Healthy Deviled Eggs with Ground Mustard

If you ask me, deviled eggs are one of those perfect party snacks.

This simple but satisfying appetizer gets a nice kick from ground mustard powder, which brings a deeper flavor than your regular yellow mustard. The creamy filling has just the right balance of tanginess and richness.

The classic combination of mayo, mustard, and perfectly cooked egg yolks creates a smooth mixture that pipes beautifully into those little egg white boats. A sprinkle of paprika on top adds that traditional finishing touch.

It’s a reliable crowd-pleaser that works just as well at casual backyard BBQs as it does at holiday gatherings.

What Kind of Eggs Should I Use?

For the best deviled eggs, older eggs actually work better than super fresh ones. Eggs that are about 1-2 weeks old will peel more easily after boiling, saving you from that frustrating experience of eggs that come apart as you peel them. While any chicken eggs will work, large eggs are the standard size for most deviled egg recipes and will give you the best portion size for filling. If you’re boiling your eggs, starting with them at room temperature (rather than straight from the fridge) helps prevent that grayish ring around the yolk that can sometimes appear. Just make sure to check the expiration date on your carton – you want eggs that are old enough to peel easily but still well within their safe use-by date.

Options for Substitutions

Making deviled eggs but missing something? Here are some handy swaps you can try:

• Low-fat mayonnaise: You can use regular mayo, Greek yogurt, or mashed avocado instead. If using Greek yogurt, add an extra pinch of salt to balance the tanginess. With avocado, add a little extra vinegar for zip.
• Mustard powder: Out of mustard powder? Use 1½ teaspoons of prepared yellow mustard or Dijon mustard instead. Just reduce the vinegar slightly since prepared mustards already contain vinegar.
• White vinegar: Apple cider vinegar or lemon juice work great as substitutes – use the same amount. Each will add its own subtle flavor twist to the eggs.
• Paprika: For the topping, you can use smoked paprika for a smoky twist, or try a light sprinkle of chili powder or cayenne if you want a bit of heat.

Watch Out for These Mistakes While Cooking

The biggest challenge with deviled eggs is getting perfectly cooked egg yolks – overcooked eggs will develop that unappetizing greenish ring around the yolk and have a sulfuric taste. To achieve that creamy yellow center, place your eggs in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 10 minutes. Another common mistake is not properly chilling the eggs before peeling – using eggs straight from the fridge and plunging them into an ice bath after cooking makes the shells practically slip right off. When it comes to the filling, avoid eyeballing your ingredients – precise measurements ensure your deviled eggs have that perfect balance of tangy and creamy flavors every time. For the smoothest filling, make sure to thoroughly mash your egg yolks before mixing in other ingredients, and try pressing the mixture through a fine-mesh strainer if you want that extra-silky texture.

What to Serve With Deviled Eggs?

Deviled eggs are a classic party appetizer that pairs well with so many different foods! Since they’re on the richer side, I like to serve them alongside lighter finger foods like fresh vegetable platters with ranch dip or a crisp garden salad. For a casual gathering or picnic spread, they’re great friends with cold cuts, potato salad, or fresh fruit. If you’re hosting a brunch, try serving these creamy bites with bacon, breakfast potatoes, and some fresh croissants or mini muffins – your guests will definitely come back for seconds!

Storage Instructions

Keep Fresh: These deviled eggs will stay good in the fridge for up to 2 days when stored in an airtight container. I recommend placing them in a single layer to keep their pretty presentation intact. If you need to stack them, place a piece of plastic wrap between layers to prevent them from sticking together.

Make Ahead: Want to prep these in advance? You can boil and peel the eggs up to 3 days before assembling. Store the peeled eggs in a covered container in the fridge. When you’re ready, just mix up the filling and pipe it into the egg whites. Add the paprika right before serving for the best look.

Travel Tips: Taking these to a party? Use an egg carrier or a container with dividers to keep them from sliding around. Add the paprika garnish once you arrive at your destination – this prevents the spice from getting smudged during transport.

Preparation Time	10-20 minutes
Cooking Time	10-15 minutes
Total Time	20-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 24-28 g
• Fat: 30-35 g
• Carbohydrates: 10-12 g

Ingredients

• 6 boiled eggs, peeled and sliced lengthwise
• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon mustard powder
• 1/2 teaspoon white vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika to sprinkle on top

Step 1: Prepare the Hard-Cooked Eggs

Begin by boiling 6 eggs until they are hard-cooked.

Once cooked, allow them to cool before peeling off the shells.

Cut each egg lengthwise to create two halves.

Carefully remove the yolks and place them in a small bowl, setting the egg white shells aside for later use.

Step 2: Mash the Egg Yolks

Using a fork, mash the egg yolks in the bowl until they become crumbly.

This will create the base for the creamy filling.

Step 3: Mix with Seasonings

Add ¼ cup of light mayonnaise, ½ teaspoon of dry ground mustard, ½ teaspoon of white vinegar, ⅛ teaspoon of salt, and ¼ teaspoon of ground black pepper to the mashed yolks.

Mix these ingredients thoroughly until you achieve a smooth and consistent texture.

For an extra smooth filling, use a blender if necessary.

Step 4: Fill the Egg White Shells

Spoon the yolk mixture into the empty egg white shells, filling them generously.

Ensure each cavity is filled with enough of the creamy yolk mixture for the best flavor.

Step 5: Garnish and Refrigerate

After filling the eggs, sprinkle them lightly with paprika for a touch of color and extra seasoning.

Cover the deviled eggs loosely with plastic wrap and refrigerate them for up to one day before serving, allowing the flavors to meld.