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Home Cooking 1

Deviled eggs -- for yolks smooth as buttah

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.

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