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    Home ยป Recipes ยป Sides

    Million Dollar Deviled Eggs

    Updated: Apr 8, 2019 โ€ข Published: Apr 8, 2019 by Sam Merritt โ€ข 1,799 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Deviled eggs

    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!

    Deviled eggs topped with paprika

    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?

    Ingredients for Deviled Eggs and removing yolks from the whites

    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.

    Making the filling for the best deviled eggs -- ingredients in glass bowl

    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.

    How to Make Deviled Eggs: Mashing the filling with a fork

    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.

    Deviled eggs topped off with paprika, bacon, and sweet pickle slices

    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.

    Deviled Eggs on a platter ready to serve

    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!
    Deviled eggs

    Million Dollar Deviled Eggs

    The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
    4.97 from 1398 votes
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    Prevent your screen from going dark
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 24 deviled eggs
    Calories: 57kcal
    Author: Sam Merritt

    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

    Serving: 1deviled egg | Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 82mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

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    Reader Interactions

    Comments

    1. Ladydragon10

      January 02, 2018 at 4:25 am

      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.

      Reply
    2. Diane

      January 01, 2018 at 11:28 pm

      To peel any age egg perfectly add 1/4 cup of vinegar to water then boil and peel warm.

      Reply
    3. Debbie Thorpe

      January 01, 2018 at 6:31 pm

      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.

      Reply
    4. Pam

      December 30, 2017 at 12:24 pm

      I also used my pressure cooker, perfectly cooked and peel like a dream!

      Reply
    5. Sonia

      December 23, 2017 at 8:47 pm

      5 stars
      Hi there Iโ€™m excited to try this recipe but had one question about the pickle juice can regular dill pickle juice work too??? Thanks

      Reply
      • Sam

        December 24, 2017 at 1:17 pm

        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!

        Reply
    6. Kay

      December 20, 2017 at 2:28 pm

      5 stars
      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.

      Reply
      • Sam

        December 20, 2017 at 11:08 pm

        Thank you so much for this, I will definitely be trying it out!! ๐Ÿ™‚

        Reply
    7. Nana

      December 19, 2017 at 2:36 pm

      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.

      Reply
      • Sam

        December 20, 2017 at 11:17 pm

        I will be trying this out, thank you so much!! ๐Ÿ™‚

        Reply
    8. Sissy

      November 26, 2017 at 8:56 am

      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

      Reply
      • Sam

        December 04, 2017 at 11:29 pm

        I hope you love them! And thank YOU for your tips on the boiled eggs, I am looking forward to trying it!!! ๐Ÿ™‚

        Reply
    9. Dani Lynn

      November 22, 2017 at 10:42 pm

      5 stars
      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!

      Reply
      • Sam

        November 22, 2017 at 10:44 pm

        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!! ๐Ÿ™‚

        Reply
    10. April

      November 18, 2017 at 10:47 am

      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! ๐Ÿ‘€.

      Reply
      • Sam

        November 18, 2017 at 10:50 am

        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!

        Reply
    11. Nettie

      August 17, 2017 at 5:04 pm

      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.

      Reply
      • Sam

        August 17, 2017 at 5:45 pm

        Thank you for the tip, Nettie! I will definitely try it out! ๐Ÿ™‚

        Reply
        • Yvonne

          January 02, 2018 at 7:37 pm

          5 stars
          I boil my fresh eggs with half a lemon and they peel very easy.

    12. Jo

      July 26, 2017 at 11:55 am

      5 stars
      Everyone loved them, this will be the only recipe I use from now on! Had never made them sweeter before, so good!

      Reply
      • Sam

        July 29, 2017 at 9:37 am

        So glad to hear that you enjoyed, thank you for commenting, Jo!

        Reply
    13. Sues

      July 24, 2017 at 9:47 pm

      These look like perfection! I love the idea of a little butter… What isn’t made better with butter??

      Reply
    14. Candace Atkins

      July 24, 2017 at 9:09 pm

      5 stars
      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

      Reply
      • Christy

        December 19, 2017 at 11:17 pm

        How long do you cook them in the pressure cooker? I want to try it

        Reply
      • Kay

        December 20, 2017 at 10:46 am

        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

        Reply
    15. Ellen

      July 24, 2017 at 5:29 pm

      This recipe sounds absolutely delicious, but I can not get it to print. Any suggestions?

      Reply
      • Sam

        July 24, 2017 at 5:34 pm

        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!!

        Reply
      • Joan Overton

        January 28, 2018 at 12:12 am

        4 stars
        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

        Reply
        • Sam

          February 01, 2018 at 8:46 am

          Thank you for the tip, Joan!! ๐Ÿ™‚

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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