Description
These Million Dollar Deviled Eggs are a classic party appetizer that’s always a hit! Creamy and flavorful deviled eggs are topped with crispy bacon, paprika, and a tangy pickle for a delicious and satisfying bite.
Ingredients
Units
Scale
- 12 hard-boiled eggs, peeled and halved (see instructions for cooking)
- 1/3 cup mayonnaise
- 1 tablespoon butter, melted
- 1 teaspoon yellow mustard
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon sweet pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Ice water
Garnishes:
- Crumbled bacon
- Paprika (sweet or smoked)
- Sliced sweet pickles
- Sliced green onions
Instructions
- Cook Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes. Immediately transfer eggs to an ice water bath to cool. Peel and halve the eggs.
- Make Filling: In a bowl, combine egg yolks, mayonnaise, melted butter, yellow mustard, Dijon mustard, pickle juice, hot sauce, salt, pepper, and garlic powder. Mash with a fork or use an electric mixer for a smoother texture.
- Fill Eggs: Spoon or pipe the yolk mixture into the egg white halves.
- Garnish and Serve: Garnish with paprika, crumbled bacon, green onions, and pickle slices. Serve immediately or refrigerate until ready to serve.
Notes
- Starting with cold water when boiling eggs helps to cook them evenly and prevent cracking.
- Cooling eggs in ice water makes peeling easier.
- Adjust the amount of mayonnaise, mustards, hot sauce, and pickle juice to your liking.
- For the best flavor and texture, serve the deviled eggs chilled.
- For food safety, do not leave deviled eggs at room temperature for more than 2 hours.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
