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.
Nella
Superb!!!
Just in time for last minute Christmas show stopper! Thank you!!
Sugar Spun Run
I am so glad that you enjoyed the deviled eggs, Nella! Thank you for trying my recipe and for commenting. 🙂
Kim
When using fresh eggs poke a pinhole in the pointy side of the egg before boiling. I know it sounds strange but it works!
Sugar Spun Run
Thanks for sharing, Kim! I will have to try that next time. 🙂
Lorrie
The trick to peeling eggs is to not boil them. Steam them for 13 minutes. Get the steam rolling first. Then add your eggs to the steamer basket. After 13 minutes dunk them in an ice bath.
Works every time.
Sugar Spun Run
Thanks so much for sharing, Lorrie! 🙂
Sandra-lee Lotze
Once the eggs are boiled, I drain, and run cold water into the pot — I crack each egg shell once, perhaps twice against the pot. When they are all done, i put them in a plastic container with cold water and in the deep freezer for 10-15 minutes. Take the egg and roll it gently in your hands and voila — egg shell literally falls off.
My family LOVES this recipe — THE BUTTER is the charm — making 24 eggs for Xmas tomorrow,
Merry Christmas all and thank you for this awesome fail-proof recipe.
Sugar Spun Run
Thanks for sharing your technique, Sandra! I am so glad that you enjoy the deviled eggs. The butter really does the trick, right? Merry Christmas to you! 🙂
Carol
Just made these ahead of time for Christmas Eve dinner . Tasted The filling and it is the bomb… I will not be sharing the butter secret with anyone anytime soon . Thank you so much for posting this recipe . Merry Christmas to you and yours . ❤️
Sugar Spun Run
That is wonderful, Carol! Your secret is safe with me. lol. I hope that everyone enjoys the deviled eggs. Merry Christmas to you! 🙂
Gaila Sipe
I put the eggs in boiling water instead of cold. I also add vinegar, baking soda and salt. It seems to work.
Heather
To add to taking the eggs out of the fridge 24 hours in advance, the fresher the egg the harder they peel, so if you take them out of the fridge in advance, they will “age”, and peeling should be easier.
Sugar Spun Run
Thanks for sharing, Heather! 🙂
Jodie
Okay, I’m not lazy, but due to my being hospitalized yesterday, I bought precooked and peeled eggs at the store… praying they are as good, but what a time saver if anyone else dreads boiling an peeling!
Sugar Spun Run
I hope that you are feeling better, Jodie! The pre-cooked eggs should work just fine. I hope that you enjoy the deviled eggs. 🙂
Alinia
I’m making these today, so I’ll come back with my opinion. As to peeling the eggs, we use a 4-4-4 or a 5-5-5 method in the Instant Pot. Manual pressure, natural release, then a ice bath. My husband also swears by adding salt to the water!
Sugar Spun Run
Thanks for sharing, Alinia! I hope that you enjoy the deviled eggs. 🙂
Becky
The best recipe ever. My family likes dill relish so I just switched that out. It’s still hands down the best. The butter! I loved telling my in laws my secret ingredient. They were in awe! Brillliant.
Sugar Spun Run
YES! That is wonderful, Becky! Butter really does make all the difference. I am so glad that everyone enjoyed the deviled eggs. 🙂
chantal
I poke a hole with a pushpin in the largest part of the eggs before boiling… it works like a charm …good luck!!!
Sugar Spun Run
Such a great tip. Thanks for sharing, Chantal! 🙂
AmyJo
Perfectly delicious
Sugar Spun Run
Thank you so much, AmyJo! I am glad that you enjoyed the deviled eggs! 🙂
JMc
I have a large supply of farm fresh eggs. I think the instant pot has been the biggest game changer for peeling eggs!! One other trick that helps is to take the eggs out of the fridge about 24 hours in advance, so they are at room temp. I’m not sure what happens while the eggs are at room temp but it works. Good luck!
Sugar Spun Run
Thanks so much for sharing. So many people rave about the instant pot method… I may have to get one! 🙂
Francine
You have to peel the eggs while they are still hot. This keeps the membrane from sticking back to the egg white. I drain them and fill the pot back with cold water and start peeling. You will get the hang of how to handle them while they are hot.
Jen
I put a bit of oil in the boiling water. Makes peeling nice and slidy.
Sam
Thanks for the tip, Jen! Hope you love the deviled eggs! 🙂