Saturday, May 26, 2012

Champagne Shallot Deviled Eggs

I tried a new deviled egg recipe recently using Stonewall Kitchen's Champagne Shallot Mustard.  What motivated this original recipe was a Stonewall Kitchen challenge, however, I did not enter - I was just too busy with work and my own graduation to get my recipe entered in time.  Well, my Champagne Shallot Deviled Eggs were a huge hit!  I hope you enjoy them as much as everyone else did!


12 Eggs
1/4 + 1 tablespoon of cup Hellmann's mayonnaise
2 tablespoons Stonewall Kitchen Champagne Shallot mustard
1 teaspoon hot sauce (I use Franks)
1 teaspoon parsley (dried or fresh)
1/4 teaspoon fresh ground pepper
1/4 teaspoon sea salt
Paprika (for dusting)


1. Cook and peel the eggs while warm, slice in half and scoop out the yolks.

2. Set the white egg half's on a paper towel to absorb any extra moisture.

3. Put the yolks in a separate bowl and mash, I use a pastry cutter to mash the yolks.

4. Add the mayo, mustard, hot sauce, parsley, salt and pepper mix.

5. Refrigerate mix for 15 minutes.

6. Add all the mixture to a plastic bag, cut off the tip and squeeze out and fill the white egg half's, sprinkle with paprika and E-N-J-O-Y!

P.S. I'd like to thank everyone who Follows my blog, I truly appreciate your friendship and comments.


  1. Perfect for a summer garden party! We'll have on on Monday, but I don't think there'll be devilled eggs there...

  2. These would be great for Memorial Day. I love trying new mustards.

    Have a great weekend Mary.

  3. the shallot part must be new. they sound yummy. Did you get your masters?
    Enjoy the rest of your weekend.

    1. Hi Cathy, I actually got my 2nd Masters, this one is in Library.

  4. There is nothing better than deviled eggs. I love to make them, serve them and especially eat them. Thanks for a new recipe to brighten up an old favorite. Bonnie

  5. This is a bit different from my deviled eggs, I have to try your recipe! Yum!


  6. so chic!... so retro... so send them over here... I love deviled eggs and this recipe is fab... thank you x

  7. Very classy deviled eggs, I must say! It is Memorial Day and I DO always make them for the first picnic of the season ... next big picnic, I shall have to scope out the Stonewall Kitchen's mustard and have a go!

  8. YUM! what a great addition to a memorial day picnic!

  9. wow, i cant wait to try this recipe! looks yummy! maybe i wont have to share.... hope you are enjoying summer vacation? enjoy your day!

  10. These look delicious. I bet I could eat at least half that plate. Stonewall Kitchen has some great products.

  11. Congratulations on your graduation! Now I have to find some Stonewall Kitchen Champagne Shallot mustard; never heard of this one.

  12. Gourmet deviled eggs! These sound so good. Congratulations on your graduation!

  13. Marvelous idea! Deviled eggs are always the first things to go at any party and I love finding new recipes for them.

    Congrats on getting your second masters!!

  14. Delicious way of using one of Stonewall Kitchen's mustards! The flagship store's nearby, I'll have to pick up some the next time I drive by. Very fun to see Maine through your eyes... especially as we approach high season here!

  15. What a great recipe to have on hand for the summer...
    BBQ season at it's finest!
    Thanks for sharing!!

    Congratulations on your graduation!!
    Way to go!!

    Smiles :)

  16. One of the menu items requested for this coming weekends grad party was deviled eggs. I am going to try this recipe because I actually have the mustard!! Thank you!

  17. Those look so good...I may make some tomorrow! Hugs!


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