Growing up in the south, deviled eggs, was a favorite food. I have spent years trying to perfect my deviled eggs, but something was always missing. Browsing in the Santa Rosa Savory Shop one day I found a recipe by the founder of the Savory Shops, Mike Johnston, which inspired me. The missing ingredient I had looked for all these years was butter! The butter adds a complexity, richness and creaminess to the filling.
Deviled Eggs are a great summer snack or hors d’oeuvre. A great way to use your eggs while they are in plentiful supply in the summer. I have noticed that fresh eggs are hard to peel after they have been cooked. I use the trick my mother taught me of adding ice to the eggs after pouring off the hot water. What also works is to add a teaspoon of baking soda to the water.
8 large hard-boiled eggs, shells removed
3 Tablespoons of butter, melted
1 teaspoon horseradish powder
1/2 teaspoon of salt
1 Tablespoon white wine vinegar
2 teaspoons mayonnaise
sprinkle of paprika
Place the eggs in a saucepan covered with water. Bring the water to a rolling boil. Place lid on pan, turn heat off, let eggs sit in hot water for 10 minutes. Pour out hot water and add ice to cover eggs. (This stops the cooking and makes the eggs easier to peel.)
In a small bowl, thoroughly mix the horseradish powder and vinegar until blended. Next, stir in the better until it forms a smooth paste. Stir in the remaining ingredients excluding the eggs. Set aside. Slice eggs in half lengthwise and remove yolks, leaving whites intact. Add yolks to the butter mixture. Mash together with a fork until smooth. Scoop egg mixture with a spoon into the whites. Sprinkle with paprika. Chill and serve.