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 mayo (55g)
- 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.
- 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.
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
- 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.
Tonya
Perfect, creamy eggs every single time? Make the small investment of an egg cooker. The best $30 I have ever spent!!
Cuisinart CEC-10 Egg Central Egg Cooker
Vena Allen
I find myself amazed that so many of the recipes that I read using boiled eggs do not say what I am about to share with you.
I don’t remember where I learned this, but I’ve been using it for years! It works every single time. I always have boiled eggs with the shell still on in my fridge for snack for my family, or for hubby to pack in his lunch.
I add about 1/8 cup of salt to the water. I keep the big blue box of coarse kosher salt in my pantry just for this purpose.
I basically just add eggs, salt and the water. Put lid on pot. Bring up to boil on meduim heat for about 8-10 minutes. Turn off heat, push pot to the back of stove. When cooled to room temp. Store in fridge.
To peel, I wack it on the side and roll it between my hands. Then place under running water and the shell just slips off.
Been doing it this way for way over 20 years. .
FYI
Maria
So, I have to admit that I just scrolled very quickly through the comments so I don’t know if you got a recipe for hard boiled eggs. I just now finished hard boiling about 16 very fresh eggs okay by very fresh I mean my chickens laid them about a week ago. So here’s the trick that I just learned from somebody else’s comment on somebody else’s blog. When you’re going to hard boil your eggs boil your water first. It’ll take a little guesswork to figure out how much will cover your eggs but really it doesn’t matter if it’s a little more. Bring the water to a boil and gently put your eggs in I made the mistake of being afraid and kind of dropping some of mine and so they cracked. They still cooked but they weren’t very pretty to look at. So use a spoon or slotted spoon. After 15 minutes put them into an ice bath I know we’ve heard ice bath method before but I’m telling you I’ve done this twice now and every single egg peeled like a dream. Put them in an ice bath – I use my sink because I’m doing so many and I used two trays of ice with cold water . Pour off the hot water, put in your eggs and let them sit. I let them sit for about 5 minutes. I’m telling you there is nothing else to it just boil the water first put your eggs in the boiling water keep it boiling for 15 minutes put them immediately in an ice bath for about 5 minutes . I have never peeled such easy eggs in my life!
Sam
I’m going to try this tomorrow, thank you Maria!! 🙂
Dashauna Ballard
The trick that worked for me was adding vinegar to the water used for cooking the eggs before it started to boil. I also waited until the water started to boil before I added the eggs. I kid you not, I peeled 54 eggs within 30 minutes. I’ve NEVER had that happen before (I’ve previously spent an hour peeling 30 eggs). Once the eggs were done boiling, I ran them under cold water twice and used a “tap-and-roll method” where I tapped the end of the egg on the counter and used my hand to roll the egg back and forth which generated cracks within the shell. The shells came off so easy, I was in shock! I’m not sure about the freshness of the eggs, but I know I bought and made the eggs within the same day.
Terri wick
I find that bringing the water to a boil before gingerly adding the eggs makes them peel much easier. I use eggs straight from the store and may have one ragged egg per dozen. I used to pull my hair out trying to figure out the best way to get them to peel easily and one day I found this tip online.
C.E.
Made these tonight for a scotch party. They were a hit. Subbed dill for the sweet pickle and juice, and it worked! Thanks so much for the recipe!
Also, I have an instant pot, but my egg cooker is the way to go. Easy peal eggs every time. No brainer.
Sam
I’m so glad to hear everyone enjoyed them! 🙂
Robert McMahon
most of your recipes are the same way I make mine. Except I add a little bit of finely chopped onion for the onion lovers
Chris
Here’s how I easily peel fresh eggs without causing any blemishes whatsoever.
1. Take the egg and tap it on the counter until the entire shell is basically shattered into small pieces. This takes only about 10 seconds and doesn’t have to be real small microscopic pieces.
2. Pinch the end of the egg that contains the air space under the shell and pull off the piece. This will break the membrane that exists between the egg and its shell.
3. Grab the membrane and peel back. The shell will come right off with the membrane.
I got this idea from a gadget being sold on QVC. It was a container you put an egg in and add water. Then you shake the container. It basically shattered the shell and water got between so the shell came off easily. My way is quicker, easier to clean up, and there’s no risk of shaking too hard and ruining the egg.
Therese
Just my theory- seems to work- Condensation enables easy peeling of eggs – put hot boiled eggs in refrigerator to cool rapidly.
Linda
Can’t wait to try the receipe. Thanks for all the ways to peel the eggs.
Kari
Yep. We tried peeling our chickens eggs today…it took a really looong time. Thanks for discussing it along with the great recipe!
Sam
Thanks for commenting, Kari! Peeling fresh eggs is the WORST!
Sam B
I have chickens and I’ve never been able to use their eggs hard boiled, people don’t believe me how old are the store bought ones?….
Jane Scheller
I use a Tablespoon of white vinegar and 1 tsp of lemon juice in the water when boiling eggs. The shells come off easily after rolling them to Crack the shells and loosen them from the egg.
Gloria Sams
I am going to make your deviled eggs today, I know they will be very good! I have tried the baking soda trick and not a fan, going to try the Tablespoon of salt!!!
Deborah Fitzgerald
I agree with Peter H Coffin. I drain the water from the pot, give it a few shakes to crack shells, turn on warm water, and start peeling. The shells melt off.
I like the cute little pickle piece with which you topped the egg. Nice finishing touch!
Angela Johnson
Add some vegetable oil to water when boiling. It really works!
Sam
I’ll be trying this, thanks!!