Description
Indulge in these Million Dollar Deviled Eggs, a culinary revelation that elevates the classic appetizer. Experience an incredibly rich, creamy, and perfectly balanced dish with an irresistible silky texture and savory explosion of flavors.
Ingredients
Scale
- 12 large eggs
- ½ cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely minced fresh chives
- 1 tablespoon finely chopped fresh dill
- Smoked paprika, for garnish
- Flaky sea salt, for garnish
- High-quality salmon roe (Ikura), for garnish
- Crispy beef bits, crumbled, for garnish
- Extra fresh chives or dill sprigs, for garnish
- Tiny drizzle of white truffle oil, for garnish (optional)
Instructions
- Place 12 large eggs in a single layer in a saucepan. Cover with cold water by at least one inch. Bring water to a rapid boil over high heat, then immediately remove from heat.
- Cover the pot and let eggs stand for 12 minutes. Meanwhile, prepare a large ice bath. Transfer eggs to the ice bath; chill for at least 15 minutes until completely cold.
- Gently crack and peel eggs under cold water. Slice each peeled egg in half lengthwise. Scoop yolks into a mixing bowl; place whites on a serving platter.
- Mash yolks until smooth (for extra silky filling, push through a fine-mesh sieve). Add mayonnaise, Dijon mustard, apple cider vinegar, Worcestershire sauce, and hot sauce.
- Season with ½ teaspoon fine sea salt and ¼ teaspoon freshly ground black pepper. Mix thoroughly until smooth and creamy. Fold in 2 tablespoons minced fresh chives and 1 tablespoon chopped fresh dill. Taste and adjust seasonings.
- Transfer filling to a pastry bag with a star tip (or a Ziploc bag with a snipped corner, or use a spoon). Pipe or spoon filling generously into each egg white half. Arrange filled eggs on a serving platter.
- Garnish with smoked paprika, extra fresh chives/dill, flaky sea salt, and your choice of salmon roe, crispy beef bits, or a tiny drizzle of white truffle oil. Chill for at least 30 minutes before serving. Best enjoyed within a few hours.
Notes
- These eggs are best served fresh but can be stored in the refrigerator for up to a day.
- Feel free to customize the garnishes to your liking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 150
- Sugar: 0g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg