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.
Can you use dill juice instead of sweet?
Hi Dave! Yes, that would be fine 🙂
I just have a question, do I have to use pickle juice? And if I do, can it be the bread & buttter pickle juice ?, also I don’t have yellow mustard, I have spicy yellow mustard and Dijon mustard, can I just use Dijon ?
Hi Elicia! These substitutions will work but keep in mind they will slightly alter the flavor profile of the deviled eggs.
The fresher the eggs the more difficult to peel. Not sure how long fresh eggs can last. I were you, I’d try one of the methods like boil 15 minutes, then immediately transfer to 3 minute ice bath then peel or the soda again but do it to eggs that are maybe a week old?
Let your water come to a boil and add salt to your water, then add your eggs. I do ten eggs for 13 minutes. Add to ice bath and they will peel right off.
Going to try your butter secret in some eggs today!
Use a steamer. Bring water to a boil with the seamer basket in place. Load basket with a single layer of eggs, cover, put back over boiling water. Lower heat to medium & steam 18 minutes. Plunge in an ice water bath to stop cooking & cool. Shells almost fall off. My husband had a stroke which affected his right side. He can peal his own eggs if I hard boil them this way.
The trick that has worked for me is let the eggs sit in the fridge for at least a week. Really fresh eggs are hard to peel.
I use the Insta-pot. Use the basket and place the amount of eggs you want ( I do 35 each week. It’s my egg ministry for church coffee hour). Set pot for pressure cook on high. Cook for 5 min. Release pressure for 5 min then dump into an ice bath for 5 min. I have NEVER had a problem peeling eggs.
Thanks for sharing, Karen! 🙂
I can’t wait to make these, never thought of just raw butter in a dish like this. I’ll report back!
Hello Dear I Love your deviled eggs recipe and I saw that you need a trick for peeling those eggs and I think you should try peeling them under running warm water,,,works Great for me for years let me know what you think
I have tried several Pinterest recipes, but your deviled egg recipe is the only one I have actually reviewed…it was delicious…best I’ve ever made. Thank you for sharing…I will be making again!
I am so glad you enjoyed them so much, Cora! 🙂
Oh my Gosh, these are amazing!! Made them last night for a retirement party for a co-worker and they are a complete HIT!! I told everyone where I got the recipe 🙂 And my husband who has always sworn off pickles now loves them lol
I have never thought of adding bacon or a sweet gherkin as a topping… I am making these tomorrow!! I am so excited and just know they will be amazing!! Thanks for sharing recipe!!!!
I hope you love them, Lindsay! 🙂
Have you tried boiling your water before adding the eggs? I recently learned this trick and it worked beautifully for me. Hope that helps!
I’m going to try this recipe this weekend, I’m looking forward to it!
Hi there! Just made your recipe and it was awesome. I add a couple Tbls of butter to my spaghetti sauce for the same effect! This will be my go-to. I did add dash of onion powder and I didn’t have sweet pickles so I used zesty pickle juice lol it worked. Here’s how I peel my eggs: add the pinch of baking soda while boiling, but don’t immediately soak in cold water. I find peeling easier when they’re still a little warm. When you go to start peeling, gently tap around the fat side of the egg on a counter (etc) to find an air pocket. Once you hit that air pocket, you can peel from there and it’s super easy. This works for me anyways, just trying to help! Thanks for the recipe!
The way to easy peel eggs is steaming the eggs. Bring pot of water to a roaring boil, insert steamer basket with eggs and steam for approx 13 to 15 min depending on egg size. Emerse in cold water for awhile and tap each end of egg and roll until shells are loosened.
Put olive oil in your boiling water before you add the eggs. The olive oil makes the shells slip right off, and softens your skin!
BIG HIT with our guests! I’m sharing the recipe now.
Happy new year, successful celebration. First I omitted the relish, I love it but hubby doesn’t , it definitely had a creamier texture, a richer taste. My SIL missed the relish as well but said they were supper tasty. Yes could have done half and half, but shopping list was already huge ;), but this recipe def goes in my box of do again recipe cards !
I am so glad everyone enjoyed them so much! 🙂
All these comments about cooking eggs and nothing about the actual recipe, I’ll give this a try, my son in law says his aunt makes the best, so I’m hoping this secret ingredient pays off ;)), I’ll let you know. Thank you for posting
I hope that you love the recipe, Cobbie! Keep me posted on how it turns out. 🙂