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.

--
Food is an important part of a balanced diet.