Honey Dijon Mustard Stuffed Eggs Recipes

HONEY DIJON DEVILED EGGS

Steps:

• Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.
• Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

CHEESY STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Scoop yolks into small bowl; set egg whites aside.
• Mash yolks with fork. Add cheese snack, mayo, mustard and parsley; mix well. Spoon or pipe yolk mixture evenly into egg white halves.
• Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover eggs in refrigerator.

PESTO-DIJON EGG SALAD SANDWICHES

Steps:

• Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.

HONEY DIJON MUSTARD DRESSING

Steps:

• In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended.
• Add a generous portion of pepper and whisk again.
• Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress. Makes 1/2 cup.
• Can be shaken or whisked.
• Refrigerate any un-used dressing for up to 4 days.

TARRAGON-HONEY MUSTARD DEVILED EGGS

Steps:

• Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
• Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
• Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
• Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

HONEY-DIJON DRESSING

Steps:

• Place all ingredients in 2-cup measuring cup. Insert Salad Chef™ blender* (see Note and footnote below); push button to mix ingredients until well blended. Note: Salad Chef™, for easily prepared salad dressings, and other houseware items are available in Betty Crocker's. Making A Home catalog. Click the link "Shopping with Betty" on the home page of this Web site to shop both of Betty Crocker's catalogs. *Or use a food processor or blender to make the salad dressing. Place all ingredients in food processor or blender. Cover and process, using quick on-and-off motions, until blended.

LEMON TARRAGON STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
• Just before serving, garnish eggs.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
• Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
• In a bowl, stir together mustard, honey, and onion powder.
• Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.