Datiled Eggs

Dave DeWitt Recipes Leave a Comment

If you can’t find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.


  • 12 hard cooked eggs

  • 1/4 to 1/3 cup Datil Dew Burgundy Mustard

  • 1/4 to 1/3 cup mayonnaise

  • Salt and pepper to taste


Peel the eggs and split them in half lengthwise. Scoop out the yolks and combine them in a bowl with the mustard, mayonnaise, and salt and pepper. Mix until smooth. Spoon the mixture into the egg halves or place the mixture into a quart-sized plastic bag. Clip off one corner of the bag and pipe the mixture into the eggs.