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deviled eggs with stoneground dijon moutarde

(1 rating)
Recipe by
Vallèe du Willamette, OR

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!

(1 rating)
yield 6 hardboiled eggs
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For deviled eggs with stoneground dijon moutarde

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

  • 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.

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