Million Dollar Deviled Eggs (Printable Version)
Creamy eggs with tangy mustards, pickle juice, and a touch of paprika. An impressive, flavorful party favorite.
# What You'll Need:
→ Hard Boiled Eggs
01 -
12 large eggs
→ Filling
02 -
1/4 cup mayonnaise
03 -
1 tablespoon unsalted butter, softened
04 -
2 teaspoons yellow mustard
05 -
2 teaspoons Dijon mustard
06 -
2 teaspoons sweet gherkin pickle juice
07 -
1 teaspoon sugar
08 -
1/8 teaspoon salt
09 -
1/8 teaspoon ground black pepper
10 -
Dash of Tabasco sauce (optional)
→ Garnish
11 -
Paprika, for sprinkling
12 -
Bacon pieces (optional)
13 -
Sweet gherkin pickle slices (optional)
# Step-by-Step Guide:
01 -
Arrange eggs in a large saucepan and cover with cold water. Set the saucepan over high heat and bring to a boil. Once boiling, cook for 1 minute, then cover and remove from heat. Let eggs stand for 17 minutes, then drain and immediately transfer to an ice bath. Once cooled, peel eggs carefully.
02 -
Slice each egg in half lengthwise. Gently remove yolks and place them in a medium bowl. Add mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet gherkin pickle juice, sugar, salt, pepper, and Tabasco sauce if using. Use a fork to mash and blend until the filling is smooth and creamy.
03 -
Spoon or pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and bacon pieces if desired. Optionally, top each egg with a small slice of sweet gherkin pickle. Arrange on a platter and serve chilled.
# Additional Notes:
01 -
For easier peeling, use eggs that are a few days old and shock them in an ice bath after boiling.