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Million Dollar Deviled Eggs

Million Dollar Deviled Eggs

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 12 minutes
30 minutes
Total Time: 57 minutes
Servings: 12 Servings

Description

Million Dollar Deviled Eggs are the creamiest, most flavorful deviled eggs you'll ever make. The secret is softened butter and cream cheese in the filling, plus crispy bacon for a savory finish. Easy, make-ahead, and always the first appetizer to disappear.

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, remove from heat, and let sit 12 minutes. Transfer to ice water and chill at least 10 minutes.
  • Peel and halve: Peel the cooled eggs under running water. Slice each in half lengthwise. Put the yolks in a medium bowl and arrange the whites cut-side up on a plate.
  • Make the filling: Mash the yolks until crumbly. Add the mayonnaise, cream cheese, butter, pickle juice, mustard, half the bacon, salt, and pepper. Stir until completely smooth. 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 bacon, a dusting of paprika, and chopped chives if using.
  • Chill and serve: Refrigerate at least 30 minutes so the flavors meld. Serve cold.

Equipment

Notes

Notes

Air Fryer Method (instead of stovetop):
  1. Place eggs in the air fryer basket in a single layer.
  2. Cook at 270°F (130°C) for 15 minutes.
  3. Transfer immediately to an ice water bath for 5–10 minutes, then peel.
Recipe tips:
  • Use eggs 1–2 weeks old — they peel much easier than fresh.
  • Cream cheese and butter must be at room temperature or the filling will be lumpy.
  • Make ahead: store filling and egg whites separately up to 24 hours; pipe just before serving.
  • Storage: assembled eggs keep up to 3 days, refrigerated.
  • Do not freeze — the filling separates and becomes 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