Description
These Million Dollar Deviled Eggs are a classic American appetizer featuring a creamy, flavorful filling made from hard-boiled eggs, mayonnaise, butter, and sweet pickle relish. Perfect for parties and holiday gatherings, they offer a smooth texture and a delightful balance of tangy and savory flavors, garnished with paprika and fresh herbs for an elegant touch.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons softened butter
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- Paprika, for garnish
- Chopped chives or parsley, optional
Instructions
- Boil the eggs: Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12 minutes to cook through.
- Cool and peel: Transfer the eggs to an ice bath to cool completely, which helps stop the cooking process and makes peeling easier. Once cooled, carefully peel the eggs.
- Prepare the yolk filling: Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks into a mixing bowl and mash them until smooth.
- Mix the filling: To the mashed yolks, add mayonnaise, softened butter, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined.
- Fill the egg whites: Spoon or pipe the yolk mixture evenly back into the hollowed egg white halves, ensuring each is generously filled.
- Garnish and chill: Lightly sprinkle paprika over the filled eggs and garnish with chopped chives or parsley if desired. Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld.
Notes
- For an extra creamy filling, whip the yolk mixture using a hand mixer until light and smooth.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
