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027resize 150x150 - Creamy Dreamy Deviled Eggs

Creamy Dreamy Deviled Eggs


There are deviled eggs and then there are deviled eggs that make your guests go “mmmm….what makes these so good?”



  • 12 Large Eggs
  • 1/3 Cup Mayonnaise
  • 1 1/2 Tablespoons Dijon Mustard
  • 1 Tablespoon Butter, soft at room temperature
  • 2 Tablespoons Fresh Chives
  • pinch of cayenne pepper, salt, pepper and paprika


  1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring the water JUST to a boil over high heat. Cover the eggs and remove the pot from the heat. Let them sit for 12 minutes. Place the eggs in a colander, and rinse them under cold running water to stop the cooking. Set aside to cool completely
  2. Peel the eggs and cut in half lengthwise with a sharp knife
  3. Scoop out the yolk and place in a bowl and mash the yolks with the back of a fork until they are all crumbly
  4. Add the mayo, mustard, butter, chives, salt and peppers and combine until incorporated
  5. Put the filling mixture in a piping bag or Ziploc bag (cut a small hole if using a Ziploc) and pipe into each egg half
  6. Refrigerate until ready to eat


Serving Size – 2 Deviled Eggs ~ alories 122; Fat 10.2 gr; Cholesterol 190 mg; Sodium 153.9 mg; Carbs .4 gr; Fiber o gr; Sugar .2 gr; Protein 6.4 gr