Easy Dijon Deviled Eggs
A deviled egg recipe, one of our favorites. Ingredients include mayonnaise, green onion, and Dijon mustard.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Put 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 3
Let stand for 15 minutes. Drain and cool eggs with cold water. Eggs are generally easiest to peel right after they are cooled.Step 4
Cut eggs in halves or quarters. Scoop yolks into a small bowl.Step 5
Mash yolks and add mayonnaise and Dijon mustard. If desired, moisten with more mayonnaise and mustard until desired consistency is reached.Step 6
Stir in white and light green part of sliced scallion and most of the chopped parsley. Add salt and pepper to taste.Step 7
Using 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.