📝 About This Recipe
Elevate the classic picnic staple with the sharp, clean heat of premium ground mustard powder. Unlike prepared mustard, the dry spice offers a sophisticated pungency that cuts through the rich, velvety egg yolks for a perfectly balanced bite. These deviled eggs are a masterclass in texture, combining a silky filling with a subtle, aromatic spice profile that lingers beautifully on the palate.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (older eggs peel more easily)
- 4-6 cups Cold Water (enough to cover eggs by an inch)
- 2 cups Ice Cubes (for the ice bath)
The Mustard Filling
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1.5 teaspoons Dry Ground Mustard (sifted to remove lumps)
- 1 teaspoon Apple Cider Vinegar (to bloom the mustard powder)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (for a clean look and subtle heat)
- 1 tablespoon Shallot (extremely finely minced)
Garnish & Finish
- 1/2 teaspoon Smoked Paprika (for dusting)
- 2 tablespoons Fresh Chives (finely snipped)
- 3-4 pieces Cornichons (thinly sliced into rounds)
👨🍳 Instructions
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1
Place the eggs in a single layer in a large saucepan and cover with cold water by at least one inch.
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2
Bring the water to a full rolling boil over high heat. As soon as it reaches a boil, remove the pan from the heat and cover it with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This ensures a fully set yolk without the unappealing green ring.
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4
While the eggs sit, prepare an ice bath by combining cold water and ice in a large bowl.
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5
Transfer the eggs to the ice bath using a slotted spoon. Let them chill completely for at least 10 minutes; this stops the cooking and makes them easier to peel.
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6
In a small ramekin, whisk together the ground mustard and apple cider vinegar. Let it sit for 5 minutes to 'bloom' the spice and develop its full flavor profile.
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7
Gently crack the eggshells and peel them under cool running water. Pat the peeled eggs dry with paper towels.
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8
Slice each egg in half lengthwise using a sharp, wet knife. Carefully remove the yolks and place them into a medium mixing bowl.
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9
Mash the yolks with a fork or pass them through a fine-mesh sieve for an ultra-smooth, professional texture.
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10
Add the mayonnaise, bloomed mustard mixture, sugar, salt, white pepper, and minced shallots to the yolks.
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11
Whisk vigorously until the filling is light, airy, and completely smooth.
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12
Transfer the filling to a piping bag fitted with a large star tip for an elegant presentation, or use a sturdy plastic bag with the corner snipped off.
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13
Pipe the yolk mixture generously into the hollows of the egg whites, mounding it slightly above the surface.
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14
Dust lightly with smoked paprika and top each egg with a slice of cornichon and a sprinkle of fresh chives.
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15
Arrange on a platter and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the smoothest filling, use a food processor to combine the yolks and seasonings. Always 'bloom' your dry mustard in a liquid like vinegar or water first to activate the enzymes that create heat. If the filling is too stiff, add a teaspoon of heavy cream or extra mayonnaise to reach your desired consistency. Use a damp paper towel to wipe your knife between every slice of the eggs to keep the whites pristine. To prevent the eggs from sliding on the plate, cut a tiny sliver off the bottom of each egg white to create a flat base.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside a charcuterie board featuring sharp cheddar and salty prosciutto. Add a side of pickled red onions for an extra pop of acidity and color. These are the perfect accompaniment to a Southern-style brunch with fried chicken and waffles. For a spicy twist, add a single slice of fresh jalapeño on top of each egg.