Snack

Honey-Mustard Deviled Eggs

Try Honey-Mustard Deviled Eggs for a delicious twist on a classic. Perfect for gatherings, they will impress your guests.

These Honey-Mustard Deviled Eggs offer a delightful twist, combining the rich creaminess of eggs with the zesty flavors of honey and Dijon mustard.

A rectangular white plate with eight Honey-Mustard Deviled Eggs, garnished with herbs and crumbled topping, sits on a gray surface with beige textured towels and a bowl of breadsticks nearby.

Why You’ll 🫶🏻 these Deviled Eggs

Honey and mustard are the perfect duo in the realm of snacks, adding a delightful blend of sweetness and a hint of saltiness to deviled eggs. To elevate the texture and make these treats truly unforgettable, crush some honey-mustard pretzels and sprinkle them on top for a winning combination! They’re perfect for any event, from holiday parties to game-day gatherings. These eggs are so good, your guests will ask for more and the recipe. Enjoy! ~Nicole

Key Ingredients for Honey-Mustard Deviled Eggs

Ingredients for Honey-Mustard Deviled Eggs: hard-boiled eggs, chives, lemon half, breadsticks, mayonnaise, yogurt, whole grain mustard, Dijon mustard, and apple cider vinegar on a white surface.

Hard-boiled Eggs are the base and key ingredient. They provide structure for the creamy filling, and the whites hold the filling together.

Mayonnaiseadds creaminess and rich flavor to the yolk filling.

Greek Yogurt lightens the filling.

Yellow and Country/Grainy Mustardbring tang, texture, and depth to balance the eggs’ richness.

Honeyadds sweetness that balances the mustard flavor.

Chives add a mild fresh onion flavor and color boost.

Equipment Needed

Mini food chopper
Pastry bag and tip set

A food processor with egg yolks, mustard, and mayo inside sits next to a black cutting board holding empty egg white halves—perfect for assembling delicious Honey-Mustard Deviled Eggs.

A piping bag filled with yellow Honey-Mustard Deviled Egg filling rests on a white plate beside a black tray of halved eggs with piped yolk mixture. A white scraper tool lies nearby on the countertop.

Tips for Making Honey-Mustard Deviled Eggs

Place the filling ingredients in a mini-chopper and blend until smooth. Alternatively, you can mash the filling ingredients with a fork in a bowl.
Transfer the filling to a disposable pastry bag fitted with a star attachment or you can use two spoons to fill the white halves. I like to use a dough scraper to keep the filling together and avoid air pockets.

Eight Honey-Mustard Deviled Eggs, topped with herbs and crispy bits, are arranged on a white rectangular plate. A beige textured cloth and a bowl of snacks are visible in the background.

Substitutions

Substitute spicy brown mustard for the country, grainy mustard.
Substitute Dijon mustard for the yellow mustard.

Serving Suggestions

These deviled eggs are perfect as finger foods at parties, picnics, and potlucks. Serve them on a platter garnished with fresh herbs or colorful vegetables for an attractive presentation. They also pair well with salads, charcuterie boards, or as a side dish at barbecues. Here are two great ways to transport and serve your deviled eggs.

Acacia Wooden Deviled Egg Container and Server for everyday entertaining, home storage, or holiday serveware.
Plastic Deviled Egg Carrier and Server for everyday entertaining, home storage, or holiday serveware.

A white platter with Honey-Mustard Deviled Eggs, topped with chopped chives and crushed crackers, set on a gray surface next to a beige textured cloth.

Can I make these deviled eggs in advance?

Yes, you can make deviled eggs ahead of time. Refrigerate the filling and whites, separately, for up to 2 days before preparing.

I don’t have a mini chopper or food processor. What can I use?

You can easily use two spoons, one to scoop the filling and one to scrape and fill the egg white, or you can use a Ziploc bag with a small piece of the corner cut off.

Honey-Mustard Deviled Eggs

By Nicole Prep: 15 minsTotal: 15 mins Servings: 20 deviled eggs A rectangular white plate with eight Honey-Mustard Deviled Eggs, garnished with herbs and crumbled topping, sits on a gray surface with beige textured towels and a bowl of breadsticks nearby.

These Honey-Mustard Deviled Eggs offer a delightful twist, pairing the rich creaminess of egg yolks with the sweet, tangy flavors of honey and Dijon mustard.

Equipment

Mini food chopper
Pastry bag and tip set

Ingredients

For the Eggs

12 hard-boiled eggs, sliced in half lengthwise
6 tablespoons mayonnaise
1 tablespoon yellow mustard
1 tablespoon grainy Dijon mustard
2 tablespoons honey
¼ teaspoon kosher salt
1 ½ teaspoons freshly squeezed lemon juice

For the Garnish

Crushed honey-mustard pretzels
Chopped fresh chives

Instructions

Transfer the egg yolks to a mini chopper or bowl with the other ingredients, scraping down the sides as needed.
Pipe or spoon the egg-yolk mixture into the egg-white halves using a pastry bag fitted with a star or round tip. Refrigerate the eggs until chilled, then serve as an appetizer or snack.
When ready to serve, sprinkle the eggs with the crushed pretzels and chives. Enjoy!

Nutrition

Calories: 82kcal, Carbohydrates: 2g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 114mg, Sodium: 110mg, Potassium: 42mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 160IU, Vitamin C: 0.02mg, Calcium: 16mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from D’Lish Deviled Eggs by Kathy Casey