Amish Deviled Eggs with Mustard

These deviled eggs from my Grandmother’s recipe collection take me back to my Amish childhood. Spring and summertime highlights for us were the school picnics and the extended family camping trips we took. My Grandmother and Aunts always had such delicious foods spread out for us at the camping events, including deviled eggs, fresh fruit, pasta or potato salads, plus all the hot dogs, hamburgers and breakfast hash we could eat. School picnics were often spent on the lawn of our one room school house, that looks like it came from a picture out of “The Little House on the Prairie” books. We would play games to earn prizes, compete in relay races and enjoy another large spread of whatever the ladies from the Amish community decided to bring for lunch that day. These deviled eggs are easy to prep ahead and keep well in the refrigerator for a day or two, In fact, I think these eggs are even better if they have been refrigerated overnight. If you have a spring or summer event coming up, these deviled eggs with a deliciously creamy mustard and mayo based filling are the perfect, prep-ahead dish to take along!

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Amish deviled eggs recipe with mustard

Amish Style Deviled Eggs with Mustard

marilynpeight
These creamy deviled eggs are a classic recipe from my Grandmother's recipe collection. Perfect for prepping ahead to take to a picnic or potluck!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American, Amish
Servings 12

Equipment

  • Saucepan (linked below)
  • Mixing bowl (linked below)
  • Piping bag (linked below)

Ingredients
  

  • 6 large eggs *see note
  • 1/8 teaspoon ground black pepper
  • 1/3 teaspoon salt or add to taste
  • 1 1/2 teaspoons vinegar
  • 3 tablespoons mayonnaise for fluffier filling use real mayonnaise instead of miracle whip/salad dressing
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 teaspoon granulated sugar

Optional garnish:

  • chives and/or a dash of paprika

Instructions
 

  • Place the eggs in a sauce pan and cover in water with one inch of headspace. Bring to a boil and allow to boil for ten minutes, then remove from the heat and place the eggs in an ice bath for at least 15 minutes. Once the eggs have cooled, carefully remove the peelings and slice the eggs in half length-wise.
  • Carefully remove the egg yolks and place them into a medium sized bowl. Mash the egg yolks with a potato masher until coarse crumbs remain, or place the yolks in a food processor and blend. Add salt and pepper, vinegar, mayonnaise, mustard and sugar, then mix the filling until it is creamy and lump free.
  • Using a spoon or piping bag with a Wilton 1M tip, pipe the mustard filling into the caverns left in the boiled eggs. Top with garnish (optional) then refrigerate for several hours to overnight before serving. Enjoy!

Notes

I prefer to use store bought white eggs for hard boiled eggs. Some farm eggs have a tougher shell and can be trickier to peel off of the hardboiled egg inside. 
All ingredients for the filling can be added to taste. The flavor will become a little more mild as the eggs chill. 
Additional notes and step by step photos below. 
Keyword Amish, deviled eggs, with mustard, creamy deviled eggs, with mayonnaise
Tried this recipe?Let us know how it was!

Equipment needed for these Amish style deviled eggs:

  • Saucepan I prefer to boil my eggs the old fashioned way using a sauce pan on the stove top. You can also hard boil your eggs using an instant pot or steamer.
  • Mixing bowl A small mixing bowl is needed to mix the egg yolks and other ingredients for the creamy deviled egg filling.
  • Piping bag For the prettiest eggs, I like to use a piping bag and Wilton 1M tip to pipe the filling into the boiled eggs. If using a piping bag and fitted tip, be sure to blend the filling until it is creamy and completely lump free to prevent the filling from getting stuck inside the piping tip.

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Ingredients needed for these Amish Style Deviled Eggs: Eggs, salt and pepper, mustard, sugar, mayonnaise and vinegar. *Note: as shown in the photo, cream can also be added if the filling is too thick. I personally did not need to add the cream the original recipe called for.

Step 1-2: Place the eggs in a sauce pan and bring to a boil. Allow to boil for ten minutes, then remove from the heat and place the eggs in an ice bath for 15 minutes or more. Once the eggs have cooled, carefully remove the peelings and slice the eggs in half length-wise. Carefully remove the egg yolks and place them into a medium sized bowl. Mash the egg yolks with a potato masher until coarse crumbs remain, or place the yolks in a food processor and blend. Add salt and pepper, vinegar, mayonnaise, mustard and sugar, then mix the filling until it is creamy and lump free.

Tips for cooking hard boiled eggs to make deviled eggs:

Be sure to cook the eggs, covered in boiling water with an inch of headspace, for at least 10 minutes and up to 12 minutes. After cooking the eggs, you can let them rest in the hot water for a few minutes before transferring them to an ice bath. The eggs should cool in the ice bath for a minimum of 15 minutes. Do not skip the ice bath because you want the eggs to be nicely cooled before filling them. It is best to use older store bought eggs instead of farm fresh eggs, which can be harder to peel when they are fresh. You can also prep your hardboiled eggs ahead of time and chill them in the refrigerator for several hours to overnight instead of doing the ice bath method to cool them off.

Step 3: Using a spoon or piping bag with a Wilton 1M tip, pipe the mustard filling into the caverns left in the boiled eggs. Top with garnish (optional) then refrigerate for several hours to overnight before serving. Enjoy!

Storage for these Amish style deviled eggs, aka filled eggs:

These deviled eggs can be stored in the refrigerator for 2-3 days. If you wish to keep them fresh for serving at a party, picnic or potluck, be sure to serve them within 48 hours. You may also wish to wait to add any garnish until right before serving the eggs.

Feel free to pin this recipe for later (pin button in the recipe card) and be sure to tag me on Instagram to show off your own creation with these Amish style deviled eggs. Thank you for your support!

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