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.
I use Elite egg cooker – found it on Amazon. Run cold water over eggs when done. I found that the fresher the eggs, the more difficult to peel. Like your recipe!
Your problem made be the farm fresh part – I’ve been told that eggs that are too fresh are the devil to peel.
That seems to be the problem 🙁
Everybody know secret to eggshell problem is SALT…Paula Deene
Tip for boiled eggs that peel EVERY TIME (not mine..read it on a blog post). Get the water boiling BEFORE you put the eggs in (let your eggs age about 4 days at least) and then boil for exactly 12 minutes. Set a timer. I’ve been doing this for 2 years and never had one stick. You don’t have to do an ice bath, but it might help. The key is the pre boiled water and the 12 minute time. I swear. It blew my mind.
My project is trying deviled egg recipes. This is a winner!
I’m so glad you enjoyed them, Mary! 🙂
Vinegar in the water does help the peeling, but your best defense for peeling quick eggs IS ALWAYS, ALWAYS, ALWAYSSSSSSSSSSSSSSSSSSS USE OLDER EGGS, EVEN AFTER THEIR SUPPOSED EXPIRATION DATE! They will slip off the egg with no fuss whatsoever!
This recipe sounds delicious and gonna trust it!
Thanks for the tip, Irene! I hope you love the eggs! 🙂
You boil eggs when your eggs are done put a lead on drain off hot water then shake pot as hard as you can the eggs well peel them self’s
A splash of vinegar in the water helps. The shell comes right off
I made these for a small BBQ and these were sooo good that they were gone within 30 min! Definately sharing this recipe with friends and family~
I am so glad everyone enjoyed them so much, Ysenia! 🙂
The instant pot is my life saver making eggs turns out perfect every time. Also I have used my food steamer as well and they turn out just as good;)
I made these and they are delicious ! I boil my eggs for 10 minutes and pour off the water and let them cool before putting them in the refrigerator when I’m ready to use them I crack them & roll it with my hand on the counter & they peel just fine!
Thanks so much for sharing your recipe!!
I am so glad you enjoyed them so much, Kay! 🙂
Thanks for the recipe. A TBL of salt in your water when you boil your eggs will help the shell come off. I have fresh farm eggs too. Also make sure you peel the eggs at room temperature.
Love these deviled eggs. To she’ll my eggs I pour out hot water, then add cold water and let them set till they are nice and cold. Then I pour out the cold water, and put a lid on the pot. Shake them in the pot, it will crack the shell. Hold under cold running water as you shell. It comes off really easily.
I’ve experimented for 50 years and just recently came up with the best way to boil eggs. First, get your water boiling rapidly. Using a spoon, slowly sit each cold egg into the boing water. Boil for 14 minutes. Have ready a large bowl of ice water, must fill with ice first. One by one, spoon each egg into the ice cold water. I let them sit at least 30 minutes. Shells will slide off.
This is pretty much how I do it except for the ice water. I see no need for that. I just remove the eggs from the water and hold one in a slotted spoon under running water for about 5 seconds until it’s cool enough to handle. Crack it all around (not rolling it). It peels beautifully without the added step of ice water.
Yes, cooking the eggs in an Instant Pot or other pressure cooker, then promptly dumping the hot eggs in a bowl of ice water will make the shells slide off UNBELIEVABLY easily. I will never cook boiled eggs any other way again!
I used to always have a hard time peeling fresh eggs until I started steaming them vs boiling. Haven’t had an issue since!! Steam for 13 mins and then pop in an ice bath. Voila!!
Steam them? Can you give us step by step instructions? Thank you!
All you have to do is add COLD eggs to boiling water. You have to be careful not to break the eggs as you’re putting him in the water. Let them boil on high for 2 minutes then turn down to a hard simmer. Cook for 14 minutes and as soon as they’re done boiling run cold water over the top. To stop the cooking process immediately.
When you shell the eggs the peel slides off like your secret ingredient!
I steam my eggs for 15 minutes and then transfer the steamer basket with the eggs in it to an ice water bath. They come out perfect every time!