spicy, dijon, deviled eggs, mayonaise, mustard, appetizers

Spicy Dijon Deviled Eggs

spicy, dijon, deviled eggs, mayonaise, mustard, appetizers
Yields24 Servings
 ½ Small Onion
 12 Eggs, Boiled and Peeled
 ¼ cup Mayonaise
 12 tbsp Prepared Dijon Mustard
 ½ tsp Worcestershire Sauce
 ½ tsp Hot Pepper Flakes
 2 tbsp Lemon Juice
 Salt and Pepper to Taste
 Paprika for Sprinking
 7 oz Black Olives, Drained
 1 tsp Dill Weed
1

Chop the onion into two pieces and place in the chopper bowl with the steel blade. Add the lid and PULSE until the onion is finely minced.

2

Cut eggs in half lengthwise and carefully scoop the yolks out into the
chopper bowl. Set aside the whites.

3

Add mayonaise, mustard, worchestershire sauce, dill, pepper flakes, and lemon juice to the chopper bowl. Blend on speed 1 for 5-10 seconds until the mixture is creamy and smooth. Add salt and pepper to taste.

4

Put the yolk mixture into a small plastic bag (like a sandwich bag), and cut off one corner 1/2" with a scissors.

5

Squeeze the yolk mixture (use like a piping bag) into the egg white halves,
sprinkle with paprika, and top with an olive (or half an olive).

6

Refrigerate about 20 minutes, then serve.

Category

Ingredients

 ½ Small Onion
 12 Eggs, Boiled and Peeled
 ¼ cup Mayonaise
 12 tbsp Prepared Dijon Mustard
 ½ tsp Worcestershire Sauce
 ½ tsp Hot Pepper Flakes
 2 tbsp Lemon Juice
 Salt and Pepper to Taste
 Paprika for Sprinking
 7 oz Black Olives, Drained
 1 tsp Dill Weed

Directions

1

Chop the onion into two pieces and place in the chopper bowl with the steel blade. Add the lid and PULSE until the onion is finely minced.

2

Cut eggs in half lengthwise and carefully scoop the yolks out into the
chopper bowl. Set aside the whites.

3

Add mayonaise, mustard, worchestershire sauce, dill, pepper flakes, and lemon juice to the chopper bowl. Blend on speed 1 for 5-10 seconds until the mixture is creamy and smooth. Add salt and pepper to taste.

4

Put the yolk mixture into a small plastic bag (like a sandwich bag), and cut off one corner 1/2" with a scissors.

5

Squeeze the yolk mixture (use like a piping bag) into the egg white halves,
sprinkle with paprika, and top with an olive (or half an olive).

6

Refrigerate about 20 minutes, then serve.

Spicy Dijon Deviled Eggs

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