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.
Video
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.
Barb says
A good tip on peeling the eggs… Boil your water first, then add the eggs and boil them until they are ready. Makes peeling them so easy and fast! I apologize if the tip was already in there, but I tried it for the first time tonight, I peeled 4 eggs in less than 30 seconds with no shells left on! And, by the way, I’m going to try the butter tonight as well!
Sugar Spun Run says
Thanks for sharing, Barb! Let me know how your deviled eggs turn out! 🙂
Laurie L says
I’ve always boiled my eggs the way my mom taught me. Place eggs in a pot of cool water. Bring to a boil & boil for 12 minutes. Immediately remove them, pour off the hot water & run them under cold water for a few mins (I’ve also just filled the pan with cold water & added ice). They peel really well 🙂
Margot says
After YEARS, I finally found a fool-proof way to cook boiled eggs. Put a steamer in a saucepan and add enough water so that it stays below the level of the steamer but will boil for awhile. Bring to a boil and then add as many eggs as will fit comfortably. Cover the pot and set a timer for 14 minutes. (If you like the eggs a little less done, steam for 13 minutes.) When done, spoon the eggs from the steamer into cold water. No need for older eggs or ice water. I’ve been doing this for several years and can only remember one or two stuck eggshells!
Sugar Spun Run says
Thanks so much for sharing, Margot! I will have to try that! 🙂
Sherry says
This really works. I have been following this method for years. It came from Cooks Illustrated. They recommended cooling in an ice bath for 15 minutes. This method works whether you are cooking 1 egg or a dozen or more. Just make sure they are placed in a single layer in the steamer basket.
Barbara Theisen says
Also…adding butter to deviled eggs was Julia Child’s trick!!!
Connie Campbell-slak says
From a chicken momma…….steam them….I haven’t tried it yet but I hear farm fresh eggs peel!
Sugar Spun Run says
Good to know, Connie! Thanks for sharing. 🙂
Grace VandenBerg says
I’m about to try these. I usually add a little tumeric and curry, or maybe little bits of prosciutto. I’ve never tried any pickle juice, sugar or butter. Regarding peeling, get an Instant Pot. I’m telling you, it’s like nothing else for all types of eggs. Super-quick, and the shells literally FALL OFF with almost no effort.
Barbara Theisen says
LOL! Ask any farmer….fresh eggs are the hardest to peel! You absolutely want them to be in the refrigerator for AT LEAST a week!
Jane says
Dear Sam,
Just made these for Thanksgiving & they were excellent!!
I modified your recipe a bit. I always use Jumbo eggs; they peel so easily! Plus, I like to see if I get a double yolker!
In place of dijon mustard, I used jalapeno; I used Smoked paprika for sprinkling & in the yolk recipe itself (little more heat). I didn’t top with sweet pickle chips but it seemed like it could’ve had a bit more sweetness.
I was impressed that the yolk recipe stayed really firm! I’m thinking next time I will top with maple flavored bacon & drizzle maple syrup ever so slightly over the eggs.
Needless to say, there were no leftovers & I’m making another batch this weekend!!! Thank you Sam.
I took a picture but can’t seem to attach.
JF
DS says
Delicious
Sugar Spun Run says
Thank you so much, Danielle! I am so glad that you enjoyed the deviled eggs. 🙂
Danielle Jensen says
I am trying this recipe today but only cooked 7 eggs, how do I cut the recipe down?
Sugar Spun Run says
Hello, Danielle! You want to cut the recipe in half. I hope that everyone enjoys the deviled eggs. 🙂
Rose M says
So I only have Dill pickle juice (which is what we normally use in deviled eggs). Could I follow the rest of the recipe but use Dill pickle juice instead?
Sugar Spun Run says
Hi, Rose! It will change the taste slightly but worth a try. Let me know how they turn out. 🙂
Rose says
My fam loved it! Never seen the deviled eggs disappear that fast.
Sugar Spun Run says
That is wonderful, Rose! I am so glad that they were a hit! Thanks for trying my recipe and for commenting. 🙂