We love any deviled eggs as a show-off party snack, but million-dollar deviled eggs hit the jackpot. They feature a thick, creamy filling that mayonnaise alone can’t achieve. The secret ingredient (more on that later!) adds an incredibly rich flavor and creates a luscious texture.
What are million-dollar deviled eggs?
Deviled eggs are deceptively simple. Even after you master the technique for hard-boiling eggs until the whites firm up around centered yolks, it’s the filling that counts. Too much mayo overpowers the yolk’s flavor, and too much vinegar or mustard discourages people with sensitive taste buds.
These million-dollar deviled eggs have a buttery filling that stands up to the sharp edge of mustard, the heat of hot sauce and the tang of pickle juice. The smooth mixture can be piped like buttercream or spooned into the egg white hollows and will hold its shape until the last bite.
Million-Dollar Deviled Eggs Ingredients
- Hard-boiled large eggs
- Mayonnaise
- Butter
- Sweet pickle juice
- Yellow mustard
- Dijon mustard
- Sugar
- Salt
- Pepper
- Hot pepper sauce, such as Tabasco
- Paprika
Directions
Step 1: Prepare the eggs
Using a very sharp knife, cut the eggs in half lengthwise. Using your fingertips or a small spoon, remove the yolks, being careful not to tear the egg whites. Place the yolks in a small bowl and set the whites aside.
Step 2: Make the filling
Use a fork to mash the yolks as finely as possible. Stir in the mayonnaise, butter, pickle juice, mustards, sugar, salt, pepper and hot pepper sauce, mixing until the filling is smooth.
Step 3: Fill the eggs
Spoon or pipe the filling into the egg whites, mounding or swirling it slightly. Carefully place the filled egg halves on a serving platter. Unless you’re serving them immediately, cover the egg platter with a lid that doesn’t touch the filling and refrigerate until serving time.
Step 4: Garnish and serve
Just before serving, sprinkle the deviled eggs with paprika. If desired, top each with crumbled bacon and a pickle slice.
How to Store Million-Dollar Deviled Eggs
Deviled eggs need to be refrigerated. Even when served, they should only sit at room temperature for a couple of hours. Once they’re filled, the trick is to place them in a container so that they don’t tip over and the cover doesn’t touch the tops. If they’re already on a serving platter, use an inverted bowl or pan to protect the filling without smearing it. If you make deviled eggs often, a covered tray with egg-shaped indents may be worth keeping in your kitchen.
Leftover million-dollar deviled eggs can last up to four days in the fridge, but they might soften at the bottom and dry out on top. You might prefer to mash up leftovers for flavor-packed egg salad sandwiches.
Million-Dollar Deviled Eggs Tips
What’s the secret ingredient in million-dollar deviled eggs?
It’s butter! Just a tablespoon adds a velvety creaminess that a traditional mayonnaise-only mixture can’t match. It also firms up the filling, supporting bonus toppings and preventing it from becoming watery as your million-dollar deviled eggs sit on their serving tray.
The butter will be easiest to mix in if it’s at room temperature. Be sure to use the real thing; substitutes like margarine or blended spreads won’t have the same effect.
Can you make million-dollar deviled eggs ahead of time?
Deviled eggs can be made in stages, but to keep them looking like a million bucks, fill them just before serving. According to the U.S. Department of Agriculture, eggs can be boiled up to a week in advance and stored whole, unpeeled or peeled in the refrigerator. You can mix up the filling two days ahead of time. Refrigerate the filling in an airtight container or bag and store the whites in another.
