Ingredients for Buttery Dijon Deviled Eggs
- Hardboiled Egg
- 1/4 cup (1/2 stick) softened unsalted butter
- 1/4 cup mayonnaise
- Dijon Mustard
- Fresh Lemon Juice
- Green Onions
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Cheddar Cheese
- Seasoning Salt
- Paprika, for dusting
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How to Make Buttery Dijon Deviled Eggs
- Hard-boil 6 large eggs. Once completely cooled, carefully slice them in half lengthwise.
- Gently remove the yolks and place them in a medium bowl.
- Add 1/4 cup (1/2 stick) softened unsalted butter, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 tablespoons finely chopped green onions, 1/4 teaspoon cayenne pepper (or more, to taste), 1/3 cup finely grated sharp cheddar cheese, and 1 teaspoon seasoned salt to the bowl with the egg yolks.
- Mix thoroughly until completely smooth and creamy. Season with freshly ground black pepper to taste.
- Spoon or pipe the mixture evenly into the egg white halves.
- Sprinkle a small amount of shredded cheddar cheese over each deviled egg.
- Lightly dust with paprika.
- Cover and refrigerate for at least 3 hours before serving for best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
14g
Carbs
0g