Creamy Butter Mayo Deviled Eggs
These deviled eggs offer a creamy, tangy snack without using standard seed oils. The filling relies on a homemade butter mayo base for a rich flavor that pairs perfectly with the mild taste of hard-boiled egg whites. It is a simple variation on a classic American party food that feels light yet satisfying.
Instructions
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Prepare the Filling
Combine the 12 hard-boiled egg yolks with the butter mayo, Dijon mustard, paprika, white pepper, and salt. Mix well until smooth. If the mixture is too thick, add water or cream to thin it out. -
Fill the Egg Whites
Pipe the prepared yolk mixture into the empty egg white halves. -
Finish and Serve
Sprinkle the top of the deviled eggs with paprika. Serve immediately.
Tips
For a thinner filling consistency, use cream instead of water.
Video
“EASY and AMAZING Deviled Eggs: No NASTY Seed Oils With My BUTTER MAYO” by Chris Cooking Nashville, watch on YouTube.
About this recipe
This recipe features hard-boiled eggs filled with a mixture of yolks, butter mayo, and seasoned with Dijon mustard and paprika. The result is a smooth, pipeable filling that can be adjusted for thickness with water or cream if desired.
Serve these eggs as a classic appetizer or snack. Top each half with a dusting of paprika for color and extra flavor. They are best enjoyed fresh, making them a convenient option for gatherings or quick bite-sized meals.
