Upgrade your classic deviled eggs with this luxurious recipe! Creamy yolks are whipped with butter, mustards, a touch of sweetness, and a hint of pickle juice for a rich and tangy filling. The result is an elegant and irresistible appetizer, perfect for parties or special occasions.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time1 hourhr
Course: Appetizer
Cuisine: American
Keyword: deviled eggs
Servings: 12
Calories: 114kcal
Author: Kellie
Cost: $5
Equipment
1 saucepan
1 pastry bag
Ingredients
12eggshard boiled & peeled
1/3cupmayonnaise
1tablespoonbutter
1teaspoonsyellow mustard
1teaspoonsDijon mustard
2teaspoonssweet pickle juiceI like the sweet gherkins
1/4teaspoonof hot sauce
Salt and pepper to taste
Paprikapickle slices, and cooked bacon for garnish
Instructions
Add the eggs to a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil.
Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
Carefully, peel the eggs and slice in half from top to bottom.
Remove the yolks and place in a large bowl. Add the mayonnaise, butter, mustard, pickle juice and Tabasco to the yolks.
Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley, crumbled bacon and sliced pickles, if desired.