APPETIZERS AND SNACKS
Million Dollar Deviled Eggs
6 servings
servings45 minutes
total timeIngredients
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.
6 servings
servings45 minutes
total time