If you love deviled eggs, you need to try these honey mustard deviled eggs with a higher ratio of mustard to mayonnaise. Garnish with a crunchy pretzel!
I love deviled eggs and it shows by how many variations I have shared on this blog of mine (BBQ, Chocolate, Greek, Guacamole, Pesto, Pizza). Heck, I’ve even deviled potatoes and strawberries too. And somehow I still come up with new versions.
Today is a pretty simple variation, where I swapped the ratio of mustard to mayo in favor of more mustard. Add a little honey and you have honey mustard deviled eggs. It’s truly that simple.
Since they have must less mayonnaise than usual, I do wonder if these would be more appealing to those who have an aversion to mayo. But the fact that there is any present at all might still deter some. Maybe try sour cream or Greek yogurt instead?
Personally, I love mayonnaise (although my childhood self would be shocked to hear that), especially when flavored to become aioli. I’ve tried balsamic, garlic, jalapeno, lemon, pesto, purslane, and truffle) – can’t get enough. Honestly, talking about it makes me want to make aioli stuffed deviled eggs. Stay tuned… ;-)
You don’t have to garnish these deviled eggs, they are perfectly delicious on their own, but I liked how they looked with mini hard pretzels and dried dill on top. The pretzel added a nice crunchy texture too, just be sure to add them only right before serving or they will soften.
- Air Fryer Pasta Chips from Jen Around the World
- Beef and Bean Chili Dip from That Recipe
- Bratwurst Burgers from Cheese Curd In Paradise
- Caramelized Onion Dip from Hezzi-D’s Books and Cooks
- Ćevapi with Shopska from A Kitchen Hoor’s Adventures
- Cheeseburger Kabobs from Our Good Life
- Dill Pickle Popcorn from Palatable Pastime
Three years ago: Caprese Salad Skewers with Balsamic Droppers
Six years ago: Weekly Meal Plan #28
Seven years ago: Slow Cooker Salsa Verde Burrito Bowls
Eight years ago: Corn Frittata with Asiago Cheese
Ten years ago: Chicken Salad with Grapes, Apple, and Pecans
- 6 hard boiled eggs*
- 3 Tbsp Dijon mustard
- 1-1/2 Tbsp mayonnaise
- 1-1/2 tsp honey
- Salt and pepper to taste
- Broken mini pretzels, for garnish
- Dried dill, for garnish
- Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
- Add the mustard, mayonnaise, honey, salt and pepper to the bowl. Mix with a fork or whisk until creamy.
- Spoon or pipe into the center of each egg. Top with pretzel pieces** and a sprinkle of dried dill. Enjoy!
* I make mine by adding enough water to cover the eggs in a sauce pan, bring to a boil, cover, and let sit for 12-15 minutes. ** If not serving immediately, wait to top with pretzels until serving.
Source: Adapted from my Pepperoni Pizza Deviled Eggs.