Maille Culinary Challenge: Maille Deviled Eggs

Here, in an unusual Rock Salt Saturday post, is part two of the Maille Culinary Challenge – the second product I chose was their Mustard with Honey and Balsamic Vinegar. It is a very mild mustard, and is perfect for sandwiches – but that didn’t really seem to be a recipe, in and of itself. ‘Here is a sandwich with special mustard’. Not very highbrow.


balsamic mustard

Picture courtesy of Maille



After the success of my hazelnut aioli, I stuck with an egg theme. I hard boiled some eggs and deviled the yolks with a mix of mayonnaise and the balsamic honey mustard. They were divine and quick to make – the layers of flavour in the mustard did all the work for me, with the combination of mild mustard heat, sweet honey and sharp balsamic.


So, it’s still not a complicated recipe, but it’s a beauty:


Maille Deviled Eggs 006


Makes six deviled eggs:


  • six large eggs, hard boiled
  • 5 – 6 tsp mayonnaise
  • 1 1/2 tsp Maille balsamic mustard
  • salt and pepper, to taste


Half the boiled eggs, and scoop out the yolks into a small bowl. Mix in the mayonnaise and mustard, and taste. You might not find you need any salt or pepper, but it’s up to you. They’re your eggs. Start with the smaller amount of mayonnaise and proceed until you have a smooth, scoopable consistency.


Maille Deviled Eggs 008


Spoon the mix back into the egg whites and smooth over – if you wet the spoon a tiny bit, that will make this easier. Or you can pipe the yolks back in to make them a bit fancy. You can garnish with mustard cress, minced spring onion or the traditional smattering of paprika. Or you can shape the boiled eggs with plastic moulds, in which case they are so beautiful that they need to further adornment.


Maille Deviled Eggs 002



Thanks again to Maille for sending me both their hazelnut oil and their mustard with honey and balsamic vinegar. Check out the tag #MailleFlavours on Twitter to see loads of other great, inventive recipes using Maille products.


About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

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