Deviled eggs with butter

If you don't want to commit to a whole batch, just try deviling one or two hard-boiled eggs. I don't use a recipe, I just do it by texture. Slice the egg in half, remove and mash yolks, add enough melted butter to produce a silky texture, then season with salt, pepper, a mellow, light colored vinegar, mustard if you like the flavor, and perhaps some garlic powder if you love garlic as much as I do. Stuff the yellows back into the egg and top woth freshly chopped herbs. I like to use dill if I am serving the eggs with smoked salmon, or tarragon for serving with a fennel-scented salami.

Thanks for the replies. I'm still on the fence but have gotten enough feedback to think about using at least a little butter. To give you a bit more information, the Virginia Willis recipe does have some mayo too. And absolutely, it has Dijon mustard. You can check out the recipe at http://food52.com/recipes/16850-virginia-willis-deviled-eggs.

Sounds like deviled eggs may no longer be politically correct in other parts of the country, but they sure are a necessity here! I've have never heard of using butter instead of mayo in a standard DE, but it sounds interesting and I'd like to hear more about it. In the meantime, for a gazillion or so recipes for DEs, go to http://www.deviledegg.org/ . Now, not all of the recipes are healthy and low-cal, but they are interesting!

I like to add a little mustard and sometimes curry powder

I have never liked deviled eggs made with mayo and have always used butter when I make them. the butter adds good taste and texture.

I have have never tried adding butter but I do think that next time I make them I will try Virginia Willis's recipe. I have always been a deviled egg purist, just mayo but I think the butter will add a lovely buttery richness.