There are deviled eggs, and then there are these Million Dollar Deviled Eggs. ย This is my favorite, best recipe, and it includes a secret ingredient that notches up the filling to the next level. ย 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, ย 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. ย 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 โฌ๏ธโฌ๏ธ, at 11 o’clock. ย 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 justย something about it that you probably won’t quite be able to put your finger on…
Something really, really good, but not overpowering. ย 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. ย 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,ย 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
- ยผ 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
- โ teaspoon salt
- โ 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.ยผ cup (55 g) mayo, 1 Tablespoon butter, 2 teaspoons yellow mustard, 2 teaspoons dijon mustard, 2 teaspoons sweet gherkin pickle juice, 1 teaspoon sugar, โ teaspoon salt, โ 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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.
George Venner
It was very good they were all gone quick
Regina
Hi! My secret for making eggs easy to peel: Put few drops of any type of oil (olive, grapeseed, canola, etc.) in the water when boiling the eggs. Boil for 7 minutes. Turn off heat. Then let egg sit for 11 minutes. Then, rise with cold water and peel. The shells zip right off!!
Julie
After trying many other tricks and tips, I learned to steam the eggs and they peel perfectly! In a pot with a steamer basket, bring an inch of water to a boil. Turn off heat just while you add the eggs to the basket. Then turn on the heat again, cover, and steam for about 12-15 minutes. Remove the eggs, stop the cooking process by rinsing with cold water or placing eggs in an ice bath. They sould be perfectly cooked and easy to peel.
Marianne Ono
Just a comment about peeling boiled eggs! I bring the water to a rolling boil then add my eggs. If you bring them to room temperature first, they wonโt crack but even cold eggs will work. They just arenโt as smooth and pretty. Let them boil for 11-12 minutes then pour off the water. Add cold water and ice and when cooled the shells slip right off. I have tried every method and this is by far the most successful!
Janet
put a little oil on your hands, wipe over all eggs. lower into already boiling water. low boil 10-13 minutes. (to your liking). remove from pot and into ice water bath. When cool the shells will come right off. Been doing this 5 years and never once had a stuck shell!!
Suzanne Padley
I have a trick for easy peeling eggs. Bring salted water to a boil and with a slotted spoon gently slip eggs into the boiling water. Cook for 13 minutes . Remove from heat into the sink and drain as much hot water as possible and run cold water over them and add ice until the water is super cold. Let sit for 10 minutes or so and then crack while running under cold water and shells slip right off.
Lee Lee Swift
I used my air fryer for boiling my eggs it peels perfectly.