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Deviled eggs -- for yolks smooth as buttah

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MrsJonesey Apr 24, 2012 07:17 AM

Add a little butter. Recently tried Virginia Willis' Deviled Eggs recipe. So good! She recommends pushing the yolks through a sieve or using a food processor. I only used 4 eggs to test the recipe and didn't want to dirty extra dishes. So I just mashed the yolk with the room-temp. butter before mixing in the other ingredients, thinking the cold mayo and dijon might cause the butter to clump. Worked like a charm. Silky smooth yolks.

http://www.food52.com/recipes/16850_v...

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    sparrowgrass RE: MrsJonesey Apr 24, 2012 07:26 AM

    Sounds good! I use my hand blender to make my deviled eggs--I will try using some butter next time.

    Here is my favorite deviled eggs tip--when I am taking them to a picnic/potluck, I put the whites on a tray liined with a paper towel, and put the yolk mixture into a ziplock. When I get to the destination, I clip a corner off the ziplock and pipe the yolks into the whites. Much less messy than trying to transport filled eggs.

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