Buttery Deviled Eggs

READY IN: 35minsYIELD: 24 deviled eggs

INGREDIENTS

  • 12largeeggs
  • 14 cupmayonnaise
  • 1tablespoonbutter, softened to room temperature
  • 2teaspoonsyellow mustard
  • 2teaspoonsDijon mustard
  • 2teaspoons sweet gherkin pickle juice
  • 1teaspoonsugar
  • 18 teaspoonsalt
  • 18 teaspoonpepper
  • 1dashTabasco sauce
  • paprika, for sprinkling
  • bacon piece
  • NUTRITION INFO

    Serving Size: 1 (26) g

    Servings Per Recipe:12

    Calories: 82.5

    Calories from Fat 52 g 63 %

    Total Fat 5.8 g 8 %

    Saturated Fat 2.2 g 10 %

    Cholesterol 188.5 mg 62 %

    Sodium 122.8 mg 5 %

    Total Carbohydrate0.8 g 0 %

    Dietary Fiber 0.1 g 0 %

    Sugars 0.6 g 2 %

    Protein 6.4 g 12 %

    DIRECTIONS

  • Place eggs in a large saucepan and cover with water.
  • Transfer to stovetop over high heat until water begins to boil.
  • Boil for one minute, cover with lid, and remove from heat.Allow to sit for 17 minutes and then drain and transfer to an ice bath.
  • Peel eggs and set aside.
  • Slice eggs in half lengthwise.Remove yolks and transfer to a medium-sized bowl.
  • Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce.Use a fork to mash well.
  • Spoon filling into each egg white.Sprinkle with paprika and bacon and serve.
  • You can also top with a small slice of sweet gherkin pickle, if desired.
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