Buttercream deviled eggs

Buttercream deviled eggs

Buttercream deviled eggs

Deviled eggs come in many styles and flavors! Buttercream deviled eggs are the one with butter and heavy cream. This type of deviled eggs is a delicatesse in Parisian restaurants and bars. The official French name for this recipe is Oeuf Mayonaise or Oeuf durs mayonaise. You can order Buttercream deviled eggs during breakfast and lunch time. My recipe is with more spices. This recipe needs good quality of butter and heavy cream (35% fat).

 

Buttercream for deviled eggs

Mix butter with heavy cream on body temperature until creamy!

 

The first part of Buttercream deviled eggs is mixing butter with heavy cream. It is important to use good quality of butter and heavy cream (35% or 40% fat). Pastry chefs use always 40%. Sometimes it is hard to find in grocery stores, because the high fat level is 35% or less. Heavy cream under 30% is no heavy cream. It is generic and the effect is less! On You Tube you see people showing many ways of whipped cream or heavy cream. They keep mixing and mixing until it loses structure! The result should be always shown at the end. When you start using your mixer, make sure you mix butter on highspeed with a stainless steel bowl.

 

Plain buttercream deviled eggs

Plain buttercream deviled eggs

 

Good to know

When I start mixing butter on room temperature, I mix this first for about 3 to 4 minutes on highspeed. Then I add heavy cream to the butter and mix this as well for about 3 to 4 minutes. When you start mixing both ingredients, it’s important this stays on body temperature. That’s why you need stainless steel to maintain the heat. When not,  you will see butter starts to lump and this cream should be smooth! When you use a handmixer, you can keep your stainless steel bowl to your body and mix. Also you can use a blowdryer and keep the heat up for a few seconds. When you see a smooth and lump free cream, then you can add spices to it.

 

Buttercream deviled egg tray

Buttercream deviled eggs with ham and salted beef.

 

This recipe contains 15 eggs and there will be cream left. You can use this cream for ham or salted beef rolls.  You can use this cream as well for canapes, amuses or puff pastry cups. When you make this recipe, please use free range or organic eggs. The quality of a good deviled egg is in the type of eggs you use. You can find our recipe below and there are more images of deviled eggs on our Pinterest and google plus account. When you have questions or do you like to make a comment? Please use our comment box below. Enjoy making Buttercream deviled eggs.

See more deviled eggs recipes here!

 

Serves 12

Buttercream deviled eggs

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients:

  • 15 free range eggs or organic
  • 3 tbsp (45ml) heavy cream
  • 150 grams ( ½ cup + 3 ½ tbsp) butter on room temperature
  • ¼ tsp white pepper
  • ¼ tsp coarse salt
  • 1 ½ tbsp granulated sugar
  • 1 tsp Dijon mustard
  • ¼ tsp of curry powder
  • 10 to 12 drops of Maggie seasoning

Directions:

  1. Boil 15 free range or organic eggs. When water boils, set your timer on 12 minutes. When cooking time is done, remove hot water and put it under the faucet with cold water.
  2. Peel gently the eggs and cut the eggs horizontally. Put these egg yolks in a strainer and egg shells on a deviled egg tray.
  3. Use medium size stainless steel bowl and mix for 3 minutes on high speed butter until creamy. Add 3 tbsp of whole milk to the butter and mix for another 3 to 4 minutes until creamy.
  4. Keep your stainless steel bowl to your stomach. Your body temperature can be used for mixing this on the right temperature. This avoids lumbs in butter. Other alternative is using a blow dryer for a few seconds.
  5. When you mix this for about 6 minutes, you see it is light and creamy! Use a spoon and rub the egg yolks through a strainer. The residu ends up with the butter.
  6. Use a spatula and fold the egg yolk residu with butter cream until incorporated. Add all spices carefully! Better add less than too much! When you add too much spices, your deviled egg will be over flavored. Keep tasting until you think this is right.
  7. 7. Use a piping bag with rosette nozzle. Fill all shells with deviled egg cream. There will be cream left. You can use ham or salted beef slices and role up with deviled egg cream. See images blog or see our deviled egg folder on Pinterest.
Cuisine: France | Recipe Type: Party food

Notes

For this recipe you need a handmixer, stainless steal medium size bowl, Deviled egg tray (blowdryer optional) Decoration toppings: Tangerine, Pineapple, Shrimp, cocktail cherry, Parsely leaves, Mayonnaise, Ketchup,

7.6.5
15
http://www.food-emporium.com/2017/07/02/buttercream-deviled-eggs/
Deviled eggs filled with buttercream and spicy egg yolks. See our recipe online.

 

 

 

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