These million dollar deviled eggs are the ultimate party appetizer. Made with crispy bacon and creamy yolks, and enhanced with a touch of butter, they offer a rich, indulgent taste. Plus, they are so easy to make, and require only a few ingredients. Whip up a batch in minutes, and watch as they disappear from the platter. Perfect for any gathering, these deviled eggs are the perfect bite-sized treat to serve for Easter, Christmas, Thanksgiving or any other occasion.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 24
Calories: 72kcal
Ingredients
12hard boiled eggs
⅓cupmayonnaiseor more to desired consistency
2tablespoonsChallenge Buttermelted (salted or non-salted both work)
2teaspoonsyellow mustard
2tablespoonssweet pickle relishoptional
1/4teaspoonsalt
1/4teaspoonground pepper
2tablespoonscrispy crumbled bacon(or bacon bits)
1tablespoonfreshly chopped chives
Instructions
Peel boiled eggs and cut each in half lengthwise. Arrange the whites on a plate or platter cut side up.
Add the yolks to a medium bowl, and add mayonnaise, melted Challenge Butter, mustard, pickle relish (optional), salt, and pepper. Mix until combined. You can use a fork, or to get it extra smooth, use a hand mixer or hand blender.
Scoop or pipe the deviled egg mixture into each egg white, then top with crumbled bacon and chopped chives.
Eggs can be chilled for up to 6 hours, or served immediately.
Notes
How to make Hard Boiled Eggs:
Boiling Hard Boiled Eggs
Place eggs in a pot and add enough cold water to cover them by about 1 inch.
Place the pot on the stove over high heat and bring the water to a rolling boil.
Once the water is boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes.
Carefully remove the eggs from the pot with a slotted spoon and transfer them to a bowl of ice water to cool. Let them cool for at least 5 minutes, then either peel, or dry and transfer to the refrigerator.
Pressure Cooker Hard Boiled Eggs
4-4-4 Method
Pour 1 cup of water into the pressure cooker and place a steamer basket or trivet in the bottom.
Add eggs to the steamer basket or trivet, making sure they are not touching the sides of the pot.
Close the lid and make sure the valve is set to "Sealing."
Select high pressure and set the timer for 4 minutes.
After the cooking time is up, let the pressure cooker naturally release pressure for 4 minutes, then use the quick release to release any remaining pressure.
Transfer the eggs to a bowl of ice water to cool for 4 minutes, then either peel, or dry and transfer to the refrigerator.
Baked Hard Boiled Eggs
Preheat the oven to 325°F.
Place eggs in a muffin tin or on a baking sheet lined with parchment paper.
Bake the eggs for 25-30 minutes.
Once done, transfer the eggs to a bowl of ice water to cool.
Let the eggs cool for at least 5 minutes, then either peel, or dry and transfer to the refrigerator.