Description

This Million Dollar Deviled Eggs recipe is a luxurious twist on the classic deviled eggs, combining creamy mayo and butter with tangy mustards, sweet pickle juice, and a hint of hot sauce for a flavorful filling. Topped with crispy bacon, smoky paprika, sweet pickles, and fresh green onions, these deviled eggs make a perfect appetizer or party dish that’s both elegant and easy to prepare.

Ingredients

Scale

Eggs

12 hard-boiled eggs, peeled and halved

Filling

⅓ cup mayonnaise
1 tablespoon butter, melted
1 teaspoon yellow mustard
2 teaspoons Dijon mustard
½ teaspoon hot sauce
1 tablespoon sweet pickle juice
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Garnish

Crumbled bacon
Paprika (sweet or smoked)
Sliced sweet pickles
Sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Cook Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pan, and simmer for 12 minutes to ensure the eggs are fully cooked.
Cool and Peel: Immediately transfer the cooked eggs to an ice water bath to stop the cooking process and make peeling easier. Once cooled, peel the eggs and cut them in half lengthwise.
Make Filling: In a mixing bowl, combine the egg yolks with mayonnaise, melted butter, yellow mustard, Dijon mustard, sweet pickle juice, hot sauce, garlic powder, salt, and black pepper. Mash using a fork or use an electric mixer to achieve a smooth and creamy filling.
Fill Eggs: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, ensuring they are well-filled and neatly presented.
Garnish and Serve: Sprinkle the deviled eggs with crumbled bacon and paprika for a smoky flavor and appealing color. Add slices of sweet pickles and green onions on top for extra freshness. Serve immediately or refrigerate until ready to serve.

Notes

For easier peeling, use eggs that are at least a few days old.
Adjust the amount of hot sauce to your desired spice level.
Can be made a few hours ahead and refrigerated to enhance flavors.
Use smoked paprika for a deeper smoky flavor or sweet paprika for a milder taste.
Ensure eggs are completely cool before peeling to prevent tearing the whites.