Type what you have

Ingredients

• ✓ dijon mustard
• red currant jelly
• brown sugar
• ketchup
• little smokie sausage

Instructions

1. 1 Mix red currant jelly, mustard, brown sugar, and ketchup in a slow cooker over medium-low heat. Place little smokie sausages into the mixture and simmer for at least 2 hours before serving with toothpicks.

By JAZZY-GIRL

Ingredients

• ✓ dijon mustard
• puff pastry
• deli ham
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread with mustard and cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
3. 3 Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
4. 4 Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

By Annika

Ingredients

• ✓ dijon mustard
• puff pastry sheet
• pork sausage
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets. Cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares.
3. 3 Brush each square with mustard (if using).
4. 4 Divide sausage into 12 equal pieces and roll into small logs. Place one log onto each square.
5. 5 Roll dough around sausage and lightly brush dough with beaten egg to seal.
6. 6 Place rolls onto an ungreased baking sheet. Brush the tops with remaining beaten egg.
7. 7 Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
8. 8 Serve and enjoy!

By POSHIE25

Ingredients

• ✓ dijon mustard
• puff pastry sheet
• prosciutto
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
2. 2 Roll thawed pastry out onto a flat surface. Spread Dijon mustard on pastry sheets. Cover pastry with a layer of prosciutto, then cheese.
3. 3 Roll sheets, beginning on the long side. Cut into 1-inch thick sections.
4. 4 Arrange sections on the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 to 12 minutes.
6. 6 Serve and enjoy.

By Claire Mooney Gillen

Ingredients

• ✓ dijon mustard
• bluefish
• cream cheese
• horseradish

Instructions

1. 1 Break up bluefish into pieces; place in the bowl of a food processor. Add cream cheese; pulse until smooth. Add Dijon and horseradish; pulse until reaches desired consistency.
2. 2 Transfer pâté to a bowl; cover the bowl. Refrigerate before serving, 6 hours to overnight.

By MARBALET

Ingredients

• ✓ dijon mustard
• flour
• puff pastry
• pastrami
• swiss cheese
• egg
• caraway seed

Instructions

1. 1 Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
4. 4 Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

By Laura Pitaniello

Ingredients

• ✓ dijon mustard
• honey
• broccoli
• cheddar cheese
• egg
• milk
• all-purpose flour
• baking powder
• salt
• vegetable oil
• vegetable oil

Instructions

1. 1 To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
2. 2 Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
3. 3 Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
4. 4 In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
5. 5 Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

By Kristen

Ingredients

• ✓ dijon mustard
• all-purpose flour
• butter
• egg
• oil
• cocktail sausage
• ham
• egg

Instructions

1. 1 First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
2. 2 Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
3. 3 Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
4. 4 Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.

By Maille

Ingredients

• ✓ dijon mustard
• pulled pork
• ham
• baby swiss cheese
• kosher dill pickle
• ritz cracker
• toothpick

Instructions

1. 1 Preheat broiler on HIGH. Set an oven rack about 5 to 6 inches from the heat source. Line a large baking sheet with foil.
2. 2 With two forks, break apart any large chunks of the packaged pulled pork. Place the pork between several layers of paper towels and press, to get it as dry as possible. (This will help prevent the cracker from softening before serving.)
3. 3 To assemble sandwiches: Place 20 RITZ Crackers, flat side up, on the prepared baking sheet. Top each with approximately 1 tablespoon pulled pork. Next, fold a 1/2 slice of ham into thirds and place on top of pulled pork. Then, top ham with the quarter-slices of baby Swiss cheese.
4. 4 Place the baking sheet 6-inches under the broiler until cheese is melted and bubbly, 1 to 2 minutes. Remove from broiler.
5. 5 Top each mini bite with a 1/2 pickle slice and about 1/2 tsp. mustard then top with remaining crackers, flat side down.
6. 6 Optional: Gently insert a fancy toothpick into the middle hole of the RITZ Cracker to help hold it together.
7. 7 Serve immediately.

By RITZ Crackers

Ingredients

• ✓ dijon mustard
• egg roll wrapper
• corned beef
• sauerkraut
• mozzarella string cheese
• olive oil cooking spray
• thousand island salad dressing

Instructions

1. 1 Preheat the air fryer to 390 degrees F (195 degrees C).
2. 2 Set out egg roll wrappers point side down onto a clean work surface, facing you. Spread each wrapper with Dijon mustard to within about 1/2 inch of the edges. Place a slice of corned beef in the center, and top with drained sauerkraut.
3. 3 Place a mozzarella stick on the bottom pointed end, tightly roll up about halfway. Fold in the sides, and continue rolling until just before you reach the end. Dip your finger in water, rub around the top point of the wrapper, and finish rolling to seal the wrapper.
4. 4 Lightly spritz the air fryer basket with olive oil spray or line with a parchment liner. Place the mozzarella sticks seam side down into the basket, making sure not to overcrowd. Lightly spray each wrapper with olive oil spray.
5. 5 Cook until golden brown, 6 to 8 minutes. You may have to cook in 2 batches depending on the size of your air fryer. Serve immediately with thousand island dressing as a dip.

By lutzflcat

Ingredients

• ✓ dijon mustard
• corned beef
• onion
• mayonnaise
• horseradish
• beer
• butter
• flour
• salt
• egg

Instructions

1. 1 Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
2. 2 Preheat an oven to 450 degrees F (230 degrees C).
3. 3 In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
5. 5 When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

By Barb1970

Ingredients

• ✓ dijon mustard
• butter
• worcestershire sauce
• poppy seed
• onion
• sandwich roll
• ham
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion in a bowl.
3. 3 Separate the tops from the bottoms of the rolls; arrange the bottom pieces in a layer in the prepared baking dish. Layer about 1/2 of the ham onto the rolls; add a layer of Swiss cheese and top with remaining ham slices.
4. 4 Place the tops of the rolls onto the sandwiches. Pour mustard mixture evenly over the rolls
5. 5 Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

By LisaT

Ingredients

• ✓ dijon mustard
• egg
• mayonnaise
• salt
• pepper
• black olive
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined.
3. 3 Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.
4. 4 Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

By Tinkerbell

Ingredients

• ✓ dijon mustard
• beer
• masa flour
• egg
• white sugar
• baking powder
• sweetened corn-based cereal
• cornmeal
• shrimp
• oil
• marmalade

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Ingredients

• ✓ dijon mustard
• egg yolk
• egg white
• greek yogurt
• celery
• anaheim chile pepper
• mayonnaise
• buffalo wing sauce
• garlic salt
• onion powder
• black pepper
• paprika
• cheddar cheese

Instructions

1. 1 Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
2. 2 Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.

By klouddweller

Ingredients

• ✓ dijon mustard
• green onion
• cream cheese
• crabmeat
• milk
• sharp cheddar cheese
• red pepper
• ritz crackers

Instructions

1. 1 Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
2. 2 Refrigerate 1 hour.
3. 3 Top with reserved onions. Serve with crackers.

By Philadelphia

Ingredients

• ✓ dijon mustard
• olive oil
• turkey kielbasa
• onion
• lager-style beer
• brown sugar
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes.
2. 2 Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet.
3. 3 Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.

By Absolute Ang

Ingredients

• ✓ dijon mustard
• hawaiian bread roll
• butter
• onion powder
• poppy seed
• worcestershire sauce
• pork
• ham
• swiss cheese
• dill pickle chip

Instructions

1. 1 Gather all ingredients. Grease bottom and sides of a 9x13-inch baking dish or disposable aluminum pan.
2. 2 Cut Hawaiian rolls in half; arrange 24 bottom halves in the prepared baking dish.
3. 3 Whisk melted butter, Dijon mustard, onion powder, poppy seeds, and Worcestershire sauce together in a bowl; brush ½ over bottom halves.
4. 4 Layer pulled pork, ham, Swiss cheese, and 2 pickle chips on each bottom roll, in exact order.
5. 5 Cover with roll tops. Brush remaining ½ butter mixture over tops; cover dish with aluminum foil and refrigerate for 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven, covered, for 20 minutes. Remove foil; press sliders with a spatula to flatten. Continue baking until sliders are heated through and top is crispy, about 15 minutes more.

By jessicabroderick

Ingredients

• ✓ dijon mustard
• egg
• mayonnaise
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• paprika
• black olive

Instructions

1. 1 Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
2. 2 Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
3. 3 Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

By karlyz

Ingredients

• ✓ dijon mustard
• chicken wing
• salt
• yellow mustard
• honey
• cider vinegar
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
2. 2 Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
3. 3 Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
4. 4 Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• beet
• mayonnaise
• sweet pickle relish
• egg
• paprika
• salt
• black pepper
• cilantro

Instructions

1. 1 Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
2. 2 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
4. 4 Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

By ChefSashinka

Ingredients

• ✓ dijon mustard
• baguette
• mustard
• swiss cheese
• dill pickle
• ham
• pork loin
• mayonnaise
• garlic powder
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet.
2. 2 Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices.
3. 3 Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches. Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet.
4. 4 Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.

By SunnyDaysNora

Ingredients

• ✓ dijon mustard
• firm tofu
• soy sauce
• whole-wheat bread crumb
• onion powder
• garlic powder
• thyme
• olive oil cooking spray
• maple syrup
• canola oil

Instructions

1. 1 Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
2. 2 Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
3. 3 Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
4. 4 For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

By isachandra

Ingredients

• ✓ dijon mustard
• cooking spray
• sriracha sauce
• butter
• sucralose sweetener
• soy sauce
• ginger
• onion powder
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
3. 3 Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
4. 4 Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ dijon mustard
• water
• long-grain white rice
• asparagus
• cucumber
• green onion
• dill weed
• vegetable oil
• sugar
• white wine vinegar
• mustard
• butter lettuce

Instructions

1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Ingredients

• ✓ dijon mustard
• black pepper
• salt
• vegetable broth
• olive oil
• portobello mushroom
• black pepper
• salt
• truffle oil
• water
• cannellini bean
• cayenne pepper
• black pepper
• coriander
• red pepper flakes
• salt
• cilantro
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Ingredients

• ✓ dijon mustard
• ground beef
• onion
• ketchup
• worcestershire sauce
• garlic powder
• salt
• black pepper
• hawaiian bread roll
• monterey jack cheese
• butter
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste.
4. 4 Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish.
5. 5 Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops.
6. 6 Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute.
7. 7 Mix and pour mixture over the top of the rolls.
8. 8 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

By Ashley DeStefano

Ingredients

• ✓ dijon mustard
• egg
• sugar
• water
• jalapeno pepper
• cream cheese
• mayonnaise
• sriracha
• rice vinegar
• salt
• black pepper
• chive

Instructions

1. 1 Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
2. 2 Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
3. 3 Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
4. 4 Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
5. 5 Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
6. 6 Pipe filling into the egg white halves.
7. 7 Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• artichoke heart
• cottage cheese
• goat cheese
• lemon juice
• garlic
• worcestershire sauce
• mayonnaise
• half-and-half
• chive
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees.
2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Ingredients

• ✓ dijon mustard
• egg
• mayonnaise
• horseradish
• garlic
• sweet pickle juice
• cider vinegar
• salt
• black pepper
• tarragon
• green onion
• paprika
• tarragon leaf

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

By Jason Warne