Million Dollar Deviled Eggs with Bacon and Pickles
Million Dollar Deviled Eggs are a classic appetizer that combines creamy, flavorful egg yolk filling with a colorful and crunchy garnish. These eggs are boiled to perfection, mixed with a rich blend of mayonnaise, mustards, and spices, then topped with bacon, paprika, and pickles for an irresistible bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 1 tablespoon butter, melted
- 1 teaspoon yellow mustard
- 2 teaspoons Dijon mustard
- ½ teaspoon hot sauce
- 1 tablespoon pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Ice water, as needed
To Garnish
- Bacon, crumbled
- Ground paprika, sweet or smoked
- Sweet pickles, sliced
- Green onions, sliced
Instructions
- Boil the eggs: Place 12 eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Simmer the eggs: Once boiling, reduce the heat to a simmer, cover the pan, and cook the eggs for 12 minutes to achieve a fully cooked yolk.
- Cool the eggs: Immediately transfer the eggs to an ice water bath to stop the cooking process and to make peeling easier.
- Peel and slice: Carefully peel the cooled eggs and cut them in half lengthwise.
- Prepare the filling: Remove the yolks and place them in a large mixing bowl. Add ⅓ cup mayonnaise, 1 tablespoon melted butter, 1 teaspoon yellow mustard, 2 teaspoons Dijon mustard, 1 tablespoon pickle juice, ½ teaspoon hot sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Mix the filling: Combine all ingredients thoroughly using a low-speed electric hand mixer until the mixture is creamy and fluffy.
- Fill the egg whites: Arrange the egg white halves on a serving platter. Using a piping bag or spoon, fill each half with the prepared yolk mixture.
- Garnish: Sprinkle the deviled eggs with ground paprika, crumbled bacon, sliced green onions, and sweet pickle slices for added flavor and texture.
- Serve or store: Serve immediately or refrigerate until ready to serve to maintain freshness and flavor.
Notes
- Start with cold water to ensure even cooking and prevent egg shells from cracking during boiling.
- Cooling the eggs in an ice water bath helps loosen the shells for easy peeling.
- Use a piping bag for a neat and visually appealing presentation of the filling.
- Refrigerate deviled eggs if not serving immediately to maintain food safety and freshness.