We didn't think classic deviled eggs could get any better—that is, until we tried million dollar deviled eggs. The creamy filling is ultra rich with a thick, luscious texture that pairs perfectly with tender hard-boiled egg whites. What makes them worthy of the million dollar title? Two tablespoons of butter in the filling.
Ingredients for Million Dollar Deviled Eggs
Hard-boiled eggs are transformed with three key ingredients, along with salt, pepper, and paprika for a bite-sized appetizer or side dish your guests will love. To make million dollar deviled eggs, you'll need:
- Large hard-boiled eggs: The base of the deviled eggs.
- Yellow mustard: Adds a slight tanginess to the filling.
- Mayonnaise: Added to the yolks for a creamy filling.
- Butter: A secret ingredient, softened butter is worked into the filling to add flavor and a next-level richness.
- Salt and pepper: Enhances the flavor of the filling.
- Paprika: For a touch of spice and color.
Tips for Making Million Dollar Deviled Eggs
There are a few secrets to achieving million dollar deviled egg success:
- Perfectly cooked eggs: To avoid ending up with yolks with a greenish tint, use a timer to cook your eggs to exactly the right texture.
- Use a sharp knife: Use a sharp knife for the cleanest egg white halves, wiping off the knife between cuts.
- Seasoning: Taste and season the filling as needed to suit your preferences. Use unsalted butter so you can better control the salt level of the filling.
- Softened butter: To make sure the filling is smooth as can be, be sure to use room temperature butter.
- Pipe the filling: Use a piping bag or zip-top bag with one corner snipped off for the most consistent filling.
- Chill: Keep deviled eggs cold until ready to serve for the best flavor and texture.
Can I Make Million Dollar Deviled Eggs Ahead?
Deviled eggs can be easily prepared ahead, so you're not rushing on the day of serving. To make them in advance, cook the eggs and prepare the filling up to two days ahead. Store in separate airtight containers in the refrigerator. On the day of the party, assemble as directed, and keep cold until ready to serve.
Ingredients
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12 large eggs, hard-boiled
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4 tsp. yellow mustard
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1/2 cup mayonnaise
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2 Tbsp. butter, softened
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Kosher salt
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Pepper
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Paprika
Directions
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Halve the cooled hard-boiled eggs lengthwise.
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Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork until they resemble fine crumbs.
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Stir in the mayonnaise, mustard, and softened butter until smooth and very well mixed. Season with salt and pepper.
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Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
How to Store Leftover Deviled Eggs
When serving deviled eggs, be mindful of how long they've been left sitting out. The American Egg Board advises that you discard deviled eggs that have been out of the fridge for more than two hours (or one hour if served outside on a hot day). If you do have leftovers, store in an airtight container in the refrigerator for up to three days.
How to Make Hard-Boiled Eggs: Make the hard-boiled eggs. Place the 12 large eggs in a single layer in a large saucepan. Do not stack eggs or they won't cook evenly. Add enough cold water to cover the eggs by 1 inch. Bring the water to a rapid boil over high heat. Remove the pan from the heat; cover the pan and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until the eggs are cool enough to handle. Drain the water. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshells and discard.
