Buttery Dijon Deviled Eggs Recipe

Creamy, tangy, and utterly irresistible! These Buttery Dijon Deviled Eggs are a crowd-pleaser, perfect for brunch, parties, or a special snack. Plan ahead – they need 3 hours chilling time to develop their perfect flavor and texture. We've elevated the classic deviled egg with a burst of Dijon mustard, a touch of cayenne for a kick, and the richness of cheddar cheese. Get ready to impress!

Prep Time 20 mins
Cook Time 180 mins
Calories 78.8 kcal
Protein 8g
Rating 4.7 (12 Reviews)
Buttery Dijon Deviled Eggs 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buttery Dijon Deviled Eggs

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How to Make Buttery Dijon Deviled Eggs

  1. Hard-boil 6 large eggs. Once completely cooled, carefully slice them in half lengthwise.
  2. Gently remove the yolks and place them in a medium bowl.
  3. 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.
  4. Mix thoroughly until completely smooth and creamy. Season with freshly ground black pepper to taste.
  5. Spoon or pipe the mixture evenly into the egg white halves.
  6. Sprinkle a small amount of shredded cheddar cheese over each deviled egg.
  7. Lightly dust with paprika.
  8. 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