Michael Symon shared that he prefers whole-seed mustard for deviled eggs, particularly his pickled brand POP, which adds a unique flavor and texture. He notes, 'It's almost like mustard caviar,' referring to its jammy consistency and complexity. The added flavors from smoked or fruity variants infuse the eggs with sweetness and spiciness, enhancing the overall experience especially with the applewood-smoked mustard combined with tomato-cider infusion, which he believes takes deviled eggs to a whole new level.
Symon emphasizes the textural contrast that whole grain mustard brings to deviled eggs, stating, 'I like to add it right on top of the deviled eggs because it gives it this wonderful texture.' Unlike yellow mustard, which can be overpowering at times, whole grain mustard is not only flavorful but also offers a satisfying crunch. This interplay between the creaminess of the egg and the coarser texture of the mustard creates an elevated version of the classic appetizer.
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