Deviled Eggs

What makes this recipe different is the softened butter that is added to the yolk mixture. It adds a nice depth and richness to the eggs. This recipe is a Julia Child original.

• Ready In: 15 mins
• Yields: 2 dozen

Ingredients

• 2  dozen hard-boiled eggs
• 1⁄4 cup mayonnaise
• 4  tablespoons  soft butter
• 2  tablespoons  chopped sweet pickles or 2  tablespoons  relish
•  salt and pepper

Directions

1. Cut eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl.
2. Blend in the mayo, butter, pickle and salt and pepper.
3. Put mixture in pastry bag or zip lock bag and fill egg whites.