Honey-Mustard Deviled Eggs

Recipe

Appetizer
Honey-Mustard Deviled Eggs

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User Rating

2.5 out of 5 stars
Rate it:
4 ratings

Recipe Data

12
Servings
20min
Prep
20min
Total

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Description

Celebrate summer with a garden-salad egg bite! These honey mustard-flavored deviled eggs are topped with crunchy fresh veggies for a fun and colorful appetizer or snack.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
6 Hy-Vee peeled & ready to eat hard boiled eggs
3 tbsp. Hy-Vee light mayonnaise
1 tbsp. Inglehoffer’s sweet honey mustard
2 tsp. Gustare Vita white wine vinegar
¼ mini cucumber, thinly sliced
2 small radishes, thinly sliced
3 Basket & Bushel grape tomatoes, thinly sliced
1 ½ baby-cut carrots, thinly sliced
Coarsely ground Hy-Vee black pepper, for garnish

Things To Grab

  • 2 (16-oz.) tall glasses
  • Spoon
  • Paper towels
  • Sharp knife
  • Medium bowl
  • Fork
  • Disposable pastry bag or small spoon

Directions

  1. Dye peeled eggs (see How to Dye Peeled Hard-Boiled Eggs). Cut dyed eggs lengthwise in half. Remove yolks and place in a medium bowl. Set egg whites aside.

  2. Mash egg yolks with a fork until smooth. Stir in mayonnaise, mustard and vinegar.

  3. Pipe or spoon yolk filling into egg white halves. Cover and refrigerate until up to 1 day.

  4. To serve, top with cucumber, radishes, tomatoes and carrots. Garnish with black pepper, if desired.

Nutrition facts

Servings

50 Calories per serving
1 deviled egg

Amounts Per Serving

  • Total Fat: 3.6g
  • Cholesterol: 85mg
  • Sodium: 70mg
  • Total Carbohydrates: 1g
  • Protein: 3g

Daily Values

0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 6%
0%
Potassium 2%

Recipe Source:

Hy-Vee Seasons