I’m excited to share my first article for Taste of Home: How to Make Million-Dollar Deviled Eggs. I’m a definite fan of deviled eggs, including versions with bonus flavor and homemade ingredients, so it an ideal first assignment.

The recipe, developed by Taste of Home, has a secret ingredient that I tried for the first time when I made a test batch. They’re called million-dollar deviled eggs because they’re that rich. I made them by mashing the yolks with a fork, but they’d be just as easy to press through a garlic rocker, like I shared in another recent story.

Learn more about why I love deviled eggs and get the complete recipe for Million-Dollar Deviled Eggs in this article.

Make it, share it.
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Twice as Tasty

When I make deviled eggs, I often mix in homemade kitchen staples. For the tangiest deviled eggs, I pickle the eggs first. It works so well that I included four variations in The Pickled Picnic. For maximum pickled flavor, I upgrade them with Homemade Yogurt plus several recipes from my cookbook, The Complete Guide to Pickling: German-Inspired Spicy Mustard, Pickled Avocado Slices, and Fermented Red Hot Sauce.

You can learn more about choosing eggs for easy peeling after hard boiling in this blog post and read more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.