Feltman's Deli Style Mustard Deviled Eggs

The Original Original


Feltman's Deli Style Mustard Deviled Eggs
Recipe by Carla Loudon
  • 6 large eggs
  • 1 ½ tablespoon Feltman’s mustard 
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish (optional)
  • ½ teaspoon salt
  • Dash of black pepper
  • Optional garnish: paprika; chopped fresh chives; or sliced green onion
  • Place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
  • Drain and rinse eggs under cold water for 1 minute.
  • Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
  • Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Mash it with a fork.
  • Add Feltman’s mustard, mayonnaise, relish (optional),salt and pepper and mix well.
  • Transfer the yolk mixture to a Ziploc bag. Cut off the tip of the bag and evenly pipe the yolks back into the egg white shells, can also be done with a small spoon.
  • Sprinkle tops with paprika and garnish with chopped chives or green onions, if desired.

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The Original Way


Feltman's deli style mustard





There’s no wrong way to eat a Feltman’s hot dog. But the truly original way is on a potato bun with a healthy serving of Feltman’s Deli Style Mustard, made with apple cider vinegar.

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