What kind of mustard is used to make deviled eggs?

I prefer dijon mustard in my deviled eggs. I also prefer the Maille brand of dijon mustard (and other items such as cornichons etc.). 6 hard cooked eggs, cooled, shelled, cut in half and yolks removed. 1/2 cup good mayonaise 1 tsp dijon mustard 1/2 tsp curry powder 1 T sweet relish Blend yolks with remaining ingrediants until smooth. Spoon into white halves and garnish with a sprinkle of paprika.

I use regular yellow mustard, but i have used dijon with very good results as well. I would not use honey mustard, might be too sweet like a prior poster said. i use pickle relish, mayo, salt pepper and a dash of garlic salt. mix all together and put in the egg white shell. dash of paprika on top for color. My mom places an olive slice on top to make it look pretty, but you can leave that off. You can top it with stuff too. Olives, parsley, black olives. good luck

Boar's Head Deli Style Mustard w/white wine, it adds a great depth but use sparingly. Also, if you don't have a cookie press to dole out the yokes into the whites, use a sandwich or zip lock back with a tiny corner cut off to fill the whites. Beats using a spoon!

You can use whichever you prefer but I use the plain yellow mustard,salt and papper,a bit of finely diced onion and salad dressing.Add just a little bit of mustard at a time till you get the taste you prefer.

My mom taught me using plain old yellow ballpark mustard. But my husband likes Dijon so I use that. And it's great! My mom's secret was a teensy splash of white vinegar along with the mayo, mustard and pickle relish.

Well you can use any of them but I use Spicy Brown Mustard cause it already has the flovor's that you want, but if you need directions on how to make them here it goes, you take how ever many you want to make, the other items you need other than mustard is vinager and mayo, you mix egg yolks(when eggs are done, it takes 30-45 minutes to boil them) then you smash the egg yolks with the vinager and mayo with the mustard of your choice, when you go to cut the eggs cut them long ways not side ways.

You can use whatever you like... For the kind of deviled eggs that you get anywhere, use yellow... For something a little more zesty use dijon... For something both pretty and tasty use a corse brown... The key to good deviled eggs is not to use too much mayo when you mash the yolks. More mustard then mayo works best. Some cracked pepper, a teaspoon or two of mayo, and enough mustard to give it a good bite... Oh and a pinch or 2 of salt. For some good texture, don't mash it into a paste... Leave some yolk chunks... If you want to make it a little more healthy you can even get a cube of silken tofu and add a 1 to 4 mix of the tofu to the egg yolks. If you mash it up really well you can't even tell it's in there but it saves 1/4 the fat and colestrol. Good stuff.

I use dry mustard powder, it does not wet down the egg yolks, and it not as distinct, more a sublte taste not the kick in the face those others get you, leave the prepared mustards for your hotdogs. Even when I make home made mayo or a boiled dressing with Eagle Brand Milk, for cole slaw it is Keens or any dry mustard at the grocery store in the spice aisle, it keeps for along time.

Yellow mustard, small amount of relish, and mayo. Yellow mustard is best - blends nicely with mayo and relish gives it a bit of a kick. Not everyone likes a strong mustard flavor.