James has perfected his deviled eggs recipe over the years and he’s finally spilling his secret! And even if you aren’t a deviled eggs fan, you’ll definitely want to keep reading for his honey mustard dressing.
When it comes to deviled eggs, it’s really James’ moment to shine. His deviled eggs are always a big hit—from our baby shower to casual get-togethers. James jumps at every opportunity to make (and enjoy) deviled eggs.
He whipped up a batch recently when we had company over to meet Thomas. I shared a photo of our spread on my Story and a few people asked for the recipe. Instead of letting the recipe stay on Instagram for a day, I thought it would be better to share the recipe here where it’ll be easier to reference now and in the future.
I’m personally not an eggs person but I am a BIG fan of the honey mustard dressing James prepares as part of his deviled eggs recipe. Definitely scroll down for that! It’s fantastic drizzled over a Cobb salad.
James’ Famous Deviled Eggs Recipe
Ingredients
1 carton of a dozen eggs
1 cup mayonnaise (James prefers Hellmann’s, I prefer Duke’s—we’re a house divided)
2 spoonfuls of Grey Poupon Dijon Mustard
2 spoonfuls of honey
Finely diced gherkins
Instructions
Step 1: Prepare the honey mustard dressing
In a bowl, mix together 1 cup of mayonnaise, the Dijon mustard, and honey. Add Dijon for sharpness and honey for sweetness for taste after.
Chill the dressing for 2 hours.
Step 2: Hard boil the eggs
James recommends using this rapid egg cooker for hard boiling. He says it’s faster, easier, and you don’t waste water.
Step 2: Prepare the egg filling
Finely chop the eggs. Then fold them in evenly into the honey mustard and yolk, aiming for a 50/50 ratio.
Step 3: Garnish and chill
Top with diced gherkins and chill until ready to be served.
You May Also Enjoy:
- Strawberry Goat Cheese Salad
- An Easy, Refreshing Cucumber Salad Recipe
- A Mediterranean-Inspired Summer Salad
