Million Dollar Deviled Eggs
Million Dollar Deviled Eggs are what I make when I want deviled eggs that actually impress people and taste way better than the regular. The filling is silky and rich instead of dry and crumbly, with a tangy brightness that balances out all that creaminess and depth from the mustard. I make them for Easter brunch, Thanksgiving, Christmas party platters, summer barbecues, and potlucks because they're easy to prep ahead and always the first appetizer to disappear. Store them in the fridge for up to 2 days, or make the filling a day ahead and fill the egg whites right before serving.
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 1 tablespoon unsalted butter softened
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons pickle juice
- 1 teaspoon sugar
- Salt and black pepper to taste
- A dash of Tabasco sauce optional, for heat
- Paprika for garnish
- Fresh parsley chopped (for serving)
Instructions
- Bring a large saucepan of water to a boil. Gently lower the eggs into the water and cook for 9 minutes.12 large eggs
- Drain the hot water and immediately transfer the eggs into an ice bath. Let them chill for 15 minutes to stop the cooking process and make peeling easier.
- Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
- To the yolks, add the mayonnaise, softened butter, yellow and Dijon mustards, pickle juice, sugar, salt, pepper, and a dash of Tabasco (if using). Mash and mix until smooth and creamy. Spoon or pipe the yolk mixture into each egg white half.¼ cup mayonnaise, 1 tablespoon unsalted butter, 2 teaspoons yellow mustard, 2 teaspoons Dijon mustard, 2 teaspoons pickle juice, 1 teaspoon sugar, Salt and black pepper, A dash of Tabasco sauce
- Lightly dust the tops with paprika and sprinkle with chopped parsley. Serve chilled or at room temperature.Paprika, Fresh parsley
Video
Notes
Here are a few tips to help you make the best deviled eggs:
- Use older eggs for easier peeling: Eggs that are at least a week old peel more easily than fresh ones because the membrane separates better from the white.
- Don't skip the ice bath: The cold water stops the cooking immediately and prevents that green ring from forming around the yolks.
- Soften the butter first: Make sure it's at room temperature so it mixes smoothly with the yolks without forming lumps.
- Customize the flavor and garnish: These classic deviled eggs have a luscious texture from the butter. Use your preferred hot pepper or hot sauce instead of Tabasco, and garnish with chopped chives or green onions instead of parsley for a sharper flavor.
- Adjust the tanginess: If you like them more tangy, add an extra teaspoon of pickle juice or a splash of vinegar.
- Prep-ahead trick: Make the filling the night before and refrigerate it, then fill the egg whites a few hours before serving so they stay fresh and don't get watery.
Nutrition
Calories: 211kcalCarbohydrates: 2gProtein: 11gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 336mgSodium: 246mgPotassium: 129mgFiber: 0.1gSugar: 1gVitamin A: 542IUVitamin C: 0.01mgCalcium: 53mgIron: 2mg
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