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Deviled Eggs – Classic Bite-Sized Appetizers Taste Amazing When Made With Spicy Dijon Mustard.

Of course this past week for Thanksgiving we made deviled eggs. I think they are a staple appetizer at most parties around here, ESPECIALLY when the hens are laying like crazy.

Right now we are between layer groups. We got new chicks in September and we gave the others away to an FFA student. If the hens are laying though we are selling the eggs and finding ways to use the rest.

Deviled Eggs are always an option for that.

A few years ago, TJ and I tried them with Dijon mustard for some reason, probably because we ran out of yellow, and we have been hooked ever since.

First Things First

Boiling eggs to the exact right temperature so you don’t end up with grey egg yolks and then peeling them without breaking half the whites off can be the most challenging part of making deviled eggs.

If you need help boiling them to perfection and then peeling them so they are not ugly be sure to read this post.

Replace the Yellow Mustard

This recipe is super easy and very close to the classic deviled egg recipe, only I omit the yellow mustard and substitute tangy Dijon mustard instead and it makes all the difference.

Presentation Matters

One other thing I do when making deviled eggs is to be sure to whip the egg yolk stuffing with a hand mixer until very smooth.

Then I place a zip lock bag in a tumbler and spoon the mixture into the ziplock bag. I cut the very corner of the bag and pipe the mixture into the cooked egg whites. You can also use a piping bag.

It really makes it look so pretty and it speeds up the time it takes to stuff all the eggs immensely.

A little dried dill, salt and pepper, and a sprinkle of paprika on top finish off these easy delectables.