Better Deviled Eggs

from ButterYum

makes 24 halves

Ingredients

12 large eggs, hard-cooked and peeled

1/4 cup unsalted butter, room temperature

1/4 cup real mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon distilled white vinegar

1 tablespoon dijon mustard

1/1 teaspoon sriracha

kosher salt and pepper to taste

chives or paprika for garnish

Directions

Cut eggs in half lengthwise and remove yolks; reserve egg whites for later. Make the filling by mashing or pressing the yolks through a fine mesh sieve before combining with butter, mayonnaise, lemon juice, dijon mustard, vinegar, and sriracha; mixing well. Spoon or pipe the filling into empty egg white halves and garnish with chives or paprika if desired.