Close Menu
Close Menu
Buy Now, Pay Later Learn More

Spicy Dijon Deviled Eggs

Yield

24 Servings

Time

Spicy Dijon Deviled Eggs

Yield

Conversions

Ingredients

½

Small Onion

12

Eggs

Boiled and Peeled

¼

cups Mayonaise

12

tbsp Prepared Dijon Mustard

½

tsp Worcestershire Sauce

½

tsp Hot Pepper Flakes

2

tbsp Lemon Juice

7

oz Black Olives

(drained)

1

tsp Dill Weed

Salt and Pepper

(to taste)

Paprika

(to sprinkle on top)

Preparation

  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.

Nutrition Information

Serving Size

Leave a Reply

Your email address will not be published.

Buy Now, Pay Later Learn More