Description

Million Dollar Deviled Eggs are a classic American appetizer that is elevated with a slightly sweet and extra creamy filling thanks to the addition of butter. These deviled eggs are made by hard boiling eggs, mixing the yolks with mayonnaise, butter, mustard, and pickle juice, then spooning the mixture back into the egg whites before garnishing with paprika and optional bacon pieces.

Ingredients

Scale

Eggs

12 large eggs

Deviled Egg Filling

¼ cup (55 g) mayonnaise
1 Tablespoon butter, softened to room temperature
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon pepper
Dash Tabasco sauce (optional)

Garnish

Paprika for sprinkling
Bacon pieces (optional)

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Instructions

Hard Boil the Eggs: Place the 12 large eggs in a large saucepan and cover them with water. Transfer the pan to the stovetop over high heat and bring the water to a boil. Once boiling, boil the eggs for 1 minute, then cover the pan with a lid and remove it from the heat. Let the eggs sit covered for 17 minutes. Drain the hot water and immediately transfer the eggs to an ice bath to cool, then peel them and set aside.
Prepare the Deviled Egg Filling: Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them in a medium-sized bowl. Add ¼ cup mayonnaise, 1 tablespoon softened butter, 2 teaspoons yellow mustard, 2 teaspoons Dijon mustard, 2 teaspoons sweet gherkin pickle juice, 1 teaspoon sugar, ⅛ teaspoon salt, ⅛ teaspoon pepper, and a dash of Tabasco sauce if desired. Use a fork to mash and mix the ingredients thoroughly until smooth and creamy.
Assemble the Deviled Eggs: Spoon the creamy filling evenly into the hollowed egg whites. Sprinkle the tops with paprika for color and flavor. Optionally, add bacon pieces on top of each deviled egg for extra texture and taste. For additional garnish, you can also top with a small slice of sweet gherkin pickle as shown in the pictures.
Serve and Enjoy: Arrange the deviled eggs on a serving platter and serve immediately or chill until ready to serve.

Notes

Use room temperature butter to ensure creamy filling.
The sweet gherkin pickle juice adds a unique tangy sweetness.
For best results, peel eggs immediately after cooling to prevent the whites from sticking.
Optional Tabasco sauce adds a mild spicy kick; adjust according to taste.
Bacon pieces add a smoky crunch, but can be omitted for a vegetarian option.
Store leftovers in an airtight container in the refrigerator for up to 2 days.