Million Dollar Deviled Eggs
User Reviews
5.0
6 reviews
Excellent
Million Dollar Deviled Eggs
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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.
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Ingredients
- 12 hard boiled eggs
- ⅓ cup mayonnaise or more to desired consistency
- 2 tablespoons Challenge Butter melted (salted or non-salted both work)
- 2 teaspoons yellow mustard
- 2 tablespoons sweet pickle relish optional
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons crispy crumbled bacon (or bacon bits)
- 1 tablespoon freshly chopped chives
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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
- 4-4-4 Method
- 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.
- 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.
- 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.
Nutrition Information
Show Details
Serving
1deviled egg
Calories
72kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
98mg
(33%)
Sodium
115mg
(5%)
Potassium
34mg
(1%)
Fiber
0.04g
(0%)
Sugar
1g
(2%)
Vitamin A
182IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1deviled egg | |
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 115mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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