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."


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


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


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