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.
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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.
I am also sharing the process of making the perfect hard-boiled eggs in the post. Do follow it and make this delicious appetizer for your next dinner party.
Here are a few more egg recipes that you might like
- Boiled Egg Bhurji
- Instant Pot Poached Eggs
- Egg White Muffins
- Egg Foo Young
- Scrambled Egg Whites
- Mushroom Omelette
Ingredients
Eggs
Use any fresh eggs that you prefer. White, brown, omega 3 fortified, free range, etc., all work great.
My recipe uses chicken eggs, but you can use quail eggs, duck eggs, or even ostrich eggs. The cooking time for these will be different from chicken eggs though.
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 (or any other hot sauce).
Butter is the secret ingredient that does the magic and makes the filling creamy, buttery, and velvety. So do not skip it.
Mayonnaise can be replaced with sour cream or Miracle Whip.
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 10 minutes, and then drain the water. Transfer the eggs to an ice bath using a slotted spoon and let them sit for 5 minutes.
Peel the eggs and set them aside.
Make The Filling
Slice the hard boiled eggs in half lengthwise.
Remove the egg 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
- ½ 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.
Check for salt, add more if needed, and blend well to combine.
Note – You can also use an electric hand mixer to whip the filling.
Make The Deviled Eggs
Add the creamy filling 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 powder, and chopped parsley, and garnish with a small slice of mini gherkin pickle. Enjoy.
Frequently Asked Questions
If you find that your deviled eggs tend to slide around on the serving platter, you can try a couple of methods to keep them in place. One option is to place a small dollop of the filling on the serving platter under each egg half to act as a “glue.” Another option is to use a deviled egg tray with molded indentations to hold the eggs securely in place. These trays can be found in kitchen supply stores or online.
To make these healthier, replace mayonnaise with Greek yogurt and skip adding the butter.
Serving Suggestions
Deviled eggs are best served chilled, but they can be left at room temperature for a short period, such as during a party or gathering.
Top them with chopped parsley or green onions and sliced mini gherkins. A sprinkle of paprika powder is great for a pop of color.
Crushed crisp bacon, onion marmalade, and sliced green olives are also great topping options for this easy appetizer.
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 egg white halves and the filling for about 2 days in the refrigerator in separate airtight containers. Assemble at the time of serving.
It is not recommended to freeze deviled eggs. The texture of the eggs can change significantly after freezing and thawing, resulting in a less desirable consistency. Additionally, the filling may become watery upon thawing, affecting the taste and presentation.
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Recipe Card
Million Dollar Deviled Eggs Recipe
Ingredients
- 12 large eggs
- ½ cup full-fat mayonnaise
- 2 teaspoons yellow mustard sauce
- 2 teaspoons drained and chopped brine-cured gherkins
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- ⅛ teaspoon black pepper powder
- ½ teaspoon Tabasco sauce (or any other hot sauce)
- 1 tablespoon melted and cooled butter (salted or unsalted)
- paprika, chopped parsley, and sliced mini gherkins (for garnishing)
Instructions
Hard Boil The Eggs
- Place eggs in a large saucepan and cover them with water.
- Secret Tip – Shake the eggs a little before boiling them. This process will make sure 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 10 minute and then drain the water. Transfer the eggs to an ice bath and let them 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 mayonnaise, mustard sauce, gherkins, sugar, salt, pepper powder, and Tabasco sauce to the processor and blend until everything comes together.
- Add butter and blend until combined.
- Check for salt, add more if needed, and blend well to combine.
Make The Deviled Eggs
- Add the yolk mixture into a piping bag fitted with a large star nozzle.
- Pipe the egg yolk mixture into the cavities of the egg whites.
- Note – You can also use a spoon to fill the filling but using a piping bag makes the deviled eggs look prettier.
- Sprinkle a little paprika, and parsley, and garnish with a small slice of mini gherkin pickle. Enjoy.
Did you make this recipe? Let me know!