Million Dollar Deviled Eggs
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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 (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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
I think I found the trick to peeling eggs.
I keep the eggs refrigerated until the water is at a high boil. That way the eggs are as cold as possible and the water as hot as possible.
Pop the lid on, turn the heat down to simmer, for just over ten minutes. And rinse them in cold water one at a time. The shells pretty much fall off.
Has anyone ever put horseradish in Deviled Eggs I do all the time.
Hi Sam,
Regarding difficult to peel eggs, this is what works for me:
1. Do not use Fresh Eggs! The membrane has a strong protein bond with the albumen that weakens over time. Use eggs from the grocery store that are about two weeks before their Best Before date.
2. Place eggs is simmering hot water, not cold or boiling. Bring to a gentle boil, continue for 20 minutes.
3. Drain eggs then pour cold water over them. The cold helps to shrink the egg whites away from the shell.
4. Drain again. Add back about ½” of cold water, and shake the eggs hard inside the pot so the shells Crack and break.
5. Start peeling. Run under cold water. turn egg around and feel for slippery parts where the shell will come off easily.
You’ll be making Deviled Eggs instead of egg salad!
Hi Sam,
I just came upon your website today while looking for carrot cake cupcakes which I am very much looking forward to making.
I have been making deviled eggs for a long time (65 yrs old). They are always requested for get togethers. I have only ever used Miracle Whip and not Hellman’s as I have always found it too bland. I am wondering if it would change the flavor too much if I used your recipe with Miracle Whip?
Miracle whip will work, but will certainly change the flavor. If you prefer that flavor that’s perfectly fine though. 🙂
Easy peel instructions:
4 to 5 day old eggs at ROOM temo
Add tsp soda tsp salt to enough water to cover dozen eggs.
Bring water to boil
Now place each egg into water using a Tbsp.
Boil exactly 9 minutes
Drain water quickly.
Cool quickly by running cold water over eggs until completely cool.
One egg at a time :
Whirl 3 or 4 times in a small saucepan
Tap LARGE end on hard surface to Crack
Now peel.
🎂 course the best way to peel off the shell is to put the boiled eggs directly into ice water. not cold water.
I use the 10-5-10 method and add baking soda. I pierce the large end of each egg when I take them out of the fridge and place them in boiling water for ten minutes, then shut the stove off and let them sit for five minutes. from there you put them in ice water for ten minutes. Even the freshes eggs will peel like magic, and the yolks come out perfect bright yellow.
I cook my eggs in a traditional pressure cooker with one cup water and a tablespoon of white vinegar. Set the heat fairly high and release the pressure as soon as the top weight starts rocking and refrigerate immediately. I usually do 2 dozen eggs at a time and pickle them in left over pickle juice. This gives the deviled eggs a little extra Texas tang. The pressure cooker apparently forces moisture under the membrane around the egg and my shells fall off in large pieces. Best of luck.
haven’t made these yet, but recipe is very similar to mine. To peel eggs easy, tap the bottom end of eggs on counter, makes just a slight Crack, then add a bit of oil to the water. I’m 70 and just figured this out! finish with ice bath like you do. hope this helps
if you STEAM the eggs, instead of boiling them they will peel easier!
This has been my go-to recipe for a few years now. In my most recent batch, I used maple syrup instead of sugar, about 1 1/2 teaspoons. What a nice flavor! The sweetness, but also the subtle maple flavor.
Also, for peeling, I swear by the ATK method – steam them for 13 minutes (in a single layer), then ice-water bath for 15 minutes, then drain most of the water, cover the dish, and shake vigorously 30-40 times. The shells break into tiny pieces, but the membrane holds them together. Peeling is easy-peasy!
Made your Million Dollar Devil Eggs receipts, and all my friends loved it. They asked what I put in it, told them, sorry “I told them I would have to ask Sam first”. Thanks for sharing.