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!
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
6 hardboiled eggs
Ingredients
- 6 - harboiled eggs
- 1/2 tablespoon stoneground dijon mustard or similar mustard
- 1 tablespoon sour cream
- 1/2 tablespoon 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 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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