Dijon mustard is the most common and recommended choice for classic deviled eggs because it adds a smooth, tangy flavor without being too sharp. Yellow mustard also works well if you prefer a milder, more familiar “picnic” flavor.

Best mustard options

• Dijon mustard: Rich, tangy, and slightly sharp; most “best deviled egg” recipes call for it as the primary mustard.

• Yellow mustard: Classic, mild, and a bit sweeter; great if you want a traditional potluck or Southern-style taste.

• Whole grain or specialty mustards: Can add texture and more heat; good for more gourmet or “fancy” deviled eggs but should be used in smaller amounts.

How much mustard to use

• A good starting point is about 1 teaspoon of mustard per tablespoon of mayonnaise in the filling, which gives a balanced, creamy taste.

• Taste the yolk mixture and adjust: add more mustard for extra tang and heat, or more mayo if you want it milder and creamier.