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Million Dollar Deviled Eggs

Million Dollar Deviled Eggs: Creamy Treats to Impress Everyone

Discover the creamy, customizable Million Dollar Deviled Eggs—a perfect appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs Fresh large eggs create a creamy filling.
  • 1/2 cup Mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1/4 cup Sour Cream Use additional mayonnaise if desired.
  • 1 tablespoon Dijon Mustard Provides a hint of sharpness.
  • 1 tablespoon White Wine Vinegar Lemon juice can be used as an alternative.
  • 1/4 teaspoon Garlic Powder Adjust quantities based on taste.
  • 1/4 teaspoon Onion Powder Modify to suit your palate.
  • to taste Salt & Black Pepper Optional cayenne pepper for a spicy kick.
For the Garnish
  • 2 tablespoons Chives Can be substituted with green onions.
  • 2 tablespoons Parsley Dill or cilantro can also be used.
  • 1/4 cup Parmesan Cheese Omit for a dairy-free version.
  • 4 slices Bacon Can be substituted with smoked salmon or prosciutto.
  • to taste Paprika Used for garnish.
For the Brightness
  • 1 tablespoon Lemon Juice Extra vinegar can also be used.

Equipment

  • medium-sized saucepan
  • Slotted spoon
  • Mixing bowl
  • fork or food processor
  • piping bag with star tip

Method
 

Step-by-Step Instructions
  1. Carefully place eggs in a single layer in a medium-sized saucepan. Cover with cold water and heat on medium-high until boiling. Remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to a bowl filled with ice water using a slotted spoon and let sit for 5 minutes.
  3. Gently tap each egg to crack the shell and peel under running water. Slice in half and place yolks in a mixing bowl, setting egg whites aside.
  4. Mash egg yolks and mix in mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until creamy.
  5. Fold in Parmesan cheese, chives, parsley, lemon juice, and crispy bacon, ensuring not to overmix.
  6. Fill egg whites with yolk mixture using a spoon or piping bag for a professional look.
  7. Dust filled eggs with paprika and garnish with additional chives. Arrange on a platter to serve.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 2gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 150mgPotassium: 63mgVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These deviled eggs can be made ahead and stored in the fridge for up to 2 days. The yolk filling can be stored separately for optimal texture.

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