Buttery Dijon Deviled Eggs Recipes

EPICUREAN DEVILED EGGS

Epicurean Deviled Eggs image

Very rich and creamy deviled eggs.

Provided by John Glover

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

Ingredients

12 eggs
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon celery salt
½ cup butter, softened

Steps:

Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 0.7 g, Cholesterol 206.3 mg, Fat 12.8 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 162.5 mg, Sugar 0.5 g

BUTTERY DIJON DEVILED EGGS

Buttery Dijon Deviled Eggs image

Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

Provided by Kittencalrecipezazz

Categories Christmas

Time 3h

Yield 24 deviled eggs

Number Of Ingredients 10

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

Steps:

Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
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.
Spoon or pipe the mixture evenly between the egg white halves.
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).
Lightly dust with paprika.
Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 78.8, Fat 6.5, SaturatedFat 2.8, Cholesterol 115, Sodium 88.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 4

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