On Thu, 05 Jul 2012 12:51:32 -0700, sf > wrote:

>On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:
>
>> On Jul 2, 8:55*pm, "Jean B." > wrote:
>> > Janet Bostwick wrote:
>> > > On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
>> > > > wrote:
>
>> > >> I never use mayo in mine, I make them like my mama did - some soft
>> > >> butter, a goodly amount of yellow mustard, a T or so sprinkle of
>> > >> vinegar, salt & pepper. *That makes the filling fairly solid when they
>> > >> are chilled, which are much easier to transport and eat than a mooshy
>> > >> mayo style.
>> >
>> > >> N.
>> > > That's the way my mother made them. *They're very tasty and have a
>> > > much nicer mouth feel.
>> > > Janet US
>> >
>> > What is a good starting ratio of butter to yolk, Janet and Nancy?
>> >
>> > --
>> > Jean B.
>>
>> Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>> I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>> yellow mustard. Taste and adjust. I never measure. Sometimes I use
>> Dijon-style mustard, but I like the regular yellow stuff the best.
>>
>I've never heard of anyone putting butter in deviled/stuffed eggs
>before this thread.

I don't know where Nancy's family is from, but mine is from the depths
of Minnesota at the last end of the 1800's and Germany before that.
I'm guessing that mayo was not a readily used condiment at that time
and place. I don't know the history of deviled eggs. Maybe I'll go
look that up. For lots of foods I think people made do with what they
had.
Janet US