Creamy Deviled Eggs

Written by Admin


12 large eggs
1/2 cup mayonnaise
2 tablespoons of melted butter
1/2 teaspoon yellow mustard
1/4 cup finely minced white onion
1/2 teaspoon white pepper
1 teaspoon salt


•Put the eggs in a large pot filled with cold water, heat it to boiling and let it cook for ten minutes
•Remove the pot from the heat and let it sit for another 3 minutes (pour out as much of the hot water as
you can, without dumping the eggs out, then add cold water)
•Let the eggs stay in the cold water for between 5-10 minutes
•Remove the eggs, pat them dry and peel them
•After peeling, use a long, thin knife to cut the eggs lengthwise
•Remove the cooked yolks and set them in a separate glass bowl
•Place the white shells on a plate or a deviled egg holder and set aside
•Use a fork to break up the yolks until they are finely crumbled
•To the crumbled yolks, add the mayonnaise and the other ingredients, and mix them well (you may
taste and adjust seasoning to your liking)
•Use a teaspoon to fill the egg white cavities with the yolk mixture
(Tip: fill the cavities just up to the edge, you can add more of the mixture later if you will have
enough left, this will ensure that you have each white eggshell
Cover and refrigerate until ready to serve

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