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
- 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
- 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
Treat yourself to a FREE E-BOOK!
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.
Detrick Snyder says
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!
Melody Rhoades says
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
Shaine says
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.
Kim says
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.
Sam says
I am so glad you enjoyed the deviled eggs so much, Kim! 🙂
Mary Jane says
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!
Sam says
Thank you for the tip!!
Vanessa says
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.
Ouida says
add salt to the water to boil and the egg shells come off easily.
Kristen says
I add dill pickle juice to mine. I will definitely try it with butter!
Sam says
I hope you love that too! 🙂
Morgan says
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 says
I am so glad you enjoyed it! 🙂
Nadia Fadia says
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.
Sam says
I’m so glad you enjoyed the deviled eggs, Nadia! Thank you for commenting 🙂
Peggy says
Has anyone used dill pickle juice? Or may Be I should stick with sweet. Any suggestions?
Amber says
Yes I have always used dill pickle juice. If you like a little kick that’s the way to go!
Max says
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.
udo says
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
Rhonda DeButts says
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
Dblj423 says
I use a little vinegar while boiling eggs to help with the shell. Works with crab legs too
Lori W says
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.
Mary Ann says
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.