Splurge Worthy Million Dollar Deviled Eggs Recipe (4 Ingredients, 15 Minutes) by Donna John
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When I saw a recipe for million dollar deviled eggs, I just had to know why they're so special. Turns out, the reason these are million dollar eggs is because of a secret ingredient: butter (not because eggs cost so much these days). Apparently, my spinach and bacon deviled eggs recipe is a million dollar recipe, too, because I've been adding butter to my deviled eggs for years.
These creamy eggs are the perfect bite served as an appetizer or a side dish. The ingredients are simple (no caviar on these million dollar eggs!). Here is your short shopping list so you can enjoy these eggs ASAP: eggs, yellow mustard, mayonnaise and butter. Paprika and fresh minced chives are the simple, yet delicious, way to garnish the gluten-free eggs once stuffed.
If you're like me and get frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your InstantPot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™.
Make a batch of these eggs for your Easter spread. When people want to know what makes them so extra delicious, make them butter you up before you tell them!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes (if eggs are already cooked)
Total Time: 15 minutes
Servings: 24
Ingredients
- 12 hard-boiled eggs
- 4 teaspoons yellow mustard
- 1/2 cup mayonnaise (I like Hellman's Real Mayonnaise)
- 2 tablespoons butter, softened
Optional Ingredients
- ground paprika, for garnishing
- fresh minced chives, for garnishing
Here's how to make it:
- Put the yolks into a mixing bowl. Mash.
- Add the mayonnaise, mustard and room temperature butter. Mix until smooth. Season with salt and black pepper.
- Put the filling back into the egg whites. Sprinkle with paprika and fresh chives, if desired. You could garnish the eggs with any fresh herb you like. For even more flavor, sprinkle with smoked paprika. Keep refrigerated until ready to serve. Store the eggs in an airtight container in the fridge to up to three days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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