Million Dollar Deviled Eggs
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
One question once you complete stuffing the eggs does the butter not harden when it when is refrigerated?
Hi, Mary! Since the butter is mixed with the other ingredients, it does not. The butter makes the filling just a touch creamier, just a tad more velvety. Enjoy! 🙂
Steam the eggs then shock them in ice water. You’ll never boil eggs again.
What you want is for the eggs to transition from cold to hot quickly, as it keeps the albumin from bonding to the shell. I get the water in my double boiler rolling boil then put the eggs over it with lid. 12-14 mins then shock in ice water.
Yes exactly! Also, 1 tbsp of white vinegar per 4 cups of water and an ice bath! Peel immediately after cooling. I’ve used this method 4 times now and it works like a charm. 🙂
Will have to try that next time I make deviled eggs, thanks Buddy! 🙂
I just tried this recipe and it’s the best and the only recipe I’ll use from now on. I have 7 kids and we love deviled eggs at my home and these disappeared more quickly than usual! I’m making again soon!
I have chickens, too, and my mom bought me a little egg-piercer. Pick one up at your local kitchen store and gift them to all your farm friends! It’s awesome. I pierce my farm fresh eggs with the piercer to make a small hole in the bottom of the eggs. The tool ensures you don’t go too far. But the eggs are just as easy to peel as store-bought now. 🙂
Thanks for the recipe!
Thank you so much, Rebecca! I am so glad that you and your kids loved the deviled eggs. I appreciate the tip on the egg-piercer, I will have to check it out. Thanks for commenting. 🙂
But the Negg from the grommet. Shells come right off like magic.
Do you suffest salted or unsaled butter?
Hello, Marco! I typically use unsalted butter for this recipe, however, since it is such a small amount salted butter will work just fine. I hope that you enjoy the Deviled Eggs. 🙂
BRAVO!!! Best deviled eggs EVER! I went without the sugar, this time and only garnished with the gherkins, simply because I did not have bacon on hand. I will definitely try garnishing with both next time!
Thank you so much, Elizabeth! I am so glad that you found this deviled egg recipe 5 star worthy. Enjoy! 🙂
I steam my eggs in the Instant Pot using what I’ll call the Triple 5 method. They are super easy to peel! Use 1 cup water and set manual setting for 5 minutes. When the cook timer reaches zero, don’t do anything for another 5 minutes. This is called natural release. Then set it to venting for a quick release so the float valve drops, indicating it is now safe to open. Plunge into an ice water bath for 5 minutes or so. They practically slide out of the shells.
Thanks for sharing, Cindy!
I run my eggs under cold water and then peel them in an ice bath. Works every time for shells that just peel off!
Thanks for the helpful tip, Engelica!
Hello, I dont know if you searched this or have been informed from others, but farm fresh eggs stick to the shell because they are fresh! If you leave them a week or 2 after laying (refrigerated of course), they are more likely to have separated from the shell. Store bought eggs can already be a few weeks old by the time you purchase them, there for better for bars boiling immediately. I purchase my eggs from a friend who has chickens and have found this to be the solution to the hard boiling problem. Hope this helps!
Thanks, Greg!
Add a little vinegar to the water that will help make them easier to peel .
Thanks for the helpful tip, Lane! 🙂
Going to an outdoor BBQ this recipe is a great side dish if requested to bring one…. easy-to-make enjoyed the secret ingredient I would have never thought of it thanks..
You’re very welcome, I’m so glad you enjoyed the deviled eggs, Lisa!! Thank you so much for commenting! 🙂
I personally like to use half butter and half mayo in my eggs. The richness of the butter just seems to really bring out the flavor.
I’m about to try out your recipe, but in the meantime… I have chickens too, and you are going to LOVE me for this trick. Take your dozen fresh-layed eggs, and place them in a steam basket. Two inches of water in the pot. Put the lid on. Bring to boil. Turn down to gentle rocking and set the timer for 20 minutes. Remove the basket from the steam. Then bathe them in cool water until they are cool enough to touch. I peel them under cool water too. You will be surprised that you won’t lose even one egg! Good luck!
Thanks so much for the helpful tip, Terry! 🙂
Just made these Million Dollar Deviled Eggs for a dinner party last night and they were a big hit! The butter really does make it so much better, so creamy and delish! Couple of edits, I didn’t have pickles so used a half tsp of relish and left out the hot sauce (I don’t do heat), used my hand mixer to whip it all up and it came out fantastic! Thanks for sharing! 😀
Thank you so much, Jesse! I am so glad that the deviled eggs were a hit at the party. Thanks for commenting. 🙂
I’ve had great success peeling eggs by putting them in icy cold water and letting them cool. Once I get the heat out of the egg, I give it a knock (and this is the trick) I roll the egg gently breaking the shell but not the inner membrane. Then I start peeling and 19 out of 20 come out amazing smooth. Unfortunately I don’t have access to freshly laid eggs, so I hope this works for you. Also be careful with Ground Pepper, nothing I hate worse than choppy on pepper, so I only use finely ground pepper. GOOD LUCK!
Thanks for the helpful tip, Tori! 🙂
Egg cookers steam the eggs and the shells slide right off. Dash is the brand I have.
Thanks, Donna! 🙂
Older eggs peel easier. Since they’re Farm Fresh you can let them sit out on your counter for a week or 2 without washing them. I guess you could clean them and put them in the fridge but that’s just wasting space in your fridge.
Thanks, Scott! I appreciate the tip. 🙂
I use salt in the water when I boil the eggs. It makes the shells nearly slide off. Idk how much salt I use, maybe 1/8 of a cup. It doesn’t make the eggs have a salty flavor either.
I, too, have chickens and couldn’t get the fresh eggs to peel. Now, here’s what I do: Bring the water to a boil before adding the eggs. Add a tablespoon, or so, of baking soda to the water. Boil and peel under running water. Good luck.