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.
If you want to learn about how to get perfect eggs through the scientific method, check out J Kenji Lopez-Alt’s perfect hardboiled eggs.
The short of it is:
Older eggs are better than newer eggs
You put cold eggs into boiling water
You turn the fire down low and put a lid on for a certain amount of time depending how you want the eggs
You shock the eggs in ice water
Your eggs now peel perfectly and don’t have a divot on one end
tried the bacon topping and it over rides the whole deviled egg flavor.
The Instant Pot is the way to go for the perfect hard boiled egss. We have chickens and the Instant pot has the freshest eggs peeling easily. 1 cup water, eggs on the trivet, 5 minutes pressure cook, 5 minutes natural release then vent the rest, run over cold water and its done. So easy!
What if I do not have Dijon mustard? Can this still be made ?
You could leave it out, but the flavor won’t be the same. 🙂
Pinch a bit of shell off of each end and blow on one side. May pop right out. If not, turn around and blow on the other side. Only way to peel the fresh eggs we get from the farm!
I feel like Ive tried it all, too. I put a little white vinegar in the water when the eggs are boiling. Not sure it helps, but I do think peeling them under water, in a bowl or under a running tap, is very helpful helpful.
Salted or unsalted butter?
Hi Mirra! It is only a tablespoon, either will work here. 🙂
I put the eggs in salted boiling water. Cook for 12 min. Then place in ice cold water bowl and let them sit in there for 10 min. I never have a problem with the shells.
Have used all these tips. After trying for a long period of time, my daughter-in-law told me about an electric egg cooker-genius! No matter how fresh eggs are, the shells come off without ruining their looks and my patience. Can buy them for under $10 to 40 for my krups. They all work the same.
I add vinegar to the water, then boil the eggs. Shells came off super easy. The more vinegar the easier. However, too much and they fall off, which was not good for dying Easter eggs lol. I’d say a good tablespoon or 2 at most.
None of the above suggestions for peeling perfect eggs will work consistently. There is only one certified method. YOU MUST bring the water to a full boil BEFORE PLACING THE RAW EGG. That is it. No ice, or cold baths or salt, or vinegar etc. necessary.
However, the pressure cooker idea is interesting because it is essentially accomplishing the same thing as a pre-boiled pot of water.
A slow boil allows the INNER membrane to attach and seal to the OUTER membrane. This makes for laborious peeling. If the water is already boiling the OUTER membrane quickly hardens before the INNER membrane has time to fuse. Wahla… Easy peeling.
Happy Easter – Love and Light to you all.
I have heard putting a half a teaspoon of baking soda in the egg water when you boil them, I’ve heard this makes the shells fall right off. I haven’t tried it yet though, so let me know if it works !
Thank you for the tip, Laurie!
Ive tried everything in the book also with fresh eggs. I did finally find the right method…..1Tbsp salt 1/2 Tbsp baking soda.
Fill pot with cold water, add salt and baking soda, and eggs. Cover and bring to boil. Once boiling turn off heat and let sit for at least 10 minutes. Run under cold water then peel! Piece of cake and works evertime!
Woww! Im surprised No one had posted This before About The eggs.. But I always put a splash de vinegar in The water. Always works!
Joyce from The Netherlands!
Thank you for the tip, Joyce!
I place the eggs in a pot with cool water and put it on the stove over medium heat. Bring to a boil, cover with lid and turn off the stove. Let sit for 10 minutes then put in ice water for 30-45 minutes. Fill a jar with some of the cold water and drop in an egg. Add the lid and shake for about 30 seconds or so. Take the lid off remove the egg and the shell will peal right off. It always works for me. I am going to try your butter secret this weekend for Easter.