Stir and press mixture to smooth lumps.

Deviled egg recipe with vinegar and dry mustard. Add mayonnaise, mustard, vinegar, sugar, salt and pepper to yolks. Mash the yolks with the back of a fork. Mix the egg yolks, mustard, sweet pickle relish, black pepper, and.

Web let cool in ice water. Web bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Spoon the mixture evenly into each egg white.

If you prefer a milder flavor, you can use regular yellow mustard. Peel and slice eggs in halve. Smooth or grainy dijon mustard both work in this recipe.

The tangy, sharp flavor of dijon really makes the flavor of these deviled eggs pop. Then taste and adjust flavor as needed. Using the back side of a fork mash the egg yolks until they are a fine crumble.

Or, for a super creamy filling, use a food processor to combine the ingredients. Slowly season to taste with a little salt and pepper. Set aside whites on a serving plate.

Transfer yolks to a small mixing bowl. I usually double this recipe so that everyone gets a chance. With a fork, break up yolks until fluffy.