Classic Deviled Eggs With Butter
With an extra-rich-and-creamy filling thanks to the addition of butter, these classic deviled eggs are an easy appetizer or snack that's always a hit!
Servings: 12 deviled eggs
Estimated Calories: 77
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.
Alternately, you could use a piping bag with a star tip for a fancier presentation, or you could simply just spoon the filling into the egg whites.
Recipe 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.
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