• 12 Eggs
  • 4 Tbsp. Robert Rothschild Raspberry Wasabi Dipping Mustard
  • Salt and pepper to taste
  • Paprika, for garnish


Place eggs in a large saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash together with Raspberry Wasabi Dipping Mustard. Add salt and pepper to taste. Fill the hollowed egg whites with the egg yolk mixture. Chill until ready to serve.

24 servings Robert Rothschild Raspberry Wasabi Dipping Mustard can be found at many stores or can be bought at

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Submitted 5/23/07.
Submitted By: A Agar
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