One secret ingredient transforms these into the best deviled eggs you’ve ever had.
What makes them worthy of themillion dollar title?
Two tablespoons of butter in the filling.
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Deviled eggs can be easily prepared ahead, so you’re not rushing on the day of serving.
To make them in advance, cook the eggs and prepare the filling up to two days ahead.
Store in separate airtight containers in the refrigerator.
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On the day of the party, assemble as directed, and keep cold until ready to serve.
Carefully remove the yolks and transfer them to a small bowl.
Mash the yolks with a fork until they resemble fine crumbs.
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Stir in the mayonnaise, mustard, and softened butter until smooth and very well mixed.
Season with salt and pepper.
Scoop a spoonful of the mixture into each egg white half.
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Sprinkle the tops with paprika.
If you do have leftovers, store in an airtight container in the refrigerator for up to three days.
How to Make Hard-Boiled Eggs: Make the hard-boiled eggs.
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Place the 12 large eggs in a single layer in a large saucepan.
Do not stack eggs or they won’t cook evenly.
Add enough cold water to cover the eggs by 1 inch.
Bring the water to a rapid boil over high heat.
Remove the pan from the heat; cover the pan and let stand 15 minutes.
To peel eggs, gently tap each egg on the countertop.
Roll the egg between the palms of your hands.
Peel off the eggshells and discard.
We think they’re worth a million bucks!
Foods with these types of spicy flavorings were called “deviled” as far back as the 18th century.
