Buttery Dijon Deviled Eggs - cooking recipe

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

Preparation

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, 1/3 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 1/3 cup if desired for the tops of the eggs).
Lightly dust with paprika.
Cover and chill for 3 hours before serving.