Million Dollar Deviled Eggs
You can't go wrong with this easy million dollar deviled eggs recipe. They're cool, creamy and so flavorful with a bold-tasting filling and a colorful crunchy topping.
Servings: 24
Equipment
- Saucepan Large
Ingredients
- 12 eggs
- ⅓ Cup mayonnaise
- 1 Tablespoon butter melted
- 1 Teaspoon yellow mustard
- 2 Teaspoons Dijon mustard
- ½ Teaspoon hot sauce
- 1 Tablespoon pickle juice
- ½ Teaspoon garlic powder
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ice water as needed
To Garnish:
- bacon crumbled
- ground paprika sweet or smoked
- sweet pickles sliced
- green onions sliced
Instructions
- Add eggs to a large saucepan and cover with cold water.
- Put the pan over a medium-high heat and bring to a boil.
- Reduce to simmer, cover and cook for 12 minutes.
- Immediately transfer eggs to a bowl of ice water to cool.
- Gently peel the eggs and slice them in half.
- Remove the egg yolks to a large bowl.
- Add the mayonnaise, butter, yellow mustard, Dijon mustard, pickle juice, hot sauce, salt, pepper, and garlic powder to the egg yolks.
- Mix all the ingredients until well combined. You can use a low-speed electric hand mixer for a more creamy and fluffy texture.
- Arrange the egg whites onto a serving platter and either pipe the egg yolk mixture into each egg white using a piping bag or spoon it in using a spoon.
- Garnish with a sprinkle of paprika, some crumbled bacon, green onions, and pickle slices.
- Serve immediately or keep refrigerated until ready to serve.
Notes
Start with cold water: For perfectly boiled eggs, start with cold water to ensure even cooking and help prevent cracking.
Tidy peeling: Cooling the eggs in an ice-water bath will help loosen the shells.
Taste as you go: Adjust mayonnaise, mustards, hot sauce, and pickle juice to your preference.
Best served chilled: Enjoy these chilled for the best texture and flavor. Don't leave them at room temperature for over 2 hours either. If they do sit out long enough to get warm, it's best to throw them out rather than risk eating them.
Tidy peeling: Cooling the eggs in an ice-water bath will help loosen the shells.
Taste as you go: Adjust mayonnaise, mustards, hot sauce, and pickle juice to your preference.
Best served chilled: Enjoy these chilled for the best texture and flavor. Don't leave them at room temperature for over 2 hours either. If they do sit out long enough to get warm, it's best to throw them out rather than risk eating them.
Nutrition
Calories: 54kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 118mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
