Million Dollar Deviled Eggs
Description
Million Dollar Deviled Eggs are the creamiest, most flavorful deviled eggs you'll ever make. The secret? Softened butter and cream cheese in the filling, plus crispy bacon for the perfect savory finish. Ready in 25 minutes and always the first appetizer to disappear at any party.
Ingredients
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 2 oz cream cheese, softened to room temperature
- 1 tablespoon unsalted butter, softened
- 1 tablespoon sweet pickle juice
- 1 teaspoon yellow mustard, or Dijon
- 2 slices bacon, cooked crispy and finely crumbled, divided
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper
- Paprika, for garnish
- Fresh chives, chopped, for garnish (optional)
Instructions
- Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover the pot, remove from heat, and let sit for 12 minutes. Transfer to a bowl of ice water and chill for at least 10 minutes.
- Peel and halve: Peel the cooled eggs under running water. Slice each egg in half lengthwise. Pop the yolks into a medium mixing bowl and arrange the whites cut-side up on a serving plate.
- Make the filling: Mash the yolks with a fork until crumbly. Add the mayonnaise, cream cheese, butter, pickle juice, mustard, half the crumbled bacon, salt, and pepper. Stir until completely smooth and creamy. For an extra-silky filling, press through a fine-mesh sieve or pulse in a mini food processor.
- Pipe: Transfer the filling to a piping bag fitted with a large star tip (or a zip-top bag with the corner snipped). Pipe generous swirls into each egg white half.
- Garnish: Top with the remaining crumbled bacon, a dusting of paprika, and chopped chives if desired.
- Chill and serve: Refrigerate for at least 30 minutes before serving so the flavors meld. Serve cold and enjoy!
Equipment
- Saucepan
Notes
Air Fryer Method (Instead of Stovetop)
- Place eggs in the air fryer basket in a single layer.
- Cook at 270°F (130°C) for 15 minutes.
- Transfer immediately to an ice water bath for 5–10 minutes.
- Peel under running water and proceed with the recipe.
Recipe Notes
- Use older eggs (1–2 weeks old) — they peel much easier than fresh ones.
- Soften the dairy: Cream cheese and butter must be at room temperature or the filling will be lumpy.
- Make ahead: Store filling and egg whites separately in airtight containers up to 24 hours. Pipe right before serving.
- Storage: Assembled deviled eggs keep up to 3 days in an airtight container in the fridge.
- Do not freeze. The filling will separate and become watery.
Nutrition
Serving: 1ServingCalories: 108kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 105mgSodium: 176mgPotassium: 50mgFiber: 0.02gSugar: 0.3gVitamin A: 232IUVitamin C: 0.002mgCalcium: 20mgIron: 0.5mg