening snack alongside a steaming cup of Masala Chai.
These Deviled Eggs with Mayo and Mustard are sure to be a hit at any event, offering a creamy, tangy, and spicy flavor profile that guests will adore.
