Easy Dijon Deviled Eggs
A deviled egg recipe, one of our favorites. Ingredients include mayonnaise, green onion, and Dijon mustard.
- Serves: 12 persons
- 6large eggs
- 2tablespoons mayonnaise
- 1 ½teaspoons Dijon mustard
- 1green onion, very thinly sliced, greens reserved
- 3to 4 leaves flat-leaf parsley, finely chopped, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Paprika, optional
Step 1Gather the ingredients.
Step 2Put eggs in a saucepan and cover with water to a depth of about 1 inch above eggs. Bring water to a full boil over medium-high heat. Remove saucepan from heat and cover pan.
Step 3Let stand for 15 minutes. Drain and cool eggs with cold water. Eggs are generally easiest to peel right after they are cooled.
Step 4Cut eggs in halves or quarters. Scoop yolks into a small bowl.
Step 5Mash yolks and add mayonnaise and Dijon mustard. If desired, moisten with more mayonnaise and mustard until desired consistency is reached.
Step 6Stir in white and light green part of sliced scallion and most of the chopped parsley. Add salt and pepper to taste.
Step 7Using a small teaspoon or pastry bag, fill egg white halves or quarters with yolk mixture. Sprinkle with reserved sliced green onion and remaining parsley. Sprinkle lightly with paprika, if desired.