Deviled eggs are one of our favorite dishes to bring to a potluck or picnic, or really, any social gathering. There can never be too many deviled eggs, in our opinion, especially since they are usually the first thing to run out! We’ve tried our hand at several deviled egg recipes including deviled egg cubes and avocado deviled eggs. While these are both excellent recipes, we now know how to make them even better by adding this one ingredient…
Yes, really. The good news is, you can add this ingredient to just about any variation of deviled eggs you prefer – spicy, creamy, full of bacon, and even our cubed deviled eggs. All of these recipes can be improved with just a little butter! Make sure you use real butter, too. No margarine here! Keep reading to see just what butter does. Trust us, you’ll want to adjust your favorite deviled egg recipe for good once you taste the difference!
Before you go and toss butter into your deviled egg mixture, let’s back up a bit and make sure you have a good basic recipe. Walk before you run, right? Here’s our classic deviled egg recipe:
- 1/3-1/2 cup mayonnaise
- 3 tablespoons relish, optional
- 3 tablespoons mustard
- 1/2 tablespoons hot sauce, optional
- Kosher salt and freshly ground pepper, to taste
- Paprika, garnish
- Chives, garnish
- Hard boil eggs, take shells off, cut in half and set egg whites aside.
- Take the yolks and transfer them to a food processor or blender.
- Pulse until coarse paste forms, then mix in mayonnaise, mustard, relish and hot sauce, if using, and season with salt and pepper.
- Transfer mixture to piping bag (or resealable plastic bag) and pipe yolk “filling” onto each egg white.
- Top with paprika and chives and serve immediately.
There are several reasons to add butter to your deviled egg recipe. First, you probably already guessed: texture. Butter makes the filling creamy and savory with that “melt-in-your-mouth” quality. Second, butter helps with the structure. Now, before you write us off, you should know that this method is endorsed by none other than Julia Child. Martha Stewart also stands by this butter hack. We don’t need much more encouragement to try it out than that!
How Much Butter?
Our esteemed queens of cuisine say to add two tablespoons of butter per dozen eggs. Remember, no butter substitutes. Vegetable oil won’t have the necessary texture to help the filling hold up. Also make sure to let the butter soften up before adding it to your mixture. Go ahead and try out this little egg hack and let us know if it worked for you! Once you have the basics down, go ahead and try our crazy deviled egg cubes!