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    You are here: Home / Sides / Million Dollar Deviled Eggs

    Million Dollar Deviled Eggs

    April 8, 2019 By Sam 1,333 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 666 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 24 deviled eggs
    Calories: 57kcal
    Author: Sam Merritt

    Ingredients

    • 12 large eggs
    • ¼ 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
    • ⅛ teaspoon salt
    • ⅛ teaspoon pepper
    • dash Tabasco sauce optional
    • paprika for sprinkling
    • bacon pieces optional
    Prevent your screen from going dark

    Instructions

    How To Hard Boil Eggs

    • Place eggs in a large saucepan and cover with water.  
    • 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.
    • Spoon filling into each egg white.  Sprinkle with paprika and bacon (if using) and serve.  
    • 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. Detrick Snyder

      May 23, 2019 at 6:04 pm

      Hey there, I’m a recovering baker (now a dietitian), thanks for the recipe! All the above comments about peeling eggs will help incrementally, and I noticed a few that mis-attribute their success to a different step in the process, but at the bakery I worked we had a very simple method that worked 100% of the time (6 days a week for DECADES). Here it is:

      Cool your eggs in a water bath.

      That’s it. No salt, vinegar, acid, baking soda, old eggs, steam, or magic. Thanks again!

      Reply
    2. Melody Rhoades

      May 21, 2019 at 8:36 am

      Regarding not being able to peel those eggs. I’ve read that “older” eggs peel easier. Those extra fresh eggs might be the problem. If I know I’m planning to make deviled eggs I buy extra a few weeks before and put in the back of the frig.
      I can’t wait to try the secret ingredient Thanks for sharing

      Reply
    3. Shaine

      May 20, 2019 at 4:40 pm

      5 stars
      Going to try this recipe this Sunday for about 5 dozen eggs. Sounds delicious. What works best for us with eggs, any age, any kind is this method: Instant pot with 2 cups of water, place included wire rack inside, holds upto (if careful) 18 eggs at a time. Hit steam, 9 minutes and start. Peels with ease every time.

      Reply
    4. Kim

      May 19, 2019 at 1:42 pm

      5 stars
      I’m making these for the third time this season. They are fantastic, everyone loves them. No one can guess the secret ingredient! I alternate sweet pickle on some, a large caper on the others.

      Reply
      • Sam

        May 19, 2019 at 7:46 pm

        I am so glad you enjoyed the deviled eggs so much, Kim! 🙂

        Reply
    5. Mary Jane

      May 17, 2019 at 7:42 pm

      Steamed eggs are better than boiled. Bring water to a boil in a pot with a steamer basket. Place eggs in basket and cover. Steam for 12 minutes for room temp eggs or 14 mins for refrigerator cold eggs. Immediately drain, cover with cold water and shake the pan to crack shells. Drain again and cover with ice water for at least 5 minutes. They shell easily and are evenly cooked. You will never “boil” again!

      Reply
      • Sam

        May 17, 2019 at 11:25 pm

        Thank you for the tip!!

        Reply
    6. Vanessa

      May 12, 2019 at 6:57 pm

      Save your money, change the game. 🙂 Put a dash of white vinegar in the water and bring to a boil BEFORE you put the room temp eggs in. Boil for 9 minutes, then immediately put into an ice bath. Shell peels off easily EVERY time, no matter if they eggs are the 3 weeks old or were laid that day.

      Reply
    7. Ouida

      May 07, 2019 at 4:15 pm

      add salt to the water to boil and the egg shells come off easily.

      Reply
    8. Kristen

      May 06, 2019 at 1:20 pm

      I add dill pickle juice to mine. I will definitely try it with butter!

      Reply
      • Sam

        May 06, 2019 at 3:11 pm

        I hope you love that too! 🙂

        Reply
        • Morgan

          May 12, 2019 at 8:57 pm

          5 stars
          I loved this recipe it was great and easy I added chives on top instead of pickle they look great and turned our delicious!!! I absolutely loved this recipe will use it again!!

        • Sam

          May 13, 2019 at 10:25 pm

          I am so glad you enjoyed it! 🙂

    9. Nadia Fadia

      May 05, 2019 at 4:29 pm

      5 stars
      I made this for my family they loved it. I have to confess I was skeptical about the pickle juice but it, in fact, made a great addition to the deviled eggs.

      Reply
      • Sam

        May 05, 2019 at 7:55 pm

        I’m so glad you enjoyed the deviled eggs, Nadia! Thank you for commenting 🙂

        Reply
      • Peggy

        May 11, 2019 at 3:00 pm

        Has anyone used dill pickle juice? Or may Be I should stick with sweet. Any suggestions?

        Reply
        • Amber

          May 20, 2019 at 10:55 pm

          Yes I have always used dill pickle juice. If you like a little kick that’s the way to go!

    10. Max

      May 02, 2019 at 7:26 pm

      I have always heard the fresher the egg, the more difficult to peel. I think as mentioned prior, if you let your eggs “rest” for 10 -14 days the shells will have deprecated themselves from the egg.

      Reply
    11. udo

      May 02, 2019 at 12:24 pm

      5 stars
      I´m no fireman, but using similar method;) As soon eggs dried I just roll them/it with flat hand on paper or similar where I can leave shelfs too, so pan wont get dirty with little shelf crumbles and I just wrap &trash them when done.
      PS: My proposal for an butter-alternative would be Milk or Cream as needed for creaminess and e.g. capers for the topping.

      BR U
      Germany

      Reply
    12. Rhonda DeButts

      May 02, 2019 at 12:18 am

      put the eggs in the pressure cooker…cook for five minutes, release pressure after five minutes and then put in ice water for five minutes….the shell comes right off

      Reply
    13. Dblj423

      May 01, 2019 at 5:53 pm

      I use a little vinegar while boiling eggs to help with the shell. Works with crab legs too

      Reply
    14. Lori W

      April 29, 2019 at 6:51 am

      Using one to two week old eggs, for deviled eggs, allows the eggshells to glide right off. Don’t forget to let them cool in cold water prior to peeling. I usually leave them set in cool water then grab and peel from the pot. I tap both ends of the egg and start with the smaller end.

      Reply
    15. Mary Ann

      April 28, 2019 at 6:50 pm

      5 stars
      I can attest to the shaking the pan method. Drain eggs and shake as if making popcorn. Once all the eggs are crackled the shells will just slip off. Learned this trick from a fireman.

      Reply
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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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