Buttery Dijon Deviled Eggs

From: Michelle S.

On Jul 11, 2007

These are incredible deviled eggs. I would have never thought to add butter but it adds so much to the texture and taste of these eggs. It brings them to a whole new dimension. It is VERY important to have the chill time, infact the next day I thought these eggs were even better! The only thing I would do differently next time is instead of minced green onion, I would grate some regular onion. It is a texture thing with me. If you like deviled eggs this is a must try recipe.

From: Engrossed

On Jun 11, 2007

GREAT deviled eggs! They are nice and smooth with ZIP! I LOVE the green onion in them. I only made 3 eggs so I wouldn't eat them all. My husband loved these as well. Made for 1-2-3 hit wonders.

From: LoversDream

On May 12, 2007

People are really missing out by not trying these! They just happen to be the ultimate deviled egg!!!!! I have not tried your version with the green onion, but it sounds like a very tasty addition (and would make for a more attractive looking egg) — will give it a go next time! Folks need to not be afraid to try these, they are amazing for deviled egg lovers!! This is almost the one posted in Southern Living, April 2004: 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) 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.

From: Sheila2

On Feb 22, 2008

These were the absolute best eggs we have ever eaten. My dh says that these are the eggs he has been looking for all his life. The only thing I did different was add alittle more mayonaise. The taste is fabulous! Thanks for another great recipe!