I do know that everyone already knows how to make deviled eggs but I still thought I would post my version. The “boys” love anything spicy (it just gives me heartburn 😦 ) so I thought I would try adding a Bold & Spicy Dijon mustard to them and see how they turned out.
Once again, they cleaned the plate, and yes, that is common place in this house lol.
I hope you enjoy the recipe.
Note: It also gave me a great excuse to show off the cute little deviled egg plate Kim picked up for me at Value Village because she knew I was looking for one!!!
Here are the ingredients, such as they are, that I used to make these.
I had already boiled the eggs to make Egg Salad for Chris’ lunch, so I just had to start with cutting my eggs in half and scooping out the yolk. I put the yolks in a little bowl and set aside.
I placed the eggs, minus the yolks, in my pretty little egg plate and set that aside for now.
Finely chop your green onions.
Next I used a fork to crumble the yolk and added the chopped green onions, freshly grated pepper, 1/2 cup mayonnaise and 2 Tbsp. French’s Bold & Spicy Dijon Mustard to the bowl and mixed it until all combined.
Now I scraped the egg yolk filling into a Ziploc baggie, sealed it and cut off one corner.
I used this as an egg yolk filling icing bag and “piped” the filling into the egg white part I set aside earlier. It is a whole lot neater to do it this way than to try to use a spoon!
I then sprinkled them with paprika and refrigerated them for about an hour and served to the monkey gallery! They were a hit!
Spicy Dijon Deviled Eggs
Preparation Time: 30 minutes (including boiling eggs) Servings: 4
- 4 Boiled Large Eggs
- 1/4 Cup Finely Chopped Green Onions
- 1/2 Cup Miracle Whip/Mayonnaise
- 2 Tbsp. French’s Bold & Spicy Dijon
- 1/2 Tsp. Freshly Ground Black Pepper
- Paprika to sprinkle
- Boil eggs if you haven’t already boiled them.
- Peel eggs, cut in half, remove yolks and add to mixing bowl. Place egg white portion on plate and set aside.
- Finely chop green onions.
- Using a fork, mash/crumble egg yolks.
- Add green onions, mayonnaise, Dijon and freshly ground black pepper to yolks.
- Stir until well mixed, then scrape into a Ziploc sandwich bag.
- Clip corner off one side of bottom of sandwich bag and use this corner to “pipe” egg filling into egg white portion, dividing egg filling evenly between each portion.
- Sprinkle with paprika and refrigerate for one hour prior to serving.