Recipe: Deviled Eggs with Whole Grain Mustard and Bacon. These Deviled Eggs are rich in flavor and a party favorite. The whole grain mustard adds texture and more flavor in every bite.
Whenever we have friends over or we are heading out where we are required to bring a dish these Deviled Eggs with Whole Grain Mustard are always requested. Classic deviled eggs are good but I take it up a notch with whole grain mustard. Occasionally I will add bacon bits but for me that makes these deviled eggs too breakfast tasting to me.
Boiling Eggs in an Instant Pot is highly recommended. The eggs come out perfect every time and are easy to peel. This is the Instant Pot I own and love. If you do not have an instant pot simply place your eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
Deviled Eggs with Whole Grain Mustard Ingredients
- white vinegar
- whole grain mustard
- paprika and dill for garnish
- bacon bits
How to Add Bacon to your Deviled Eggs
Occasionally I will add bacon bits to my deviled egg recipe when I have cooked bacon on hand. If I have bacon from a recipe that only calls for a few stripes I go ahead and cook the whole package. I store leftover bacon in a ziplock bag or in a container in the refrigerator. I use the bacon for recipes like this one or for salads.
- Take 1 slice of cooked bacon and place in a food processor. Chop until bacon is in little bits.
- If you do not have a food processor use a knife and roughly chop until bacon is in bits.
- Add bacon bits to deviled egg filling.
You want your bacon chopped into little bits so your deviled egg filling can easily pass through your piping bag tip. Instead of adding the bacon bits to the yolk mixture you can use the bacon bits as a garnish.
Filling your Deviled Eggs
Fill a piping bag with egg yolk mixture and use a Open Star Tip with a large opening. In your hollowed-out egg halves place the tip in the middle and close to the bottom without touching. Squeeze your piping bag and as the egg yolk mixture come out slowly lift up. Once just above the egg white stop squeezing and continue to lift up. This creates the rippled look. You can spoon in the filling. You can also use a zip lock bag. Add the yolk filling into the bag then cut a small corner off the end of the bag. Twist the top of the bag and use it as a piping bag.
Deviled Eggs Presentation Tips
Use a Deviled Egg Platter to make the presentation easy. The platter keeps the eggs in place. In the center of the platter I lay green leaf lettuce and place additional deviled eggs. I don’t garnish my deviled eggs with paprika or dill until I am ready to serve them. When you refrigerate your eggs before serving stick a couple of toothpicks in the eggs then tent them with plastic wrap. The toothpicks will keep the plastic wrap from laying directly on your deviled eggs and messing up the gorgeously pipped filling.
Deviled Eggs Garnishes
- bacon bits
Wait to garnish right before serving. This gives a fresh appearance of the Deviled Eggs. If you garnish then refrigerate your deviled eggs the paprika will get wet from the moisture of the egg and condensation. Rather than a light red dusting, the paprika will look runny. So always garnish right before serving.
How Many Deviled Eggs Per Serving
Want to make sure you have enough deviled eggs for everyone? The standard serving is two deviled eggs per person. Since deviled eggs are a favorite I usually make sure I have 3 to 4 per person.
Deviled Eggs with Whole Grain Mustard Recipe
Deviled Eggs with Whole Grain Mustard
Rich in Flavor Deviled Eggs with Whole Grain Mustard. The whole grain mustard adds texture and more flavor in every bite.
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp whole grain mustard
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp bacon bits *optional
- smoked paprika and dill for garnish
Slice hard-boiled eggs in half and remove yolks. Place yolks in a mixing bowl. Place egg whites on your serving platter.
Mash yolks with a fork breaking them up into crumb-like texture.
Add mayonnaise, vinegar, whole grain mustard, salt, pepper, and optional bacon bits to the mashed yolks and stir until blended.
Evenly fill the egg whites with yolk mixture with a piping bag or spoon.
Sprinkle paprika and dill over the deviled eggs just before serving.
Serve immediately or cover and refrigerate.
Read the above post for tips on boiling eggs, filling, and presentation of deviled eggs.