Million Dollar Deviled Eggs
Richly creamy deviled eggs laced with jalapeño juice, sweet relish, crisp bacon, and sharp cheddar. Make ahead for gatherings or whip up a batch for a flavor-packed appetizer that shines.
Ingredients
Eggs
- 12 large eggs
Filling
- 1 cup mayonnaise
- 3 tablespoons pickled jalapeño juice
- 2 tablespoons sweet pickle relish
- 1 teaspoon mustard
- salt and pepper to taste
Toppings
- 4 slices bacon cooked and crumbled
- 1 cup sharp cheddar cheese finely shredded
- green onions for garnish
Instructions
Boil Eggs
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, about 8 minutes.
- Once boiling, cover the pot, remove from heat, and let the eggs rest 12 minutes.
- Drain the water and immediately transfer eggs to an ice bath for 5 minutes.
Prepare Filling
- Peel the eggs and halve them lengthwise. Scoop yolks into a bowl and mash until crumbly.
- Stir in mayonnaise, jalapeño juice, relish, mustard, salt, and pepper until silky smooth.
Assemble
- Fold in half of the bacon and cheese into the filling. Spoon or pipe mixture into egg white halves.
- Sprinkle remaining bacon, cheese, and green onions on top. Chill for 15 minutes before serving.
Notes
Prep Note: I found that chilling the filling bowl for 5 minutes before piping gave a cleaner finish and firmer peaks.
Cooking Note: Cracking the eggshells gently all over and soaking them in ice water helped me peel every egg flawlessly.
Storage Note: I tested storing filled eggs in an airtight container—best enjoyed within 24 hours to keep the whites from becoming rubbery.
Nutrition
Serving: 1eggCalories: 110kcalCarbohydrates: 1g
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