Summer Side Dish: Buttery Deviled Eggs
Introduction
Buttery Deviled Eggs are the ultimate summer side dish. With their silky yolk filling and rich, savory profile, they’re irresistible at any picnic, barbecue, or potluck. The addition of real butter makes the filling extra smooth and luscious, setting these deviled eggs apart from classic recipes.
You’ll love this recipe for its simplicity and crowd-pleasing flavor—the perfect make-ahead bite that disappears fast from the serving tray.
Why Buttery Deviled Eggs Are a Summer Staple
This twist on traditional deviled eggs adds melted butter to the yolk mixture, delivering a creamy, almost decadent texture. The balance of tangy mustard, bright herbs, and subtle butteriness makes every bite craveable. They’re easy to transport, quick to assemble, and suited for both casual and elegant gatherings.
Prep Tips for Perfect Hard-Boiled Eggs
Achieving flawless hard-boiled eggs is key. For foolproof results, try using a Rapid Egg Cooker—it steams eggs to the perfect doneness every time and helps with easy peeling. Once cooked, transfer eggs to an ice bath to cool quickly and prevent overcooking.
When you’re ready to peel, gently tap eggs on a Bamboo Cutting Board Set for an even surface, then slide your thumb under the shell for a clean removal.
Making the Creamy Buttery Filling
After slicing your eggs, carefully remove yolks and mash them with softened butter, mayonnaise, Dijon mustard, and seasonings. A Nylon Meat and Potato Masher ensures your yolk mixture is ultra-smooth with minimal effort.
You can customize the filling with fresh chives, smoked paprika, or dill, depending on your preference.
Assembling and Serving Deviled Eggs
Spoon or pipe the filling back into the egg white shells. For a tidy presentation, use a piping bag or simply snip the corner off a zip-top bag. Arrange eggs on a platter lined with a Plastic Table Cloth Disposable 10 Pack to keep cleanup easy—especially at outdoor events.
Garnish with a sprinkle of smoked paprika, chives, or microgreens for a summery touch.
How to Store and Transport Deviled Eggs
Deviled eggs can be made ahead and stored in the fridge—but always keep them chilled for best freshness. For on-the-go picnics, use a Bentgo Salad Container to protect your eggs and keep them organized.
If prepping for a big group, use Rubbermaid Brilliance Food Storage Containers for airtight storage and leak-resistant transport.
Nutritional Information and Serving Size
This recipe makes 24 deviled egg halves (12 whole eggs). Each deviled egg half is approximately 60 calories, offering protein and satiating fats—an ideal snack or appetizer that fits many dietary preferences.
Buttery Deviled Eggs Recap
Buttery Deviled Eggs bring elevated flavor and irresistible creaminess to any summer table. They’re simple, elegant, and sure to please every crowd—a must-make for your seasonal celebrations!
Ingredients
Instructions
- Hard-boil the eggs. If using a Rapid Egg Cooker, follow manufacturer’s directions for perfect results every time.
- Cool eggs in an ice water bath. Once cooled, peel carefully using a Bamboo Cutting Boards for Kitchen, Set of 3 as a work surface to avoid mess.
- Slice eggs in half lengthwise. Remove yolks and transfer to a bowl.
- Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to mash yolks until smooth. Add softened butter, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, and pepper. Mix until silky and uniformly blended.
- Spoon or pipe the filling into each egg white half. Arrange on a platter lined with a Pureegg Plastic Table Cloth Disposable 10 Pack, White if taking to a picnic or barbecue.
- Garnish with smoked paprika, chopped chives, or fresh dill as desired. Chill until ready to serve.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Enjoy these creamy, buttery deviled eggs as the centerpiece of your summer side dish spread!
