What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Dijon Deviled Eggs! Those who know me well fondly refer to me as a Francophile, someone who loves everything French. It goes all the way back to my school days when a sixth grade Social Studies teacher introduced the class to France, after having traveled there herself. From that moment on, it became a dream of mine to take a trip there someday. I studied the French language and Impressionist art. I admired the historical connection, the romantic countryside, and most of all the incredible food! Is it any surprise I chose to share today’s recipe of something a little French?
DIJON DEVILED EGGS
Ingredients:
6 hard boiled eggs
1 tablespoon French Dijon mustard
1 tablespoon Greek yogurt
1 teaspoon light cream
1 tablespoon mayonnaise
1/8 teaspoon sea salt
1/8 teaspoon white pepper
1-2 tablespoons red onion, thinly sliced and chopped
Fresh Basil for garnish
Instructions:
Once the eggs have cooled, remove the shells, and slice each egg in half lengthwise. Gently remove yolk and place in a bowl. Arrange the egg on a plate. Repeat until all eggs are divided. Lightly mash the egg yolks until crumbly, leaving a few chunks. Add Dijon mustard, Greek yogurt, light cream, mayonnaise, sea salt, and white pepper. Mix until almost smooth. Fold in a few red onion pieces. Spoon yolk mixture into egg halves. Garnish with chopped red onion and fresh basil snips. Refrigerate until ready to serve.
I love such appetizer recipes!!
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I know, right! Some days I prefer an appetizer over a meal. lol π
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Haha… that’s true π
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Deviled eggs are such a Southern favorite. These sound delicious! π
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Please try some. Blessings! π
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[…] via Eating My Way Through the Alphabet: Letter D β snapshotsincursive […]
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Thanks for sharing, friend. π
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These sound wonderful!
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The touch of Dijon magically transforms the ordinary into extraordinary. πΏπ±π
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That is so cool how you were inspired! These look so yummy
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Thanks very much. Repeat. lol π
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