Spicy Dijon Deviled Eggs


I do know that everyone already knows how to make deviled eggs but I still thought I would post my version.  The “boys” love anything spicy (it just gives me heartburn 😦 ) so I thought I would try adding a Bold & Spicy Dijon mustard to them and see how they turned out.

Once again, they cleaned the plate, and yes, that is common place in this house lol.

I hope you enjoy the recipe.

Note: It also gave me a great excuse to show off the cute little deviled egg plate Kim picked up for me at Value Village because she knew I was looking for one!!!

Here are the ingredients, such as they are, that I used to make these.


I had already boiled the eggs to make Egg Salad for Chris’ lunch, so I just had to start with cutting my eggs in half and scooping out the yolk. I put the yolks in a little bowl and set aside.


I placed the eggs, minus the yolks, in my pretty little egg plate and set that aside for now.

Finely chop your green onions.

Next I used a fork to crumble the yolk and added the chopped green onions, freshly grated pepper, 1/2 cup mayonnaise and 2 Tbsp. French’s Bold & Spicy Dijon Mustard to the bowl and mixed it until all combined.

Now I scraped the egg yolk filling into a Ziploc baggie, sealed it and cut off one corner.

I used this as an egg yolk filling icing bag and “piped” the filling into the egg white part I set aside earlier.  It is a whole lot neater to do it this way than to try to  use a spoon!


I then sprinkled them with paprika and refrigerated them for about an hour and served to the monkey gallery!  They were a hit!




Spicy Dijon Deviled Eggs

Preparation Time: 30 minutes (including boiling eggs) Servings: 4


  • 4 Boiled Large Eggs
  • 1/4 Cup Finely Chopped Green Onions
  • 1/2 Cup Miracle Whip/Mayonnaise
  • 2 Tbsp. French’s Bold & Spicy Dijon
  • 1/2 Tsp. Freshly Ground Black Pepper
  • Paprika to sprinkle


  1. Boil eggs if you haven’t already boiled them.
  2. Peel eggs, cut in half, remove yolks and add to mixing bowl.  Place egg white portion on plate and set aside.
  3. Finely chop green onions.
  4. Using a fork, mash/crumble egg yolks.
  5. Add green onions, mayonnaise, Dijon and freshly ground black pepper to yolks.
  6. Stir until well mixed, then scrape into a Ziploc sandwich bag.
  7. Clip corner off one side of bottom of sandwich bag and use this corner to “pipe” egg filling into egg white portion, dividing egg filling evenly between each portion.
  8. Sprinkle with paprika and refrigerate for one hour prior to serving.






3 thoughts on “Spicy Dijon Deviled Eggs

  1. Pingback: Our Mother’s Day Lunch | Oh Yes, They Did

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