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.
Peeling fresh eggs. I crack a couple of eggs and put in the cold water. Take a teaspoon (table silverware) and wet it and slip the tip under the shell and rotate the egg and the shell will come off. I also still use the baking soda in the water to cook the eggs in.
To peel any age egg perfectly add 1/4 cup of vinegar to water then boil and peel warm.
I use the above method of putting them in when the water boils and cook 13 to 15 minutes. I also add 1 tsp vinegar for 6 eggs or 1 tblsp vinegar for a dozen. Peels like a dream for me, hope it works for you. I also dip my eggs in and out of the water several times using a strainer, I find that I have less eggs that crack. If some do crack, since the water is boiling the hole usually seals up pretty quick.
Will definitely try the butter trick. My family always has me bring the deviled eggs so curious if they can tell the difference next time.
I love sweet pickles but most of them don’t, so will stuff some for them and then add the pickle juice for me! Otherwise they like the little bit of plain old white vinegar that is added to mine, just a cap full per 6 eggs.
I also used my pressure cooker, perfectly cooked and peel like a dream!
Hi there I’m excited to try this recipe but had one question about the pickle juice can regular dill pickle juice work too??? Thanks
Hi Sonia! The dill pickle juice will alter the taste of the filling, if you like the flavor of dill that will be fine but I’d probably recommend just leaving it out and taste-testing as you go. I hope that helps!
I peel my eggs under running water. I pick up the pan with the hot boiled eggs and run cold water into the pan then sit it in the sinkbwith cold water drizzling from the faucet and after crackling the egg shell making sure the whole egg shell is crackled all over by lightly banging it on the counter top, hold each egg under the faucet and peel. Place each one in a bowl until ready to cut, mix and make deviled eggs.
Thank you so much for this, I will definitely be trying it out!! 🙂
Bring water to a boil in sauce pan before adding eggs. Gently place eggs in boiling water. Bring back to boil. Cover and simmer very low heat for 20 minutes. Turn heat off. Place eggs in ice bath. Eggs will peel perfectly when they are fresh or older. Note: heat level and time may vary depending on type of pan used.
I will be trying this out, thank you so much!! 🙂
I will be trying this recipe for my next batch!! Thanks for giving out the secret.
I have found that after boiling the eggs, I put in cold water from the tap, filling and dumping the pot several times to help cool down the pot. Then fill the pot with cold water and crack the eggs all over it’s shell and putting back in the water pot, let sit for a bit then peal. and when you find an egg that is being difficult, peal what you can and then put back in water and go to next egg, then do difficult one last.
I hope this helps you like it did me..because having OCD and difficulty with pealing eggs is NO FUN.!! lol
I hope you love them! And thank YOU for your tips on the boiled eggs, I am looking forward to trying it!!! 🙂
Hello. Just wanted to share with you a trick I learned from a chicken farmer on how to cook fresh eggs so they peel perfectly everytime. The trick is to steam them. Steam penetrates the egg shell and seperates the membrane from the egg, making shells slide right off. I use a steamer basket in a big pot, bring some water to a boil. Add your eggs, put a lid on and steam for 16- 18 minutes. Ice bath afterwards to keep the yolks yellow.
This trick works very well with mashed potatoes as well…..makes them fluffier. Best wishes everyone! Happy Holidays!
I’m seriously so excited to try this, it would be a lifesaver! Thank you so much for the tip, Dani, and Happy Holidays to you, too!! 🙂
Curious to know but what brand mayo do you use for these. I’m so anxious to try these I come at least every other day to visit your site and these always catch my eyes! 👀.
Hi April! I generally use Hellman’s, I’ve used both their regular mayo and their olive oil mayo. I really hope you love them!
After they cool, try filling a mason jar about a third full of water, putting egg in and lid on, then shake the dickens out of it. I’m sure there are videos on YouTube – I think I sawill it on FB. I was skeptical but it worked a treat! Shell is in a hundred tiny pieces and slides right off.
Thank you for the tip, Nettie! I will definitely try it out! 🙂
I boil my fresh eggs with half a lemon and they peel very easy.
Everyone loved them, this will be the only recipe I use from now on! Had never made them sweeter before, so good!
So glad to hear that you enjoyed, thank you for commenting, Jo!
These look like perfection! I love the idea of a little butter… What isn’t made better with butter??
Hi Sam,
Excellent recipe, as usual.
I use an electric pressure cooker (Instant Pot) to make perfect boiled eggs. Even using day old eggs from my neighbor’s hens Franny and Patti, the shells just slide right off.
Check online for how-to videos.
Also, your Nutella Stuffed Cookies are ethereal!
Thanks,
CA
How long do you cook them in the pressure cooker? I want to try it
I also use the instant pot for our fresh eggs we have our own hens. Perfect every time. Never had success with fresh eggs before using instant pot
This recipe sounds absolutely delicious, but I can not get it to print. Any suggestions?
Hi Ellen! The print button is a bit small right beneath the picture in the recipe card. When you click that, it should open up a new window, and then you can just select “File” and then “Print” in your top toolbar. Forgive me if you already tried that and it didn’t work, but I just tried it myself and it printed here.
If you’re still having problems printing, please let me know, but that should work.
I hope this helps!!
Hi,
When I make my deviled eggs, when the eggs go in the water, so does a splash of vinegar. I use apple cider but you can use any one. After 10 minutes in boiling water, they go directly into an ice bath. I usually don’t have a problem with the shells getting stuck. Good luck. Joan Overton, Virginia
Thank you for the tip, Joan!! 🙂