The original recipe I have on this website for Deviled Eggs is perfectly fine… and that’s what I don’t like about it. Don’t get me wrong, it’s very good, but it also tastes exactly like everyone else’s Deviled Eggs.
To some degree this is expected with classic, well-known recipes. At some point if your recipe is a vast deviation from what everyone expects, then it gets to a point where it’s just a completely different recipe. Taken to the extreme, substitutions can cause a recipe to deviate wildly from what the creator intended – see the r/ididnthaveeggs community on Reddit.
I didn’t want to create Deviled Eggs that don’t taste like Deviled Eggs. I just wanted to add my own twist. I think the dijon and dill accomplished that. The capers are up to you whether to add them or not but I find them a welcome addition that fill the same role that pickle juice would in some other recipes.
Double-Mustard Deviled Eggs
Ingredients
- 6 hard boiled eggs peeled
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- capers for topping optional
Instructions
- Cut eggs in half and pop yolks out into a bowl.
- Add mayonnaise, mustards, dill, salt and pepper, then whip until smooth, consistent texture is achieved (use an immersion blender for extra-smooth filling).
- Scoop or pipe back into whites.
Make it? Love it?
