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.
Jacques Goodwood Cowboy
Yep that worked. My wife and mother-in-law approves.
Sugar Spun Run
I am so glad that you enjoyed the deviled eggs, Jacques! 🙂
Dave
Putting eggs in a pot and bringing to a boil is your problem, with peeling, I believe. That method is way too variable. Try this – Bring pot of water to boil. Place eggs into boiling water. Leave boiling for 16 min. Transfer eggs to ice bath to cool. Peel. Always perfect. Always peel super easy.
Thanks for the great recipe!
Sugar Spun Run
Thanks for sharing your tip, Dave! I am so glad that you enjoyed the deviled eggs. 🙂
Chris E.
Another thing I learned about peeling the eggs is that you let the eggs age a little and not use the freshest ones. When I peel them I knock them on the counter and roll them around like a ball under my hand.
Brigitte Johnson
Put room temperature eggs in pot. Cover with cold water. Let come to a boil. Turn off and let sit in water for 1 hour. Then peel them by hitting bottom against side of sink. Peel comes right off. Rinse with cold water. Easy peasy.
Sugar Spun Run
Thanks for sharing your method, Brigitte! I will have to try this next. 🙂
Steph
Fantastic recipe! We hard boil fresh farm eggs every week. I finally tried hard boiled eggs in my Instant Pot because I heard they peel so easily. Let’s just say I will never hard boil eggs in boiling water again as long as I have an instant pot. These shells literally peeled off in one layer. Google hard boiled eggs in instant pot and stick to the times in the instruction. If you leave the eggs in the ice bath too long they won’t peel as easily.
Sam
I just got an instant pot for Christmas so I will definitely be trying this! Thanks for the idea, Steph, and I’m so glad you enjoyed the deviled eggs! 🙂
Chris
A dozen eggs in the instant pot for 5 minutes on manual high, quick release, ice bath for 5 minutes. They basically pop out of the shells.
Sam
I just got an instant pot so I will definitely be trying this! Thanks for commenting, Chris, and I hope you love the deviled eggs! 🙂
Mark
Instant pot works well. But I also heard fresh eggs don’t Peel very well when boiling. If boiling want your eggs to be at least 10 days old. Peels better what I have read.
Paul
Try adding salt to boil to make easier to peel. That’s a recipe I know and will make eggs much easier to peel.
Sugar Spun Run
Thanks for sharing your tips with me, Paul! 🙂
Natalie
If you don’t want to buy an instant pot, steam your eggs instead of boiling them. No gimmicks needed. Just steam, ice bath, peel while warm.
Seamus Lunt
Guaranteed easy peel eggs if you poke a pinhole on the bottom of each egg before boiling. Worked every time for me. They cook perfectly too
Sugar Spun Run
Thanks for sharing, Seamus! 🙂
Jake D
Excellent! Very close to my own, sans butter (I am literally trying it now).
I also like to add some beet relish (popular in Australia but not as common here), and substitute Tabasco for a chipotle hot sauce – the smokey flavor really shines.
My wife loves hot, so I will even dice up some smoked habaneros or red hot cherries very fine and mix in.
Cheers!
Sugar Spun Run
That all sounds wonderful, Jake! Enjoy the deviled eggs! 🙂
Mike Bingham
HB Eggs. New, Old, Farm fresh, GMO doesn’t matter. Dedicate to just the egg. Prepare, time and patience is all needed. I do as such. Eggs room temp. Pan large enough for amount wanted. Water, bring to boil, insert eggs, boil will drop, let eggs stabilize for 30 to 45 secs. Eggs shells are porous and will suck water and bubble. They will stop. Keep on boil heat for approx 3 minutes. Allows temp to come back. Then switch to medium to medium low heat and simmer them for around 20 minutes. Remove from heat, transfer to separate container, run cold tap water on them and allow cool down time to take place. No set time. remember egg shells are porous and time allows the eggs to set up and for the membrane to become moist and relax. Now you want to smash large end of shell and separate small portion of shell and membrane from white of egg. Put back into cool water, repeat on all eggs, let sit for a few minutes, then roll eggs to crack, crush shell, put back into water, wait, no hurry your almost there. Roll egg again and put under slow running water cold or warm no matter. Go slow look for membrane separation. Slightly pinch egg while peeling to check for membrane separation. No separation means membrane has dried out, put back into warmer water to get membrane to relax. I use nothing but water and time to get beautiful eggs. No gimmicks needed. You just gotta be one with the egg and plan ahead to put in the time needed.
Sugar Spun Run
Thanks so much for sharing, Mike! 🙂
Christal Hall
Put olive oil in the water and being it to a boil, then gently place your eggs into the boiling water and boil for 10 minutes. Remove and immediately put in an ice bath for at least 10 minutes. The shells will literally slide off. While peeling do it under cool running water.
Sugar Spun Run
Thank you so much for sharing, Christal! I will have to try your method next. 🙂
Sean Bell
Try using a little salad supreme located in the spice isle. Makes all the difference in the world.
I even garnish with the salad supreme.
Let me know how you like it .
Sugar Spun Run
Thanks for sharing, Sean, I will have to try it for sure! 🙂
Rachel
The trick for peeling boiled eggs is to make them in the instant pot. For real!
Jake
Yep! Works like a charm. I do the 7-6-6 method, smack them on a cutting board, roll’em around a bit, then start a section the tong of a small fork, and they peel right off!
Kelly
Put them ice water till you can touch them and quickly crack anf roll the eggs and put them back in the ice water. The water gets between the shell and the white causing it to separate easier.
Sam
Thanks for the tip, Kelly! I hope you love the deviled eggs 🙂
katie
The trick to peeling eggs is using OLD eggs. I buy mine two to three weeks before Xmas. And put a 😈 on the side so my family knows not to use those.
Sugar Spun Run
Thanks so much for sharing, Katie! 🙂