Photo of Mustardy Deviled Eggs by WW

Mustardy Deviled Eggs

Total Time
20 min
15 min
5 min
A good deviled egg is a perfect bite-size appetizer. What makes this rendition stand out is a little bit of piquant Dijon mustard, mixed with just a touch of white vinegar. Make these up to 4 hours ahead and store in the fridge. No need to buy a deviled-egg serving plate. To steady the egg halves, cut a thin slice off the bottom of each one.



6 large egg(s)

Reduced calorie mayonnaise

3 Tbsp, (reduced-fat)

Dijon Mustard

1½ tsp

White vinegar

1 tsp

Hot pepper sauce

¼ tsp

Black pepper

¼ tsp, plus more for garnish

Table salt



  1. In a medium saucepan, add the eggs and enough cold water to cover them by at least 1 inch and bring to a boil. Immediately remove the saucepan from heat. Let stand, covered, for 12 minutes. Pour off the water and rinse the eggs under cold running water until slightly cooled.
  2. Peel the eggs, then cut lengthwise in half. Remove the yolks and transfer to a small bowl. Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, vinegar, hot pepper sauce, black pepper, and salt and stir until well combined.
  3. Spoon the yolk mixture into a small resealable plastic bag and snip off 1 bottom corner. Or spoon the mixture into a pastry bag fitted with a star-shaped tip. Pipe the filling into the egg halves.
  4. Arrange the deviled eggs on a platter. Garnish with black pepper. Serve immediately, or cover loosely and refrigerate for up to 4 hours. Let stand for 15 minutes at room temperature before serving for the best flavor.
  5. Serving size: 2 deviled egg halves