Million Dollar Deviled Eggs

Chef’s Note

“I made these with regular pickle juice instead of sweet gherkin pickle juice (personal preference).I also left out the sugar and didn’t add bacon.Recipe courtesy of Sugar Spun Run.”






24 deviled eggs




  • 12 largeeggs
  • 14 cupmayonnaise
  • 1 tablespoonbutter, softened to room temperature
  • 2 teaspoonsyellow mustard
  • 2 teaspoonsDijon mustard
  • 2 teaspoons sweet gherkin pickle juice
  • 1 teaspoonsugar
  • 18 teaspoonsalt
  • 18 teaspoonpepper
  • 1 dashTabasco sauce
  • paprika, for sprinkling
  • bacon piece (optional)
  • Directions

  • Place eggs in a large saucepan and cover with water.
  • Transfer to stovetop over high heat until water begins to boil.
  • Boil for one minute, cover with lid, and remove from heat.Allow to sit for 17 minutes and then drain and transfer to an ice bath.
  • Peel eggs and set aside.
  • Slice eggs in half lengthwise.
  • Remove yolks and transfer to a medium-sized bowl.
  • Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce.Use a fork to mash well.
  • Spoon filling into each egg white.Sprinkle with paprika and bacon (if using) and serve.
  • If desired, top with a small slice of sweet gherkin pickle.
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