Million Dollar Deviled Eggs
30 min24 deviled eggs
Hard-boiled eggs halved and filled with a creamy, tangy mustard-and-pickle yolk mixture, topped with paprika and bacon.
| prepFill a large saucepan with water and bring to a boil over high heat | |||
| 12 large eggs | Boil eggs 1 min, rest 17 min, ice bath | Peel, halve eggs & remove yolks | Fill whites, top with paprika, bacon & pickle |
| 60 ml mayo | Mash yolks with mayo, butter & mustards | Stir in pickle juice, sugar, salt, pepper & Tabasco | |
| 15 g butter, softened to room temperature | |||
| 2 teaspoons yellow mustard | |||
| 2 teaspoons Dijon mustard | |||
| 2 teaspoons sweet gherkin pickle juice | |||
| 1 teaspoon sugar | |||
| ⅛ teaspoon salt | |||
| ⅛ teaspoon pepper | |||
| dash Tabasco sauce (optional) | |||
| paprika (for sprinkling) | |||
| bacon pieces (optional) | |||
| sweet gherkin pickle slices (optional, for topping) | |||
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