Mustard Eggs

This appetizer is a kind of baked deviled egg. Apparently the 17th Century Chef would have roasted the eggs in hot ashes, which you are welcome to do, but I just boiled them in water.

Serves 6
6 hard boiled eggs
4 medium shallots peeled and chopped
2 tablespoons unsalted butter
3 tablespoons heavy cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
2 tablespoons Dijon Mustard
Salt and Freshly Ground white pepper
1/4 teaspoon Hungarian paprika

Baking Sheet
Electric Mixer or Food Processor
Pastry Bag


  1. Preheat the oven to 350ºF
  2. Shell and Halve the hard cooked eggs lengthwise.
  3. Remove the yolks and reserve.
  4. Place the whites on a baking sheet lined with foil.
  5. In a small skillet, cook the shallots in 1 tablespoon of the butter over medium heat for 2 minutes, until golden brown. Reserve.
  6. In a small bowl of an electric mixer fitted with the paddle attachment (or a food processor bowl), combine the reserved egg yolks, cooked shallots, cream, chives, tarragon and mustard into a paste. Season with salt and pepper to taste.
  7. Fill a pastry bag with the mixture and pipe into the egg white halves.
  8. Dot each egg white half with a piece of the remaining 1 tablespoon butter and sprinkle with paprika and bake for 5 to 8 minutes, until browned on top.

Serve with Mustard Sauce.

Recipe City Tavern Cookbook


2 thoughts on “Mustard Eggs

  1. Pingback: Fourth of July Celebration | historichostess

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