Dijon Mustard Deviled Eggs
Elevate classic deviled eggs with a twist of tangy sophistication, blending creamy yolks with Bookbinder's Stone Ground Dijon Mustard, mayonnaise, pickle relish, and a delicate sprinkle of chives and paprika. Everyone will love this irresistible symphony of flavors.Ingredients:
- 6 tbsp Bookbinder’s Dijon Mustard
- 12 Eggs
- 4 tbsp Mayonnaise
- 2 tsp Sweet Pickle Relish
- Salt & Pepper, to taste
- Chives
- Paprika
Directions:
- Place eggs in saucepan & cover with cold water. Bring to boil, cover, turn off heat & let sit for 17 mins, off the burner.
- Remove eggs and place into a bowl with ice water 2-3 mins.
- Remove shells from eggs and slice in half lengthwise. Separate egg yolks & place into a bowl. Place whites on a separate platter.
- To yolks: add mayo, Bookbinder’s Dijon Mustard, relish, salt & pepper. Mix together with a hand mixer until creamy & smooth.
- In resealable plastic bag, spoon in the mixture & cut one small piece off the bottom of 1 corner. Pipe the yolk mixture into each egg white, enough to fill yolk holes completely.
- Top each with chives & paprika. Refrigerate & serve cold.
| Prep 20 min | Total 40 min | Servings 6 | |
| Recipe by: Bookbinder's Foods | |||
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Fishin' For Something Good
Dining at Old Original Bookbinder's restaurant in Philadelphia was a Philadelphia tradition from 1865 to 2009. Today Bookbinder's Foods is bringing some of the traditional favorites served at Old Original Bookbinder's Restaurant to consumers at home.
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