How to Make Deviled Eggs With Butter
Craving deviled eggs that are anything but ordinary? You will want to try these deviled eggs with butter! Forget dry and crumbly yolks – butter creates a creamy filling. This recipe is easy to make and requires minimal effort, making it perfect for any party or potluck.
The Best Deviled Egg Recipe
Deviled eggs are my go-to party appetizer or side dish for meals. I perfected the art of the hard boil and experimented with countless flavor combinations.
I was reading an old recipe book and stumbled upon a recipe that called for adding butter. This simple ingredient transformed my deviled eggs from good to incredible.
Ingredients for Deviled Eggs with Butter
Here are the ingredients you’ll need to make deviled eggs:
- Hard-Boiled Eggs: These form the base for your delicious deviled egg cups.
- Mayonnaise: The classic binder that brings the filling together.
- Butter: The secret ingredient! This adds a luxurious creaminess that makes your deviled eggs AMAZING.
- Mustard: This recipe includes both yellow and Dijon mustard.
- Vinegar: Gives a slight tang to the recipe.
- Salt & pepper: To season and enhance all the other flavors.
Special Tools (affiliate links): Deviled Egg Dish | Mixing Bowl
How to Make Buttery Deviled Eggs
1. Hard Boil Eggs: The base of any incredible deviled egg is a perfectly cooked egg. There are many methods for achieving this. If you’re unsure, check out my guide to hard boiled eggs for instructions.
2. Preparing the Eggs: Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl, leaving the egg whites intact. You can use a spoon or a special yolk extractor for this step.
3. Make the Filling: Mash the yolks until smooth using a fork or a potato masher. Add butter, mayonnaise, Dijon mustard, yellow mustard, spices, and vinegar to the yolks. Mash or whisk until the filling is smooth.
4. Fill the Eggs: Place the egg halves on a serving platter. Carefully fill the empty egg white halves using a spoon or piping bag filled with the yolk mixture.
5. Garnish and Serve: For extra flavor and visual appeal, garnish with a sprinkle of paprika, crumbled bacon, snipped fresh chives, or your favorite toppings.
Recipe Tips
- Soften the Butter: Make sure your butter is softened to room temperature. This ensures it incorporates smoothly into the yolk mixture.
- Spice it Up: Add a pinch of cayenne pepper to the yolk mixture for a subtle kick.
How to Store Leftovers
- Refrigerate: Deviled eggs should be stored in the refrigerator to prevent spoilage. Leftovers can last up to four days.
- Prevent Tipping: To prevent tipping and create a lovely presentation, I nestle my deviled eggs in a single layer on a bed of fresh salad greens.
- Cover Up: Avoid using a cover that directly touches the tops of the deviled eggs, as this can smush the filling.
Deviled Eggs With Butter
This recipe for deviled eggs is made with an unexpected secret ingredient: butter. The result? Luxuriously creamy, melt-in-your-mouth deviled eggs that will have everyone raving. They're easy to make and perfect for any occasion.
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon butter, room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 teaspoon vinegar
Instructions
- Follow your preferred method for hard-boiling the eggs. You can follow my tried and true method, HERE!
- Peel the eggs carefully and slice them in half lengthwise. Gently scoop out the yolks into a medium bowl, leaving the egg whites intact.
- Mash the yolks with a fork or potato masher until smooth. Add the softened butter, mayonnaise, mustard, vinegar, paprika, and season generously with salt and pepper. Mash or whisk until everything is well combined and smooth.
- Use a spoon or piping bag to fill the empty egg white halves with the yolk mixture. Garnish with paprika, snipped fresh chives, or your favorite toppings.
Notes
Soften the Butter: Room temperature butter is key for a smooth and creamy filling.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture for a subtle kick.
