Deviled Eggs with Stoneground Dijon Moutarde

2
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!

Rating:
★★★★☆ 1 vote
Comments:
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!)

How to Make Deviled Eggs with Stoneground Dijon Moutarde

Step-by-Step

  • 1Hardboil 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.
  • 2Spoon 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.

Printable Recipe Card

About Deviled Eggs with Stoneground Dijon Moutarde

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