Last updated on July 10th, 2018 at 08:10 pm
Deviled Eggs take a walk on the wild side with mustard, pickled mustard seeds, and a seared little smoky! My Honey Mustard Deviled Eggs will take you for a wild walk too!
Deviled Eggs, Hell Yeah!
As you can tell I like deviled eggs. I have been posting a few deviled egg recipes lately, more in the terms of later than early, as we get closer to Easter and Mother’s Day. The term “Spring Chicken” is taking on a whole new look and feel with all the deviled eggs I have been making.
Getting in the groove of batch cooking, I made 6 recipes one day and Brooks was so happy about it because I used “Paleo” mayonnaise for all of them so he could try them once I mixed them up. I am thankful he likes to test my recipes because it saves me from having to break into my neighbor’s house and put them in their fridge. Asking them about deviled eggs that magically appeared in their fridge is an awkward conversation to start, much less get an answer about how they tasted.
Plus then the neighbors stop talking to you after that and then you have no one left to test on!
Even after making 6 deviled egg recipes, I’m not sick of them and want to make even more. I love finding new flavor combinations, especially ones that are easy to put together and that utilize spices and other items I already have in my house. Who wants to go out and buy all new condiments and such to make one recipe?
Sure I love trying new things, but buying a $12 bottle of some “special” ingredient that I will most likely not use again in the next year, or possibly ever? Not this girl! That just seems wasteful to me and that special ingredient takes up the valuable real estate in my fridge/pantry. I already have enough ingredients, I don’t need a squatter that isn’t going to pay rent if you know what I mean.
I kind of got off track there with my rant… Back to deviled eggs!
This fun combination of honey, 2 types of mustard, my pickled mustard seeds, and a few leftover “smokies” is perfect for deviled eggs. The creamy yolks in hard-boiled eggs are the perfect canvas to add new flavors. The savory yolk calms down super spicy ingredients like wasabi in my Ginger Wasabi Eggs and absorbs the saltiness of olives in my Mediterranean Eggs.
Those yolks are loving the two tart and tangy mustards in my Honey Mustard Deviled Eggs. A blend of good old-fashioned yellow mustard, a hot dog necessity and staple in most refrigerator doors, and a stone ground mustard that brings texture and depth. The pickled mustard seeds are just the cherry, or seeds, on the top!
I love having the option of making appetizers and tapas vegetarian in case there are guests coming to my house that do not eat meat. That’s why I included a small seared slice of a “little smokie” on the top that you can put on or leave off, depending on your needs. Feel free to add them to half your eggs, or not, or add double slices on half, it’s your show!
Let me know how you like these Honey Mustard Deviled Eggs after you make them because you know you will, by snapping a pic and posting on your social media with the #TakeTwoTapas included! Enjoy!
Deviled Eggs take a walk on the wild side with mustard, pickled mustard seeds, and a seared little smoky! My Honey Mustard Deviled Eggs will take you too!
12 eggs (hardboiled, peeled, halved, yolks reserved)
1.5 tablespoons mayo
3 tablespoons stone ground mustard
1 tablespoon yellow mustard
2 tablespoons pickled mustard seeds
1 teaspoon honey
1 dash Tabasco
salt and pepper
3 little smokies, cooked (seared on a pan)
In a small bowl, combine your yolks, mayo, two mustards, honey, and the hot sauce.
Taste your mixture and season with salt and pepper to your liking.
Stir in half the pickled mustard seeds.
Place your mixture in a piping bag or zip-top bag.
Snip a little corner off.
Pipe or squeeze the mixture into the 24 egg white halves as evenly as possible.
Garnish with remaining pickled mustard seeds and “little smokie” slices as you like!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Appetizers, Tapas
- Serving Size: 2 egg halves
- Calories: 110
- Sugar: 1.1g
- Sodium: 219.9mg
- Fat: 7.9g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 1.3g
- Fiber: 0.1g
- Protein: 6.9g
- Cholesterol: 189.7mg