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.
Diane
Delicious! You are right, the butter adds that just right creaminess!
Sam
I’m so glad you enjoyed the deviled eggs, Diane!! 🙂
Steph
Use fresh eggs. I have an egg cooker that steams eggs for 20 minutes. Drop them in ice water to cool and peel. No problems.
Could it be that they are steamed at an even temperature for an exact length of time that it works?
Patrick Shull
Pealing farm fresh eggs, painful to say the least. Not to waste any time, here is the secret. First and formats, the eggs need to be cold! (we farmers tend to leave fresh eggs on the counter where they will be fine for weeks). Get your salted water boiling and add your cold eggs. Keeping them on high heat, set timer for 13 minuets. As soon as timer rings, carefully drain eggs and immerse in ice and water. Let chill, then slip the shells right off.
Lauren Zavatter
I haven’t gotten to make these yet but I am planning on making them tomorrow. I have a question and would like your opinion. I do not have a sweet tooth, at all, lol. Do you think the eggs would turn out alright if I omitted the sugar and substituted dill pickle juice the sweet pickle juice? I feel like it would work for the less sweet mixture I prefer, I was looking for a second opinion from the expert. Thank you!!
Sam
Hi Lauren! These aren’t really sweet since the sugar is so minimal, but you could certainly leave it out and substitute the dill pickle juice. 🙂
Nina
Just made these and was excited about the butter and pickle juice to be honest, how could that not be delicious?! I didn’t have Dijon and yellow mustard so I used stone ground instead. THEYRE DELICIOUS. I am ruined for all other basic recipes, these are the real deal. I had to hide the rest from my other half so he didn’t eat them all before the party later!
Sam
I’m so happy to hear they were such a hit, Nina!! Thank you so much for commenting 😉
Wendy
You don’t need expensive appliances to get the shells off boiled eggs. Just place in a steamer basket on the stove and steam like you would vegetables for 25 minutes. Shells will fall off. Something about them not touching the water, or maybe that steamnis hotter than boiled water. Works with the freshest eggs!
Beth
The best recipe for deviled eggs that I have tried in a LONG time! Cannot wait to show them off at our 4th of July Party tonight. They look as good as they taste! Thanks for sharing your recipe!
Tip for beautiful easy to peel eggs (sorry if this is posted somewhere else) is to stem them! I use a vegetable steamer, put it in a large pot, fill it with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). Put on high, wait until it starts to steam. I put the eggs in the basket & put it in the pot, & cover it. I Steam 12 eggs for 14 minutes. Then I put them in a ice water bath for about 10 minutes. After that, the shells should come off the egg with no problem whatsoever!
Edie
I just want to mention that I peeled a dozen hard boiled eggs in less than five minutes. Done in my instant pot.
Kim
Instant Pot 5-5-5 rule works like a charm every time!
Phyllis Bender
I love your recipe and really like the addition of butter. It makes them creamy and also firms them a little when they are chilled. Try using NOT FRESH eggs..The ones that have been in fridge at least a couple weeks peel very easily. No they will not be spoiled. Eggs keep a long time.
Sam
I’m so glad to hear you enjoyed the recipe, and thank you for the tip, Phyllis! 🙂
Daniel Wolf
Fresh eggs are harder to peel!
I never put my fresh eggs in the refrigerator because I use them with in a week or two!
A key to boiling eggs is to set ones aside and refrigerate them. Let them be at least 2 weeks old and the will be easier to peal.
Putting them in ice water does help, but she is the best way to easy peeling.
Good luck!
Oh ya great recipe!
Christina
We have chickens too. The secret to easily shelled fresh eggs is to bring the water to a full boil and then gently add the eggs using a slotted spoon. Boil gently for 16 minutes/ medium eggs, 18 minutes/large eggs. Dump the boiling water, shake the pan some to crack the shells and then put the eggs in ice water. Let sit until cool enough to handle. Even day old eggs peel easily.
Sam
Going to have to try this! Thanks, Christina! 🙂
Cherie
About to try this recipe – I like the idea of a secret ingredient and the bit of heat sounds good too…not so sure about sugar, though maaybe sweet pickle juice would be nice against the heat. For the heat I’m thinking fresh horseradish – but just a touch so as not to over-power it all-though my family would probably approve of even more heat…but not for a guest offering at a gathering as I’m headed to today.
Cherie
Oops forgot to add, I boil the eggs for 12 minutes and then remove from stove and start adding cold water to the pot to stop the cooking. As soon as The water is cool enough I crack each egg just a bit, letting in a touch of water. I usually peel the eggs within a few minutes, and as long as the eggs are fresh, they peel beautifully !
Sam
Hope you love the recipe, Cherie! 🙂
Leslie
Sam, I have had great luck with the Egg Cooker, purchased online “A”, for less than $20 – perfectly cooked without watching over them, and they peel very easily. You can just let them cook in the cooker, no need to douse them in ice water as I used to do. I think it is because before you place the eggs in the cooker to cook, you pierce the egg shell and membrane (under the shell) which just makes peeling easy.
So if you aren’t in the market for an instant pot, this is a good less expensice option. It holds 6 eggs at once.
You could probably also just DIY an egg cooker, keep the eggs upright after poking the pinhole in the shell & membrane. A thumbtack would work for that job. Since there’s a hole, you don’t want to just put them into a big pot of boiling water, bits may come out of the egg.
BTW the recipe looks great, gonna try it this weekend for a choir picnic!
Sam
Definitely looking into this, thanks Leslie!! I hope you love the deviled eggs! 🙂
Linda M Bator
I do up to two dozen boiled eggs for breakfast events. I swear by the method of adding my eggs to already boiling water. They work even if I don’t take the chill off first. I’ve had frustrating times when my eggs would not peel, but once I got onto this method I have never changed. Linda
Sam
Thank you for the tips, Linda!! 🙂
Caroline
Love the secret ingredient! I have just purchased the Instant Pot, and YES, cooking the eggs in the Instant Pot is amazing! Peeling so incredibly easy, pretty much crack the egg, and the shells just split in half, comes off sooooooooo easy! And I really think it cooks it so perfectly that the yolks are so much creamier. My husband said they were the best! I think adding the butter will be even more creamy and silky tasting!
I normally put a little bit of relish in my deviled eggs, similar to you using pickle juice. Thanks again for the secret ingredient, will try that today!
Sam
I hope you love them, Caroline! 🙂
Beatrix Knoll
Yum..can’t wait to try. And a trick for peeling eggs like a champ? The Instant Pot!!!!!
JoAnn
I can’t wait to try your deviled eggs with the butter. Because I also possess a sweet tooth, I add a honey mustard to my mixture along with the Dijon. It is awesome!
Sam
I have never tried it that way, but you know I have a huge sweet tooth! I’ll have to give it a try. Thank you for the suggestion. 🙂