Butter Deviled Eggs

Hard-cooked eggs with a filling of yolk whipped with soft butter and salt. A make-ahead snack that keeps two days.

Jump to recipe

Butter deviled eggs on a dark plate, no topping

The usual deviled egg filling relies on condiments. Whipping the yolks with soft butter gives the same rich, smooth filling with only three ingredients.

Recipe

Butter Deviled Eggs

Prep
15 min
Cook
12 min
Total
27 min
Meat
Eggs

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

Add to grocery list

Method

  1. Put the eggs in a pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 12 minutes.
  2. Cool the eggs in cold water, then peel and halve them lengthways.
  3. Mash the yolks with the soft butter and salt until completely smooth.
  4. Spoon or pipe the filling back into the whites. Chill 15 minutes to firm up.

Tips

Eggs that are a week or so old peel more easily than very fresh ones.

Storage and reheating

Keeps 2 days in the fridge, covered.

More recipes

  • Smash Burgers

    Smash Burgers

    Ground beef smashed thin on a hot pan for crisp, lacy edges. Stack two patties and eat them…

    13 minBeef

  • Slow Cooker Chuck Roast

    Slow Cooker Chuck Roast

    A whole chuck roast cooked low for eight hours until it pulls apart. Four ingredients and ten minutes…

    8 hr 15 minBeef

  • Steak and Eggs
    ,

    Steak and Eggs

    A seared sirloin and two butter-fried eggs on one plate in about 15 minutes. The breakfast that keeps…

    15 minBeef

Free meal planner

Not sure what to cook this week?

Pick your meats and how long you want to cook. The planner fills seven days from our recipes and adds up the grocery list. Free, no account.

A sample week from the planner