This deviled egg recipe went viral awhile back, and at the time, I had no idea why they were called “million dollar” deviled eggs.
A quick Google search suggested it’s because they’re just that rich.
Of course these days, it could just as well be how much it costs to buy eggs and butter! Kidding, of course.
But the addition of whipped butter (be sure to use the very best quality butter you can find, I recommend a European butter with a higher fat content) to the filling gives them a gorgeously silky smooth texture.
I’ve also added some honey for a bit of sweetness, along with a pinch of coarse sea salt on top to balance out the other flavors.
Regardless of their origin, these fancy little "million dollar" bites are sure to become your go-to deviled egg recipe.
And here's a pro tip: Steam your eggs instead of boiling them. Even fresh eggs will peel perfectly. And be sure to use fresh eggs so you don't get that divot at one end where the air sac has formed.
(Scroll down for the printable recipe card.)
Million Dollar Deviled Eggs
Arrange the egg whites on a platter or egg dish.
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until fluffy and smooth.
Add the egg yolks, mayonnaise, lemon juice and honey. Whip on high speed until very light and airy, about 3 minutes.
Using a pastry bag fitted with a star piping tip, pipe the filling into the whites.
Sprinkle with the sea salt.
Serve immediately or chill until ready to serve. Leftovers should be stored in the refrigerator and eaten within three or four days.
