What Makes Magnolia’s Deviled Eggs So Special?

This recipe, developed by Charles Hunter III, has a few special tricks that set it apart. Chief among them is the addition of half a stick of softened butter in the egg yolk mixture, a unique twist I had never encountered before.

The softened butter makes the yolk mixture incredibly luscious and rich. An essential step is to whip the filling. If you’ve never mixed your deviled egg yolk mixture with an electric mixer, consider this your sign to do so. It creates the perfect smooth texture that pipes beautifully and looks stunning.

What further elevates this recipe is the sweet and spicy bacon topping. Combining crispy bacon with a touch of honey makes it easy to add a dollop of the garnish to each egg without creating a mess. The smoked paprika and cayenne pepper provide just enough heat to make it interesting, while basil adds a fresh brightness to the dish.

How To Make Magnolia’s Deviled Eggs

This recipe is straightforward despite its special touches. Start by hard-boiling 10 eggs using your preferred method, then peel, halve, and remove the yolks. Combine the yolks, softened butter, mayonnaise, Dijon mustard, sugar, smoked paprika, and cayenne pepper in a mixing bowl or the bowl of a stand mixer. Whip until smooth and fluffy, scraping down the sides as needed.

While preparing the filling, cook a pound of bacon. You’ll have some leftovers, but that’s never a bad thing. Once crispy, crumble four strips of bacon and mix with honey, paprika, cayenne, and a pinch of salt. Pipe the yolk mixture back into the egg whites, top with the sweet and spicy bacon, and finish with a sprinkle of chopped fresh basil.

Tips for Making Magnolia’s Deviled Eggs

• With a tablespoon of sugar, the filling comes out a bit on the sweet side. If you prefer less sweetness, consider reducing the amount of sugar or omitting it altogether. A pinch of salt can also enhance the yolk mixture.
• Whip those yolks! Let the mixer run for four to five minutes for an extra fluffy yolk mixture.
• You can prepare these ahead of time. Store the filling in a bowl covered with plastic wrap directly on top or in a piping bag in the refrigerator until you’re ready to serve, then pipe and garnish.
• The sweet and spicy crumbled bacon is the chef’s kiss on this recipe, but you can substitute it with another topping or use your favorite candied bacon recipe instead.