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 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
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
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.
Rick
My grandmother taught my mom who then taught us that you do not want to use the freshest eggs for hard boiling. You need to use older eggs and the shells will fall right off. Fresh ones are best for frying, baking and pretty much anything else except for hard boiling.
Jackie Hall
After many experiments what works best for fresh eggs is : plunge in cold water (no ice) crack while in water and roll to crack smaller cracks. Start peeling within 5 minutes. The water will be slightly warm. Do not add water. The coldness makes it difficult to peel FRESH eggs. If needed, while peeling, run small of stream of warm water on egg while peeling. Try to direct stream between shell and egg. The ice and cold DOES NOT work on FRESH eggs.
Emily @ Sugar Spun Run
Thanks for the tip, Jackie! 😊
Betsy
24 Brand new eggs, 3 older eggs. I used Instant Pot 5,5,5 rule. (Manual high pressure with 1 cup water, eggs on rack for 5 minutes, let naturally de pressure ( do nothing) for 5 minutes and then vent, then ice cube and water bath for 5 minutes. Roll eggs on paper towel. Shells fell off of 24 like silk, 3 were a little tighter but all 27 are beautiful.
Emily @ Sugar Spun Run
We’ll have to give this method a try! Thanks, Betsy 😊
Rachelle Magliolo
The best ever the only recipe I use
Emily @ Sugar Spun Run
So glad you love it, Rachelle! Thanks for the review 😊
Cathie
Steam eggs for easy peel!
Louise
Hi. I do know that the age of the egg makes a difference; it seems that eggs that are older seem to be easier to peel. However, the method of cooking the definitely contributes to the ease of peeling. I follow the America’s Test Kitchen method of steaming eggs, then plunging them in ice water. Specifically:
1) I take a metal steamer basket and put it in a pot with water that just reaches the bottom of that basket, place the lid on the pot, then turn the heat on high.
2) Once that water is boiling, I lift the lid and, working very quickly, place each egg in the steamer basket and replace the lid. Turn the flame up to get that water back up to boiling as quickly as possible, then turn down the flame and simmer the water with the eggs for 12 minutes.
3) During this time I prepare a bowl with a lot of ice and enough water to cover the ice.
4) When the 12 minutes is up, lift the lid and quickly place each egg into the ice water. Let the eggs sit for 15 minutes, then refrigerate.
The idea is to not allow the eggs to slowly heat up and slowly cool; these processes must be done quickly so that the egg proteins don’t have time to adhere to the shell.
Marianna Piller
Very good! Who-da-thunk a little butter would make such a difference. Used a food processor to mix it all and it worked great! Thanks for a new staple to my pot-luck offerings.
Laura
I’ve never had problems peeling eggs hard-cooked in the Instant Pot. I’m looking forward to trying this recipe soon.
Emily @ Sugar Spun Run
We hope you love them, Laura 😊
Judy
We enjoyed these a lot.
Surely many have mentioned that any fresh eggs are harder to peel. I won’t ever try to hard boil fresh eggs. Let them “age” in ‘fridge first, or buy eggs a week (or more!) in advance if you are going to need hard-boiled eggs. In the past, when I bought new eggs, I used to hard-boil the eggs that remained in the refrigerator from my previous purchase, just to have them on hand for tuna or ham salad, deviled eggs, etc. The pH level changes as eggs age, and that is the reason they become easier to peel.
Carrie B
Best Devilled Eggs recipe I have found to date. Never thought to put butter or tabasco in my version or the sweet pickle juice. They made this recipe 100/100 for me and my family.
Mike
I find that peeling hard boiled eggs is easy if you take a small glass and fill it half to 2/3 ds with cool water. Then put the egg in the glass and cover the opening with your hand. Then shake it up hard so that the egg shell cracks into small pieces. Remove the egg and separate the cracked shells from the egg. .easyola.!
Tony
When using fresh eggs steam them for 8 o 10 minutes then ice bath until cool drop in a glass give it a good shake and it should fall off
Jennifer S Dyson
Delicious ~ Deviled eggs are really popular for family gatherings here. I use piping bags with a tip for easier filling. I have backyard chickens as well, I recommend buying the Dash egg cooker (I got one from Amazon). You poke a hole in the egg and it steams them so even really fresh eggs are easy to peel. Hope this helps!
Diana
Took for Easter and they were a hit! We call them Angel Eggs-LOL!
Pauline
Don’t be fooled by the taste when you first mix the ingredients with the yolk. They taste like your average deviled eggs. I put them away until it was time to eat. When I ate one two hours later, I can tell you they definitely live up to their name. I recommend using real stick butter, not sure what others are using who said they didn’t taste good. Mine were amazing and I got a lot of compliments.
Lisa
I made as directed with room temperature unsalted stick butter. Made the yoke filling the day before and stored seperately from egg whites in the refrigerator over night.. I piped the yoke mixture in to the whites just before serving. These deviled eggs were devoured before dinner was served! All complimented on how delicious they were! Will definitely make again.
Emily @ Sugar Spun Run
We’re so happy they were a hit, Lisa! Thanks so much for the review ❤️