Buttery Dijon Deviled Eggs

Plan ahead these need to chill for 3 hours before serving, these are really good! Make certain that eggs are completely cooled before slicing in half and butter is very soft but not melted, you can adjust all ingredients to taste

• Ready In: 3 hrs
• Yields: 24 deviled eggs

Ingredients

• 12  large  hardboiled egg (hard-cooked, peeled and chilled)
• 1⁄4 cup  soft butter
• 1⁄4 cup mayonnaise (or salad dressing, more if needed)
• 1  tablespoon Dijon mustard
• 1  teaspoon fresh lemon juice
• 2 -3  green onions (very finely chopped)
• 1  pinch cayenne pepper (or use Tabasco sauce)
• 2⁄3 cup  finely grated cheddar cheese, divided
• 1  teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
•  paprika

Directions

1. Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
2. Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
3. Spoon or pipe the mixture evenly between the egg white halves.
4. Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
5. Lightly dust with paprika.
6. Cover and chill for 3 hours before serving.