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Million Dollar Deviled Eggs

Classic deviled eggs elevated with a secret ingredient—butter—for the creamiest filling ever, topped with crispy bacon and chives.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Filling
  • 12 large eggs hard-boiled and peeled
  • 0.5 cup mayonnaise full fat
  • 2 tbsp unsalted butter softened to room temp
  • 2 tsp Dijon mustard
  • 1 tsp pickle juice dill or sweet
  • 1 pinch sugar
  • 0.125 tsp cayenne pepper optional
  • 1 pinch salt and pepper to taste
Toppings
  • 4 strips bacon cooked crispy and crumbled
  • 1 tbsp fresh chives finely chopped
  • 1 tsp paprika for dusting

Equipment

  • Large pot
  • Food processor or mixer
  • Piping bag
  • Knife

Method
 

  1. Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice water bath to cool completely.
  3. Peel eggs and slice in half lengthwise. Remove yolks and place them in a food processor or bowl.
  4. Add mayonnaise, softened butter, mustard, pickle juice, sugar, cayenne, salt, and pepper to the yolks.
  5. Blend or mash until completely smooth and creamy.
  6. Pipe or spoon the mixture back into the egg white halves.
  7. Top with crumbled bacon, chives, and a sprinkle of paprika. Chill before serving.

Notes

Ensure the butter is completely softened so it blends smoothly without lumps.