Deviled Eggs take a walk on the wild side with mustard, pickled mustard seeds, and a seared little smoky dog! My Honey Mustard Deviled Eggs will take you for a wild walk too!
Honey Mustard Deviled Eggs
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!
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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 the eggs!
This fun combination of honey, 2 types of mustard, my pickled mustard seeds, with the mayo, 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 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 use any link sausage you have on hand!
Feel free to add them to half your eggs, or not, or add double slices on half, it’s your show!
Did you know you can make deviled eggs ahead of time? Read more here!
What can I substitute for mustard in deviled 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.
If you don’t have plain mustard you can mix dried or ground mustard powder with an equal amount of vinegar and water. So 1 teaspoon of mustard powder with 1 teaspoon of vinegar and 1 teaspoon of water. Stir and you have mustard!
You can use this trick in place of prepared mustard in a pinch! Want to make honey mustard? Add a little honey until it’s just sweet enough.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
More Delicious Egg Recipes
- Honey Mustard Cheese Ball
- Deviled Egg Dip
- Classic Deviled Eggs
- Avocado Deviled Eggs
- Pimento Cheese Deviled Eggs
- 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!
Nutrition Information:Yield: 12 Serving Size: 2 egg halves
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 188mgSodium: 172mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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