Buttery Dijon Deviled Eggs

Southern Living
Makes 2 dozen


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1 dozen large eggs, hard-cooked and peeled
1/4 cup butter, softened
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
Salt to taste
Ground white pepper to taste
Paprika (optional)


Prep: 15 Minutes
Chill: 1 Hours

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in butter and next 4 ingredients. Stir in salt and white pepper to taste. Spoon or pipe yolk mixture evenly into egg white halves. Sprinkle with paprika, if desired. Cover and chill at least 1 hour or until ready to serve.

Created date

March 2005