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.
Karen
I love this receipt, thank you so much for sharing. The trick I have found to peel boiled eggs sounds really crazy but it works and doesn’t cost anything, you just need a glass jar with a lid. I use a Mason jar. When your eggs are done, take them out of the water, while they are still warm or hot, put one in a Mason jar, swirl it around and shake it up and down and you will watch the shell fall off. It takes a few seconds per egg. My daughter, who has fresh eggs, didn’t believe me until I showed her. You will never waste another egg.
Laura
I tried this and the egg shattered into like 10 pieces 😂 maybe I need to be more gentle?
Jason Hall
To avoid confusion in my previous instructions:
Boil em 5 minutes without lid, add lid and remove from heat for 5 minutes. Tada! Easy peeling eggs!
5 minutes and 5 minutes is all you gotta remember.
Jason Hall
I was told by my mother-in-law you add eggs to boiling water for 5 minutes then cover with lid and remove from heat for 5 minutes and they’ll peel easy everytime. So simple, so easy and yet it really does work!
Lindsey
Boil you eggs for 10 minutes. 20-25 is too long. Also add 1/4 of vinegar to the water. After the 10 minutes take them off of the burner and let set for 5 minutes. Put them in an ice bath for 5 minutes then peel. Crack the egg from the bottom first. Then roll the egg side ways. Start peeling from the bottom. The trick is breaking the skin. That’s what the she’ll is attached to.
Lindsey
Always use cold water. Warm or hot water will make them cook quicker and you don’t want that.
Christina
Using this tomorrow. I also use farm fresh eggs but I put them in the pressure cooked. Shells peel right off. Quick trick for hard boiling eggs fast with quick peel!
Chris
Hi making deviled eggs and looking for a fresh approach so I will let you know how the bunch likes them… as far as peeling (owned hens also and made 200 deviled eggs last year) simplest most easy way, boil your eggs, cool in cold water… then get a plastic bowl with a secure lid fill 3/4 with tepid water… drop 4 or 5 eggs in secure lid and shake away… shells come right off.
Dexter
How to boil eggs. Bring enough water to a rolling boil using max heat, enough to fully cover the eggs. Put no more than 4 eggs in at a time, wait for water to bubble up again before adding more eggs. This prevents cracking/leaking and shrinks the eggs. After all the eggs have been added, you can reduce the heat and cook for 20/25 min. When peeling, tap on hard surface, then roll the egg to get more cracks. It should now peel quite easily. Fresh eggs are the toughest to peel. Eggs shrink as they get older.
Dexter
I forgot to add, peel eggs before they cool. They will expand with cooling.
Amy
Thanks Dexter! This explains my frustration when peeling today eggs I had cooked (and refrigerated) the night before.
Nadine
My family loved this recipe! Thanks so much😊🙏🏽
Sugar Spun Run
Thank you so much, Nadine! I am so glad that your family enjoyed the deviled eggs. Thanks for commenting. 🙂
Clint
The trick is don’t refrigerate eggs, and only use eggs that are older 7-15 days old. Think back to grandma’s farm house, eggs were always on the counter, never in the ice box.
Sugar Spun Run
Thanks so much for sharing your technique, Clint! I appreciate it! 🙂
Rob
hi there.I am making this recipe tomorrow for Thanksgiving.Since I am only using 6 eggs should I cut the recipe ingredients in half?
Sugar Spun Run
Hello, Rob! Yes, since you are only using 6 eggs you will want to cut the recipe in half. I hope that you enjoy the deviled eggs! 🙂
Debra
Your recipe is good but adding curry powder to taste will make them great!
Eggs and curry are the perfect compliment to each other! Now that is a secret ingredient worth talking about….yum!
Patrick
Just made this with a “dash” of Tobasco Habanero and it tastes amazing!!!! Going to be a hit with the in-laws tomorrow. Thank you!!!
Sugar Spun Run
I am so glad to hear, Patrick! I love the added heat you choose to add. I hope everyone else enjoys the deviled eggs too!:)
Kathi
Great recipe. Yes a instapot is the BEST hard boiled egg maker ever!!! 5 minutes Put in ice water bath eggshells fall off. Older eggs always work better no matter what so save some up.
Sugar Spun Run
I am so glad that you enjoyed the deviled egg recipe, Kathi, and thank you for sharing your helpful tips! I may have to try eggs in an Instatpot next! 🙂
Marie Price
Eggs into warm water. On medium bring to boil for 3 minutes. Tiun off heat. Put lid on let cool down. Place in ice bath or freezer for a few minutes. Now for the trick: lightly smack head of egg. Peel from top to bottom (not around) one strip. Then gently lift shell off going around egg. Comes right off. Trick is up and down… not around
Sugar Spun Run
Thanks for sharing your helpful egg peeling tips, Marie! I appreciate it! 🙂
Jami
I use Dash brand egg cooker and it never fails me! Piercer is included, minimal water is not wasteful and peel so very easily. For under $30 and so worth much more!
Sugar Spun Run
Thanks for the tip, Jami! I will have to look into this for sure! 🙂
Meredith
I steam my eggs in a steamer basket rather than boiling them and then put them in an ice bath as soon as I take them off the heat. Not sure that the ice bath is key but I’ve always had great results with steaming.
Ashley Marie Cole
This is what I do too! Works really well and no extra gadgets. Steam 10 minutes and chill in ice bath.
Cris Chobo
To get perfect pealed eggs every time there is this little gadget called an egg piercer. You pierce each egg before you start your boil. When finished you will be amazed how easy the shell comes off. I too have fresh eggs and half the eggs were ruined by the time I got the shells off. Most of the time I had to make egg salad instead of deviled eggs. I could kick myself for not using this wonderful little gadget earlier. Give it a try. You will not be disappointed.
Sugar Spun Run
Thank you so much for sharing, Cris! I will have to look into this! 🙂
Rebecca A Gentry
You can use a needle and pierce the largest end of the egg,just one tiny hole works great and I cool down by running cold water after draining hot water, dry excess water and place in freezer until cooled,works every time