Dijonnaise Deviled Eggs

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12 large hardboiled egg (hard-cooked, peeled and chilled)

¼ cup soft butter

¼ cup mayonnaise (or salad dressing, more if needed)

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

2 to 3 green onions (very finely chopped)

1 pinch cayenne pepper (or use Tabasco sauce)

⅔ cup finely grated cheddar cheese, divided

1 teaspoon seasoning salt (or use ½ teaspoon white salt or to taste)

paprika

Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.

Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, ⅓ cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.

Spoon or pipe the mixture evenly between the egg white halves.

Place a small amount of shredded cheddar on top of each egg (you can use more than ⅓ cup if desired for the tops of the eggs).

Lightly dust with paprika.

Cover and chill for 3 hours before serving.

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