Maple Dijon Deviled Eggs

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt, to taste
• Freshly ground black pepper, to taste
• Paprika, for garnish

Steps

1. 1 Place eggs in a small pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
2. 2 Transfer eggs to an ice bath and chill until cool enough to handle.
3. 3 Peel eggs and cut them in half lengthwise. Remove yolks to a mixing bowl.
4. 4 Mash yolks with mayonnaise, Dijon mustard, maple syrup, salt, and pepper until smooth.
5. 5 Spoon or pipe the yolk mixture back into the egg white halves.
6. 6 Sprinkle with paprika for garnish.

Equipment

• Small pot
• Ice bath setup
• Mixing bowl
• Spoon or piping bag

Variations

• Add a teaspoon of finely chopped chives or dill for a fresh twist.
• Swap maple syrup for honey for a floral note.

Substitutions

• If Dijon is too sharp, use a mild yellow mustard.
• Coconut yogurt can replace mayonnaise for a vegan option.

Pairings

• Sparkling cider or a dry white wine complements the flavors beautifully.

Nutrition

Tips

• For an extra-creamy filling, push the yolk mixture through a fine-mesh sieve.
• Adding a dash of hot sauce can give these eggs a subtle kick.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 3 days. Best served chilled.

Freezing: Not recommended for freezing due to texture changes.

Serving Suggestions

• Serve with a crisp green salad or alongside cured meats at a brunch buffet.

FAQ