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Mustardy Deviled Eggs

Mustardy Deviled Eggs

Is it even a party without Deviled Eggs? Whether it's Easter brunch, a summer picnic, or just because, you can't go wrong with this classic recipe for Deviled Eggs.

Ingredients
  

  • 12 hard boiled eggs
  • 3 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp Taste of the Okanagan Brewhouse Mustard (plus more for topping)
  • 3 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • a few dashes of hot sauce
  • Kosher salt, to taste

Instructions
 

  • Cut the hard boiled eggs in half and carefully remove the yolks. Set the whites aside and place all yolks in the bowl of a food processor with the remaining ingredients. Process until smooth, scraping down sides of bowl as necessary.
  • Transfer to a zipper-lock bag or a piping bag fitted with a piping tip. Pipe filling mixture into egg white halves, over stuffing each one. Top with a dollop of Taste of the Okanagan Brewhouse Mustard.