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Step-by-step process of making the best deviled eggs, showing the creamy yolk filling being piped into egg white halves.

Million Dollar Deviled Eggs: The Ultimate Recipe

Elevate your appetizer game with these Million Dollar Deviled Eggs! This recipe features an ultra-creamy, rich filling and a crunchy, sweet candied bacon topping. The perfect decadent treat for holidays and parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 deviled eggs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup mayonnaise good quality
  • 1 tablespoon unsalted butter softened
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt to taste
  • 1/8 teaspoon black pepper to taste
  • 6 slices bacon
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh chives chopped, for garnish
  • 1/4 teaspoon paprika for garnish

Equipment

  • 1 Saucepan
  • 1 Baking sheet
  • 1 Piping Bag optional

Instructions
 

  1. Cook the Eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately turn off the heat, cover, and let stand for 12 minutes. Transfer eggs to an ice water bath to cool completely.
  2. Make Candied Bacon: Preheat oven to 400°F (200°C). Arrange bacon on a parchment-lined baking sheet. Sprinkle with brown sugar and a pinch of black pepper. Bake for 12-18 minutes until crispy. Cool and crumble.
  3. Prepare the Filling: Peel the cooled eggs and slice in half lengthwise. Scoop the yolks into a bowl and mash with a fork. Add mayonnaise, softened butter, sweet pickle relish, Dijon mustard, and vinegar. Mix until smooth. Season with salt and pepper.
  4. Assemble and Garnish: Pipe or spoon the yolk mixture into the egg white halves. Top with crumbled candied bacon, a sprinkle of paprika, and fresh chives. Serve immediately or chill until ready to serve.

Notes

Tip 1: For the smoothest filling, make sure your butter is completely at room temperature before mixing.
Tip 2: Older eggs (about a week old) are often easier to peel than very fresh eggs.
Tip 3: The deviled eggs can be assembled up to 4 hours in advance. Keep them refrigerated until serving.
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