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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Karen B says
Would you maybe in the future try all of these tips and tricks for peeling fresh eggs? Might be a fun experiment! 😉
Making your deviled eggs today! Entering 3rd trimester of pregnancy today and I’ve been craving some like never before!
Cheers!
Sam says
Haha I think that would actually be a GREAT blog post, thank you for the idea!! I hope you loved the eggs, Karen!! 🙂
Wendy says
For peeling eggs, best thing is the instapot! You will never boil another egg on the stove again! I promise you! Search it on the net!! Thanks for the recipe ♥️
Michelle says
Yes!! Steaming is the key to using fresh eggs. I have chickens and I will use eggs that were lid even the same day 😊
Shari says
Couldn’t agree more,Wendy!
I’m amazed how easy they peel,even the chicken eggs I have collected that day.
I use Amy & Jacky’s method of low pressure and time table depending how I want them cooked.
Love my instant pot!!
Mae Lynn Ziglar says
Thanks so much for the recipe. Have you tried using an instantpot for fresh hard boiled eggs? 5 min on manual with a 5 min NPR. Just a thought!
Sam says
I actually don’t even have an instantpot, but now I think I need one! Thank you for the tip!! 🙂
Betty Roark says
I steam my eggs to hard cook them. Water to just below steamer, bring to boil. Add eggs to steamer and continue boil for 12 minutes. Ice bath 10 minutes then Crack eggshell on bottom and back in ice bath for 20 minutes. Peel slides right off even with fresh eggs. Magic.
Peter H Coffin says
Difficulty peeling eggs is because the proteins that the membrane just under the shell are soft and slippery when warm or hot, and set up like glue when cold. So the happiest peeling has nothing to do with holes in the shell or baking soda. The key is to peel the eggs are still as hot as you can stand working with them. The cold water bath should last just long enough to get the shells cool enough to handle, crack the shells all over, then back in the water to peel because there’s still a lot of heat inside the “meat” of the egg that’s going to make them too hot to handle again in minute. Once the shells are off, you can leave the eggs in the chill bath to cool them down to fridge temperature, but getting the shells off while they’re still hot is key.
CJ says
Add a table spoon of vinegar to boiling water , makes peeling eggs a snap!!!
Vickie says
Use an empty glass jar, shake a couple times peeling comes right off.
April says
What brand of mayo do you use. I know it’s my preference but every mayo has a different taste and I don’t want to use mine when it might taste better with your brand.
I love following you and your delicious recipes.
Chelsi Snyder says
I saw in an older comment she said helmans!
April says
Thank you chelsi.
Angela Johnson says
Add some vegetable oil to water when boiling. It really works!
Sam says
I’ll be trying this, thanks!!
Kari says
Yep. We tried peeling our chickens eggs today…it took a really looong time. Thanks for discussing it along with the great recipe!
Sam says
Thanks for commenting, Kari! Peeling fresh eggs is the WORST!
Linda says
Can’t wait to try the receipe. Thanks for all the ways to peel the eggs.
Robert McMahon says
most of your recipes are the same way I make mine. Except I add a little bit of finely chopped onion for the onion lovers
C.E. says
Made these tonight for a scotch party. They were a hit. Subbed dill for the sweet pickle and juice, and it worked! Thanks so much for the recipe!
Also, I have an instant pot, but my egg cooker is the way to go. Easy peal eggs every time. No brainer.
Sam says
I’m so glad to hear everyone enjoyed them! 🙂
Maria says
So, I have to admit that I just scrolled very quickly through the comments so I don’t know if you got a recipe for hard boiled eggs. I just now finished hard boiling about 16 very fresh eggs okay by very fresh I mean my chickens laid them about a week ago. So here’s the trick that I just learned from somebody else’s comment on somebody else’s blog. When you’re going to hard boil your eggs boil your water first. It’ll take a little guesswork to figure out how much will cover your eggs but really it doesn’t matter if it’s a little more. Bring the water to a boil and gently put your eggs in I made the mistake of being afraid and kind of dropping some of mine and so they cracked. They still cooked but they weren’t very pretty to look at. So use a spoon or slotted spoon. After 15 minutes put them into an ice bath I know we’ve heard ice bath method before but I’m telling you I’ve done this twice now and every single egg peeled like a dream. Put them in an ice bath – I use my sink because I’m doing so many and I used two trays of ice with cold water . Pour off the hot water, put in your eggs and let them sit. I let them sit for about 5 minutes. I’m telling you there is nothing else to it just boil the water first put your eggs in the boiling water keep it boiling for 15 minutes put them immediately in an ice bath for about 5 minutes . I have never peeled such easy eggs in my life!
Sam says
I’m going to try this tomorrow, thank you Maria!! 🙂