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
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.
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.
Beverly
Hi Sam I have tried several of your recipes and I knew when I saw this one it would be good. I’m the one that doesnt sleep and am always making your worst chocolate chip cookies or your vanilla cake in the middle of the night.. just made your cookies the other night…lol. I cant wait to make these deviled eggs cause I know they will be good.
Sam
I know you’ll love these too, Beverly! 🙂
Kathryn Roark
These are absolutely delicious! This was the first and only recipe for deviled eggs I have ever made. I was ready to be disappointed and to have to test a few recipes… not necessary! These are so good I just made my second batch for family snacks and ever person in my family is ecstatic!
Sam
I’m os happy to hear that you enjoyed, Kathryn! Thank you for commenting 🙂
Mary
Great D. Eggs! Made them for our Sunday dinner. Adding a touch of horseradish, amazing.
I have found over the “years” using older eggs works better then fresh eggs for shelling. Also I crack the egg all around under cold water and use a spoon underneath the shell and it zips off.
Thanks for the great recipe.
Mary
Sam
I’m so happy to hear you enjoyed, Mary! I definitely agree about using the older eggs, I’m just lucky/unlucky that my parents have chickens and my eggs are always super fresh! If I know I’m going to be making deviled eggs I’ll try to save a dozen so they can age a bit but I’m not always the best at planning ahead, haha! Thank you for the tip with the cold water and spoon!
Lisa Marie
Thanks for the great recipe. I too have been on a quest for boiling eggs and having the shell break free easily. I think I finally found it this year because my eggs peeled perfectly! I set the eggs out from the fridge for about 15 min, took a large pot (for 18 eggs) with about an inch and 1/2 water heated just enough so that the water & pot was hot (not boiling). Put the eggs in covered it and let it simmer for 12 min. Basically a steam bath of sorts. Then let them cool completely down put them in the fridge and the next day they peeled no problems. Your simmering time may need to be adjusted. I live in the mountains at 6500 ft so it was recommended for the longer than normal which in about 7-8 min. Good luck!
Sandy
I was going to suggest steaming your eggs, but it looks like several people beat me to it! It really does work well, I always plunge mine into an ice bath as soon as they are done steaming, the shells practically fall right off. The pressure cooker does work well also. Good luck and let us know if it works well with farm fresh eggs!
Sam
My Mom tried over Easter with farm fresh (less than 24-hour old) eggs and her pressure cooker, said it worked like a dream!
Kim
Oh my word!! These were a HUGE hit today! They were literally gone in seconds and I wished I would have made double! Happy Birthday!! so many ask for the recipe. Thanks for sharing!!
Sam
I am so glad everyone enjoyed the eggs so much, Kim! 🙂
Elizabeth Beckwith
These were a HUGE hit at the Easter party/barbecue with my cousins and their families today. At least half a dozen were gone as soon as they hit the table. They were devoured pretty quickly after that. No leftovers. I made two adjustments to the recipe: about a quarter cup of sour cream and I left out the pickle juice. Sprinkled with smoked paprika.
Thanks for sharing your recipe. I now have a delicious “go to” recipe to add to my other favorites.
Elizabeth
Sam
I am so glad everyone enjoyed the eggs so much, Elizabeth! 🙂
Ross
I added a bit of sour cream (trade secret) and this an amazing recipe. Also a table of apple cider vinegar
Sam
Yum!
Bub
Have you ever steam cooked your eggs? Two inches of water in a pot, 1 TABLE spoon salt. Bring to a boil. Insert steamer basket. Place eggs on steamer insert. Water level should be below eggs. Cover and steam for 13 minutes. Immediately place eggs in ice cold water for 10 minutes, changing water once, during the cold soak. Peel under running water, you want some water to get between the shell and egg, makes removal a breeze, eggs come out perfect.
Lisamay Scott
I haven’t boiled my eggs for years, I only steam them. Steaming keeps the shell and skin layer away from the egg. Bring a small amoung of water to a boil, place the eggs in your steamer so they aren’t stacked. Boil for 12-15 minutes, remove and transfer to an ice bath. Peel as soon as you can handle them. The shell comes right off – perfect everytime.
Jess Nielsen
Delicious! Easy, cheap little treat! So so yummy. There might not be enough for the party 😉 haha, love the pickle juice and butter additions!
Sam
I am so glad you enjoyed them so much, Jess! 🙂
Ali
Made these this morning and added B&G sweet heat candied jalapeños to them! Holy crap! Best deviled eggs I have ever had. Thanks for the recipe ♥️♥️♥️
Sam
Ooo that sounds tasty! I am so glad you enjoyed the eggs so much, Ali! 🙂
Jay
How about if I’m using 18 count eggs ?
Sam
Hi Jay! You could either just use 12 eggs, or increase the batter by 50%. 🙂
Alea
Deviled eggs are a big fave in my fam.. But I have always been the worst egg peeler lol. One of my clients taught me to shake them up in the pot after u drain all of the water…very simple.. just drain, put a lid on it & lightly shake them around until u see all of the egg shells cracked all around..the shells slide right off & as long as u don’t shake them too hard then u won’t mess up the look either. Practice makes perfect.
David L
Ok folks, quit salting, soda-ing, and vinegar soaking your eggs. It is unnecessary, wasteful of materials, and might very well affect the flavor. If you like boiling eggs with your method, please feel free. I have tried most of these, and I have found that none are reliable.
Get a thumbtack and make a tiny puncture on the large end of the egg. Be sure to go deep enough to perforate the membrane attached to the shell. Boil like always, let them cool like most sensible folks do, and they will peel just fine.
This works very well on duck eggs, and they are MUCH more difficult to peel than chicken eggs.
This isn’t a hidden secret, either. You can easily buy an egg piercing device online, specially made for just making boiled eggs easy to peel.
JSASmom
This recipe has been saved to favorites. I FINALLY found the recipe to make deviled eggs as delicious as I knew they could be. Thank you Sam!
Sam
I am so glad you enjoyed the eggs so much! 🙂