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
- 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
Treat yourself to a FREE E-BOOK!
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.
Penny G says
I have tried every boiled egg technique out there and I finally found the ONE that I swear by. Bring your water to a rolling boil on high. With tongs, add eggs ever so gently into the boiling water. Once the last egg has been added continue to boil for 14 minutes exactly. Remove from stove, pour hot water out while gently cracking the eggs with cold water running over them. Continue to peel under running water. Shell slips right off. And no more green ring around the yoke.
Sarah says
The trick to getting eggs to peel easily is using older eggs 1-1.5 weeks old. Did you know that fresh eggs sink and old eggs float?! Generally speaking anyway.
I’ve always loved sweeter things and while my mom generally puts dill pickle juice in here, I put sweet pickle in mine:) never tried butter though thanks!
Sam says
Hi Sarah! I have heard that about the eggs before. I am always too impatient to let my eggs sit that long. 🤣
Joe says
I’m from the north (Massachusetts) and have never eaten or heard of putting sugar in deviled eggs.
Sam says
Sounds about right!
Linda McKenzie says
Sam, I cover mine in salted cold water. Water that tastes salty like the sea. Bring to a boil, remove at the boil and set off heat. Let set covered 15 minutes. Drain and cover again in cold water and ice cubes. Let eggs cool then drain. Take a spoon and gently crack all over. Then place egg between palms and gently rub back and forth. Shell will loosen and come right off. Never a green halo on these eggs. Also don’t use new eggs, use your eggs that have been in the fridge for awhile. Brand new eggs are really difficult to peel. p s. I love your Sugar Spun Run. Thanks
Sam says
Thank you so much, Linda! 🙂
Raymond Austin says
Boil eggs in salted water. Remove shell in cold water. Shell should come off smoothly.
Carolne says
i’m making these tomorrow! for easy peeling, make sure they are not new eggs…week old eggs or older…put eggs in water with lots of salt…20 min. they are done perfectly and the shell will come right off!
diana says
I love the idea of putting a dollop of butter in deviled eggs! I will try that for sure.
That said, I had some deviled eggs at a potluck last year, and they were SWEET. I am from the South and nobody–nobody–here makes sweet deviled eggs. The egg-maker was from the North and all my Southern peeps discretely spit them into their napkins and deposited them into the garbage. But you’re right, down here the cornbread is savory and up North it’s sweet like cake. Go figure.
Thanks for the butter tip, though. I’ll be doing that.
Sam says
I hope you love them, Diana! 🙂
Shawn Feener says
I always add a heavy splash,1/4 cup or so, I never measure this, of white vinegar to the cold water that I boil the eggs in. I occasionally have some light sticking of the shells to the eggs when peeling but have always had great results. Hope this proves to be helpful❤️