Hot Mustard Deviled Eggs
- 12 large eggs
- 1 tablespoon True’s Gourmet Hot Mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced shallotÂ
- ½ teaspoon kosher salt
- ÂĽ teaspoon ground black pepper
- Add an inch of water to a saucepan, insert a steamer basket, and bring to a boil.
- Add eggs, cover, and steam for 15 minutes.
- Transfer to cold water, then peel.
- Halve the eggs lengthwise, remove yolks, and place them in a bowl.
- Arrange whites on a serving platter. Mash yolks with True’s mustard, mayo, shallot, salt, and pepper, adjusting mayo for creaminess.
- Spoon or pipe filling into whites and garnish as desired.
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