Million Dollar Deviled Eggs

Ingredients

• 12 Large Eggs (Use eggs that are about a week old. Older eggs peel easier.)
• 1/4 cup Mayonnaise ((55g) Use a good quality, full-fat mayonnaise for best flavor.)
• 1 tablespoon Unsalted Butter (Softened to room temperature. This is the secret ingredient!)
• 2 teaspoons Yellow Mustard (Adds a classic tangy flavor.)
• 2 teaspoons Dijon Mustard (Adds depth and complexity to the filling.)
• 2 teaspoons Sweet Gherkin Pickle Juice (From a jar of sweet gherkin pickles, for a balanced sweet and tangy flavor.)
• 1 teaspoon Granulated Sugar (Enhances the sweetness slightly; adjust to taste.)
• 1/8 teaspoon Salt (Or more, to taste. Balances the sweet and tangy flavors.)
• 1/8 teaspoon Black Pepper (Freshly ground, or more to taste. Adds a subtle spice.)
• dash Tabasco Sauce (Optional, add more for extra heat. A little goes a long way.)
• Paprika (For sprinkling, optional garnish.)
• Cooked Bacon (Crumbled, optional garnish. Cook until crispy for best results.)
• Sweet Gherkin Pickles (Thinly sliced, optional garnish. Provides a sweet and tangy bite.)

Instructions

1. **How To Hard Boil Eggs:** Place eggs in a large saucepan and cover with cold water. Ensure the water is about 1 inch above the eggs.
2. Transfer to stovetop over high heat until water begins to boil.
3. Boil for one minute, cover with lid, and remove from heat. Allow to sit for 15 minutes and then drain and transfer to an ice bath.
4. Peel eggs and set aside.
5. **How To Make Deviled Eggs:** Slice eggs in half lengthwise.
6. Remove yolks and transfer to a medium-sized bowl.
7. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
8. Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
9. If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.