Million Dollar Deviled Eggs
The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
Prep: 20min
Total: 20min
Yield: 24
Serving Size: 1 deviled egg
Nutrition Facts: servingSize 1 deviled egg, calories 57 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 1 g
Ingredients:
- 12 large eggs
- ¼ cup mayo ((55g))
- 1 Tablespoon butter (softened to room temperature)
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash Tabasco sauce (optional)
- paprika (for sprinkling)
- bacon pieces (optional)
Instruction:
- Peel eggs and set aside.
- If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
The Best Deviled Eggs | 3 Ways to Make Deviled Eggs
FAQ
What’s the trick for deviled eggs?
Prep deviled eggs too far in advance, and you’ll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you’re ready to serve.
Is it better to make deviled eggs day before or day of?
If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.
Is it better to boil eggs for deviled eggs a day before?
Deviled is the accepted spelling in the United States and Canada for an adjective describing food that is seasoned with horseradish, mustard, paprika or pepper to impart a strong flavor. In other English-speaking countries, the spelling is devilled.
