Deviled Eggs with Gold’s Horseradish Mustard
Deviled Eggs are a brunch staple and a popular appetizer. Home cooks love an easy make-ahead recipe. And you can kick it up a notch with Gold’s Lively Horseradish Mustard!

Deviled Eggs with Gold’s Horseradish Mustard

Serves: 6

INGREDIENTS:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Gold’s Lively Mustard with Horseradish
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • Dill, to garnish

INSTRUCTIONS:

  1. Bring a pot of water to a boil and place the eggs in the pot. Boil for 8 to 10 minutes.
  2. While the eggs are boiling, prepare an ice water bath and set aside. After 8 to 10 minutes, remove the eggs from the water and place them into the ice water bath.
  3. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk and add to a small bowl. Set the egg whites aside.
  4. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  5. Use a spoon or piping bag to fill the hole of each egg white. Garnish with dill.

Recipe and photography by @noshwithmicah

#makeaheadrecipe #brunchmenu #deviledegg