Deviled eggs, or stuff eggs as most Guyanese call them, are easy to make, delicious, and a great quick hor d’oeuvre for holidays and special occasions. This recipe for deviled eggs has a twist, so be sure to keep reading!
Deviled Eggs with Butter
Up your deviled eggs game with a twist that adds richness and a velvety texture. This recipe substitutes the traditional mayonnaise with creamy, indulgent butter. These butter-infused deviled eggs are a delightful departure from the norm, offering a decadent take on a classic favorite. As soon as I was finished taking the pictures for the blog post, these were devoured!
If you’re looking for another tasty egg recipe, try these Bacon Egg Bites.
- Deviled Eggs with Butter
- Why You’ll Love This Guyanese Deviled Eggs Recipe
- Ingredients for Deviled Eggs
- How to Make Deviled Eggs
- Tips for the Best Deviled Eggs
- Recipe Variations & Substitutions
- Frequently Asked Questions
- Guyanese Deviled Eggs
Why You’ll Love This Guyanese Deviled Eggs Recipe
- Convenient: If you want to satisfy a crowd, deviled eggs are an affordable, quick, and easy option.
- Great Appetizer: It’s always a good time to indulge in stuff eggs but these are especially popular for potlucks, brunch, Easter, and Christmas.
- Easy to Customize: Once you learn how to make deviled eggs, it’s easy to adapt the ingredients to suit your taste buds. The options are limitless!
Ingredients for Deviled Eggs
Guyanese-style deviled eggs include butter, shredded cheese and wiri wiri pepper for a spicy kick.
- Hard-boiled eggs: Use hard boiled eggs with a dry center.
- Butter: Deviled eggs with butter are thicker, creamier, and more flavorful than standard ones made with mayonnaise. Use softened butter for easier mixing.
- Spicy brown mustard:
- Kraft Italian Blend Cheeses: Adding cheese to the yolk mixture imparts a savory flavor that makes them even more mouthwatering.
- Seasoning: Season with cayenne pepper, cracked black pepper, and salt (optional, the cheeses are a bit salty).
- Green onions: Cut them into 8 diagonal slices for garnish.
- Wiri wiri pepper: Cut them into 8 tiny pieces for garnish.
See recipe card for quantities.
How to Make Deviled Eggs
How to Cook Eggs for Deviled Eggs
First prepare 4 hard-boiled eggs.
Add 4 eggs to 4 cups of water in a small pot then place it on high heat. Bring the water to the boil, then continue to boil for an additional 10 minutes.
Ice Bath for Hard Boiled Eggs
Finally, remove the pot from the heat and add the eggs to a bowl with ice water for an ice bath. This immediately stops the cooking process.
It takes about 10 minutes for the eggs to cool down. Once the eggs have completely cooled, remove the shells.
Scoop and Stuff Eggs
Slice the peeled hard boiled eggs in half (lengthwise) and scoop out the yolk. Add the yolk to a small bowl then wash any remaining egg yolk from the white.
Then combine egg yolks, freshly cracked black pepper, butter, spicy brown mustard, shredded Italian cheeses, and cayenne pepper until a smooth paste is formed.
You can fill the whites by using a teaspoon measure, sprayed with a bit of cooking spray, then filled with the yolk stuffing. Garnish with a piece of green onion cut on the diagonal and a tiny piece of hot pepper.
Another Way to Stuff Deviled Eggs
Or if you wanna be fancy, add the stuffing to a piping bag with a star tip.
Pipe the egg whites, making sure to fill each completely. There are so many different ways to make stuff eggs, this is just how I prefer mine!
Garnish with a piece of green onions and a small piece of hot pepper.
Store leftover Guyanese deviled eggs in an airtight container or in a plastic-wrapped serving platter. Store them for up to 3 days in the fridge.
Tips for the Best Deviled Eggs
- Do not skip the ice bath because this makes it easier to peel the hard-boiled eggs. Cold eggs are easier to peel and submerging hard-boiled eggs in ice-cold water is a quick way to cool them down.
- Do not use too much mustard, butter, or mayo in the mixture. Otherwise, it will be too runny. If this occurs, add more egg yolks to thicken it up.
- Be sure to taste-test the yolk mixture before stuffing. Make adjustments if necessary.
- Use a piping bag for better presentation. This tool gives the eggs a uniform look.
- Save time the day of by boiling the eggs 1 day in advance. Peel them and then store them in an airtight container in the fridge.
Recipe Variations & Substitutions
- Pepper: I am using Guyanese wiri wiri pepper but you can use scotch bonnet or even jalapeno.
- Butter: You can substitute butter for mayonnaise.
- Add-Ins: Some recipes include relish, sugar, or vinegar.
- Garnish: Consider topping boiled eggs with bacon, paprika (or smoked paprika for a hint of smoky flavor), chives, or fresh herbs like dill or basil.
Frequently Asked Questions
Once the water comes to a boil, continue to boil the eggs for 10 minutes before adding them to an ice bath to halt the cooking process.
The key to perfect deviled eggs is precise timing when boiling, immediately followed by an ice bath. This ensures the filling is the best consistency.
You can boil them up to 2 days ahead of preparing them for deviled eggs.
Guyanese Deviled Eggs
- Serving Platter
- Piping Bag
- 4 eggs hard boiled
- 1 tbsp butter
- 2 tsp spicy brown mustard
- 2 tbsp Kraft Italian Blend Cheeses
- 1/4 tsp cayenne pepper
- Pinch cracked black pepper
- Pinch salt optional, the cheeses are a bit salty
- 1 blade of green onions cut into 8 diagonal slices, garnish
- 1/2 wiri wiri pepper cut into 8 tiny pieces for garnish
- Divide hard boiled eggs in halves (lengthwise). Scoop out yolk and set aside.
- Wash whites and place on a serving plate/tray.
- Combine yolks, butter, brown mustard, cheese, cayenne pepper, black, pepper and a pinch of salt (if desired).
- Mix together until it forms a smooth paste. Using a teaspoon measure, scoop a teaspoon of the yolk mixture and stuff into the egg whites.
- Garnish with a slice of green onions and a piece of wiri wiri pepper.
- You may also add the yolk mixture to a piping bag with a star tip. Then pipe the filling into the whites. Garnish same as above.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.