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Slightly sweet, extra creamy deviled eggs with a touch of butter in the filling. Top with paprika and optional bacon or sweet gherkin slices.
20 min
Prep Time
15 min
Cook Time
20 min
Total Time
24
Servings
Do not assemble more than a day in advance; you can store whites and filling separately up to two days.
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.
Slice eggs in half lengthwise and remove yolks to a medium bowl.
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.
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.