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Million Dollar Deviled Eggs Recipe for Easter

Creamy, rich, and irresistibly smooth, these Million Dollar Deviled Eggs are the perfect Easter appetizer. A touch of butter blended with mayonnaise and mustard creates a velvety filling that elevates the classic deviled egg into a flavorful crowd favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 27 minutes
Servings: 12 egg halves
Course: Appetizer
Cuisine: American
Calories: 62
Ingredients Equipment Method Notes

Ingredients
  

Deviled Eggs
  • 6 eggs hard boiled and peeled
  • 3 tbsp mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp butter softened
  • 1/8 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1/4 tsp paprika for garnish

Equipment

  • Large Pot
  • Mixing Bowl
  • Fork or potato masher
  • Piping bag or zip top bag

Method
 

  1. Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10 to 12 minutes.
  2. Move the eggs to a bowl of cold water and let them cool completely. This helps make peeling easier.
  3. Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place the yolks in a mixing bowl.
  4. Add the mayonnaise, yellow mustard, softened butter, salt, and black pepper to the yolks.
  5. Mash the yolk mixture with a fork until very smooth and creamy. For an extra smooth filling, mash the yolks well before fully mixing in the mayonnaise.
  6. Spoon or pipe the filling back into the egg white halves.
  7. Lightly sprinkle paprika over the tops. Chill for about 10 minutes if desired, then serve cold.

Notes

For extra smooth filling, mash the yolks thoroughly before adding the mayonnaise. A tiny splash of pickle juice can be added for extra tang. For neat presentation, pipe the filling using a zip top bag with the corner cut off. These deviled eggs can also be topped with crispy bacon, chopped chives, diced pickles, or a dash of hot sauce. To make ahead, store the egg whites and filling separately in the refrigerator and assemble just before serving. Leftovers keep well in a covered container in the refrigerator for up to 2 days.