Buttery Dijon Deviled Eggs
Indulge in the velvety richness of Buttery Dijon Deviled Eggs, a crowd-pleasing appetizer that elevates the classic deviled egg with a luxurious twist. This recipe combines creamy egg yolks with softened unsalted butter, tangy Dijon mustard, and a hint of white vinegar for a smooth, tangy filling that's perfectly balanced. The addition of mayonnaise ensures an extra layer of indulgence, while a dash of paprika and optional fresh chives provide color and a burst of fresh flavor. Quick and easy to prepare with just 20 minutes of total time, these elegant deviled eggs are perfect for entertaining, holiday parties, or an irresistible snack. Serve chilled for the ultimate creamy bite that’s guaranteed to impress! Keywords: deviled eggs, buttery deviled eggs, Dijon mustard recipes, easy appetizers, entertaining ideas.
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Recipe Information
Ingredients
- 6 Large eggs
- 2 tablespoons Unsalted butter, softened
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (for garnish)
- 1 tablespoon Fresh chives, finely chopped (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with enough cold water to submerge them by at least 1 inch. Bring the water to a boil over medium-high heat.
Once the water reaches a boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
After the 10 minutes of sitting in hot water, carefully transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
Peel the eggs gently under cold running water to remove the shells. Pat the eggs dry with a paper towel.
Slice each egg in half lengthwise. Carefully scoop out the yolks and place them in a medium mixing bowl. Place the egg white halves on a serving platter, cut side up.
Add the softened unsalted butter, mayonnaise, Dijon mustard, white vinegar, salt, and ground black pepper to the bowl with the egg yolks. Use a fork to mash and mix until the filling is completely smooth and creamy.
Taste the yolk mixture and adjust the seasoning if needed (you can add a pinch more salt or pepper to suit your preference).
Transfer the yolk filling to a piping bag fitted with a star tip, or alternatively, use a small spoon to scoop the filling back into the hollowed-out egg white halves.
Sprinkle the tops of the filled eggs with a light dusting of paprika for color and flavor. Optionally, garnish with finely chopped fresh chives.
Serve immediately, or cover the platter with plastic wrap and refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
