There are deviled eggs, and then there are these Million Dollar Deviled Eggs. This is my favorite, best deviled egg 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!
Let’s start the week off with a classic.
While Monday might have you reaching for a “Whiskey Sour” 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?
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, 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 husband’s benefit, to be honest I have a very meh attitude about bacon myself) and cross-sections of sweet pickles, and all of them got a sprinkle of Paprika.
Here’s a fun fact on peeling eggs that those of you who have your own chickens probably know all too well.
If you can help it, when making deviled eggs do not use fresh eggs that were just laid yesterday, or even a week earlier.
Those eggs cling to their shells like they were laid by hens with superglue diets. I tried to use a dozen eggs that were two weeks old, and every one of them ended up ragged, even after their ice water bath, and I ended up having to make my third grocery store trip of the day for a dozen store-bought eggs, despite having three dozen fresh eggs in my refrigerator.
The dogs were pretty thrilled about the wasted eggs, but I was not. Spare yourself some time and frustration and just don’t use fresh eggs.
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! We’ve tried the baking soda trick, the ice bath trick, the spoon trick… none of it has worked here!
How to Make Deviled Eggs
Million Dollar Deviled Eggs
The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
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
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Place eggs in a large saucepan and cover with water.
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Transfer to stovetop over high heat until water begins to boil.
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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.
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Peel eggs and set aside.
How To Make Deviled Eggs
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Slice eggs in half lengthwise.
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Remove yolks and transfer to a medium-sized bowl.
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Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
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Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
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If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
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Ellen says
This recipe sounds absolutely delicious, but I can not get it to print. Any suggestions?
Sam says
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!!
Joan Overton says
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
Sam says
Thank you for the tip, Joan!! 🙂
Candace Atkins says
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
Christy says
How long do you cook them in the pressure cooker? I want to try it
Kay says
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
Sues says
These look like perfection! I love the idea of a little butter… What isn’t made better with butter??
Jo says
Everyone loved them, this will be the only recipe I use from now on! Had never made them sweeter before, so good!
Sam says
So glad to hear that you enjoyed, thank you for commenting, Jo!
Nettie says
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.
Sam says
Thank you for the tip, Nettie! I will definitely try it out! 🙂
April says
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! 👀.
Sam says
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!
Dani Lynn says
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!
Sam says
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!! 🙂
Sissy says
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
Sam says
I hope you love them! And thank YOU for your tips on the boiled eggs, I am looking forward to trying it!!! 🙂
Nana says
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.
Sam says
I will be trying this out, thank you so much!! 🙂
Kay says
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.
Sam says
Thank you so much for this, I will definitely be trying it out!! 🙂
Sonia says
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
Sam says
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!
Pam says
I also used my pressure cooker, perfectly cooked and peel like a dream!
Cynthia says
Just buy the Dash egg cooker!! The eggs always peel Easy!! It’s only about $19 at your local box store
Sondra Parker says
The method I have used successfully on even very fresh eggs, right from under the hen, is to prick a tiny hole in the large end of the eggs, then lower them into boiling water. Simmer for 12-15 minutes, let sit in the hot water for 10 minutes, then chill in an ice water bath. They peel easily after that.
Gail Reiter says
I, too, use the pressure cooker for eggs taken right out from under our chickens! Low pressure for 6 minutes. Immediately into an ice bath. Perfect!!