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
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.
Cut eggs in half lengthwise and carefully scoop the yolks out into the
chopper bowl. Set aside the whites.
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.
Put the yolk mixture into a small plastic bag (like a sandwich bag), and cut off one corner 1/2″ with a scissors.
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).
Refrigerate about 20 minutes, then serve.
Nutrition Information
Serving Size
