Dijon Deviled Eggs Recipes

Steps:

• In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

Steps:

• Place yolks in a bowl and mash with fork or potato masher.
• Add the rest of the ingredients and mix well.
• spoon or pipe filling into eggs.
• top with fresh dill or chives and put in air tight container.
• chill in fridge at least 3 hours before service.

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.

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add dressing; beat with mixer until blended.
• Spoon or pipe egg yolk mixture into centers of egg whites. Top with celery slices.