Description
This Million Dollar Deviled Eggs recipe takes classic deviled eggs to the next level with a creamy, flavorful filling made from a blend of mayonnaise, sweet pickle juice, butter, crumbled bacon, and mustard. Perfectly balanced with a touch of tang and smoky crunch, these deviled eggs make an impressive appetizer or party snack that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Eggs
- 6 hard-boiled eggs, cooled and peeled
Filling
- 3 tablespoons mayonnaise
- 1 tablespoon sweet pickle juice
- 1 tablespoon butter, room temperature or softened
- 2 slices bacon, cooked and crumbled
- 1 teaspoon mustard
- Salt and pepper, to taste
Garnish
- Paprika, for garnish (optional)
- Fresh herbs or additional crumbled bacon (optional)
Instructions
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks, placing them in a medium mixing bowl.
- Make the Filling: Add mayonnaise, sweet pickle juice, softened butter, crumbled bacon, mustard, salt, and pepper to the bowl with the yolks. Mix until the filling is smooth and creamy. For an ultra-smooth texture, push the mixture through a sieve.
- Fill the Egg Whites: Spoon or pipe the creamy yolk mixture back into the egg white halves evenly.
- Garnish: Sprinkle the filled eggs with paprika and optionally add fresh herbs or extra crumbled bacon for enhanced flavor and presentation.
- Serve: Serve the deviled eggs immediately or refrigerate until ready to enjoy.
Notes
- For best results, use room temperature or softened butter to ensure a smooth filling.
- Make sure eggs are fully cooled before peeling to avoid tearing the whites.
- Pushing the filling through a sieve is optional but creates a luxuriously silky texture.
- Deviled eggs can be made a few hours ahead and refrigerated, but garnish just before serving to keep fresh.
- Feel free to customize with different types of mustard or add a dash of hot sauce for a spicy kick.
