I don’t mind a fancy devilled egg, but at heart I am a bit of a purist. Mayo, mustard, maybe a little pickle brine or relish and some paprika are really all you need. But even I am excited about the idea of adding a bit of soft butter to the filling.
Photo by alanagkelly.
Developed by Virginia Willis and featured in her cookbook Bon Appetit Y’all, the recipe uses just two tablespoons of room temperature butter for 24 eggs, but it’s enough to round out some of the more acidic flavours and add a creamy, fatty mouthfeel without obscuring the yolk. You can find Willis’ full recipe linked below, or you can add a tablespoon or two of butter to your own recipe. I bet you have a good one.
Virginia Willis’ Deviled Eggs [Food 52]