Buttery Dijon Deviled Eggs

Prep: 15 min., Chill: 1 hr.

Yield: Makes 2 dozen

Ingredients

• 1  dozen large eggs, hard-cooked and peeled
• 1/4  cup  butter, softened
• 1/4  cup  mayonnaise
• 1  tablespoon  Dijon mustard
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  ground red pepper
• Salt to taste
• Ground white pepper to taste
• Paprika (optional)

Preparation

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in butter and next 4 ingredients. Stir in salt and white pepper to taste. Spoon or pipe yolk mixture evenly into egg white halves. Sprinkle with paprika, if desired. Cover and chill at least 1 hour or until ready to serve.