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
- Mayo
- 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
Ingredients
- 12 large eggs
- ¼ cup (55 g) mayo
- 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
Instructions
How To Hard Boil Eggs
- Place eggs in a large saucepan and cover with water.12 large eggs
- 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.¼ cup (55 g) mayo, 1 Tablespoon butter, 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
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.paprika, bacon pieces
- If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Nutrition
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.
Ynoy
Love the recipe! I turned the heat up with 2 Tablespoons of chopped jalapeño and a nibble of bacon in the egg cup prior to filling. Plus added bacon in the mix… kept the sweetness … my go to with much flavor. Thank you
Emily @ Sugar Spun Run
Sounds tasty! Enjoy 😊
Sue
Because I really don’t like sweet food, I used dill pickle juice instead but still used the sugar. They turned out great!
Emily @ Sugar Spun Run
Great idea, Sue! We are so happy you enjoyed them 🥰
Brian Wolf
I made Deviled Eggs for the first time and used your direction. The Butter is nice and I didn’t use hot sauce but added some cayenne. I skipped the sugar by accident but I am making another batch for Christmas so I will try that for sure. I didn’t measure the mustard which was a mistake. To much is to much. They still turned out good but just a little to much mustard. I live just over the line too and might add some old Bay to one to try. Great Recipe!
Karen Kniaz
Can you make this a day ahead?
Sam
Sure thing! 🙂
Bob
If you use really fresh eggs you will have trouble peeling them. I let my store bought eggs wait for a week so plan ahead. I then steam them for 13 min. and have never had a problem. Works every time and never lost an egg.
Lorena Adkins
very delicious 😋!
Katrina
Amazing deviled eggs recipe. The butter adds a great touch. We have sticky farm fresh eggs as well. I find that refrigerating them first, the way you find grocery store bought eggs, makes them peel right out of the shell.
Sam
I’m so happy to hear you enjoyed, Katrina! Thank you so much for trying my recipe and letting me know how it turned out, and sharing your peeling tips!
Cielito Eguaras
I have chickens too. If you hardboik very fresh eggs, they will be hard to peel. Wait 4-5 days to hardboil fresh eggs, they are much easier to peel this way.
Maria LA
Hi there! So I love deviled eggs so much! I tend to like a really good but kind standardish recipe. I made these exactly as directed ( I like hot stuff but decided to skip the hot sauce this time). They were incredible. I never would have thought to add the butter and it did indeed add an extra layer of smoothness and creaminess to the filling. You would never pick out it was in there!! I did sprinkle with bacon and old bay seasoning actually. I’m way north of the mason Dixon, up in Boston!
Sam
Thank you so much for trying my recipe and for the comment, Maria! I am thrilled you enjoyed the recipe so much and hope you find more on my website that you love just as much! ❤
Kate
It’s your method of boiling eggs that is the problem. Boil your water first with a lid on to get steamy. THEN add your eggs. Cold water sets you up to fail from the start as it allows the membrane to cling to the egg. Boiling water denatures the membrane. Boil for 13min,drain & run under cold water constantly. Once cool, tip out 3/4 of the water, put lid on & shake back and forth 20ish times. The shells should then almost slide clean off.
Buffy Dandoy
I start the timer for my boiled eggs when I notice a hard boil then boil for 7 min. Turn off the heat, leave uncovered for another 10, drain then instead of covering in cold water like a lot of people say, I grab one and hold under cold water and peel while still very warm. It helps that the eggs aren’t fresh, maybe a few days home from the grocery store. Out of 12 eggs, I might have two casualties. I always boil extra for this reason.
Ashley D
AMAZING! I’ve tried many variations of deviled eggs, these are by far THE best!
Capt. Tarrelbeard
Oops, forgot the rating in the previous post. 5 stars!
Edward Quinn
I made these and found them to be much too sweet for my liking. The first Deviled Eggs I have not liked ever. I think too much Sweet Gherkin Pickle Juice. I would definitely use less of that next time.