Butter Deviled Eggs

What do you do when you advocate a soy free and canola oil free lifestyle? And, you trend towards nuanced food geekism? Easy: you make your own mayonnaise. But what do you do when you’re halfway through deviling some eggs and realize there’s no friendly mayonnaise in the house, you have no olive oil to make your own and you’ve been hit by a dizzying spot of rather unrelenting laziness?

You turn to your best friend, butter. THANKS, BOO. I mean it. I love butter. It’s been my friend through all the years. I feel lucky that we always ate butter growing up. My parents didn’t like the fake butter stuff, and when I would have that stuff at cousin’s or friend’s houses, I was like… no, no, no. Y’all are PLAYING me with this ish.

So, I love butter. And I love that it helped me out tonight. Did you grow up eating butter? Tell me below in the comments!

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Deviled Eggs with Butter

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Ingredients

• 6 eggs preferably free-range and pastured (not vegetarian fed!) for the most nutritive bang to your buck
• 3 tablespoons butter preferably grass-fed and pastured
• 1 tablespoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• paprika for garnish (sweet or hot

Instructions

1. Place all eggs in a medium pot and fill with enough water to cover eggs by one inch.
2. Place on medium-high heat and let water come to a rolling boil.
3. Immediately take pot off heat and cover with lid; allow eggs to rest in pot for 10 minutes.
4. Remove eggs from water and run under cold tap water until cool enough to handle.
5. Gently peel all eggs, and slice in half longitudinally.
6. Carefully remove yolks from all halves and place in medium-sized bowl.
7. Mash yolks with butter, mustard, vinegar and salt until very smooth.
8. Using a spoon or a small piping bag (AKA a ziplock baggie...), divide mixture evenly into the egg white halves.
9. Garnish with paprika (or chives, or shallots, or black pepper, or baby smiles, or sprigs of thyme...) sprinkled from a height.