Ingredients
Method
- Place 12 large eggs in a large saucepan and cover them with water.12 large eggs
- Transfer the pan to the stovetop over high heat and bring the water to a rolling boil.
- Boil the eggs for exactly one minute, then cover the pan with a lid and remove it from the heat.
- Allow the eggs to sit in the hot water for 17 minutes.
- Drain the hot water and immediately transfer the eggs to an ice bath to stop the cooking process.
- Once cooled, peel the eggs carefully and set them aside.
- Slice each egg in half lengthwise.
- Gently remove the yolks and transfer them to a medium-sized mixing bowl.
- Add the mayo, softened butter, yellow mustard, dijon mustard, pickle juice, sugar, salt, pepper, and Tabasco sauce to the yolks.1/4 cup mayo, 1 Tablespoon butter, 2 teaspoons yellow mustard, 2 teaspoons dijon mustard, 2 teaspoons sweet gherkin pickle juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper, dash Tabasco sauce
- Use a fork to mash the mixture thoroughly until it is smooth and creamy.
- Spoon the filling back into each egg white, or use a piping bag for a more professional look.
- Sprinkle with paprika and top with crumbled bacon or pickle slices if desired.Paprika, Bacon pieces, Sweet gherkin pickle slices
Notes
To achieve the "Million Dollar" texture, ensure your butter is truly at room temperature before mixing. For the easiest peeling, use eggs that are a few days old rather than farm-fresh.
