READY IN: 35minsYIELD: 24 deviled eggs
INGREDIENTS
12largeeggs 1⁄4 cupmayonnaise 1tablespoonbutter, softened to room temperature 2teaspoonsyellow mustard 2teaspoonsDijon mustard 2teaspoons sweet gherkin pickle juice 1teaspoonsugar 1⁄8 teaspoonsalt 1⁄8 teaspoonpepper 1dashTabasco saucepaprika, for sprinkling bacon pieceNUTRITION 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.Source: Read Full Article