Million Dollar Eggs Recipe

Pickles, paprika and bacon garnish deviled eggs.

5 from 1 vote

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

Cook Time10

Chilling Time1

Course: Appetizer

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

1 saucepan
1 pastry bag

Ingredients

12 eggs hard boiled & peeled
1/3 cup mayonnaise
1 tablespoon butter
1 teaspoons yellow mustard
1 teaspoons Dijon mustard
2 teaspoons sweet pickle juice I like the sweet gherkins
1/4 teaspoon of hot sauce
Salt and pepper to taste
Paprika pickle 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.

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