Ingredients
Per serving (estimated)
- Calories
- 240
- Protein
- 13 g
- Fat
- 20 g
- Carbs
- 1 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Put the eggs in a saucepan and cover with cold water by 1 in. Bring to a boil, cover, remove from the heat, and let stand 12 minutes.
- Move the eggs to a bowl of ice water for 10 minutes. USDA advises cooking eggs until both the white and the yolk are firm.
- Peel the eggs, halve them lengthwise, and pop the yolks into a bowl.
- Mash the yolks with a fork until fine, then beat in the butter, tallow, and salt until smooth and fluffy. The filling will be stiff when cold; soft room-temperature butter is the key.
- Spoon or pipe the filling back into the whites and finish with flaky salt.
- Refrigerate until serving. Do not leave deviled eggs out for more than 2 hours, or 1 hour above 90°F. Eat within 2 days.