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    Home ยป Recipes ยป Sides

    Million Dollar Deviled Eggs

    April 8, 2019 By Sam 1,785 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 1395 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 24 deviled eggs
    Calories: 57kcal
    Author: Sam Merritt

    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

    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. Stacy

      May 22, 2025 at 12:59 am

      5 stars
      I make my โ€˜hard boiledโ€™ eggs by smoking them. I place them directly on the grate of my pellet smoker at 225 degrees Fahrenheit for 2 hours then place them onto a plate to cool to room temperature. I sometimes peel them at that stage and sometimes peel them the next day after theyโ€™ve been refrigerated. They always peel easily either way. I know itโ€™s got the same spending issue as having to buy a pressure cooker but having a smoker is useful for millions of other things and adds amazing flavor to your eggs. You can even bake bread and pie and whatever else you want to on your smoker. If you want to add smoke flavor to your baked goods bake them on a lower temp and if you donโ€™t then higher temps are better. Either way is delicious! I have a pressure cooker but havenโ€™t yet tried boiling eggs in it, itโ€™s new and Iโ€™m still figuring it out.

      Reply
      • Sam

        May 23, 2025 at 9:47 am

        I haven’t had a smoked hard boiled egg, but it sounds delicious! I will have to try it. ๐Ÿ™‚

        Reply
    2. Elaine Alspach

      May 17, 2025 at 6:35 pm

      5 stars
      Delicious! I needed to make 2 dozen eggs for deviled eggs. When I do this I always make a couple of extra eggs in case one or two eggs fall apart in cooking, so I had about 25 or 26 eggs to process. I used the butter as recommended in this recipe, doubling everything. I needed to add a slight bit more mayo but everything turned out great. Probably the best batch of deviled eggs I have made in a long time. They were gone after the event today!

      As an added note, I usually stuff about 12 or so halves with no pickle relish in the filling to suit some family members. Then I add the relish to the remaining filling and continue stuffing the rest of the eggs.

      Reply
    3. Phyllis Dansie

      May 14, 2025 at 3:57 pm

      The Instant Pot is the perfect answer, every time. I’d buy one just for this even if it wasn’t great for other things.

      Reply
    4. Michelle Jimenez

      May 12, 2025 at 2:19 pm

      2 stars
      I didnโ€™t like this recipe very much. A little sour for me.

      Reply
      • Sam

        May 13, 2025 at 12:19 pm

        Hi Michelle! I wonder if one of your ingredients was bad. I’m not sure how these would be sour as they have sugar and sweet pickle juice in them. ๐Ÿ™

        Reply
    5. Nan

      May 07, 2025 at 9:12 am

      My trick to peeling boiled eggs: put the boiled egg in a glass/jar with a little bit of water, cover the open jar with my hand and give it a good shake. The shell will crack and peel with ease.

      Reply
    6. Starr

      May 04, 2025 at 4:12 pm

      5 stars
      Outstanding recipe very delicious. Enjoyed it very much.

      Reply
    7. Marni

      May 01, 2025 at 2:48 pm

      Easy peel eggs- drop room temperature eggs gently into boiling water using silicone tongs. Boil 15 minutes. Remove with tongs and place on a plate lined with paper towels. Cool for 15 minutes. Thatโ€™s it! They are still a little hot, but peel perfectly every time.

      Reply
    8. Amy in WV

      April 26, 2025 at 1:55 pm

      5 stars
      I used 2 week old County eggs and still couldn’t get them to peel nicely so instead I turned this into egg salad, adding a little grated onion, A spoon full of sweet and dill pickle relish and it was delicious as an egg salad too!!!

      Reply
      • Keitha P

        May 11, 2025 at 10:51 am

        5 stars
        My way to use fresh eggs is to start them in cold watering bring it up to boiling. then don’t forget the ice bath.

        Reply
    9. Kevin Petroff

      April 23, 2025 at 11:36 pm

      This is a good recipe. Though I added more than a dash of Tabasco (a few dashes), a little bit more yellow mustard, and some Durkeeโ€™s sauce.

      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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