Description
Modern Classic Deviled Eggs with an ultra-creamy filling made with Dijon mustard, butter, and a refined tang for the perfect party appetizer.
Ingredients
Scale
6 large eggs
3 tbsp mayonnaise
1 tbsp unsalted butter, softened
2 tsp Dijon mustard
1–2 tsp apple cider vinegar or lemon juice
1/4 tsp kosher salt
Freshly ground black pepper
Smoked paprika or chives for garnish
Instructions
1. Steam eggs for 12-14 minutes.
2. Transfer to ice bath for 10 minutes.
3. Peel and slice eggs in half.
4. Mash yolks until fine.
5. Add mayo, butter, mustard, vinegar, salt, and pepper.
6. Mix until ultra-smooth.
7. Pipe filling into egg whites.
8. Garnish and serve.