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Ingredients
1 dozen medium eggs
¼ cup mayonnaise
¼ cup Dijon mustard
4 tablespoons butter, at room temperature
1 teaspoon fresh lemon juice
¼ teaspoon cayenne pepper
Salt and freshly ground white pepper
Finely snipped chives for garnish
Nutritional analysis per serving
1 gram carbs; 88 milligrams cholesterol; 68 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 74 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggs in a pan large enough to hold them in a single layer and cover with cold water. Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes. Drain and run under cold water until eggs are completely cool.
- Step 2
Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and white pepper to taste. Place in a pastry bag or Ziploc bag with a cut-off corner.
- Step 3
Fill the egg whites neatly by pressing bag. Sprinkle with chives.
Private Notes
Comments
The butter was a surprise ingredient for me and it gave the eggs an amazingly smooth, rich taste. Thanks.
Very good. I’m a southerner who has made and eaten many deviled eggs and this is def one of my top. Especially if you aren’t a fan of relish. Some folks are saying it’s too much mustard, but I think the mustard and butter balance each perfectly. Too much or too little of either and I could see how this would go sideways. 10/10 would recommend (though I still added some paprika garnish because tradition dies hard)
Very basic deviled eggs recipe. Be careful with lemon juice -- it can overwhelm the taste.
Way too much mustard!
Very good. I’m a southerner who has made and eaten many deviled eggs and this is def one of my top. Especially if you aren’t a fan of relish. Some folks are saying it’s too much mustard, but I think the mustard and butter balance each perfectly. Too much or too little of either and I could see how this would go sideways. 10/10 would recommend (though I still added some paprika garnish because tradition dies hard)
This recipe has a strong Dijon taste so if you aren’t a fan then reduce the amount of Dijon mustard.