Print

Million Dollar Deviled Eggs

Million Dollar Deviled Eggs - recipe card
Print Recipe
Print Recipe

Rich, silky deviled eggs elevated with whipped butter, Dijon mustard, and a touch of smoked paprika for a luxurious, melt-in-your-mouth filling. The tangy, creamy center is balanced by sweet pickle relish and a whisper of hot sauce, finished with a delicate sprinkle of smoked paprika and fresh chives.

Ingredients

Scale
  • 6 large eggs, cold from the refrigerator
  • 1/4 cup full-fat mayonnaise
  • 2 tbsp unsalted butter, softened to room temperature
  • 1 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 1 tbsp sweet pickle relish, drained well
  • 1/4 tsp granulated sugar
  • 1/4 tsp fine sea salt, plus more to taste
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp smoked paprika, plus more for garnish
  • 2 dashes hot sauce, such as Tabasco
  • 1 tbsp fresh chives, finely minced, for garnish

Instructions

  1. Place the cold eggs in a single layer in a medium saucepan. Cover the eggs with cold water until the water level sits about 1 inch above the tops of the eggs.
  2. Set the saucepan over high heat and bring the water to a rolling boil. As soon as large, vigorous bubbles break the surface continuously, immediately turn off the heat, cover the pan with a tight-fitting lid, and remove the pan from the hot burner.
  3. Let the eggs sit, covered, in the hot water for exactly 12 minutes. This gentle carry-over cooking produces tender whites and yolks that are fully set with no gray-green ring around the yolk.
  4. While the eggs steep, prepare an ice bath by filling a medium bowl halfway with ice cubes and adding cold water until the bowl is three-quarters full. Set the bowl near the sink.
  5. After 12 minutes, use a slotted spoon to transfer the eggs directly into the ice bath. Let the eggs chill completely in the ice bath for at least 5 minutes, which stops the cooking and helps the shells release cleanly from the whites.
  6. Gently tap each egg all over against the counter to create a network of fine cracks, then peel starting at the wider end where the air pocket sits. Rinse the peeled eggs under cool running water to remove any tiny shell fragments, then pat dry with paper towels.
  7. Slice each peeled egg in half lengthwise with a sharp paring knife. Carefully scoop the yolks out of the whites using a small spoon, dropping the yolks into a medium mixing bowl, and arrange the empty white halves on a serving platter, cut side up.
  8. Add the softened butter, mayonnaise, Dijon mustard, yellow mustard, drained sweet pickle relish, granulated sugar, fine sea salt, black pepper, smoked paprika, and hot sauce to the bowl with the yolks. Break the yolks with a fork first, then switch to a small whisk to beat the mixture until it is completely smooth, creamy, and uniform in color with no visible lumps, about 1 to 2 minutes of vigorous whisking.
  9. Taste the filling and adjust seasoning with additional salt or hot sauce if desired. The butter and mayonnaise should create a mousse-like texture that holds a soft peak when you lift the whisk.
  10. Transfer the filling to a piping bag fitted with a large open star tip, or use a sturdy zip-top bag with one corner snipped off to create a 1/2-inch opening. If not piping, simply spoon the filling into the egg white hollows.
  11. Pipe generous, swirled mounds of filling into each egg white half, filling the cavity and building a decorative swirl about 1/2 to 3/4 inch above the surface of the white. The filling should look glossy and light.
  12. Sprinkle the finished deviled eggs lightly with a pinch of smoked paprika over each top. Scatter the finely minced fresh chives evenly across all of the filled eggs.
  13. Serve immediately at room temperature or slightly chilled. The eggs are best enjoyed within 2 hours of assembly for optimal texture and flavor.

Notes

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Place a sheet of plastic wrap directly on the surface of the filling before sealing to prevent it from drying out. Do not freeze deviled eggs, as the filling will separate and become watery when thawed. For make-ahead prep, boil and peel the eggs up to 1 day in advance, storing the egg white halves and yolks separately in airtight containers in the refrigerator, then assemble the filling and pipe just before serving. Serve chilled, straight from the refrigerator, no reheating required.

Nutrition

Keywords: million dollar deviled eggs, deviled eggs recipe, creamy deviled eggs, classic deviled eggs, easy appetizer, party snack, egg appetizer, Easter appetizer, church potluck recipe, picnic food, Southern deviled eggs, no bacon deviled eggs

Find it online: https://inagartencooks.com/million-dollar-deviled-eggs/