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.
Leslie
The secret to hard cooked eggs that peel easily is to steam rather than boil them. (Steam is hotter than boiling water and separates the membrane from the egg more completely.) I use my vegetable steamer. Get an inch of water boiling, add the eggs in the steamer basket above the water and steam for 13 minutes. Cool immediately in ice water. This works every time, and it doesn’t matter how fresh the eggs are. (Thanks to Cook’s Illustrated for this technique.)
Glenda Eargle
Love this recipe.
Sam
Thank you so much, Glenda! 🙂
Claire
I recently found a similar recipe that added a small amount of sour cream instead of butter but combined with the two mustards and Miracle Whip, it was great. I also used a dash of Worcestershire Sauce (didn’t Have Tabasco) & skipped the sugar. Loved adding bacon & pickle! Really good eggs.
Patrice
Perfectly cooked easy peel eggs: start with a 2pot steamer. Bring 2inches of water to boil first. Put top pot with eggs on top, cover and steam for exactly 12 minutes. Remove top pot with eggs run cool water over eggs. Wait till they cool to peel.
Cindy
Like Patrice says simply steam the eggs. I have a steamer basket in a regular ol’ pot. Works every time!
Lisette Dell'Apa
Put a few tablespoons of baking soda in the water when you boil the eggs. Works like a charm.
Pamela Davis
I have day-old fresh eggs from my chickens as well. After I wash them, I take a pin and pierce just barely through the egg shell on the wide end. I place the eggs in already boiling salted water, boil for 15 minutes, then immediately put into an ice bath. Shells always slip right off.
PS Just made this recipe. Delicious!
Sam
Thanks for the tip, and I’m so glad to hear you enjoyed the deviled eggs!
Ashley B
This has worked for me for years: Adding two tablespoons of Heinz White Vinegar per quart of water before boiling eggs will prevent cracking, and the shells will peel off faster and easier when they’re done.
Chris
Pour white vinegar in a jar like a empty mayo jar, put one egg at a time in and shake. Eggs shells will be peeled right off when you shake it. Pull egg out and wash off vinegar with water. Don’t even have to peel it, the jar peels it for you.
Julie
The problem is the eggs are too fresh. (We have chickens too). Fresh eggs have to be aged at least two weeks to make them “peel able.” Longer is better.
I have read that you can leave them at room temp and they will age faster…but not sure if you are in to that. If they have ever been refrigerated, they have to be refrigerated. If they are fresh, unrefrigerated, you can keep them out for a couple weeks…but either way, your eggs need to be older to peel 🙂
CATHLEEN ORTOLANI
I swear this works phenomenally, add salt to the water when boiling eggs and they peel so easily, I have chickens and fresh eggs are so much harder to peel than store bought yet when I added the salt I was pleasantly surprised how easy they all peeled.
Daisy
Why ruin them with putting Sugar in them?
Yuck
Sam
If it’s not for you, then don’t make it. No need to be rude about it, Daisy.
Cheryle A. Harrison
Hi
I have a simple way of separating the egg from the shell after it has been cooked and cooled-
Tap the egg-shell and insert the tip of a teaspoon between the shell and boiled egg, and continue to slide the teaspoon along the inside and the shell will separate & come off easily.
The trick is a cold egg and it is a simple, quick way to shell boiled eggs.
For a little moment’s fun, I try to slide the shell off in larger sections much like some people use to peel an apple in one long peeling….
Sam
Very cool, I’m going to have to try this! Thank you for sharing Cheryle!! 🙂
Pattie
Get the instant pot and boiled eggs of any age will peel wonderfully. Takes all the stress out of making deviled eggs. Your recipe sounds delicious.
Kristian
Hi, I love your recipe- tried it around easter and they were incredible! I want to make them again, but I am trying not to use refined sugar. Do you think there is any substitute that would be appropriate in this recipe? Maybe Honey or Maple syrup? or should I consider just leaving it out entirely?
Thanks!
Sam
Hi Kristian! You could leave the sugar out completely and they will still turn out for you. Enjoy! 🙂
CATHLEEN ORTOLANI
I have great results using either Monkfruit sugar, Swerve or even Truvia, and they measure 1:1 with refined sugar.
Bryn Putnam
I concur with Cathleen,
I use Monkfruit granules
to sweeten my foods. It is a natural fruit, with a zero, yes 0 glycemic value and no, 0 calories.
Bryn
Maureen
Steaming your eggs for 10 minutes then five minutes in an ice water bath. You’ll never have a problem with peeling them again.
Bea
Yes!! Steaming fresh eggs works like a charm. I steamed mine for 25 minutes and they peeled so easy and my eggs came right from the coop!!
Mary Ann
We have chickens and hard boiled FRESH eggs do not peal the same way. You have to put in a Tablespoon of baking soda before boiling. It works everytime. Nothing else works everytime.