Million Dollar Deviled Eggs | Creamy Bacon & Parmesan Recipe
Make the ultimate deviled eggs with crispy bacon, Parmesan, and a silky Dijon-lemon filling. Easy, creamy, and perfect for parties or brunches.
Ingredients
- 12 large eggs — fresh for easy peeling
- ½ cup mayonnaise — choose a rich, high-quality brand or homemade
- ¼ cup sour cream — softens and lightens the filling
- 1 tbsp Dijon mustard — adds that signature tang
- 1 tbsp white wine vinegar — keeps the flavor bright
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper (freshly ground, ideally)
- ¼ tsp grated Parmesan cheese — umami depth, slightly nutty
- ¼ tsp crispy bacon bits — smoky contrast to the creaminess
- 1 tbsp crispy bacon bits — smoky contrast to the creaminess
- 1 tbsp freshly squeezed lemon juice — adds zip
- Paprika (for garnish)
- Additional chives (for garnish)
Instructions
- Boil the Eggs PerfectlyPlace eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Chill and PeelTransfer immediately to an ice bath for at least 5 minutes — this stops cooking and makes peeling almost effortless. Peel gently under cool running water.
- Prepare the Yolk BaseSlice eggs lengthwise. Pop out the yolks and place them in a mixing bowl. Mash with a fork (or press through a fine sieve) until smooth.
- Build the FillingStir in mayonnaise, sour cream, Dijon, white wine vinegar, garlic powder, onion powder, salt, and pepper. Mix until silky. Then fold in Parmesan, herbs, lemon juice, and bacon bits.
- Fill & GarnishUsing a spoon or piping bag fitted with a star tip, fill each egg white generously. Dust with paprika and top with extra chives.