Easy Dijon Deviled Eggs
Classic deviled eggs featuring mayonnaise, green onion, and Dijon mustard offer a favorite appetizer.
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Instructions
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Start boiling eggs in a saucepan, ensuring they are covered by 1 inch of water.
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Once boiling, remove from heat, cover, and let stand for 15 minutes; then drain and cool under cold water.
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Peel the cooled eggs, cut them in half or quarters, and scoop the yolks into a small bowl.
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Mash yolks with mayonnaise and Dijon mustard, adjusting consistency as needed.
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Stir in the white and light green parts of the scallion, most of the parsley, and season with salt and pepper.
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Fill egg white halves or quarters with the yolk mixture, then garnish with the remaining scallion, parsley, and an optional sprinkle of paprika.