Mustardy Deviled Eggs From Wursthall Recipe

Pickled mustard seeds are the secret to packing extra punch into these deviled eggs.

Photograph: Erik Drobey

Why It Works

  • Homemade mayo sets these deviled eggs apart from versions made with store-bought mayo.
  • Plenty of mustard and vinegar, plus a splash of pickled-chili liquid in the filling, gives these deviled eggs a real kick.
  • Pickled mustard seeds and extra-virgin olive oil add another layer of texture and flavor.

These extra-mustardy deviled eggs, garnished with pickled mustard seeds and dill, pack a kick and pair perfectly with a beer.

Recipe Facts

Active: 30 mins
Total: 30 mins
Makes: 16 deviled egg halves

Rate & Comment


  • For the Eggs and Filling:
  • 12 large eggs, not too fresh (see note)
  • 45g (about 3 tablespoons) mayonnaise, preferably homemade
  • 45g (about 3 tablespoons) Dijon mustard
  • 45g (about 3 tablespoons) liquid from a jar of pickled cherry peppers (see note)
  • 20g (about 1 tablespoon) white wine vinegar
  • 60g (about 4 tablespoons) extra-virgin olive oil
  • Kosher salt, to taste
  • To Finish:
  • Pickled Mustard Seeds
  • Aleppo or Korean chili flakes (gochugaru); see note
  • Extra-virgin olive oil
  • Crunchy sea salt, such as Maldon
  • Fresh dill fronds


  1. For the Eggs and Filling: Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Remove eggs and immediately place in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

  2. Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves, rinse in cold water to clean out any excess yolk, and set aside; reserve remaining 8 whites for another use. Add mayonnaise, mustard, cherry pepper liquid, and vinegar to food processor and process until smooth, scraping down sides of bowl as necessary.

  3. With the machine running, slowly drizzle in olive oil in a thin, steady stream. Season mixture to taste with salt. Transfer to a zipper-lock bag or a piping bag fitted with a piping tip. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

  4. To Finish: If using a zipper-lock bag to pipe, cut off a corner of the bag. Pipe filling mixture into egg white halves, overstuffing each one. Top with pickled mustard seeds, chili flakes, a squirt of olive oil, sea salt, and dill fronds. Serve immediately.

Special equipment

Food processor, piping bag and piping tip (optional)


You can use a few dashes of your favorite hot sauce in place of the liquid from the pickled cherry peppers, if you prefer.

Aleppo or Korean chili flakes can be found at specialty spice shops or a well-stocked supermarket.

Make-Ahead and Storage

The filling and egg white halves can be stored in the refrigerator up to overnight before the eggs are filled and served.

This Recipe Appears In