Dijon Mustard Deviled Eggs

Elevate classic deviled eggs with a twist of tangy sophistication, blending creamy yolks with Bookbinder's Stone Ground Dijon Mustard, mayonnaise, pickle relish, and a delicate sprinkle of chives and paprika. Everyone will love this irresistible symphony of flavors.

Made with

Stone Ground Dijon Mustard


  • 6 tbsp Bookbinder’s Dijon Mustard
  • 12 Eggs
  • 4 tbsp Mayonnaise
  • 2 tsp Sweet Pickle Relish
  • Salt & Pepper, to taste
  • Chives
  • Paprika


  1. Place eggs in saucepan & cover with cold water. Bring to boil, cover, turn off heat & let sit for 17 mins, off the burner.
  2. Remove eggs and place into a bowl with ice water 2-3 mins.
  3. Remove shells from eggs and slice in half lengthwise. Separate egg yolks & place into a bowl. Place whites on a separate platter.
  4. To yolks: add mayo, Bookbinder’s Dijon Mustard, relish, salt & pepper. Mix together with a hand mixer until creamy & smooth.
  5. In resealable plastic bag, spoon in the mixture & cut one small piece off the bottom of 1 corner. Pipe the yolk mixture into each egg white, enough to fill yolk holes completely.
  6. Top each with chives & paprika. Refrigerate & serve cold.
Prep 20 min Total 40 min Servings 6
Recipe by: Bookbinder's Foods

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