My buttery deviled eggs have a secret ingredient that makes the yolk filling even creamier – butter!
Buttery Deviled Eggs
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon room temperature butter
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 tablespoons sweet pickle cubes
- 2 teaspoons sweet pickle juice
- 1 teaspoon sugar Optional (omit sugar if you do not like sweeter deviled eggs)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- dash Tabasco sauce
- Paprika, for sprinkling on top
Instructions
- Hard boil eggs. Remove shells from eggs and rinse of to remove any bits of shell.
- Cut a tiny slice off each end of the eggs (to help the eggs sit up straight on the plate). Cut each egg in half vertically. Place eggs with hollow end up on a serving plate.
- Remove yolks and place yolks in a medium-sized bowl.
- Add mayonnaise, butter, mustard, pickle cubes and pickle juice, sugar (if using), salt, pepper and Tabasco sauce to the egg yolks. Use a fork to mash the yolks and combine all ingredients.
- Spoon (or pipe with a piping bag) yolk filling into each egg white. Sprinkle with paprika. Cover and chill in refrigerator until service.
