These Classic Deviled Eggs With Butter have an extra-rich-and-creamy filling made with mayonnaise, mustard, vinegar and butter, and they're topped with paprika and fresh chives. It's an easy appetizer that's always a hit!
Michelle's Recipe Rundown
Deviled eggs have always been one of my go-to appetizers for any gathering: Easter and other holiday dinners, picnics, potlucks, and so much more. They're even great to keep on hand for snacking.
Easy to make, full of flavor and a crowd-pleaser that can be eaten in one or two bites without utensils, they always disappear fast. Plus, you can make them ahead of time.
Although there are lots of different versions out there, in my opinion, classic deviled eggs with their simple, creamy and lightly tangy filling are pretty hard to beat.
Just cut hard-boiled eggs in half, remove the yolks, and then add a few ingredients to make a filling that you stuff back into the egg whites. Sprinkle with paprika and fresh chives for the perfect finishing touch.
And adding butter to the filling is the trick to making the best classic deviled eggs that I learned years ago. It's smoother, richer, more luxurious, and even a bit more fluffy. Try it once, and I bet you'll never go back.
Love deviled eggs?
Also try my Cajun-Spiced Deviled Eggs for a delicious twist!
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make butter deviled eggs. I've also included a few notes on making the best selections, preparation and some easy substitutions.
Ingredient amounts are in the recipe card below.
- Hard-Boiled Eggs - For eggs that are super easy to peel, I make and recommend my steamed hard-boiled eggs (see the how-to summary below). Making hard-boiled eggs in the Instant Pot is another great option. Of course, feel free to use your favorite method.
- Dijon Mustard - My favorite for deviled eggs because of its smooth consistency and sharper, tangier flavor, but you can use whatever mustard you prefer. Yellow mustard, which is milder, and spicy brown mustard, which is bolder and often has a coarser texture, also work well.
- Butter - Soften to room temperature before using so you get a smooth filling. I use salted butter, but unsalted butter is fine too.
- Apple Cider Vinegar - For a little bit more tang, this is my favorite. But you can use most any vinegar, such as regular white distilled vinegar, white wine vinegar or rice vinegar. I would avoid balsamic or other dark vinegars, as it will give the filling an off color.
- Paprika - I use regular sweet paprika; smoked paprika is also very good.
- Chopped Fresh Chives - These add a very mild onion flavor and a pretty pop of color. Thinly sliced green onions (the green part only) can be used instead.
How to Make Classic Deviled Eggs With Butter
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Cut the hard-boiled eggs in half from top to bottom. Carefully remove the yolks from the whites and place the yolks in a bowl.
Mash the yolks with a fork until crumbly. Add the mayonnaise, butter, mustard, vinegar, and salt; mix with the fork until well combined and smooth.
Put the filling in a zip-top bag and push to one bottom corner, then cut a small piece off of that corner of the bag. Gently squeeze the bag to evenly pipe the filling into the egg whites.
TIP: Alternately, you can use a piping bag with a star tip for a fancier presentation, or you can simply just spoon the filling into the egg whites.
Sprinkle with paprika and chopped fresh chives. Enjoy immediately or refrigerate until ready to serve.
The Best Way to Make Hard-Boiled Eggs for Deviled Eggs
For deviled eggs, it's important to use a method of making hard-boiled eggs that results in eggs that are super easy to peel so that the whites look really nice. And in my experience, that method is steaming the eggs.
I have a full post on steamed hard-boiled eggs, so be sure to check that out for all the details, but here's the how-to summary:
- Place a steamer basket inside a pot and fill with water to just below the basket. Bring to a boil.
- Add the eggs to the steamer basket. Cover the pot and steam for 15 minutes.
- Place the eggs in an ice water bath for 15 minutes to cool.
- Peel the eggs, then rinse to remove any small pieces of shell left behind and pat dry with a paper towel.
Make-Ahead & Leftover Storage
Make Ahead: Follow the recipe up to the point of filling the egg whites. Cover and refrigerate. Right before serving, sprinkle with the chives and paprika (I don't add them earlier because the color of the paprika can bleed a bit, and I want the chives to be super fresh).
I recommend only doing this up to a few hours ahead of time, as deviled eggs are best the day you make them.
Leftover Storage: Store leftover deviled eggs in the refrigerator, covered or in an airtight container, for up to 2 days. The sooner you enjoy them, the better.
Easy Variation Ideas
You can easily change up a classic deviled egg by adding different toppings or mix-ins to the filling. Here are a few ideas to get you started:
- Toppings: crispy bacon bits, different fresh herbs (such as parsley, tarragon, basil or dill), everything bagel seasoning, sliced jalapeno peppers, or pimientos.
- Seasonings: onion powder, garlic powder, seasoned salt, Old Bay seasoning, curry powder, cayenne pepper, hot sauce, Buffalo sauce, or horseradish.
- Mix-ins: onions, garlic, olives, sun-dried tomatoes, cooked shrimp, crab or lobster, smoked salmon, ham, or sweet pickle relish.
- Deviled eggs without mayonnaise: use plain Greek yogurt or sour cream instead.
Fun Fact:
The term "deviled" dates back to the 18th century when it referred to something cooked with hot-and-spicy ingredients such as mustard or pepper. Those ingredients seem pretty tame these days, but the name stuck!
I hope you try this Classic Deviled Eggs Recipe With Butter and love it as much as I do. Thanks for visiting today!
More Easy Appetizer Recipes to Try
Be sure to check out my Appetizers and Snacks Recipes page for lots more ideas.
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Classic Deviled Eggs With Butter
Ingredients
- 6 large hard-boiled eggs, cooled and peeled (see Notes below)
- 4 tablespoons mayonnaise
- 1 tablespoon butter, softened to room temperature (I use salted butter)
- 1 teaspoon Dijon mustard
- ¼ teaspoon apple cider vinegar
- salt, to taste
- paprika, for sprinkling on top, to taste
- chopped fresh chives, for sprinkling on top, to taste
Instructions
- Cut each hard-boiled egg in half lengthwise (i.e. from top to bottom).
- Carefully remove the yolks from the whites; either use a spoon to scoop them out or give them a very gentle squeeze to pop them out. Place the yolks in a medium bowl.
- Mash the yolks with a fork until crumbly.
- Add the mayonnaise, butter, mustard, and vinegar to the yolks in the bowl; mix and mash with a fork until well combined and smooth. Add salt to taste.
- Place the filling into a zip-top bag. Press the filling towards one of the bottom corners, then cut a small piece off that corner of the bag. Evenly fill each egg white by gently squeezing the bag at the top of the filling to push the filling out.
- Sprinkle with paprika and chives.
- Serve immediately or store in the refrigerator, covered or in an airtight container, until ready to serve.
Notes
- Deviled eggs are best when enjoyed on the day you make them.
- You can make them a few hours ahead of time, then cover and refrigerate until ready to serve. I leave off the chives and paprika until right before serving because the color of the paprika can sometimes bleed a bit.
- The estimated time shown assumes that you are starting with hard-boiled eggs since everyone has their preferred way of making them. I steam mine (it's the best way to get eggs that peel super easy), and it takes 35 minutes for cooking and cooling. That makes the total time to make the deviled eggs about 50 minutes.
- How to make steamed hard-boiled eggs:
- Place a steamer basket inside a pot and fill with water to just below the basket. Bring to a boil.
- Add the eggs to the steamer basket. Cover and steam for 15 minutes.
- Place the eggs in an ice water bath for 15 minutes to cool.
- Peel, then rinse to remove any small pieces of shell left behind and pat dry with a paper towel.
Lise Gray says
I made these boiled eggs, have never used butter in them. But they were so delicious!! Will make for a gathering next time! Thank you for posting
Michelle says
Thank you, Lise! So happy you enjoyed them, and I appreciate you taking the time to comment and rate the recipe!