Description
- Ultra-creamy Southern deviled eggs made with a butter-enriched filling for stable texture and balanced flavor.
Ingredients
Scale
- 12 large eggs
2 tsp Dijon mustard
2 tsp hot sauce
1 tsp white wine vinegar
2 tsp whole egg mayonnaise
1/4 tsp cooking salt
50 g cold unsalted butter, cubed
Paprika for garnish
1 tbsp finely chopped chives
Instructions
- Bring 6 inches of water to a boil and gently lower cold eggs into the pot.
Boil for 10 minutes while swirling gently during the first 6 minutes.
Cool eggs in cold water for 5 minutes and peel under running water.
Slice eggs lengthwise and remove yolks.
Blend yolks with mustard, hot sauce, vinegar, mayonnaise, and salt until smooth.
Add cold butter cubes and process until fully emulsified and silky.
Transfer filling to piping bag with star tip and pipe into egg whites.
Garnish with paprika and chopped chives.
Let rest 30 minutes before serving.
Notes
- Use cold butter for proper emulsification.
Avoid adding extra mayonnaise to maintain stability.
Serve at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Blending
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 59
- Sugar: 0.2g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0.2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 104mg