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.
Best tip for peeling eggs! Never fails! When boiling the eggs add 2 Tablespoons salt to the water-the egg shells will peel right off. My mom always did this!!!
Thanks Allison! 🙂
I’m going to try this for Easter however, I’ll only do have of them this way bc I do like my classic version, which actually has sweet pickle relish in it! As far as easy peel eggs, from what I understand the best trick is to dump the water, crack the eggs, then put them back into cold water and let them sit for like 10 minutes. What happens is water seeps under the shell and membranes causing it to separate easier. I usually peel them while they’re warm! I’ve had pretty good luck with this. 🙂
Thank you for the tip, Sonia!! I hope you love this recipe 🙂
Add a splash of vinegar to the water before you boil the eggs, it doesn’t taste like vinegar and the shells come off more easily. Hope that helps.
I’m going to try adding butter to my recipe, thanks for the tip!
Thank you for the tip and I hope you love the recipe! 🙂
I have a farm with pasture raised eggs and the way to cook eggs is to add baking soda to the water when boiling. 1-2 teaspoons added to the water, to farm fresh eggs and the they will peel perfectly.
Can’t wait to try this! thanks, Robin!
Let farm fresh eggs sit out on the counter for 5 days before boiling and store bought eggs for 3 days, they will peel right out. I raised chickens for many years, this is the way to get your eggs to peel out nicely.
Thanks for the tip, Bill! 🙂
I used one of those hand held immersion blenders to mix. It worked wonderfully. I also used dill pickle juice since I didn’t have anything else and may have added a touch more mayo (who measures?). They were a hit. Just did the paprika sprink and nothing else optional. Thanks for the recipe.
I am so glad you enjoyed the eggs, Christina! 🙂
For easy peel eggs use older eggs, like from the supermarket.
I agree you should steam eggs It’s a trick I learned from America’s Test Kitchen. Don’t add eggs to steamer basket (or egg-filled steamer basket to pot) until water boils. Lower heat a bit but keep water boiling and eggs above water line so they don’t lower water temp. After 13 minutes fior 4 eggs or up to 14-15 min for more eggs (but no more than 15!) transfer to ice water bath until completely cooled— up to 15 minutes. Would love to know if it works on farm fresh eggs. It’s supposed to.
I just tried the Million Dollar Develied EGGS!!!! They taste so good, which actually surprised my because I always thought of eggs as savory! I never really liked sweet pickles but when I ate these, they had a hint!
I am so glad you enjoyed the eggs Maria! 🙂
Instant Pot …water on bottom up to wire rack….set pressure cooker to 8 minutes….allow steam to release on it’s on once timer runs out…remove lid….drain…run a little cold water over to make sure they’re only warm to touch…tap on counter one end of egg….shells will peel off like paper…works everytime without any nicks in egg whites….
I also have farm fresh eggs and I have tried everything without any luck until the last one. And here it is. Bring water to a boil add your eggs when the water returns to a boil reduce the heat a little and lightly boil for 10 minutes. When they are done take a spoon and lightly tap on the eggs to break them a little bit and let the boiling water get inside of them for about 30 seconds then drain off the water and put really cold water over them and peel instantly. At least 11 of the 12 will peel really good every time.
You never said anything about the oils in the butter weeping out of the egg over night in the fridge otherwise i wouldn’t have used it as it made the eggs look less appealing in appearance
Hi Christian! I’m so sorry this happened. I have never had this issue if I only store them overnight. I recommend keeping the ingredients in separate containers if holding longer than overnight. Were the eggs warm when you filled them? That might cause an issue. I hope you still enjoyed the flavor. 🙂
Steaming is the miracle trick to easily peel eggs! I have a Can Cooker that I steam eggs in, but any steamer will work. This is the only way that works for me. The Can Cooker is a simple pressure cooker, so that is probably why you’ve heard that the Instant Pot makes great boiled eggs.
My mom had darn fresh eggs for years. The only way we found that they peeled nicely were if they were the older eggs. The newer they are the harder they are to peel.
Hope that helps!
I use aaaalot of salt in the pot of water used to boil eggs. This makes the eggs easy to peel. It almost works every time with store bought eggs but I have had problems with fresh eggs even with this method. Use enough salt you see it on bottom of pan.
why do you add butter to you recipe, I usually sere my eggs cold, would the butter harden after?
Hi Lily! It’s just a little bit of butter you won’t even know it’s there other than the added flavor. 🙂