Classic Deviled Eggs

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Deviled eggs are one popular appetizer and is one of the easiest crowd pleasers for your holiday tables! The secret is to make them with top-notch, fresh ingredients.

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"Yes! I love deviled eggs and this is a stellar recipe! I’ll definitely be making this again."

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– 6 large fresh pasture-raised eggs – 2 tsp Maille Dijon Originale Mustard – Sea salt to taste – 1 tsp red wine vinegar

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In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stovetop off. Set your time for 5 minutes.

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Prep a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.

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Allow the eggs to cool and check in on them to make sure water stays cold

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Get the full recipe here

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Classic Deviled Eggs

Deviled eggs are one popular appetizer and is one of the easiest crowd pleasers for your holiday tables! The secret is to make them with top-notch, fresh ingredients.

"Yes! I love deviled eggs and this is a stellar recipe! I’ll definitely be making this again."

ELAINE BENOIT

– 6 large fresh pasture-raised eggs – 2 tsp Maille Dijon Originale Mustard – Sea salt to taste – 1 tsp red wine vinegar

Ingredients

In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stovetop off. Set your time for 5 minutes.

Prep a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.

Allow the eggs to cool and check in on them to make sure water stays cold

Get the full recipe here

For more delicious recipes visit

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