Million Dollar Deviled Eggs
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
This is a great recipe. My husband does not like deviled eggs, but he loves butter and sugar. They won him over.
I am so glad everyone enjoyed them so much, Cindy! 🙂
Hi! About to try this recipe for my Mom’s Day brunch tomorrow! 🙂 Noticed your comment about eggs sticking to their shells with your super fresh farm eggs…but noticed you didn’t mention trying the steaming method? I use a pot of boiling water and then a steamer pot (holes in the bottom) over the top of that, lid on. I steam for around 7-8 minutes because I like a soft center (not for this recipe, obviously..)…but then ice bath, and the shells come right off. Just putting that out there!!! It probably works for me because ta-da I am using store eggs. Thanks for the great-sounding recipe!! I am excited to try.
I have not tried using a steamer. I will definitely give it a shot. I hope everyone loves them. 🙂
I have a wolf steamer convection oven. I pulled them out of the refrigerator put them in a colander. 16 minutes On the steamer mode and 16 minutes and ice water. The shower has never been easier to peel off. Great recipe
Thanks for sharing, Brent! I am glad that you enjoyed the recipe. 🙂
If you wait for about a week or two before you boil the eggs, the eggs will peel easier. Definitely going to have to try the butter!
I am just about to make your filling. Just boiled and peeled eggs that were laid over the past two days. All peeled perfect. The trick is to pierce the fat end. You can buy an egg piercer or just use a push pin. You want to pop the air pocket between the shell and the membrane
I boil mine for 14 mins then 5 mins in a water bath. Ya top and bottom roll on side and shell falls right off.
Thank you for the tip, Beth! Going to try this next time! I appreciate it and hope you LOVE the deviled eggs! 🙂
We’ve had good luck with adding baking soda to the pan of boiling water of our hens’ eggs and then using a small spoon to peel the shell off once we’ve cracked it to get it started.
I get my pot of water, salt & oil boiling then add the eggs slowly with a spoon. Cook with a medium boil 6-7 minutes. Then rinse with cold water and peel immediately. Mine always peel right off.
I loved the recipe. The butter is a hit. Heres what I do to boil perfect eggs & mine are always real fresh when I get them. First, put a large pot of water on to boil, add a half teaspoon of baking soda and a teaspoon of salt. WHEN THE WATER IS BOILING add the eggs & cook for 12 minutes, uncovered. Take the eggs out and put in ice water. Works for me. Good luck!
Thank you for sharing your tips, Torjie! I am so glad that you enjoyed the recipe. Thanks for commenting. 🙂
I use citrus juice in the boiling water and then an ice bath. Put eggs in ziplock bag and gently bang it on counter. Shells come right off.
Thanks for sharing, Jane! 🙂
Butter!! Now who would have thought! Since we are not fans of dijon mustard, I just omitted it. I did add some very finely chopped green onion, and since we prefer our deviled eggs on the sharp, not sweet, side, I used regular vinegar instead of the sweet pickle juice. But the Butter!! OMG that tipped the flavour from good to absolutely stupendous!! Tossing out the old recipe and replacing it with yours. Thank you!
I am so glad that you found that the secret ingredient really enhanced the flavor and you enjoyed them, Sheila! Thank you so much for trying my recipe and for commenting. 🙂
Just a quick comment on the peeling of eggs. I too get farm fresh eggs and you can do one of 2 things.
1. Let the fresh eggs sit in your fridge for a week before using them for this recipe, this will make them easier to peel. They need a week or so to let the membrane release from the egg itself. But if you do t have time for this you can…..
2.Take a safety pin, or thin thumb tack and just gently, and I mean gently poke the less pointy side of the egg so you just pierce the shell and the membrane. Then boil as usual. This allows a tiny bit of water to get in between the egg and it’s membrane to loosen it during the boiling process, it it does not affect the egg in anyway whatsoever. Then when you go to cool the eggs, give em a nice little crack on both ends (pointy and rounder) so that when they sit in the cold/ice bath, the shells come loose easier.
That’s been my experience
Thanks so much for sharing, Andrea! 🙂
We have farm fresh eggs and our trick to peeling them is let the water boil for 20 minutes then add eggs & boil for 20 minutes. A little longer process but well worth it.
I have always been complimented about my devil eggs. The only difference with mine and your recipe is I omit the dejon mustard and I put just a sprinkle of curry powder in the mix. Friends and family always come up to me and ask “What is the extra ingredient in those eggs?” For some reason that curry powder tastes so good with eggs. Who knew?
Thanks for sharing, Carol! I will have to try that next time I make them. 🙂
Follow the recipe and don’t change a thing! These are the best!
Thank you so much, Nancy! I am so glad that you enjoyed them. 🙂
I dont have any sweet pickle juice, only dill. Have you ever tried it with dill vs sweet?
Hi, Nikki! Yes, it will alter the taste some, but still will be delicious. Enjoy! 🙂
Very delicious! Will always make them this way! Big hit!
I am so glad that everyone enjoyed them, Kristen! Thank you for trying my recipe. Enjoy! 🙂
These are the best I’ve ever tasted! I will make them again!♥️
I am so glad that you enjoyed them, Carla! 🙂
Steamed eggs peel perfectly every time. I found it on Pinterest and that is the only way I do my eggs now. Going to try this recipe today. Can’t wait.
90% of our Instapot use is to hard boil. They peel amazingly well! Highly recommend.
Hi, you asked how others are able to peel eggs so easily… I just wanted to let you know how I do mine, I put my eggs in the pot as soon as I place it on the burner and add about 1/4 of a cup of salt. Once my water starts boiling I set my timer for 5 to 6 minutes. As soon as my timer goes off I immediately drain my eggs and rinse them with cool water, and immediately before they cool off too much start peeling them. I have found that if I peel them while they are still pretty warm they peel so much easier and the shells seem to slide right off. My mother has always had chickens with plenty of farm fresh eggs as well so we go through a lot of eggs lol. I try not to get them very cool after they are done boiling, I only cool them enough that I can hold them in my hand while peeling them. My daughter has told me that my mom has also put a little vinegar in her water, this must be something new as this isn’t the method that she used when I was at home lol. Either way the trick for me seems to be peeling them while they are still warm/hot. Hope this helps, you’ll have to let me know how it goes for you.
I agree! Cooling them just enough so you can touch them, they peel so much easier than letting them cool completely.
Hi there. This is Marjorie. I use that same exact method and no problem peeling the eggs while they are still warm.
I love these eggs they are so good. Everyone who has tried them has loved them. They are my go to.
I’m so happy to hear this! Thanks for letting me know how they turned out for you! 🙂
You can add a half tn of baking soda to the water while boiling for a very easy to peel egg
The filling was kind of dry and stiff. I’ve never made deviled eggs before maybe I should have mashed it longer or added more mayo?
Hi, B! The filling should be smooth, creamy and easy to pipe. Egg yolks vary in size so you just needed to add in more mayo and continued to mix until you got a creamy, lump-free filling. I hope that helps. 🙂
I just tried this recipe, and it is the BEST deviled egg recipe I have ever had. I added just a teeny bit of horseradish (about 1/4 tsp) and it was delicious! The butter makes the yolks so creamy..will never make deviled eggs any other way.
Thank you so much, Rhonda! I am so glad you enjoyed the eggs so much! 🙂
I do not have any sweet pickle juice. Can I just omit the juice and sugar and will it still taste good?
Hmmm I haven’t tried it but it should still turn out. It will definitely be missing a good bit of flavor. I hope you like them! 🙂