There are deviled eggs, and then there are these Million Dollar Deviled Eggs. This is my favorite, best deviled egg 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!
Let’s start the week off with a classic.
While Monday might have you reaching for a “Whiskey Sour” 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?
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, 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 husband’s benefit, to be honest I have a very meh attitude about bacon myself) and cross-sections of sweet pickles, and all of them got a sprinkle of Paprika.
Here’s a fun fact on peeling eggs that those of you who have your own chickens probably know all too well.
If you can help it, when making deviled eggs do not use fresh eggs that were just laid yesterday, or even a week earlier.
Those eggs cling to their shells like they were laid by hens with superglue diets. I tried to use a dozen eggs that were two weeks old, and every one of them ended up ragged, even after their ice water bath, and I ended up having to make my third grocery store trip of the day for a dozen store-bought eggs, despite having three dozen fresh eggs in my refrigerator.
The dogs were pretty thrilled about the wasted eggs, but I was not. Spare yourself some time and frustration and just don’t use fresh eggs.
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! We’ve tried the baking soda trick, the ice bath trick, the spoon trick… none of it has worked here!
How to Make Deviled Eggs
Million Dollar Deviled Eggs
The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
Ingredients
- 12 large eggs
- 1/4 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
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- dash Tabasco sauce optional
- paprika for sprinkling
- bacon pieces optional
Instructions
How To Hard Boil Eggs
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Place eggs in a large saucepan and cover with water.
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Transfer to stovetop over high heat until water begins to boil.
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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.
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Peel eggs and set aside.
How To Make Deviled Eggs
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Slice eggs in half lengthwise.
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Remove yolks and transfer to a medium-sized bowl.
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Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
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Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
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If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
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Fran says
Try steaming the eggs no trouble peeling at all like you would steam clams
Pat says
My mom taught me how to boil eggs and peel them the easy way. She would put in a saucepan, cover with water and bring to boil. Boil 18-20 minutes then remove from heat. Immediately drain the pot of water then shake the pot with eggs side to side until shells were well cracked them place in sink and flush with cold water and let them sit a while in the water (if in a hurry add ice cubes) Peel them while under the water and they jump right out.
Carianne says
I have chickens and easily can boil those fresh eggs.
Get your pot of water boiling “Hard”, after it is boiling as hard as it can then lower the fresh eggs into the water with a ladle.
15 min
then pull them out.
They peel easy without damaging the eggs.
Steve says
Your secret ingredient is not so secret Julia Childs mentions it in
Her “Way To Cook” cookbook. Butter does make a great addition
though. Glad you mentioned it.
Sam says
I have never read that cookbook, but good to know! I guess great minds think alike 😉
Adele Aiken says
Buy an instant pot – cook eggs for 2 minutes, let the steam release on its own for 14 minutes – the peels just about fall off. No better way!
Audra Ford says
There is a huge difference between store bought eggs and farm fresh. I use same day farm fresh eggs. I have experimented MANY ways on how to peel them. Honestly, I find the following steps just PERFECT….
1. Start a pot of water on stove to boil. Add 1/2 cup salt to water.
2. Poke a hole in the “Bottom Part” of your Farm egg. Please note: use a push pin, poke your hole just inside, dont push the pin all in. This will puncture the white part of the egg.
3. When your water begins boiling, add your “Poked Farm Eggs” 🙂
4. Cover with Pot lid, allow to boil about 12 minutes.
5. Using a separate pot/ bowl; prepare an ice bath for Farm Eggs.
6. Once time is done for boiling your eggs, transfer them to the ice bath. Let sit for 15 minutes.
7. Begin peeling.
Be prepared for that AMAZING WOW FACTOR!
No need to buy special pots…Lol
Sam says
Trying this, as I almost exclusively use farm fresh eggs!! Thanks Audra!
Amy says
Instant pot is an electric pressure cooker. It isn’t just for boiling eggs lol. Makes so many things delicious. I too use fresh eggs.
TheGoodWifeTries says
Thanks for the recipe! If you’re curious, don’t experiment and use Honey Dijon because it sounded good. My bad.
Sam says
Haha, your comment made me laugh! Glad you like the recipe, and thanks for experimenting so the rest of us don’t have to! 🙂
C says
Great recipe! I have an Instant Pot too. If for nothing else, then making hard boiled eggs is a dream come true in this machine. Mine is the Instant Pot Duo, new in 2018, and it has an egg setting. 5 minutes on the egg setting, perfect yellow!! I do a quick release of the steam and right into an ice bath. It is the best. If I never use my Instant Pot for anything but eggs, it was totally worth it.
Sam says
Thank you for the tip, I’m going to have to get an Instant Pot! And glad you like the recipe too! 🙂
AMBER says
These were the best deviled eggs I’ve had. They came out a bit strong at first for my taste but I just added a little extra mayo and another egg yolk and wow…..great recipe!!
Sam says
I’m so glad you enjoyed them, Amber!!
paulette Judd goity says
The butter addition is genius! I have found that slipping a little butter into anything makes me people go wow! I always add it to my tomato sauce right at the end with some heavy cream.
Sam says
Glad you like them!!! I am a big fan of butter myself!! 😉