There are deviled eggs, and then there are these Million Dollar Deviled Eggs. This is my favorite, best recipe, and it includes a secret ingredient that notches up the filling to the next level. Top everything off with paprika and bacon (if you feel so inclined) and enjoy!
The Best Deviled Egg Recipe
Let’s start the week off with a classic. While Monday morning might have you reaching for a peach bellini kind of classic, I have something slightly different for you today: the best deviled egg recipe that I have in my repertoire.
It’s also a little different from the classic deviled egg recipe that you might have stowed away, scribbled on a scrap of paper in the back of your kitchen cabinet, and that’s largely due to my addiction to secret ingredients.
That’s right, there’s a secret ingredient in these deviled eggs. Can you spy it below?
What Ingredients Do I Need for Deviled Eggs?
- Hard Boiled Eggs
- Butter. This is it, the secret ingredient! We’re going to talk a little bit more about why we add butter below, but this is what makes these “Million Dollar” Deviled Eggs.
- Mustard (you’ll need yellow and dijon mustard)
- Sweet pickle juice
- Sugar (just a pinch!)
- Salt & pepper
- Tabasco sauce (optional, just a dash of heat is a great addition, though!)
- Optional toppings: paprika, sweet pickle slices, crumbled bacon.
The Secret Ingredient
Do you see it? Right there ⬆️⬆️, at 11 o’clock. That’s one tablespoon of pure, delicious, sweet cream butter.
Have you ever made deviled eggs with butter before? It’s a sneaky secret ingredient, nearly imperceptible except that the filling is just a touch creamier, just a tad more velvety, there’s just something about it that you probably won’t quite be able to put your finger on…
Something really, really good, but not overpowering. Just a little bit extra without being overwhelming, subtle, but so important.
In addition to preferring my deviled eggs with a spoonful of butter, I also prefer them to be slightly on the sweet side of things. To this end I’ve added a splash of sweet pickle juice and a sprinkling of sugar.
I’m told sweeter deviled eggs are a southern thing (while sweeter cornbread is a northern thing, go figure), but I happen to live just a notch above the Mason Dixon Line and can vouch for their deliciousness here, too.
I topped off about half of these eggs with bacon (mostly for my Zach’s benefit, he prefers deviled eggs with bacon) and cross-sections of sweet pickles, and all of them got a sprinkle of Paprika.
How Far In Advance Can I Make Deviled Eggs?
For best results, you should not assemble your deviled eggs more than a day in advance. If you’d like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator. When you’re ready to serve the eggs, give the filling a quick stir and everything can be quickly assembled.
Deviled Eggs should always be stored in the refrigerator in an airtight container.
Let me know what you think!
And if you happen to have some really amazing tricks for peeling fresh eggs, I want to hear them! My parents have chickens so I’m lucky to have a constant flow of farm-fresh eggs BUT those eggs cling to their shells like they were laid by hens with superglue diets. We’ve tried the baking soda trick, the ice bath trick, the spoon trick… none of it has worked here! I’ve heard great things about using an Instant Pot, though, and am considering getting one solely for this purpose!
Other Recipes You Might Like:
- Broccoli Salad
- Macaroni Salad
- Ramen Noodle Salad
- Corn Salad
- Pulled Chicken
- If you appreciate secret ingredients, check out my “Worst” Chocolate Chip Cookies!
Million Dollar Deviled Eggs
- 12 large eggs
- ¼ cup mayo (55g)
- 1 Tablespoon butter softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash Tabasco sauce optional
- paprika for sprinkling
- bacon pieces optional
How To Hard Boil Eggs
- Place eggs in a large saucepan and cover with water.
- Transfer to stovetop over high heat until water begins to boil.
- Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
- Peel eggs and set aside.
How To Make Deviled Eggs
- Slice eggs in half lengthwise.
- Remove yolks and transfer to a medium-sized bowl.
- Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
- If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This Million Dollar Deviled Egg recipe was originally published 07/24/2017. Recipe remains the same but post has been updated as of 05/08/2019.
Going to make these for our Oscars party ~ we have hens and get them to peel easy by puncturing the membrane with a thumbtack. I was shown this trick years ago and it works great. Just jab/stab a tiny hole at one end or another and this lets the water seep in. I hadn’t ever heard about steaming them though — I think I’ll do a test and see what happens. 🙂
The best way for my Eggs to slide out of their shell is to lower the eggs into boiling water . When the water boils again Boil 8 to 10 minutes then addd a little cool water an ice let sit for 2 minutes and crack the egg all over an peel..
I followed the recipe exactly. I used my inversion blender to get the eggs fluffy, but soon it became oily. I tasted it and it tasted great. I piped it into the hard boiled egg whites and the oil came to the top. I immediately put the finished deviled eggs in the fridge to chill so I can take them to a super bowl party later. I hope the oil goes to the bottom and I will put paprika. I don’t think butter is a good idea.
Hi Toni! Unfortunately it was probably the inversion blender that caused this. The separation occurs from the mayo and not the butter. I don’t think that oil will go away. 🙁
I went out of my way to make these. My wife said the last batch I made was the best she’d ever had.
I proceeded to get out the butter and she glanced at me, horrifyingly, and said “Whoever told you to add butter to deviled eggs…(*CENSORED*).”
I backed down and agreed to omit the unthinkable ingredient.
She eventually meandered off, and my daughter and I plotted against her to make her regret her words.
120 minutes later, she rushed to the kitchen to go for round two of the world’s greatest eggs, and we giggled behind her back as she devoured them and agreed that we should tell her (but only after she confirmed that these were the new greatest).
Bottom line- if you think the butter is absurd – at least have someone close to you lie about it and make you try it.
Tried these tonight and the butter is better. Mine were actually a little dry, added a couple drops of water and juice and they were very good.
Salted or unsalted butter?
Emily @ Sugar Spun Run
Hi Missy! It’s such a small amount here it won’t really matter. 🙂
Instant Pot is the way to go if you’re looking for easy peel hard boiled eggs. I had given up making Deviled Eggs until I discovered the Instant Pot method. One cup of water, 6-12 eggs (cold eggs are fine!) in a single layer on the trivet/basket, cook for 5 minutes on high pressure, manual release the steam, let sit for a minute, then ice bath. The shells literally pop off.
Easy peel eggs. ALWAYS steam cook them. I don’t know what an egg cooker is but if it steams the eggs, get it. I use a silicone “prop” you can find at BB&B. Good luck!
You mentioned you wanted to know how to successfully and easily cook and peel fresh farm eggs. I had the same problem and I asked my farm living aunt how she did it. She said, buy grocery store eggs. But, I found the way to do it with farm fresh eggs, even those most recently laid. I bought an egg cooker. Best thing since sliced bread. The brand is DASH and it is electric. I cook the eggs in that and then put them in an ice water bath for a few minutes. Then peel. So simple. The shell practically falls off. I highly recommend it.
Thank you so much for sharing, Teddy!
You’re welcome. I did 2 dozen fresh eggs today using this method and they peeled so easy.
THANK YOU SO MUCH ONE OF MY FAVORITE JUST HATE PEELING.
My eggs peel in big effortless strips
Still contemplating the butter concept
Butter does make everything better lol
Emily @ Sugar Spun Run
It really does make a difference here–let us know if you try it! 😊
These were good but not great. The addition of bacon makes anything taste better.