Spicy Mustard Deviled Eggs Recipe

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My opinion is deviled eggs are too bland. I've always used spicy brown as my mustard, so when I made deviled eggs for the first time, the "kick" in the taste made me want to experiment with additional ingredients; minced onions are a MUST HAVE for anyone who thinks their deviled eggs aren't "enough." This recipe isn't based on any particular amount of eggs. I have never measured my ingredients. I mince onion and celery, then slowly mix them one at a time into the filling as I taste it. I always have left over ingredients. But when it comes to bacon, I believe there is no such thing as too much bacon. I use celery leaves rather than parsley, for the taste. My deviled eggs are my specialty. Not only do they taste magnificent, they're eye catching as well! Using a large star shaped icing decorator makes them even more appealing, not to mention, using the icing decorator will make it much easier to fill the eggs!
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  • 12 eggs
  • 1/2 cup real bacon bits
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1/4 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • salt
  • black bround pepper
  • celery leaves
Boil your eggs. Store the boiled eggs in the fridge to cool. If you're making bacon, do that while the eggs are cooling. Don't crisp the bacon; you'll want soft meat for these eggs. Degrease the bacon with paper towels. And separate the fat from the meat. Or use real bacon bits. Mince the onion, set aside in a small bowl with a paper towel lining.

Mince celery stalk, set aside in a separate bowl lined with a paper towel. Once you have your minced ingredients ready, peel and cut each egg in half. Scoop all the yolks into a larger bowl. Add your mayo, spicy brown mustard, salt and pepper. Slowly mix in your minced onions; don't forget to taste test! Mix in your bacon. If you're using celery, mix in slowly just like the onion. You can either mix the celery leaves as well or just top the filled eggs with the leaves. Once you've made your filling according to your taste. Scoop the filling into the eggs. I salt and pepper the egg dish before I place the eggs. Also salt and pepper the finished eggs.

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