Deviled Eggs with Stoneground Dijon Moutarde



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 vote

6 hardboiled eggs
10 Min
10 Min
Stove Top


  • 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.

Printable Recipe Card

About Deviled Eggs with Stoneground Dijon Moutarde

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

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