A delightful twist on the classic deviled eggs, featuring a rich and creamy filling with a hint of spice.
Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
Use a sharp knife to ensure clean cuts and avoid tearing the egg whites.
Mash the yolks in a bowl and mix with softened butter, mayonnaise, Dijon mustard, lemon juice, chopped green onion, cayenne pepper, shredded cheddar cheese, and seasoning salt until smooth.
Ensure the butter is fully softened to achieve a creamy consistency.
Fill the egg white halves with the yolk mixture using a spoon or piping bag.
Using a piping bag gives a professional and neat presentation.
Sprinkle smoked paprika over the filled eggs for garnish.
For an extra touch, add a small sprig of parsley on top.
Chill the deviled eggs in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a better taste.
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