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.
Lindsey
With yard eggs, always use the older ones for boiling. Like 7 days… total game changer for peeling.
Sugar Spun Run
Thank you so much for sharing, Lindsey! 🙂
Chet Marino
You are correct about the Instapot, I used to always fight with getting the shells off, they easily come off now. I’m making these deviled eggs to take to Thanksgiving dinner as I have in the past. I’m not a cook, I actually hate cooking, but the Instapot has turned me into one. I make chuck roasts that are to die for and I save so much money by no longer stopping and picking up something to eat. If you know a single guy that hates to cook get him an instapot for Christmas he will thank you forever
Sugar Spun Run
Hi, Chet! Thank you so much for sharing and congrats on becoming an Instapot pro. I hear such great things about them so I may need to invest soon. 🙂
Chet
You’re welcome. The deviled eggs were a big hit for today’s Thanksgiving dinner. I use my coffee mill to pulverized the bacon and i add some to the filling as well as sprinkle on top. This is the best recipe, it’s easy (a must for me) calls for ingredients I have or can find easily enough in the store and they really do taste like a million bucks.
Sugar Spun Run
I am so glad to hear, Chet! Thank you for trying my recipe! 🙂
Jenn
Skip the ice bath – I find that if the eggs are too cold, it makes it harder to break the skin, thus making them harder to peel. Eggs are easier to peel (even super fresh) if they are still a little warm. Run eggs under cold water for a few minutes to cool them, roll them on the counter with slight pressure (too hard and you’ll break the egg, so be gentle) and they should peel right off.
Sugar Spun Run
Thanks for sharing, Jenn! 🙂
Susan Walker
I never thought of using butter! I’m trying it today. The rest of your recipe is the same as mine. I’m so excited!
By the way, here’s another egg-peeling trick…. After the ice bath, return the eggs to the boiling water for 10 seconds, and then back to the ice bath to cool them off. The hot-cold-hot-cold combo causes the membrane to loosen. Works every time for me.
P.S. From one farm girl to another, 2 day old eggs (vs fresh from the nest) work best for deviled eggs.
Thanks so much for sharing your tips, it is much appreciated!
Sugar Spun Run
Thanks for sharing, Susan! I hope that you enjoy the deviled eggs. Let me know how they turn out. 🙂
Susan Walker
They turned out AWESOME. The hit of the party. Everyone wanted the recipe, so I directed them to your page. 🙂 Thanks again!
Sugar Spun Run
That is wonderful, Susan! I am so glad that they were a hit! Thanks for sharing. 🙂
Betty Brown
Peeling a hard boiled egg is easy. I have heard of and tried many suggested ways. Adding baking powder, vinegar, or even soda to the water. I have tried baking and using pressure cookers. Same results, the egg is destroyed as the egg shell comes off. Sometimes the simplest is the better, (notice I did not say best). Boil the egg until ready. Immediately remove from the heat, pour out the hot water, add just a little cold water and move the pan in a circular motion crashing the eggs into one another. There will be a change in tone as the eggs are cracking. Let cold water run over the eggs. Making sure you you start peeling with the membrane below the shell, peel the egg. When I follow this procedure I can peel an egg in 20 seconds with 10 out of 12 eggs. The trick is to grab the membrane.
Sugar Spun Run
Wow, Thanks Betty! I will have to try this next time I make deviled eggs for sure! 🙂
Sadie
I did this recipe and added hot sauce not Tabasco and it turned out really good
Sugar Spun Run
I love the extra “kick” you added, Sadie! I am so glad that you enjoyed the deviled eggs. 🙂
Meg
I have been steaming my eggs in a steaming basket for years, shells slip off every time! Used to have chickens too, and even with fresh eggs, totally works.
Sugar Spun Run
Thanks for sharing, Meg! 🙂
Heather
I second steaming the eggs. Two times now have steamed them and it’s worked a charm getting them to peel!
Kris
There are two things about boiling eggs that should make it easier
1) older eggs peel better, so use the eggs that have been sitting in the fridge for a few days rather than the ones fresh from the chicken butts
2) my dad taught me the following steps for the shells coming right off:
A) put the eggs in the water and turn the stove on high
B) bring to a boil
C) turn off the burner, cover the pot, and let then sit for 20 minutes
D) after 20 min rinse with cold water until they are cool
E) peel off in one piece
Sugar Spun Run
Thanks so much for sharing your method, Kris! I will have to try this next time. 🙂
Clara Jones
I forgot to mention, my trick for peeling eggs is to buy the eggs two weeks before I plan to use them. As eggs get older, there is slight evaporation of the white and an air bubble forms between the egg and the membrane. The shells pop off in two or three pieces. Fresh eggs (like homegrown!) have no bubble at all between the membrane and the egg, and the shell is practically welded to the white after boiling.
Use older eggs, they’re magic!
Sugar Spun Run
Awesome, thanks for sharing Clara!
Clara
My family has always raved about my deviled eggs, but I incorporated a bit of dijon, pickle juice instead of vinegar and used butter. I’ve just been informed that they’re the best deviled eggs I’ve ever made! Thanks for the boost lol 😁👍
Sugar Spun Run
HOORAY! That is awesome, Clara! I am glad the hidden secret helped. 🙂
Michelle
Try adding vinegar to the water when you’re boiling the eggs. It helps break down the shell which makes it easier to peel!
Laura
I’m going to give them a try! Nervous about the pickle juice…but, here we go!
Sam
I hope you love them, Laura! 🙂
Chris Schuster
You have to get an Instant pot!! Phenomenal for eggs…I can do a dozen and the shell just peels off. Not one knick or breakage! Perfect everytime!
Amy
Good morning and Happy Thanksgiving! I have been making deviled eggs for a while now with basic ingredients but can never seem to get mine as creamy as yours, is there a trick that I am oblivious to?
Sam
Hi Amy! My only trick is to make sure the yolks are mashed up really well. 🙂
Serenity
Really good and cute! The dijon is an interesting twang. I like it! We will see how it goes over today for Thanksgiving!!! I think the dijon I used has a pretty heavy flavor in general (it is great value brand). I doubled the recipe to make 48 deviled eggs. I need to learn the trick for peeling though, the was a couple points where I wanted to give up LOL
Sam
I hope everyone loves them! 🙂