Million Dollar Deviled Eggs
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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.
Two things that may help:
1. Bring water to boil first. Then place eggs in pan. Using a spoon, slowly lower down the side to prevent hitting bottom & cracking. Bring up to a simmer, not hard boil, for 13 minutes.
2. Have ice water ready. Pour out hot water and add cold tap water to the pan until you can pick up the egg & place it in ice water bath. Shells will be cool but egg is still warm. This is the optimal window for easiest peeling. Tap egg & start peeling from wide end. (If you don’t have ice, use coldest water possible out of tap, running continually to refresh water & prevent it getting warm.)
Tip for easy peeling. Place water bath bowl in sink. Let eggs sit in the bath for several minutes. Tap egg all around on side of sink and kind of roll it. Place back in water bath until you have tpped and roolled all. By this time water will have seeped under shells and it slips right off!
I haven’t made your recipe yet but will today hopefully. I don’t boil my eggs but steam them instead. The shells separate easily from the eggs. I have a tall pot with a basket that I place a mason jar lid in the bottom to raise the basket out of the water. Bring the water to a boil on high heat. Place the basket filled with as many eggs as you like in the pan and cover. Steam for 20 minutes. Then pull out the basket and dump the hot water, run cold water over the eggs to cool a bit then use cold water and ice in the tall pan to cool the eggs completely. I swish the basket for 5 minutes or more in the ice water. I even put more ice on top of the steamed eggs. Once completely cooled inside and out, roll the eggs on the inside edge of the sink with a first light tap. once the shell is broken completelyrolled the cracked egg with your fingers under running water. the shells will fall off the eggs simple as that. Make sure the sink strainer is in the sink so it will drain to catch the shells. Mine usually come off in one piece. so it’s easy to toss into the compost pile or garbage can. Simples egg peeling without any chemicals. You will love it. Please share with everyone.
This recipe was everything deliciousness. I love this recipe so much and I’m gonna be making it for our Easter trip. Thank you so much for the recipe. I love this recipe so much.
I’ve been making my devilled eggs with butter since the 1980’s when I got my hands on Julia Child’s recipe. Not only does it make them creamier, it makes the filling sturdier at room temp – especially important if you are piping the mixture into the egg white shells.
As far as using “old’ eggs, you must understand the ones we buy in the grocery store may have been laid up to a full month prior to hitting the shelves. If using ‘Farm Fresh’ eggs, you may need to punch a small hole on the narrow end of the egg using a push-pin in order to make this method work.
Bring your water to a rolling boil. ONLY then should you remove the eggs from the refrigerator and submerge them. Cover and bring water back to a rapid boil. Once achieved, turn down heat and simmer one minute for every two eggs in the pot. After this point, remove from heat and let sit, covered for an additional 10-12 minutes.
Drain them, and then, none too gently – dump them in a large bowl of ice water. Let them sit there for 10 minutes. Tap both ends of drained egg on the counter, then lay it down horizontally and roll it back and forth using the palm of your hand applying some pressure. The shells come right off.
I hope this is your ‘Voila” moment for peeling hard cooked eggs that is was for me!
Use the 10-5-5 cook method and then put the eggs, a couple or three at a time, in a tightly c covered container with some water. Shake to break the shells and then peel. The shells slip right off.
The trick to easy peeling farm eggs is to tap the end of the egg until the timbre of the tap changes. Apparently this breaks the skin between the shell and the white of the egg, which will make the shells slide off after cooking!
insta pot 3 min your eggs will always peel easily, every single one. I add a tablespoon of white vinegar to my deviled eggs and people love them.
It’s also a great way to make onsen eggs for ramen.
Super good! It doesn’t need the butter though, next time I’ll leave it out. Thank you for the recipe!
great recipe! I just now made deviled eggs with this, and they taste awesome, thanks for sharing this recipe!!
I won a deviled eggs challenge with this recipe, although I used dill pickle juice instead of sweet gherkins
Was that lacto fermented pickle juice, or vinegar based?