Million Dollar Deviled Eggs

x 1

Slightly sweet, extra creamy deviled eggs with a touch of butter in the filling. Top with paprika and optional bacon or sweet gherkin slices.

Do not assemble more than a day in advance; you can store whites and filling separately up to two days.

Prep Time

20 min

Cook Time

15 min

Total Time

20 min

Servings

24

saucepan
bowl
ice bath
Vegetarian
Snack
Hors d'oeuvre
Gluten-Free
Quick
Kid Friendly
Side Dish
Appetizer

Ingredients

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1/16 cup butter softened to room temperature
  • 2 teaspoons yellow mustard
  • 2 teaspoons dijon mustard
  • 2 teaspoons sweet gherkin pickle juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Tabasco sauce optional, dash
  • paprika for sprinkling
  • bacon pieces optional, for topping

Preparation

  1. Place eggs in a large saucepan and cover with water. Bring to a boil over high heat, boil for 1 minute, cover with lid and remove from heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath. Peel eggs and set aside.
  2. Slice eggs in half lengthwise and remove yolks to a medium bowl.
  3. Add mayonnaise, softened butter, yellow mustard, dijon mustard, sweet gherkin pickle juice, sugar, salt, pepper, and a dash of Tabasco if using. Mash with a fork until well combined and creamy.
  4. Spoon filling into each egg white half. Sprinkle with paprika and bacon pieces if using. If desired, top with a small slice of sweet gherkin pickle.