A Southern timeless classic recipe, but elevated. These Million Dollar Deviled Eggs feature a luxuriously smooth filling, delicately balanced with tang, subtle heat, and a whisper of brightness. Finished with thoughtful touches, theyâre a sophisticated twist on a beloved favoriteâperfect for elegant gatherings or when only the best will do.
Reasons why youâll enjoy this recipe:
- Prep friendly and minimal prep time – You can prep the filling in advance and assemble whenever you choose, making this a great make-ahead appetizer.
- Balanced southern flavor – Tangy, savory, and a kick of spice.
- Classic appetizer
- Customizable Garnish – You can keep it vegetarian, or you can add your protein of choice, like crisp bacon, caviar, etc.
- Versatile dish – Ingredients can be used to make an egg salad.
Frequently Asked Questions:
- What makes these âMillion Dollarâ deviled eggs?
- The richness and balance between the creamy yolks and butter make them feel special. Overall, the butter is the secret ingredient that makes this the best deviled egg recipe.
- How do I get a smooth filling?
- Running the yolks through a fine mesh sieve or food processor before mixing will make the filling ultra creamy.
- What is the best way to pipe the filling?
- A zip-top bag with the corner snipped works best; however, purchasing a piping bag is also an option.
Tips for the best results:
Let the filling refrigerate for 10â15 minutes to let the flavors meld before piping.
Simple ingredients for Million Dollar Deviled Eggs:
6 fresh eggs + the yolks of the egg – Heart of the dish, as the white acts as the base or little vessels, while the yolks are molded into a rich, creamy filling base.
Mayonnaise – Brings richness and smoothness to the filling.
Dijon Mustard – Provides depth, subtle sharpness, and tanginess that balances the richness of the mayo and yolks.
Garlic – Adds a punch of bold, aromatic flavor.
Lemon zest + juice – Brightens the flavor and gives it a refined twist.
Shallots – Add a savory profile without overpowering it.
Butter (unsalted) – A secret richness-booster when blended. The buttery finish adds a velvety texture.
Black pepper – Brings gentle heat and an earthy depth.
Million Dollar Deviled Eggs Basic Instructions:
Boil the Eggs: Place eggs in a large saucepan filled with simmering hot water. Bring to a boil over medium-high heat for 13â14 minutes. Turn the stove off and, using a slotted spoon or sieve, transfer the eggs to an ice bath (ice water) to cool completely.
Peel and Halve: Gently peel the large eggs and slice them in half lengthwise. Carefully remove yolks and place yolks into a mesh sieve or food processor. The food processor will ensure you have a creamy and luscious texture for the filling.
Make the Filling: Add mayo, Dijon, butter, garlic, shallots, lemon zest, lemon juice, salt, and pepper to the yolks. Mash or blend until smooth and creamy.
Fill the Eggs: Spoon or pipe the mixture back into the egg whites. Use a piping bag with a star tip for a fancy finish.
Garnish and Serve: Dust with smoked paprika and top with chives or your garnish of choice. Serve chilled. Don’t forget to add the hot sauce!
For storage, place leftover deviled eggs in an air-tight container for up to 2 days in the refrigerator.
For more detailed instructions, please review the recipe card below.
Million Dollar Deviled Eggs
These Million Dollar Deviled Eggs are a rich, creamy twist on the classic recipe, packed with bold flavors and a secret ingredient that takes them over the top.
Ingredients
- 6 eggs (halved)
- 6 yolks from eggs
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon mustart
- 1 garlic clove, minced
- 1/2 lemon zest
- 1/4 cup shallots, diced
- 1 tablespoon butter (unsalted)
- Pinch of black pepper + kosher salt
Instructions
- Boil the Eggs by placing them into a large saucepan with simmering hot water.
- Cover the saucepan and bring to a boil over medium-high heat.
- Cook eggs for 13–14 minutes.
- Remove eggs from the heat. Transfer the now hard-boiled eggs to an ice bath (ice-cold water) to cool completely. Make sure there is enough water to cover all the eggs, even when boiling.
- Remove eggs from the ice bath and gently peel eggs from the shell.
- Use a sharp knife to slice them in half lengthwise and remove the egg yolks.
- Place the white halves in the refrigerator for later use.
- Carefully remove yolks and push the yolks through a mesh sieve. See note. Pulse 3-4 times. This will help with a creamy texture for the filling.
- Add mayo, Dijon, butter, garlic, shallot, lemon zest, salt, pepper, and optional sugar to the yolks. Mash or blend until smooth and creamy. For a better flavor, place the egg yolk mixture into the refrigerator for 10-15 minutes so that flavors can meld.
- Once the yolk mixture has melded, remove it and pipe it back into the egg whites. For a fancy finish, use a piping bag with a star tip.
- After each egg has been filled, top with crab and smoked paprika. Serve chilled.
Notes
Note 1: You can use either a food processor or a mesh sieve to process yolks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 205mgSodium: 143mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g
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