Best Dijon Deviled Eggs Recipes

DIJON DEVILED EGGS

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.

DEVILED EGGS WITH GREEN OLIVES, CAPERS & DIJON

Steps:

• Cook eggs. Let eggs cool, then peel, cut in half and trasfer yolks to a small bow. Mash the yolks well with a fork. Coarsely chop the green olives and slice enough pieces to make 12 ereen olive slices to garnish the eggs. Finely chop the capers. Mix the mayo, Dijon, green olive juice, chopped green olives and chopped capers into the mashed egg yolk and seaso with salt and pepper. Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag. Cut off the tip of that corner and use the plastic bag like a pastry bag to squeeze the yolk mixture into each egg white half. Garnish eggs with a slice of green olive.

EASY DIJON DEVILED EGGS

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.

BUTTERY DIJON DEVILED EGGS

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.

PARMESAN DIJON DEVILED EGGS WITH CRUNCHY POTATO CHIPS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, Parmesan, mustard, garlic, salt and pepper. Process until well blended and smooth. Mix in the parsley, and then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with crushed potato chips. Cover loosely and chill until ready to serve.

DEVILED EGGS WITH STONEGROUND DIJON MOUTARDE

Steps:

• 1. Hardboil the eggs. Remove peel and slice in half. Scoop out the yolk and place in a prep bowl. Add the mustard, sour cream and heavy cream. Mash until mixture is smooth adding more cream if desired.
• 2. Spoon or pipe the yolk mixture into the egg halves. Garnish with shallots and fresh herb. A light sprinkle of freshly cracked black pepper is a nice touch, too.

DIJON DEVILED EGGS

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.

DIJON DEVILED EGGS

Steps:

• Spoon yolks from egg halves into small bowl; mash to smooth paste. Add ext 5 ingredients and blend well. Season with salt and pepper. Transfer egg whites to serving platter. Spoon yolk mixture into whites. (Can be made 8 hours ahead.) Garnish with parsley.