Million Dollar Deviled Eggs

These Million Dollar Deviled Eggs are truly worth a million dollars. These are a creamy, buttery version of classic deviled eggs. Serve these as appetizers for house parties, game nights, movie nights, or BBQ parties.

Here are a few more egg recipes that you might like – Boiled Egg Bhurji, Instant Pot Poached Eggs, Egg White Muffins, Egg Foo Young, and Scrambled Egg Whites.

Jump to:

• About Million Dollar Deviled Eggs
• Ingredients
• How To Make Million Dollar Devilled Eggs
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Million Dollar Deviled Eggs

Million Dollar Deviled Eggs are the superior version of the classic deviled eggs.

These are creamier, buttery, and loaded with flavors. These come together in under 30 minutes using a few simple ingredients.

My version of these million-dollar deviled eggs has an addition of butter apart from the usual ingredients, making them different from the classic version.

Serve it as a side dish or an appetizer for your next house party, game night, movie night, pool party, or BBQ.

This make-ahead recipe can be easily doubled or tripled.

Ingredients

Eggs – Use any eggs that you prefer. White, brown, omega 3 fortified, free range, etc., all work great.

For The Filling

To make the creamy, buttery filling, you would need full-fat mayonnaise, butter (salted or unsalted), yellow mustard sauce, drained brine-cured mini gherkins, sugar, salt, black pepper powder, and Tabasco sauce.

Butter is the secret ingredient that does the magic and makes the filling creamy, buttery, and velvety. So do not skip it.

To Garnish

Garnish the eggs with paprika, chopped parsley, and sliced mini gherkins. Crushed crispy bacon pieces are also great for topping.

How To Make Million Dollar Devilled Eggs

Hard Boil The Eggs

Place 12 large eggs in a large saucepan and cover them with water.  

Secret Tip – Shake the eggs a little before boiling them. This process will ensure the yolk moves to the center of the egg.

Transfer the pan to the stovetop and heat over high heat until the water comes to a rolling boil.

Boil for one minute.

Remove the pan from the heat and immediately cover the pan with a tight-fitting lid.

Allow to sit for 17 minutes, and then drain the water. Transfer the eggs to an ice bath and sit for 5 minutes.

Peel the eggs and set them aside.

Make The Filling

Slice the boiled eggs in half lengthwise.  

Remove the yolks and transfer them to a small food processor.

Add

• ¼ cup full-fat mayonnaise
• 2 teaspoon yellow mustard sauce
• 2 teaspoon chopped gherkins
• 1 teaspoon granulated sugar
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper powder
• ½ teaspoon Tabasco sauce

to the processor and blend until everything comes together.

Add 1 tablespoon of melted and cooled butter and blend until combined.

Make The Deviled Eggs

Add the yolk mixture into a piping bag fitted with a large star nozzle.

Note – You can also use a spoon to fill the filling, but using a piping bag makes the deviled eggs look prettier.

Pipe the egg yolk mixture into the cavities of the egg whites.

Sprinkle a little paprika, parsley, and garnish with a small slice of mini gherkin pickle. Enjoy.

Storage Suggestions

Deviled eggs are a great make-ahead appetizer for organizing a party or get-together.

Assemble the million-dollar deviled eggs and store them for about a day in the refrigerator, stored in an air-tight container.

You can also store boiled eggs and the filling separately for about 2 days in the refrigerator in air-tight containers. Assemble at the time of serving.

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