Deviled Eggs Recipe

Here’s an easy party platter dish featuring our Original IPA Mustard. I really wasn’t into Deviled Eggs because the textures were smooth on soft. I added our Cleveland Caviar Mustard for texture and added flavor pop. Now, I’m a fan.

CONTEST: Bring a platter of these Deviled Eggs to your next clam bake, or Browns tailgate party.

  • Follow us on Instagram @oldbklynmustards

  • Take a photo of your Deviled Eggs using our Original IPA Mustard and share on Instagram

  • Tag your photo’s with #clevelandcaviar and @oldbklynmustards

WINNER: Receives a 2 pack of our mustard’s. Shipped anywhere in the continental USA.

Contest ends on October 31, 2019.


Yield: 8 servings


12 eggs

1/2 cup mayonnaise

2 teaspoons white balsamic vinegar

2 tablespoons Original IPA Mustard

1/8 teaspoon sea salt

Freshly ground black pepper

Paprika, for garnish


  1. Single layer eggs in a stock pot and fill with cold water so that there’s 2 inches of water above the eggs. Bring the water to a boil, then cover the pot with a lid. Remove from the heat and leave covered for 15 minutes. Rinse the eggs under cold running water until eggs are cool.

  2. Peel the shells from the eggs under cool running water. Slice the eggs in half lengthwise, remove the yolks into medium bowl. Place the egg whites onto your serving platter. Crumb the yolks with a fork. Combine the mayonnaise and vinegar. Puree the egg yolk mixture smooth with a handheld stick blender. Add the Original IPA Mustard. Season with salt and pepper, Taste.

  3. Place a heavy teaspoon of the egg yolk mixture into the egg whites. Garnish each egg with a sprinkle of paprika.