Egg Butter

Egg Butter

epicureangela 4

"Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
  2. Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.



This is not bad. I boiled about 20 eggs last night bc bf decided to buy more eggs at Costco even though we already had eggs. So, I was looking through egg recipes for already boiled eggs and I...