Deviled Egg recipe

Deviled Egg Recipe

This deviled egg recipe is a sure-fire winner if you are asked to bring a dish to a potluck. I've seen them disappear at family gatherings in under 15 minutes. The recipe has a nice little twist - I add melted butter to the yolk mixture. It really gives the eggs a great mouth feel and flavor.

Buttery Deviled Egg Recipe

Makes about 24 deviled eggs.

12 large pastured eggs (higher quality=better flavor)
1/2 cup mayonnaise
2 tablespoons of melted butter
1/2 teaspoon yellow mustard
1/4 cup finely minced white onion
1/2 teaspoon white pepper
1 teaspoon salt

Fill a large pot with cold water, and lay in eggs. Bring to rolling boil and cook for 10 minutes.
Remove pot from heat, and let sit for another 3 minutes.
Pour as much of the hot water out of the pot as you can without dumping the eggs out.
Leave eggs in pot and refill it with cool water. Let the eggs sit in cool water for 5-10 minutes.
Remove eggs, pat them dry and peel them.
Once the eggs are peeled, take a long, thin knife and cut them in half lengthwise.
Remove the cooked yolks and put them in a separate glass bowl.
Arrange the white shells on a plate or deviled egg holder. Set aside.
Break up the yolks with a fork until they are finely crumbled.
Add the mayonnaise and remaining ingredients to the yolks and mix well. Taste and adjust seasonings to your liking.
Using a teaspoon, fill the egg white cavities with the yolk mixture. (Tip: Fill them just up the edge of the cavity first and then go back and mound more yolk mixture on later if you you enough left - this will ensure that you have enough filling for each egg white shell.
Cover and refrigerate until ready to serve.

Nutrition info for 1 egg white shell with yolk mixture: 81 calories, 7 grams fat, 3 grams protein, .5 gram carb.

Tips for Boiling and Peeling Eggs:

There are several tricks to easy egg peeling for deviled eggs. First, use older eggs. We have chickens and if I boil the freshly laid eggs, they are impossible to peel cleanly. If I boil eggs which are a week or two old, they are much easier to peel.
Keep the eggs moist after they are cooked. If you take them out of the water, the inner membrane will stick to the egg white as the shell dries, and you'll have tough time peeling them cleanly. This is important in dry climates. When I lived in humid Florida, it was much easier to boil and peel eggs.
If you run into trouble peeling the eggs, you can take at least one of the egg whites and mince it very, very finely, and then add it to the yolk mixture to use it.

Variation:

Bacon Deviled Egg Recipe: follow the buttery deviled egg recipe above, but use bacon mayonnaise instead, and add 4 slices of finely crumbled bacon to the yolk mixture.

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