Creamy Buttery Deviled Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup (55 g) mayonnaise
02 -
12 large eggs
03 -
2 teaspoons dijon mustard
04 -
1 tablespoon softened butter
05 -
2 teaspoons yellow mustard
06 -
1 teaspoon granulated sugar
07 -
2 teaspoons sweet gherkin pickle juice
08 -
⅛ teaspoon salt
09 -
dash of Tabasco sauce
10 -
⅛ teaspoon ground black pepper
→ Extras for Topping
11 -
crumbled bacon bits
12 -
sweet gherkin pickle slices
13 -
paprika for dusting
# Instructions:
01 -
Set eggs in a big pot and pour enough water to cover them. Heat on high until boiling. Let them boil for about a minute, then cover with a lid and take it off the heat. Leave them sitting for 17 minutes, drain the water, and move them to an ice bath. Once cold, peel the shells and put the eggs aside.
02 -
Cut the eggs in half the long way. Scoop the yolks into a mixing bowl. Add in the mayonnaise, butter, both kinds of mustard, pickle juice, granulated sugar, salt, pepper, and a bit of Tabasco sauce. Mash everything up with a fork till it’s smooth.
03 -
Take a spoon and fill the hollowed egg whites with the yolk mixture. Add a sprinkle of paprika, crumbled bacon (if you’d like), and a piece of sweet pickle on top. Serve right away or store in the fridge in a sealed container until you’re ready.
# Notes:
01 -
Don’t make these more than a day early for the freshest taste. Keep the filling and whites in separate airtight containers and combine them just before serving.