Buttery Dijon Deviled Eggs

5.0(13)

Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

by Kittencalrecipezazz·published 2007-02-12

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Christmas

Servings

24 deviled eggs

Total time

prep 3h

Calories / serving

79 kcal

Ingredients (10)

serves

12 large hardboiled egg (hard-cooked, peeled and chilled)
1/4 cup soft butterbutter
1/4 cup mayonnaise (or salad dressing, more if needed)mayonnaise
1 tablespoon Dijon mustarddijon-mustard
1 teaspoon fresh lemon juicelemon-juice
2 -3 green onions (very finely chopped)
1 pinch cayenne pepper (or use Tabasco sauce)cayenne
2/3 cup finely grated cheddar cheese, dividedcheddar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
paprikapaprika

Instructions (6 steps)

01Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
02Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
03Spoon or pipe the mixture evenly between the egg white halves.

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Rich recipe — supports nutrition-aware planning.