Million Dollar Deviled Eggs
This traditional recipe is the staple of many households during holiday season. Level up your game by making these Million Dollar Deviled Eggs that are a creamy and buttery version of the classic recipe. Whether you are making classic deviled eggs or a little different Avocado devield eggs, this delicious savory appetizer is for sure favorite of many and there are hardly any leftovers as these are usually gone in seconds.
INGREDIENTS
- 12 large eggs, hard boiled and peeled
- ⅓ cup mayonnaise
- 1 tablespoon butter, melted and cooled
- 1 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons dill or regular pickles, gherkins, finely diced
- 1 teaspoon sugar
- ½ teaspoon hot sauce such as Frank’s
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Sweet or smoked paprika for garnish
INSTRUCTIONS
- Cut the eggs in half and remove the egg yolks. Transfer them into a large bowl and mash until almost smooth.
- Add in gherkins, mayonnaise, butter, mustards, salt, black pepper, sugar and hot sauce. Mix all the ingredients until well combined. I simply use a fork for this but for more creamy texture you can beat the mixture with electric hand mixer on low speed. Taste for seasoning and adjust accordingly. Transfer the fluffy mixture into piping bag or simple ziplock bag and cut out a small hole in the corner of the bag.
- Arrange the egg whites onto serving platter and stuff each with the egg yolk mixture. Garnish with a sprinkle of paprika powder, crispy bacon or more sliced gherkins. Serve right away.
VIDEO
NOTES
- You'll need hard-boiled eggs for this recipe, read on how to make these in my blog post.
- There are no strict rules on whether the deviled egg stuffing should be creamy and smooth or a little chunky. It’s totally up to you to decide what you want to make.
- For an extra creamy yet thick texture, you can add in a couple of spoons of cream cheese or replace the mayo in this recipe with cream cheese.
- Store any leftover deviled eggs in a wider and deeper airtight container in the fridge for up to 2-3 days. As these are dairy-based, don't keep them at room temperature for more than 2 hours to avoid any bacteria occurrence.
- Butter - I like to use unsalted butter and add my own salt as much as I feel necessary. Using salted butter is totally fine, but as many brands use different amounts of salt in their recipes I like to add my own seasoning as needed. For the classic deviled eggs, recipe omit the butter.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 116kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 169mgSodium: 135mgPotassium: 66mgFiber: 0.1gSugar: 1gVitamin A: 274IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
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