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    You are here: Home / Sides / Million Dollar Deviled Eggs

    Million Dollar Deviled Eggs

    April 8, 2019 By Sam 1,425 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Deviled eggs

    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!

    Deviled eggs topped with paprika

    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?

    Ingredients for Deviled Eggs and removing yolks from the whites

    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.

    Making the filling for the best deviled eggs -- ingredients in glass bowl

    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.

    How to Make Deviled Eggs: Mashing the filling with a fork

    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.

    Deviled eggs topped off with paprika, bacon, and sweet pickle slices

    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.

    Deviled Eggs on a platter ready to serve

    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!
    Deviled eggs

    Million Dollar Deviled Eggs

    The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
    4.97 from 867 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 24 deviled eggs
    Calories: 57kcal
    Author: Sam Merritt

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    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.

    Nutrition

    Serving: 1deviled egg | Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 82mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

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    Reader Interactions

    Comments

    1. Amy Niagara

      March 11, 2023 at 9:28 pm

      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. 🙂

      Reply
    2. Pamela Allen

      February 22, 2023 at 11:36 pm

      Hi Sam
      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..

      Reply
    3. Toni

      February 12, 2023 at 1:07 pm

      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.

      Reply
      • Sam

        February 14, 2023 at 10:07 am

        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. 🙁

        Reply
      • Bdon

        February 19, 2023 at 1:06 am

        5 stars
        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.

        Reply
        • Tonya C

          March 02, 2023 at 9:15 pm

          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.

    4. Missy

      February 09, 2023 at 11:41 am

      Salted or unsalted butter?

      Reply
      • Emily @ Sugar Spun Run

        February 09, 2023 at 1:18 pm

        Hi Missy! It’s such a small amount here it won’t really matter. 🙂

        Reply
    5. Kelly

      January 29, 2023 at 8:17 pm

      5 stars
      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.

      Reply
    6. Jan Horne

      January 27, 2023 at 5:58 pm

      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!

      Reply
    7. Teddy Culp

      January 25, 2023 at 1:21 pm

      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.

      Reply
      • Sam

        January 25, 2023 at 8:49 pm

        Thank you so much for sharing, Teddy!

        Reply
        • Teddy

          January 25, 2023 at 11:14 pm

          You’re welcome. I did 2 dozen fresh eggs today using this method and they peeled so easy.

      • felecia marcum

        February 06, 2023 at 4:53 pm

        THANK YOU SO MUCH ONE OF MY FAVORITE JUST HATE PEELING.

        Reply
    8. Pam

      January 10, 2023 at 5:24 am

      Vinegar
      My eggs peel in big effortless strips
      Still contemplating the butter concept
      Butter does make everything better lol

      Reply
      • Emily @ Sugar Spun Run

        January 10, 2023 at 9:39 am

        It really does make a difference here–let us know if you try it! 😊

        Reply
    9. Nancy

      January 01, 2023 at 9:04 am

      2 stars
      These were good but not great. The addition of bacon makes anything taste better.

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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