Hard boiled egg yolks and mayonnaise are two of the very few ingredients that I simply just don't enjoy. Which means that summer after summer growing up, I would consistently pass up deviled eggs that often filled the tables of family picnics and friendly gatherings.
My dislike for this often used combination of ingredients suddenly changed when I first tasted my mother-in-law's Angeled Eggs. Aimee is one heck of a cook and created her delicious twist on deviled eggs to replace the oil rich mayo with good quality raw butter that she so passionately adores.
Since the preparation takes a bit of work, I tend to double the recipe and serve it at potlucks. Don't be surprised when your friends or family have a taste and quickly remark on how delicious they are. This is a recipe I give out just about every time I make these tasty sides.
- 6 eggs
- 2 tablespoons minced onion
- 1/2 stick of raw or cultured butter, melted
- 2 tablespoons apple cider vinegar
- a splash of lemon juice
- 1 teaspoon garlic powder
- sea salt to taste
- smoked paprika for garnish
- First hard boil the eggs but submerging in cold water then bringing to a boil. Boil for 1 minute, then cover, remove from the heat and let stand for 5 minutes.
- Immediately pour out the hot water and poor cold water over the eggs until they cool down.
- Crack the shell and peel. Cut each egg in half then carefully remove the yolk.
- Place the onions in a food processor and give them a quick pulse to puree. Scrape down the sides then add the yolks. Pulse again then run steadily while slowly adding the melted butter, vinegar, and seasonings.
- Taste, then spoon the mixture evenly into the egg yolks. If you have a piping bag, or a sandwich bag, use it :)
- Once filled, sprinkle the eggs with smoked paprika and store in the fridge until 30 minutes before serving.
Wild Food Twist
With wild leeks in season right now, I added to the yolk mixture, about 1/2 cup of sautéed leeks. This was a tasty one!