Fleur de Lis

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Monday, April 16, 2018

Deviled Eggs with Whole Grain Dijon Mustard and Capers


For this serving platter, I made two types of deviled eggs. I'll provide the recipes for both. Half of the eggs were my old standby: Duke's mayo, yellow mustard, and sweet pickle relish.  The remaining half was a new version: Duke's mayo, whole grain Dijon mustard, and capers.  Dinner guests always fight over my deviled eggs. That makes me happy.  I thought the plate was really pretty with two different types served.

Always remember to boil an extra egg or two when you're preparing deviled eggs. You want the plated eggs to have LOTS of filling. There are few things as sad as skimpy deviled eggs in a gorgeous egg plate. Chop up the extra yolks AND whites in your filling. Your diners will never know they are enjoying that little 'extra' in their deviled eggs!

Deviled Eggs with Whole Grain Dijon Mustard and Capers
4 hard-boiled eggs
2 T. Duke's mayo
1 - 1 1/2 t. Whole Grain Dijon mustard
dash of salt
a grind or two of black pepper
2 t. capers

Carefully peel eggs and slice lengthwise. Remove yolks and place them in a small bowl. Mash yolks and the white from one of the boiled eggs together with a fork. Place remaining egg whites onto the egg plate.

Stir in mayo, mustard, seasoning, and capers. You'll want a firm filling so start with 1 T. mayo and add as needed. If you use jumbo eggs, you'll need more than if you're using small eggs.

When filling is well combined, using a teaspoon, carefully fill the eggs whites. 

Refrigerate until ready to serve.

Sweet Pickle Relish Deviled Eggs
4 hard-boiled eggs
2 T. Duke's mayo
1 - 1 1/2 t. yellow mustard
dash of salt
a grind or two of black pepper
1 T. sweet (or dill!) pickle relish

Carefully peel eggs and slice lengthwise. Remove yolks and place them in a small bowl. Mash yolks and the white from one of the boiled eggs together with a fork. Place remaining egg whites onto the egg plate.

Stir in mayo, mustard, seasoning, and relish. You'll want a firm filling so start with 1 T. mayo and add as needed. If you are using jumbo eggs, you'll need more than if you're using small eggs.

When filling is well combined, using a teaspoon, carefully fill the eggs whites. Garnish with either paprika or chopped chives.

Refrigerate until ready to serve.


2 comments:

  1. They look yummy. My husband won't eat devil eggs with anything other than mustard and mayo mixed in. He's such a killjoy sometimes.

    ReplyDelete
  2. Well, I hope you prepare you some separately!

    ReplyDelete