Million Dollar Deviled Eggs

• servings: 6 servings
• total time: 45 minutes

Ingredients

6 large eggs

2 Tbsp. unsalted butter, softened

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1 tsp. finely chopped fresh chives, plus more for garnish

1 sweet pickle, finely chopped (about 1 tsp.), plus 1 TBLS juice from jar

1/4 tsp. kosher salt

1/4 tsp. smoked paprika, plus more for garnish

1/4 tsp. black pepper

Directions

Add eggs to boiling water: Fill a medium pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes.

Make ice bath: Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set aside.

Cool eggs after cooking: Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

Remove egg shells: Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shells. Peel eggs under cold running water.

Mix deviled egg filling: Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and butter in a medium bowl until smooth. Add mayonnaise, mustard, chives,pickle, pickle juice, salt, paprika, and pepper. Stir until combined.

Add filling to egg whites: Spoon yolk mixture evenly into egg whites (about 1 tablespoon each). Garnish with smoked paprika and additional chives.