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Buttery Dijon Deviled Eggs

Buttery Dijon Deviled Eggs

Southern Living APRIL 2005

  • Yield: Makes 2 dozen
  • Prep time:15 Minutes
  • Chill:1 Hour

Ingredients

  • 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)

Preparation

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.

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Buttery Dijon Deviled Eggs recipe

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