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Million Dollar Deviled Eggs

The ultimate deviled egg recipe featuring a secret ingredient for extra creaminess, topped with crispy bacon and fresh chives. A savory, high-protein appetizer perfect for parties.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 halves
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Egg Base
  • 12 large eggs hard boiled and peeled
Filling
  • 0.5 cup mayonnaise full fat
  • 2 tbsp unsalted butter softened to room temp
  • 2 tsp Dijon mustard
  • 1 tsp pickle juice or vinegar
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper
  • 1 pinch sugar optional
  • 1 pinch cayenne pepper optional
Toppings
  • 6 slices bacon cooked crispy and crumbled
  • 1 tbsp fresh chives finely chopped
  • 1 tsp smoked paprika for dusting

Equipment

  • Large Pot
  • Hand Mixer
  • Piping bag
  • Ice Bath

Method
 

  1. Place eggs in a large pot and cover with water. Bring to a boil, then cover, turn off heat, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice bath to cool completely for 15 minutes.
  3. Peel the eggs carefully and slice them in half lengthwise. Wipe the knife clean between cuts.
  4. Remove the yolks and place them in a mixing bowl. Set whites aside on a platter.
  5. Mash yolks with a fork, then add mayonnaise, softened butter, Dijon mustard, pickle juice, salt, pepper, sugar, and cayenne.
  6. Use a hand mixer to beat the filling until it is completely smooth and creamy (no lumps).
  7. Transfer filling to a piping bag fitted with a star tip and pipe generously into the egg whites.
  8. Top with crumbled bacon, chopped chives, and a dusting of smoked paprika.
  9. Serve immediately or refrigerate until ready to eat.

Notes

Ensure the butter is completely softened to room temperature before mixing to avoid lumps.