Stone Ground Mustard Deviled Eggs

  This is a sponsored post written on behalf of The French Farm, a kind sponsor for #CookoutWeek.

Stone Ground Mustard Deviled Eggs collage

 

Have you checked out The French Farm yet? Go do it now, you’ll be instantly transported to another continent perusing the beautiful and delicious foods found on the site. This is my second sponsored post for The French Farm, a few of us lucky bloggers were given the opportunity to be sponsored. You can see a complete list of the bloggers and the products they chose on their site, go say hi!

As I scrolled through the pages of products trying to decide what it was I wanted to work with I kept giving this mustard bottle the eye. I love things that come in intriguing packages, bottles, boxes, crocks, etc. This crock was no exception.

Yes, it IS a little crock with a cork, and YES that is a wax seal. Over the top packaging, I love it. In fact, my husband tried to claim the crock for himself but quickly backed off when I gave him the side eye. Once I finally decided to open the mustard the entire family was excited to see what was inside. We were NOT disappointed. True spicy stone ground mustard filled the jar and has been gracing our table for the last week.

Print Recipe
Real Dijon Deviled Eggs
Creamy deviled eggs get a delicious addition of stone ground mustard in this simple recipe for Stone Ground Mustard Deviled Eggs
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Course Appetizer
Cuisine American
Keyword appetizer
Prep Time 15 minutes
Cook Time 0 minutes
Passive Time 0 minutes
Servings
deviled eggs
Ingredients
  • 7 hard cooked eggs
  • 1/4 cup mayonnaise
  • 1 TBSP stone ground mustard plus extra for garnish
  • 1/2 tsp apple cider vinegar
Course Appetizer
Cuisine American
Keyword appetizer
Prep Time 15 minutes
Cook Time 0 minutes
Passive Time 0 minutes
Servings
deviled eggs
Ingredients
  • 7 hard cooked eggs
  • 1/4 cup mayonnaise
  • 1 TBSP stone ground mustard plus extra for garnish
  • 1/2 tsp apple cider vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. peel and wash the hard boiled eggs
  2. slice the eggs in the half and add yolks to the bowl of a food processor, you only need 12 halves of eggs so peel the extra egg and add the whole thing to processor
  3. add the mayonnaise, mustard, and vinegar, pulse to combine until smooth
  4. fill egg halves and garnish with a dab of extra mustard if desired
  5. chill until ready to serve
Recipe Notes
  • you'll notice the recipe only makes 12 deviled eggs but I call for 7 eggs, I like to make extra full eggs so I always add one more to my filling, white and all
  • a food processor makes this extra creamy and easy to pipe but a bowl works just fine too

stone ground deviled eggs