Deviled Eggs 3 Ways: Enjoy a Classic with Mustards from the National Mustard Museum

Deviled eggs are a Midwestern staple. The traditional yellow mustard deviled eggs (topped with smoked paprika and fresh dill) appears on every holiday table and at every potluck.

It is also pretty common to be served all sorts of delicious variations of the deviled egg when dining at a Wisconsin Supper Club — whether served as an appetizer or part of the relish tray spread.

The versatility of deviled eggs is endless — but one key ingredient all recipes have in common is MUSTARD.

The National Mustard Museum in Middleton sells hundreds of brands of mustards in its shop and online store — and believe it or not, there are dozens of recipes one can make at home using mustard! Check out some of the National Mustard Museum’s mustard recipes here.

But here are Deviled Eggs three more ways — all mustards available at the museum or most grocery stores. And BONUS fourth recipe: The National Mustard Museum’s unexpected Deviled Egg recipe includes Terrapin Ridge Raspberry Wasabi Mustard.

Maple Bacon Deviled Eggs

Ingredients:

Six hard-boiled eggs, peeled, halved and de-yolkd (place yolks into a separate bowl)
1/4 cup mayo (regular or light)
2 teaspoons of Butternut Mountain Farm Sweet Maple Mustard
Two strips of crispy bacon
1 teaspoon of Maple syrup (real Maple syrup — do not use substitute pancake syrup)

Directions:

In a mixing bowl, combine the cooked egg yolks, mayo — two tablespoons at a time, and mustard and whip with hand beaters or whisk. The consistency should be smooth. Taste-test and add more mustard and mayo to taste.

Spoon into egg halves, just a dollop. Sprinkle bacon bits on top and drizzle the Maple syrup before serving. PRO TIP: If you bake your bacon in the oven, you can drizzle with Maple syrup while baking and skip the drizzle when serving for a cleaner egg.

*At this time (4/3/24), the National Mustard Museum is out of the sweet Maple mustard listed here, but a great substitute would be Dr. Pete’s Praline Mustard Glaze (which is amazing in sweet potato casserole, FYI).

Dijon & Apple Cider Deviled Eggs

Ingredients:

Six hard-boiled eggs, peeled, halved and de-yolked (place yolks into a separate bowl)
1/4 cup mayo (regular or light)
1/2 to 1 teaspoon of Dijon mustard
About 1/2 teaspoon of apple cider vinegar (about half a cap-full)
Salt and pepper
Dill, fresh and washed

Directions:

In a mixing bowl, combine the cooked egg yolks, mayo — two tablespoons at a time, mustard, apple cider vinegar and salt and pepper and whip with hand beaters or whisk. The consistency should be smooth, yet tacky. Taste-test and add more mustard or cider to taste. You don’t want one flavor over powering the other. Add more mayo, if needed.

Spoon into egg halves or use a piping bag. Garnishing with a little dill works well with this recipe – dill and apple cider vinegar are friends.

Chipotle Deviled Eggs

Ingredients:

Six hard-boiled eggs, peeled, halved and de-yolkd (place yolks into a separate bowl)
1/4 cup mayo (regular or light)
1/2 to 1 teaspoon of Silver spring Chipotle Mustard
Salt and pepper
Smoked paprika

Directions:

In a mixing bowl, combine the cooked egg yolks, mayo — two tablespoons at a time, mustard, salt and pepper and whip with hand beaters or whisk. The consistency should be smooth, yet tacky. Taste-test and add more mustard or mayo, as needed.

Spoon into egg halves or use a piping bag (the star tip looks great with this recipe — the mixture is going to be a little more pink than the other fillings, as well). Lightly sprinkle smoked paprika on top.

***These recipes are courtesy of the Visit Middleton tourism director (who measures with her heart, so she did her best). The photo attached to this post shows all three of these recipes, as well as a traditional deviled egg.