Deviled Eggs with Stoneground Dijon Moutarde

C G

By
@Celestina9000

Back in late December I bought a jar of Maille™ stoneground mustard but it wasn't until I arrived home from the store I realized that I had purchased stoneground [Dijon] mustard accidentally! Please note that the amounts of mustard, sour cream and heavy cream are estimated and you can adjust the amounts accordingly. I would suggest starting off adding only half of the amounts indicated. Happy Spring!


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Serves:

6 hardboiled eggs

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

6
harboiled eggs
1/2 Tbsp
stoneground dijon mustard or similar mustard
1 Tbsp
sour cream
1/2 Tbsp
heavy cream or creme fraiche

GARNISHES:

shallots, very finely minced or very thinly sliced
fresh herb (french tarragon, parsley, basil, lovage are all fine choices!)

Directions Step-By-Step

1
Hardboil the eggs. Remove peel and slice in half.
Scoop out the yolk and place in a prep bowl.
Add the mustard, sour cream and heavy cream. Mash until mixture is smooth adding more cream if desired.
2
Spoon or pipe the yolk mixture into the egg halves.
Garnish with shallots and fresh herb. A light sprinkle of freshly cracked black pepper is a nice touch, too.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: French