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
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.
Ann
The Secret to an easy peal is to drain hot water when eggs are done and fill pot with lots of ice and shake pan vigorously. Since I have been using this method the shells just slip off easily. Also, real fresh eggs want to cling to shells more than store bought. Good luck.
Roland
This recipe is very similar to a recipe that my grandma taught me except the butter. One other change she made was that she incorporated sweet pickle relish in the yolk filling. I am always “tweaking” recipes and I will definitely use butter this Easter family dinner. Thanks for your recipe and blessings.
Sam
You are welcome! I hope everyone loves them! 🙂
Mitch
The only thing we use our instant pot for is perfect “super easy peel” hard boiled eggs. It’s a must have if you want them perfect and also don’t plan ahead by letting your eggs age in the fridge. Thanks for the great recipe can’t wait to try it.
Tracy VanStavern
I agree with this method Kym, I also put my eggs in the pot in cold water, bring to a rolling boil, then turn off the heat, remove from burner & set the timer for 12 minutes. Comes out beautifully yellow every time. Next ice bath, & they peel easily. Great recipe by the way..never thought about adding butter..Genius:-)
Lisa
I tried this method and it works great. Eggs peal out of their shell everytime. Before you boil the eggs you tap on the bottom of the egg (the rounder end) until there’s a little dent in the egg and drop them in and follow a regular receipe and when you take them out just put them in cold water and crack the shell all the way around and it should. One off easily. Hope this helps 🙂
Sheril
Hard boiled:should sit 20 minutes. Some swear by baking in muffin tins. I’ve never tried it. But I do know older( even out of date) peel easier. They should stand up ,but not float, in deep water
Ray
Hey there,have had fresh eggs for years and the key to boiling them perfect every time is you take a small needle ar thumb tack and prick a litttle hole in outer shell ,I do it on the big end . Its better to not go all the way through the egg but will still work,bring you water to a boil then place your eggs in and set your timer for16 min.remove and put in ice water,after a few mins. you can peel with ease.good luck and hope this helps,sure did for me.Ray
Kelly
This looks amazing! I’m making my Easter dinner menu and this will be on it. 🙂 I have chickens and fresh eggs. I always steam my eggs for 15 minutes in a steamer basket, then immediately put them in cold water. I rarely have any trouble peeling.
Sam
I’m so glad you enjoy them so much, Kelly! I’m going to have to invest in a steamer basket! 🙂
Nati
I am eager to try this but not sure kind of butter, salted or not salted, sweet cream, margarine? I don’t want to take any chances here, so I will wait. Thank you!
Sam
Hi Nati! It’s such a small amount here it won’t really matter. I will use either salted or unsalted butter, depending on what is in front in the refrigerator. 🙂
Michele S
I really like this recipe. Just made these and they are delicious. I don’t have any problem with my hard boiled eggs peeling. I use Instant Pot manual set to 5 min, let them remain inside for another 5 min, then ice water bath for 5. Thanks for the recipe. This may be my new go to deviled eggs recipe.
Sam
I’m so glad you enjoyed, Michele! Thank you for letting me know how they turned out for you, and thank you for sharing your tip for peeling! 🙂
Peggy Massler
great recipe, i always add butter but i add browned butter(tip from a chef) i have chickens so always a lot of fresh eggs, i put the fresh eggs in a carton on its side overnight or 2 nights this puts the yolk in the middle of the egg!! i do not refrigerate them or wash them till ready to cook. i wash the eggs and put them in a steamer for 17 min.for Large eggs and ice bath after. i do not know why this method works with fresh eggs but it does, not quite perfect but really good!!!
Stormy
Making some for my restraunt right now. Hope they come out good. Thank you
Sam
I hope everyone loves them, Stormy! 🙂
Karen Hatch
I’ve found that if I crack the shell a bit and leave them in cold water for @least an hour before peeling the shell comes off much easier.
Hope
Can you tell me what method is the best for cooking a hard boiled egg. So they come out perfectly yellow in the center and not with that green ring around the egg yolk? Thanks.
Sam
Hi Hope! There are lots of ways to cook eggs, and many commenters have given great tips on how they do it. If you are getting that green ring then the eggs were cooked too long. 🙂
Becky
We also have chickens so our eggs are fresh. I bought an electric egg steamer that holds up to 14 eggs. I am very impressed with it! Game changer!
Thanks for your recipe. I’ll definitely try adding butter! Yummy!
Cayden
I’m probably late to this, but to anyone still looking for an easy peel method, I have one that almost always works.
Preparation: use water with a dash of vinegar and salt. Use older eggs for boiling, they peel better.
Step one: lower eggs into already boiling water and let it continue to boil for 12 minutes.
Step two: take out eggs and place in ice water for a couple of minutes, until cool enough to handle comfortably.
Step three: Peel the egg under running water if possible. Crack the shell gently all over before peeling it off.
Andrea
This is my fail safe way to make easy peel eggs!
Boil your water first!! Then lower your eggs into the boiling water and cook 13 minutes. Immediately take them out and put in ice water for 5 minutes. I swear it works every time! Shells even come off in one piece!
Dottie
I use the ice bath method but also someone told me to boil the water before you lower the eggs into the water and then boil for 10-12 minutes. I’ve been real happy with the easy peasy peeling eggs!
Lulu
I’ve always made my deviled eggs with
Hellmans, guldens spicy brown mustard and horseradish ( not the creamy kind).
Wasnt till i moved to the soith inlearned of relish being added to them ( yuck).
Frances Madden
Came across this technique last year and it’s made peeling eggs a breeze. Bring 1/2 ” (yes, that’s correct) of water to a boil, use a slotted spoon to lower eggs into pot, reduce heat to simmer, cover and steam for 12 minutes. Use spoon to remove eggs and immerse in ice water. Under cool running water, tap and crack the wide end of the egg (which has the air pocket) and start peeling there. Easy peasy shell removal!
Kym Salas
I have chickens as well and I think the fresher the egg the better. I take the eggs and cover them in cold water. I bring the water to a rolling boil then remove it from the heat and let the eggs sit in that water for 12 minutes. I then transfer the eggs to an ice water bath I let them sit in the ice water bath for 5 minutes. Then I peel them cracking either the pointy end or the oval end 1st. The peel comes right off. The membrane is a little thicker in fresh eggs. If you can start by peeling the membrane and shell together you’ve won the battle. Great recipe thanks.
Sugar Spun Run
Thanks, Kym! 🙂
Irene
Kym, your comment is EXACTLY a the way I my eggs . I cook about 6 eggs a week and they come out great every time .My new discovery is to start to peel at the round end first as there seems to be an air pocket there .
Love devilled eggs with dill . I,m sure the addition of butter will be a game changer