Add Some Butter to the Yolks for Super Creamy, Filled Eggs

I don’t mind the fancy filled egg, but I’m a bit of a purist at heart. Mayonnaise, mustard, maybe a little pickle or seasoning, and a little paprika are all you need. But even I can’t wait to add some soft butter to the filling.

The recipe, designed by Virginia Willis and featured in her cookbook Bon Appetit Y’all , uses just two tablespoons of room temperature butter for 24 eggs, but that’s enough to round out some of the more acidic flavors and add a creamy, greasy mouthfeel. without darkening it. yolk. You can find Willis’s complete recipe at the link below, or you can add a tablespoon or two of the oils to your own recipe. I bet you have a good one.

Virginia Willis Stuffed Eggs | Food 52


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