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
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
- 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
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Shelah says
It’s been said before and I’ll say it again; steam the eggs.
We raise our own chickens and I can easily peel these hard boiled eggs the very day the eggs were laid, but to be safe I wait until they are at least 24 hours old.
Others have mentioned how but the easy steps are:
Bring a small amount of water to a boil.
Place your washed, refrigerated, brought to room temperature eggs in the steamer basket (I use a blancher)
Place over boiling water
Cover
Set timer for 12-14 minutes single layer (I do 15 min for two dozen eggs)
When finished, immediately plunge into ice water
Peel at your leisure!
This has changed my life as far as hard boiled eggs go!
Enjoy!
C says
I just made a dozen eggs and cut them in half and got the yolks out and then I thought I’d look up “best deviled eggs “which brought me to your recipe at the bottom you said
“ how to peel? “
this is how I’ve been peeling and it works pretty darn well and I think I saw Martha Sewart do this. I put about five deviled eggs in a small pot with a lid and shake it the eggs cracked all over and then it’s very easy to peel. Hope it works
Lisa says
I made deviled eggs for the first time, ever! I don’t eat eggs at all so was nervous to serve them to my boss. However he liked them so much he couldn’t stop eating them, and today he bought another dozen eggs so I can make MORE! May not get me a million dollars but sure scored some points!
Sam says
That’s a start right?! 😉 I am so glad he enjoyed them. 🙂
Janeen Duckitt says
Absolutely delicious
Thank you!
Sam says
So glad to hear you enjoyed!!
Judy says
Thank you for this recipe .!!! Enjoyed it with your secret ingredient .
Sam says
I am so glad you enjoyed it, Judy! 🙂
Charlette D. Dunnuck says
Saw this on a cooking show, don’t remember whose. I’m 72 and this past year is the first I’ve been able to peel eggs without a single bad word leaving my lips.. This works every time. Really amazing….. Bring a saucepan of water to a boil, put your eggs into the boiling water. (I use a slotted spoon so as not to burn my fingers). Boil the eggs for 13 minutes then dash them in a bowl of ice water (14 cubes, a tray). Use slotted spoon again.. Then go about your business doing other things.. When they’re cold, peal them.. Works every time. Thank goodness…. I am going to do the bacon and butter next….
Josie says
Best deviled egg recipe ever!
Sam says
I am so glad you enjoyed them, Josie! 🙂
Theresa Goiffon says
I have made deviled eggs for years but this truly was the best recipe. One thing I will say about using fresh eggs, as that is all we have, just add a couple tsps of salt to the water when boiling a dozen eggs, that makes a huge difference and they peel perfectly. Thanks for sharing the recipe.
Sam says
I am so glad you enjoyed them, Theresa! 🙂
Sschultz says
How do you store them after they are made? Do you cover them or just put in the frig? My family likes their deviled eggs cold – not room temperature. I just need to figure out how to store them. any help would be greatly appreciated!
Sam says
It would be best to cover them when refrigerating. 🙂
MikeD says
I am looking forward to trying your recipe, thank you!
Like you, I have tried every method I could find mentioned for peeling these modern (SuperGlue diet, haha) eggs. Every one has been hit or miss for me. The revelation came with the use of the Instant Pot — 7 minutes steam/pressure then 7 minutes of dwell time. Release the pressure and cool in ice bath. Eggs peel like a dream, presentation ready!
Sam says
I should get an instant pot! I hope you love them, Mike! 🙂
Susan K Troxell says
I can solve your peeling problem (also eggs which are unevenly done) with two words: Instant Pot. Pressure cook up to 16 or so large eggs for 7 minutes and they are perfect. Inexpensive, double stack racks are available on Amazon and elsewhere. If you don’t want to hard cook that many eggs at once, just use the rack that came with the Instant Pot. When the cooking cycle is done, dowse them in ice water (I just put them in a glass bowl and use cold water out of the tap). Easy peel – perfectly done – no more blue/grey yolks. Enjoy!!!
Dianne K. says
We made them for a party today. Had to make a couple of substitutions. Did not have sweet gherkin pickle juice but used sweet relish omitting the sugar. Used Gulden’s mustard as that is the only one we had. They turned out fabulous for my first time. Next time I will use the mixer to make fluffier. They were smooth but I think the mixer will make them better. Deeeelicious.
Thank you for sharing!!!
Sam says
I am so glad you enjoyed them Diana. 🙂