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.
Dani
I’ve used my instant pot for hard boiled eggs (& it was worth it just for that!), a couple cheesecakes & not much else yet.But this method has not let me down yet… put a cup of water in the bottom, put as many eggs as you like on the trivet, seal the lid & set to high for 2 minutes. Let it release naturally for 10-15 minutes then transfer the eggs to a pan of ice with a small amount of water. Put a lid on the pan & shake gently, enough to break the shells & get a bit of that water in, but not so hard that they fall apart. The shells peel off easily & the eggs are done perfectly! Now I’m going to get going on your recipe… it sounds great, & all the reviews are telling me it’s a keeper!! Thanks for sharing!
Celeste
Put them in the water after it is boiling. Works for me every time.
Zina
that’s the only method that works for me! It’s foolproof.
Betsy
Recipe looks delicious, can’t wait to try it. I received an egg pricked decades ago that makes it super easy to take the shells off. I just Googled and found a “pinhole egg piercer” at Walmart that is very similar for less than $7 … a whole lot cheaper than an Instant Pot!
Sam
That sounds awesome! I will have to look for one. I hope you love the eggs! 🙂
Ali
I used to make thousands of deviled eggs at a time when I worked as a banquet chef (can’t tell you how sore my forearms were on the final day when we would pipe them all together. A game changing tip that made the shells come off like husks (often I a single piece!) is putting a large (and I mean LARGE) amount of salt in the pot of boiling water. I’d say a 1/4 cup for a batch of about 10-15 eggs. This works!!! Better than anything else I’ve tried- instant pot, steaming, vinegar, ext. Be sure to do everything else you would do in regards to cooking time, shocking them with ice, just add the salt to the water and your life will be so much easier!
Jennifer
Best deviled eggs I’ve ever made. The gherkin pickle slices make the recipe. This recipe has become my “go to” for deviled eggs.
Sam
I am so glad you enjoyed them so much, Jennifer! 🙂
Buddy Case
I use smoked paprika or sweet paprika for added flavor
Jill
My gang’s Favorite recipe this Thanksgiving! Thanks for the recipe.
Sam
I’m so glad everyone enjoyed them so much, Jill! 🙂
Christine
Everyone usually love my deviled eggs,but this year going to make a little change up.Made your receipt and loved it.So I hope my family will too. Will let you know .
Thank you
Christine
Sam
Can’t wait to hear how everyone likes them, Christine! I suspect they will be a hit! 😉
CCM
Best recipe for deviled eggs. I use an instant pot to hard boil. Perfect ever time. Shells come off easy. Thanks for the recipe!
Sam
You’re very welcome, I’m so glad they were such a hit! 🙂
Penny
I have fresh eggs as well. I use my Ninja Foodie and they come out perfect. Pressure cook on high for 7 minutes. Release pressure and put eggs in ice water. Peel immediately and effortlessly!! Thanks for the recipe!
Sam
Thanks for the tips, Penny! So glad you enjoyed the deviled eggs 🙂
Shawntel
Salt. I use lots of salt during the boiling process. I’ve never measured but I’d ventured to say a half cup for a dozen eggs. Shells slide right off. Thanks for the recipe. Using today.
Sam
I hope you love the deviled eggs, Shawntel! Thank you so much for sharing your tips! 🙂
Maria Marcotte
I have fresh chicken eggs and put a teaspoon of olive oil in water boil for 13 minutes and drain and soak in a cold ice bath until chilled. The peel perfectly!
Chelsey
Just gotta say, I’m new here, looking for some tips to get through a LARGE family Thanksgiving. And I’m hooked! Have to pull myself away before I end up way down the rabbit hole of AMAZING recipes I’ve found here! All because I wasn’t sure if I could boil eggs in advance. Thanks a MILLION, from your newest fan!
Sam
Your comment just totally made my day, Chelsey! I hope you love all of the recipes, thank you so much for commenting and Happy Thanksgiving!!!! 🙂
Chelsey L Mears
They were amazing!! Almost 40 devilled eggs and I’m sure glad I taste a I cook or I would’ve missed them all together! Thank you for helping round out our holiday meal!
Sam
I’m so glad you enjoyed them so much Chelsey! 🙂
David Goode
I’ve had luck with a splash of white vinegar in the water with fresh eggs. Seems to help. Also i only let them soak for 12 minutes after removing them from the heat. Hope this helps and happy holidays!
Sam
Thanks so much for the tips, David!!
Annette Gibbs
David Goode I was taught by my mother always buy your eggs from the farm more than a week ahead of boiling them. The freshest eggs are the hardest to peel. The vinegar and ice bath help though.
Joe
Very tasty thank you
Sam
I’m so glad you enjoyed it so much, Joe! 🙂
Diana T Finan
Ever so slightly and gently crack the egg before boiling.
Then ice bath after they’re done cooking.
The shell will come right off.