Updated: Aug 26, 2021
The first time I tasted a deviled egg with a kick of sweetness, it was a bit of a revelation. Granted, this was right about the time when the general public realized that salty and sweet make an an amazing combo, but they still hold up years later. Since that day, I have been making some version of this recipe (recipe link). I’ve never measured the ingredients until writing them down for this post, so it was always a little different from one batch to the next. They've been dyed for Easter, and dressed up with charcuterie-inspired garnishes for an annual Deviled Egg Pageant, but essentially the flavors remain the same. Simple, salty, mustard-y, sweet.
I prefer light mayonnaise, not as dietary concern (although being less caloric is a positive unintended result) but more so because I feel it doesn't overwhelm the other flavors.
I’ve always liked deviled eggs, and I inevitably order them when they appear on restaurant menus, but at the risk of sounding arrogant, this recipe is one that I nearly always prefer to any I’ve had elsewhere. It’s a simple egg with a twist. I hope you like it as much as I do, and that your deviled eggs become a party staple that guests look forward to, as these have!
24 egg halves
1 dozen eggs
¼ cup light mayonnaise (60g)
2 tablespoons spicy brown mustard (30g)
3 tablespoon honey (45g)
1 teaspoon fine salt
1 teaspoon mustard powder
few shakes of paprika, plus more for garnish
2 chives chopped, for garnish (optional)
1---Bring a large pot of water to a rolling boil. You want to ensure there is enough water in the pot to cover the eggs by an inch once all have been added.
2---Use a large slotted spoon or strainer to very gently place the eggs - a few at a time - onto the bottom of the pot. If they are dropped, they will crack and egg white will run out. If this does happen, don’t worry! Chances are, the egg will still be usable, or half of it will be, or at the very least - the yolk. Set a timer for 12 minutes and reduce the heat slightly to medium high. The water should not be rolling while the eggs cook.
3---Fill a large bowl halfway with cold water and a tray’s worth of ice cubes. Once the eggs are done cooking, scoop them out with the slotted spoon and place directly into the cold water. Leave eggs in cold water for 5-10 minutes before peeling. The shells should come off easily.
1---Using a sharp, thin knife, cut each egg in half lengthwise and pop the yolk out into a medium size bowl or stand mixer bowl. Place halves aside for rinsing.
2---Lay out a clean kitchen towel on the counter or a large cutting board. Rinse each egg half to remove any remaining shells or yolk bits and place each half flat side down on the towel to dry.
3---Blend the yolks, mayonnaise, mustard, honey, salt, mustard powder, and paprika using a hand mixer or stand blender on medium speed until smooth. You can do this by hand, but a mixer will yield a creamier consistency.
4---Place a piping bag or resealable, strong plastic bag (not the stand-and-fill kind, they won't work) into a drinking glass and flip sides over edge for easy filling. Scoop filling into the bag, squeeze it all to the bottom, twist opening to close. It is my preference to let the filling rest in the fridge for at least a couple of hours to overnight before filling egg halves. This gives the flavor a chance to intensify and develop.
5---If using a plastic bag, snip about half an inch off the bottom. Pipe filling into egg halves as desired, making sure to overfill. Before serving, place about a teaspoon of paprika in the palm of your hand and sprinkle yolk of each egg half with a dash, followed by the chopped chives. Eat and allow the joy to come forth. :)