Judy Haffner wrote:
>
> Janet US wrote:
>
>>That's the way my mother made them.
>> They're very tasty and have a much
>> nicer mouth feel.
>
> Sounds strange to me, but I've never heard of using butter in place of
> mayo for deviled eggs, and never had any made that way, or even seen a
> "recipe" that said to mix with butter. I know my mother always used
> mayo, but her's were always more basic than mine. I like to give them a
> little "gourmet flare" most of the time, and not just use mayo, mustard,
> salt and pepper.
>
> I don't care for bland foods, such as potato salad, that tastes like
> it's just eggs, potatoes and mayo. At the last wedding reception I went
> to, I dishes up a pasta salad that looked like it should be good, as
> could see small cocktail shrimp, onion, green pepper, etc. in it, but it
> was just "blah"...no seasonings, or "zip" to it at all. I think maybe
> they didn't even bother to use salt and pepper, but just tossed the
> pasta, shrimp, CHUNKS (not chopped, or diced) of green pepper and onion
> with mayo. Was disappointing, to say the least.
>
> Judy


My last batch of deviled eggs was based on "curry powder" (1st ingredient
is ground mustard) and chopped raw garlic, plus a bit of cayenne,
garnished with cilantro. Mayo and lemon juice were also involved.