Buttery Dijon Deviled Eggs

(from saymyname’s recipe box)

Categories: Appetizers, Deviled Eggs

Ingredients

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

Directions

  1. Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.

  2. Add 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.

  3. Spoon or pipe the mixture evenly between the egg white halves.

  4. Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).

  5. Lightly dust with paprika.

  6. Cover and chill for 3 hours before serving.

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