Million Dollar Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 big eggs
02 -
1/4 cup (55 g) mayo
03 -
1 tablespoon butter, softened
04 -
2 teaspoons classic mustard
05 -
2 teaspoons dijon-style mustard
06 -
2 teaspoons brine from sweet pickles
07 -
1 teaspoon white sugar
08 -
Dash of Tabasco
09 -
1/8 teaspoon ground pepper
10 -
1/8 teaspoon table salt
→ Extra Toppings
11 -
dusting of paprika
12 -
bacon bits
13 -
slices of sweet pickles
# Instructions:
01 -
Put eggs in a big pot and cover them with water. Heat on high until the water starts boiling. Let them cook for a minute, then cover with a lid and take the pot off the heat. Leave them in the water for 17 minutes, then drain and toss into an ice water bowl. Remove shells and set them aside.
02 -
Cut eggs down the long side. Scoop out the yolks and put them in a medium bowl. Toss in the mayo, butter, yellow mustard, dijon mustard, pickle brine, sugar, salt, pepper, and a little Tabasco. Smash everything with a fork until it’s super smooth.
03 -
Fill each egg white with the yolk mix using a spoon. Sprinkle with paprika, add crumbled bacon if you like, and pop on a sweet pickle slice to finish. Serve right away or chill in a sealed container until it’s time to dig in.
# Notes:
01 -
It’s best to wait until the day you’re serving to put these together. Keep egg whites and the filling in separate airtight containers and combine when ready.