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These Honey-Mustard Deviled Eggs offer a delightful twist, combining the rich creaminess of eggs with the zesty flavors of honey and Dijon mustard.
Why You’ll 🫶🏻 these Deviled Eggs
Honey and mustard are the perfect duo in the realm of snacks, adding a delightful blend of sweetness and a hint of saltiness to deviled eggs. To elevate the texture and make these treats truly unforgettable, crush some honey-mustard pretzels and sprinkle them on top for a winning combination! They’re perfect for any event, from holiday parties to game-day gatherings. These eggs are so good, your guests will ask for more and the recipe. Enjoy! ~Nicole
Key Ingredients for Honey-Mustard Deviled Eggs
Hard-boiled Eggs are the base and key ingredient. They provide structure for the creamy filling, and the whites hold the filling together.
Mayonnaise adds creaminess and rich flavor to the yolk filling.
Greek Yogurt lightens the filling.
Yellow and Country/Grainy Mustard bring tang, texture, and depth to balance the eggs’ richness.
Honey adds sweetness that balances the mustard flavor.
Chives add a mild fresh onion flavor and color boost.
Equipment Needed
Tips for Making Honey-Mustard Deviled Eggs
- Place the filling ingredients in a mini-chopper and blend until smooth. Alternatively, you can mash the filling ingredients with a fork in a bowl.
- Transfer the filling to a disposable pastry bag fitted with a star attachment or you can use two spoons to fill the white halves. I like to use a dough scraper to keep the filling together and avoid air pockets.
Substitutions
- Substitute spicy brown mustard for the country, grainy mustard.
- Substitute Dijon mustard for the yellow mustard.
Serving Suggestions
These deviled eggs are perfect as finger foods at parties, picnics, and potlucks. Serve them on a platter garnished with fresh herbs or colorful vegetables for an attractive presentation. They also pair well with salads, charcuterie boards, or as a side dish at barbecues. Here are two great ways to transport and serve your deviled eggs.
- Acacia Wooden Deviled Egg Container and Server for everyday entertaining, home storage, or holiday serveware.
- Plastic Deviled Egg Carrier and Server for everyday entertaining, home storage, or holiday serveware.
Yes, you can make deviled eggs ahead of time. Refrigerate the filling and whites, separately, for up to 2 days before preparing.
You can easily use two spoons, one to scoop the filling and one to scrape and fill the egg white, or you can use a Ziploc bag with a small piece of the corner cut off.
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Honey-Mustard Deviled Eggs
Ingredients
For the Eggs
- 12 hard-boiled eggs, sliced in half lengthwise
- 6 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons honey
- ¼ teaspoon kosher salt
- 1 ½ teaspoons freshly squeezed lemon juice
For the Garnish
- Crushed honey-mustard pretzels
- Chopped fresh chives
Instructions
- Transfer the egg yolks to a mini chopper or bowl with the other ingredients, scraping down the sides as needed.
- Pipe or spoon the egg-yolk mixture into the egg-white halves using a pastry bag fitted with a star or round tip. Refrigerate the eggs until chilled, then serve as an appetizer or snack.
- When ready to serve, sprinkle the eggs with the crushed pretzels and chives. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from D’Lish Deviled Eggs by Kathy Casey
