Go Back

Million Dollar Deviled Eggs

Creamy and rich deviled eggs, loaded with smoky bacon and spices, perfect for any gathering or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs (hard boiled and peeled) Slightly older eggs are easier to peel.
  • 0.5 cup mayonnaise (full fat) For a lighter version, consider Greek yogurt.
  • 2 tbsp unsalted butter (softened to room temp)
  • 2 tsp Dijon mustard
  • 1 tsp pickle juice (or vinegar)
  • 0.25 tsp salt (to taste)
  • 0.25 tsp black pepper
  • 1 pinch sugar (optional) For a touch of sweetness.
  • 1 pinch cayenne pepper (optional) For added spice.
  • 6 slices bacon (cooked crispy and crumbled)
  • 1 tbsp fresh chives (finely chopped)
  • 1 tsp smoked paprika (for dusting)

Method
 

Preparation
  1. Place eggs in a large pot and cover with water. Bring to a boil, then cover, turn off heat, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice bath to cool completely for 15 minutes.
  3. Peel the eggs carefully and slice them in half lengthwise. Wipe the knife clean between cuts.
Mixing Filling
  1. Remove the yolks and place them in a mixing bowl. Set the whites aside on a platter.
  2. Mash the yolks with a fork, then add mayonnaise, softened butter, Dijon mustard, pickle juice, salt, pepper, sugar, and cayenne.
  3. Use a hand mixer to beat the filling until it is smooth and creamy (no lumps, please!).
Piping and Serving
  1. Transfer filling to a piping bag fitted with a star tip and pipe generously into the egg whites.
  2. Top with crumbled bacon, chopped chives, and a dusting of smoked paprika.
  3. Serve immediately or refrigerate until ready to eat.

Notes

If you have leftovers, store them in an airtight container in the fridge for about two days. To make ahead, prepare the filling and store separately until ready to pipe.