Appetizers

Million Dollar Deviled Eggs

Name: Million Dollar Deviled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon white vinegar; Salt and pepper to taste; 2 tablespoons sweet pickle relish; 2 tablespoons grated Parmesan cheese; Paprika for garnish

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These Million Dollar Deviled Eggs are creamy, tangy, and slightly sweet. The filling is rich from mayonnaise and Parmesan, bright from Dijon and vinegar, and has a little crunch and sweetness from pickle relish. The yolk filling is silky and smooth, and the paprika adds a warm color and a whisper of smoky flavor. They make a great appetizer for parties, potlucks, or a simple snack.

For more deviled egg ideas and basic technique, see the deviled eggs guide.

Recipe Information

Prep Time: 15 minutes (plus 10-12 minutes for eggs to sit)
Cook Time: 12 minutes (active boiling time included in prep)
Total Time: 27 minutes
Servings: 6 (two deviled halves per serving)
Difficulty Level: Easy

Nutrition Information

Approximate per serving (serving = two deviled halves)

Calories per serving: 145 kcal
Protein: 7 g
Carbohydrates: 1.8 g
Fat: 12 g
Fiber: 0.1 g
Sugar: 1 g
Sodium: 205 mg

Why Make This Million Dollar Deviled Eggs

These deviled eggs lift the classic with a touch of Parmesan and sweet relish. The texture is creamy and smooth, and the flavor balances tangy mustard and vinegar with the salty, nutty bite of grated Parmesan. They smell savory and fresh and look bright with a dusting of paprika. They come together quickly and make a satisfying appetizer that feels a little fancy without extra work.

How to Make Million Dollar Deviled Eggs

This recipe uses hard-boiled eggs as the base. You cook and cool the eggs, make a smooth yolk filling with mayonnaise, Dijon, vinegar, relish, and Parmesan, then return the filling to the whites. The steps are simple and forgiving. Use a fork to mash or a small food processor for an ultra-smooth filling. Pipe the filling for a neat presentation or spoon it for a rustic look.

Ingredients:

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and pepper to taste
2 tablespoons sweet pickle relish
2 tablespoons grated Parmesan cheese
Paprika for garnish

Directions:

Step 1: Preparation

Place the eggs in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once the water boils, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 10–12 minutes to cook through. Drain and run the eggs under cold water or place them in an ice bath until cool to the touch.

Step 2: Mixing

Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, pepper, sweet pickle relish, and grated Parmesan. Stir until the mixture is smooth and creamy. Taste and adjust salt, pepper, or a splash more vinegar if you want more tang.

Step 3: Cooking

There is no further cooking needed. Spoon or pipe the yolk mixture back into the egg white halves. If you want a clean look, use a piping bag fitted with a star tip. For a homespun feel, use a spoon and smooth the tops. The texture should be silky and hold its shape.

Step 4: Finishing

Sprinkle the filled eggs lightly with paprika for color and a hint of warmth. Chill for at least 15 minutes before serving to let flavors meld. Serve cold or slightly chilled. Enjoy your delicious Million Dollar Deviled Eggs!

How to Serve Million Dollar Deviled Eggs

Serve on a chilled platter lined with lettuce or herbs to keep them from sliding.
Offer them as a finger food at brunch, holiday parties, or potlucks.
Pair with crisp vegetables, pickles, or a simple green salad.
Garnish ideas: extra grated Parmesan, a small pickle slice, chopped chives, or a few capers for a briny pop.

How to Store Million Dollar Deviled Eggs

Refrigerate in an airtight container for up to 2 days if already filled.
If you want longer storage, store the whites and the yolk filling separately. Keep whites in a sealed container and filling in a separate container for up to 3 days.
Avoid leaving deviled eggs out for more than 2 hours at room temperature.
When storing filled eggs, place a piece of plastic wrap directly over them to prevent drying.

Expert Tips for Perfect Million Dollar Deviled Eggs

Use slightly older eggs (about a week old) for easier peeling.
Cool eggs quickly in an ice bath to stop cooking and make peeling cleaner.
For a smoother filling, press the yolks through a fine-mesh sieve or blend briefly in a food processor.
Adjust mayo to reach the texture you like—add a little more for extra creaminess.
Don’t over-salt. Parmesan and relish add saltiness, so taste before more salt.
Pipe the filling with a piping bag for a professional look; use a spoon for a rustic style.
Make ahead: fill the whites just before serving if you want the very best texture.

Delicious Variations

Bacon and Chive: Stir in 2 tablespoons cooked, crumbled bacon and 1 tablespoon chopped chives.
Spicy Sriracha: Add 1 teaspoon Sriracha or hot sauce to the filling for heat.
Avocado Deviled Eggs: Replace half the mayo with mashed avocado for a green, creamy filling.
Curried: Add 1/2 teaspoon curry powder and a pinch of cayenne for an exotic twist.
Smoked Salmon: Fold in 1–2 tablespoons finely chopped smoked salmon and garnish with dill.

Frequently Asked Questions

Q: How do I get smooth filling without a food processor?
A: Mash the yolks finely with a fork, then press them through a fine mesh sieve into a bowl. Add the wet ingredients slowly and whisk until silky.

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes. Substitute half or all of the mayonnaise with plain Greek yogurt for a tangier, lower-fat option. The texture will be slightly different—use less yogurt if it feels too loose.

Q: How long can deviled eggs sit out at a party?
A: Keep them out at room temperature no more than 2 hours. If it’s warm, limit to 1 hour. Use a chilled platter with ice beneath for longer displays.

Q: Can I freeze deviled eggs?
A: Freezing is not recommended. The filling and whites change texture after freezing. If you must, freeze only the cooked whites (unpiped) for later use and make fresh filling after thawing.

Q: What’s the best way to peel hard-boiled eggs?
A: Use older eggs, cool them in an ice bath right after cooking, and crack the shell all over before peeling under running water. The water helps separate membrane from the egg.

Q: Can I make these without relish?
A: Yes. Swap relish for finely chopped dill pickles or a small amount of capers for a briny note. If you prefer no sweet element, omit the relish and add a pinch more Dijon.

Conclusion

These Million Dollar Deviled Eggs are creamy, flavorful, and easy to make. They balance salty Parmesan, tangy Dijon and vinegar, and sweet pickle relish for a crowd-pleasing bite. They look elegant on a platter and taste even better when chilled and rested. For an original version and another take on this recipe, see Million Dollar Deviled Eggs – Sugar Spun Run. Give them a try—you’ll likely be asked for the recipe.