This post is sponsored by Mirum.
I love deviled eggs — they’re simple to make and always one of the first appetizers to disappear at a gathering. I’m excited to share this easy deviled egg recipe featuring Maille® Dijon Originale Mustard. Dijon adds a bright, tangy flavor that lifts the filling and makes these eggs special.
For years I’ve used Dijon as my secret to the best deviled eggs. Maille Dijon Originale brings consistent flavor and texture that elevates the classic recipe. (Fun fact: Maille is pronounced “My” mustard.) These deviled eggs are great for Lent, Easter, potlucks, or any time you need an easy, crowd-pleasing appetizer.
Can deviled eggs be made ahead?
Yes. You can prepare the hard-boiled eggs a day or two ahead and keep them refrigerated with the shells on. The assembled eggs can also be prepared in advance—pipe the filling when you’re ready to serve and keep refrigerated until serving.
Instructions (overview):
- Add eggs to a large pot and cover with 1–2 inches of water above the eggs.
- Bring to a rapid boil. As soon as it boils, cover the pot and remove from heat. Let sit 10–12 minutes.
- Drain and rinse with cold water several times, then add 2 cups of ice and let the eggs cool 10–15 minutes.
- When cool, gently crack and peel the eggs, rinse, and halve them lengthwise.
- Remove yolks to a bowl and mash with a fork. Mix in mayonnaise and Maille Dijon Originale Mustard; season with salt and pepper to taste.
- Transfer the yolk mixture to a piping bag fitted with a star tip and pipe into the egg whites. Garnish with chopped fresh chives and serve chilled.
Deviled Eggs Recipe
Ingredients
- 1 dozen extra large eggs
- 1/2 cup mayonnaise
- 1 Tablespoon Maille® Dijon Originale Mustard
- salt and pepper
- chopped fresh chives
Instructions
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Add the eggs to a large pot and fill with water so the eggs are covered by 1–2 inches of water.
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Bring to a rapid boil. When boiling, cover the pot and remove from heat; let sit 10–12 minutes.
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Drain and rinse with cold water. Repeat a couple of times, then add 2 cups of ice and cool the eggs for 10–15 minutes.
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Gently crack and peel each egg, rinsing as needed.
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Halve the eggs, remove yolks to a bowl, and rinse the whites. Mash yolks with a fork.
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Stir in mayonnaise and Maille Dijon Originale Mustard. Season with salt and pepper to taste.
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Fill a piping bag fitted with a star tip and pipe the yolk mixture into the egg whites. Garnish with chopped chives and serve chilled.
Notes
You can boil the eggs a day ahead. You can even prepare the filling and keep it refrigerated until you’re ready to pipe it into the egg whites. Once piped, cover and refrigerate until serving.
Disclosure: This post is sponsored by Mirum. I always share my honest opinions.