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Creamy Butter-Infused Deviled Eggs

Butter-Infused Deviled Eggs elevate a classic hors d’oeuvre with extra richness and subtle sweetness. Originating from European grand dinners where deviled eggs signaled culinary sophistication, this version uses room-temperature butter and a hint of sugar to transform the filling into ultra-silky decadence. A balanced combination of yellow and Dijon mustards provides depth, while sweet gherkin pickle juice adds brightness. Optional Tabasco and bacon garnish introduce a spicy-smoky contrast, making these deviled eggs perfect for festive gatherings, holiday parties or upscale brunches. Each bite offers a luscious mouthfeel and harmonious interplay of creamy, tangy, sweet and savory flavors.

Starter | European | Gluten-Free | Keto | Low Carb | Nut-Free | Shellfish-Free | Vegetarian | Deviled Egg | Mixing Bowl | Saucepan | Butter | Dijon Mustard | Egg | Mayonnaise (ingredient) | Boiling | Mashing | Stuffing | Festive | Holiday | Party | Under 30 Minutes
Time to complete

Prep

15min

Cook

20min

Wait

17min

Total

52min

Ingredients (Makes 24 halves)

Eggs

  • 12 large eggs

Filling

  • 60 ml mayonnaise (¼ cup)
  • 14 g unsalted butter, softened (1 Tbsp)
  • 10 g yellow mustard (2 tsp)
  • 10 g Dijon mustard (2 tsp)
  • 10 ml sweet gherkin pickle juice (2 tsp)
  • 4 g granulated sugar (1 tsp)
  • 0.75 g kosher salt (⅛ tsp)
  • 0.5 g freshly ground black pepper (⅛ tsp)

For Serving/Garnishing

  • Paprika, for sprinkling
  • Bacon pieces (optional)
  • Tabasco sauce, to taste (optional)
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 22
  • Protein: 7
  • Carbohydrates: 2
  • Fiber: 0
Directions

Cook Eggs

  • 1. Place eggs in a large saucepan and cover with cold water. Bring to a rolling boil over high heat.

Steam and Chill

  • 2. Once boiling, cook for 1 minute, cover, remove from heat, and let stand 17 minutes. Drain and transfer eggs to an ice bath to cool completely.

Prepare Filling

  • 3. Peel cooled eggs and halve lengthwise. Scoop yolks into a bowl and mash with mayonnaise, butter, yellow mustard, Dijon mustard, pickle juice, sugar, salt and pepper until smooth.

Assemble

  • 4. Spoon or pipe yolk mixture back into egg white halves. Arrange on a serving platter.

Garnish & Serve

  • 5. Sprinkle with paprika and top with bacon pieces and a dash of Tabasco sauce, if desired. Serve immediately.
Cookix's Secrets

Cooking

  • Use older eggs for easier peeling—white separates cleanly from the shell.

Flavor

  • Reserve a bit of pickle juice to swirl into the filling for a tangy pop.

Healthier Option

  • Swap half the mayo for Greek yogurt to reduce fat and boost protein.

Herbal Variation

  • Fold in chopped fresh dill or chives for an herbal lift.

Regional Flair

  • Stir in finely chopped smoked salmon and capers for a Nordic-inspired version.

Spicy Twist

  • Add Sriracha to the filling for a bold, spicy deviled egg.

Texture

  • Softened butter should be just above refrigerator temperature to avoid greasiness.