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.
SharRon Y Webb
Just put some salt in the water. That makes the shell slide right off.
Sugar Spun Run
Thanks for sharing your tip, Sharron. 🙂
Courtney
Do you use salted or unsalted butter?
Sugar Spun Run
Hi, Courtney! I typically use unsalted butter. I hope that you enjoy the deviled eggs. 🙂
JAMES P DUMLAO
Eggs too get them to peel from the shell they must be at least two weeks old I know but I tried it and it works oh and don’t put in the fridge and don’t wash until you use them
Tiffany B
Do you have any tips or tricks on getting your eggs to be more uniform when sliced? So the holes are more centered? I had heard something years ago but can’t remember what it was. Thanks so much for the butter secret I can’t wait to try it and will update I n how they go over this year!!
Sugar Spun Run
Hi, Tiffany! One tip that I have tried is between slices, dip your (very sharp) knife in water. You don’t want your knife wet enough that it makes your eggs wet, it just lubricates. Also, the eggs should be very cold before slicing. I hope that helps. Let me know how your deviled eggs turn out. 🙂
Tiffany Bramlett
I found it!! The yip I was looking for was to lay the eggs on their side over night to recanted the yolk so they aren’t so close to the bottom. You know how you can have some with really flimsy edges, by laying them on side it makes it more of a robust “egg boat” for the filling. Thanks again and hope my tip helps others as well!
Sugar Spun Run
That is wonderful, Tiffany! I am glad that you found it. Thanks for sharing! 🙂
Roxane
Baking soda in water and your shells will slide right off…
Sugar Spun Run
Thanks for the tip, Roxane! 🙂
Glenda
I came across your recipe as I was looking for something different to make for Thanksgiving. I always make deviled eggs but needed a change. I like the addition of the butter so I’m going to give this a whirl! I usually add a touch of onion powder and chili powder to my mix as well as it adds a bit more flavor. I’m excited to see how they turn out! As for peeling the eggs, my mom never seems to have any trouble at all with this so I asked her for her secret. She boils her water first & then lowers her eggs into the boiling water with a spoon gently. Eggs are boiled for approximately 10 minutes and then removed from the heat. I always let mine sit for a couple extra minutes. Just run cold water over them and let them sit until fully cooled. I don’t seem to have a problem getting the shells off, no matter how fresh. 😊 I’m interested in the InstaPot method though!! Just another excuse to go get one! Lol!
Sugar Spun Run
I am so glad that you stumbled across my recipe, Glenda! Thank you for giving my recipe a try. I hope that the deviled eggs turn out wonderfully and everyone enjoys them. Thanks for sharing your mother’s helpful tip for peeling eggs. I will be sure to try her method next time. Thanks for commenting. Let me know how your eggs turn out. 🙂
Master Egg Chef
From my 35 years experience as a breakfast chef I would say you are just doing your eggs wrong. First bring a pot of water with white vinegar in it (a couple tablespoons) to a rolling boil. If you happen to have a wire rack that fits in the bottom of your pot this will help to give the eggs a place to sit on and not move around and hit the sides or other eggs and crack and lose egg whites. Lower the eggs into the water with a large spoon and hold them for a there for 10 seconds before releasing them into the water at the bottom of the pot. For hard boiled eggs it depends on your elevation it makes a huge difference in cooking times at sea level compared to 6000ft above, the higher you are the longer it takes to cook an egg. 11 minutes and NO longer at any elevation but at sea level 9 minutes should be lots. If you over cook boiled eggs or leave them to cool on their own you will get a grey ring around the yolk and a bad sulfur taste to them also over cooked eggs are harder to peel. So when you are done your 9-11 minutes cooking time place your eggs in an ice bath (cold water and ice). or if you don’t have ice handy transfer your eggs from the hot water to a bowl with cold running water and let the water run until the eggs have cooled off completely. Now big hint!!! tap the egg to crack it on the large flat point end NOT the pointy end, as this is where the air pocket in the egg will be EVERYTIME. Now under running cold water start peeling the egg and make sure you get under the skin of the egg white inside the shell immediately with the water running while you peel as you lift the shell away the water will assist in getting between the skin and the white and keep it from tearing the beautiful smooth egg white. This should result in a near perfect or perfect smooth round egg every time and you will never have a nasty grey egg yolk that nobody wants to eat. I hope this helps all of you become Master Boiled Eggs Chefs that amaze everyone with your perfect eggs every time. Take care and Keep Cooking if we didn’t make a thousand mistakes we would never know all the things not to do but once you run out of mistakes to make what you are left with is Perfection!!!!!
Sugar Spun Run
Thank you so much for sharing your expertise with us! I appreciate your detailed comment and tips, very helpful! Thanks so much for taking the time to comment. 🙂
Fae
Absolutely amazing. Adding the butter and sugar along with the pickle juice to the eggs really adds so much flavor.
I eyeballed the mayo, adding a little and the beginning and the majority at the end to ensure it was the consistency I wanted. It was nice and creamy. All the rest of the ingredients were a good amount, I didn’t really need to adjust anything.
I ended up substituting the Tabasco for Sriracha because our family prefers the taste, and the yolk ended up tasting amazing. The hot sauce really adds a nice kick. I added paprika to the plain eggs, and sriracha seasoning to the spicy ones, Both yolks were wonderful.
I can’t wait to share them, thank you for posting such a yummy and wonderful recipe.
Sugar Spun Run
I am so glad that you enjoyed the deviled eggs, Fae. These are my personal favorite for thanksgiving. I hope that your family enjoys them! 🙂
Karen McCreless
Can’t wait to try your recipe although our family prefers more of a dill pickle taste so I will stick with that.
The secret to eggs that peel vs. those that don’t cooperate is how fresh the eggs are. Oddly enough the freshest eggs peel the worst. So, I buy my eggs 2-3 days prior to the day I boil and peel. 3 days or more the better the results.
Sugar Spun Run
I hope that your family enjoys the devilled eggs, Karen, and thank you for sharing your egg peeling tips! 🙂
Raye
I am excited to try your recipe. I have tried to perfect peeling eggs to no avail, until I got an Instapot, and now, no joke, every egg shell slides off with ease. A great purchase since I eat hard boiled eggs constantly.
Sugar Spun Run
Hi, Raye! I have heard such great things about cooking the eggs that way, thanks for your feedback. I hope that you enjoy the deviled egg recipe. Let me know how they turn out. 🙂
Raye
I am excited to try your recipe. I have tried to perfect peeling eggs to no avail, until I got an Instapot, and now, no joke, every egg shell slides off with ease. A great purchase since I eat hard boiled eggs constantly.
nora amos
I was going to say the same thing about the Instant Pot. I tell everyone about the eggs.
Ali
Do you have to use a certain butter and that type of pickle juice? Really curious if you can use bread and butter chip juice and different butters having the outcome as a tasty one still
Sam
Hi Ali! I don’t recommend a certain brand of butter, if that is what you mean. As for the pickle juice, I recommend sweet pickle juice but you can substitute a different kind, it’s a matter of taste and preference really. I hope you love the deviled eggs!
Raye Robertson
Is the butter salted or unsalted and can I make these the day before Thanksgiving?
Sugar Spun Run
Hello, Raye! Yes, you can make deviled eggs up to 2 days in advance, however, I recommend that keep the egg whites and egg yolk filling separated. Wrap the egg white halves well with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out. You can assemble the devilled eggs when you are ready to serve them. As far as butter, I typically use unsalted butter unless otherwise noted. I hope that you have a wonderful Thanksgiving! 🙂
Andrea
I can’t wait to try this with a little bit of butter in it!
I have always said the fresher the egg the harder it is to peel. I always buy my eggs a week or so before Thanksgiving and keep them separate from the others we use for “every day”. The instant pot helps, but I still notice a difference in peeling a fresh egg vs and week or 2 old egg.
Sugar Spun Run
I agree, Andrea, fresh eggs are the most challenging to peel. I hope that you enjoy the recipe! Let me know how they turn out! 🙂
ls
Have you tried adding Salt to the water you are boiling the eggs in?
Sam
I have not, might be worth a shot!
Mary Coleman
I always add salt when I boil my eggs, it helps the eggshells come off without making a mess😀
Sugar Spun Run
Thanks for the tip, Mary! 🙂
Nate
Poke a small hole on the wide end of the egg before boiling. I usually use a thumb tack. This will help with peeling the eggs after a good ice bath.
Sam
Thank you for the tip, Nate! Will have to try that! I hope you love the deviled eggs 🙂
Lyn Toney
Love deviled eggs, but I use a little finely chopped dill pickle/juice in mine. Going to try the butter next time, though! Love secret ingredient tricks. I used to hate to fix deviled eggs just because of the peeling the dang things. Well, that all changed when someone told me about an egg cooker they use that they found on Amazon. AMAZING!!! Mine cooks 7 eggs at a time — in about 5-7 minutes –PERFECT EVERY TIME! Easy to use. About $15. WORTH EVERY PENNY!
Sugar Spun Run
I am so glad that you enjoyed them, Lyn! I will be sure to check out the egg cooker after your raving review. 🙂
Beverly Roach
I love this dressing to go in the eggs for deviled eggs.
Sam
I’m so glad to hear it! Thank you for commenting, Beverly!