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 do have chickens so I know the struggle about peeling them. I’ve always heard you should peel the eggs in cold water and try to wiggle your wet fingers under the sac/membrane (not exactly sure what it’s called) between the shell and egg. But no matter what I do, I usually lose half the egg when trying to peel fresh eggs.
The butter addition is genius! I have found that slipping a little butter into anything makes me people go wow! I always add it to my tomato sauce right at the end with some heavy cream.
Glad you like them!!! I am a big fan of butter myself!! 😉
I my tip on removing the shell is to crack on the counter and roll egg back and forth. It works about 95% of the time but makes it so easy!.
These were the best deviled eggs I’ve had. They came out a bit strong at first for my taste but I just added a little extra mayo and another egg yolk and wow…..great recipe!!
I’m so glad you enjoyed them, Amber!!
I am a professional cook who loves things that are perfect. Not a perfectionist (in my opinion), but one who definitely appreciates and strives for perfection in many things. To this end, I have developed a method that for me consistently produces hard boiled eggs that are perfect. The yolks are always bright yellow with none of that hideous greyness around the edges. And the shells practically fall off when I peel them.
My method is simple. The thing that I’ve found that most directly affects how easily they peel is the shocking. Or rather, shocking ONLY at the end. What I mean is, that I start the eggs in water that is as near to their same temperature as possible. The tendency, i think, is to want to start them in hot water so as to decrease the overall cooking time. Instead, I suggest that if you’re taking them straight from the refrigerator, use refrigerated water. If they are room temperature, start with lukewarm water, etc. This way, you’re bringing up the temperature of both the eggs and water simultaneously.
I bring them to a full boil, then cook them for exactly 9 minutes. I then immediately shock them with ice cold water. Literally ice water. So far, it has worked everytime I’ve stuck to this method and my perfectionist tendencies have been satisfied, although I have been told that my eggs are so perfect, they look kinda fake. Aaauuggghhhhhh! Go figure.
Great recipe! I have an Instant Pot too. If for nothing else, then making hard boiled eggs is a dream come true in this machine. Mine is the Instant Pot Duo, new in 2018, and it has an egg setting. 5 minutes on the egg setting, perfect yellow!! I do a quick release of the steam and right into an ice bath. It is the best. If I never use my Instant Pot for anything but eggs, it was totally worth it.
Thank you for the tip, I’m going to have to get an Instant Pot! And glad you like the recipe too! 🙂
You had me at “whiskey sour.” Definitely going to try these, I don’t have sweet gherkins on hand because the household is doing a quasi keto thing, but I think overall a few teaspoons isn’t a big carb contribution so plan to grab some.
Plus, if I don’t feed my sweetooth regularly I turn into a lesser heroic version of the hulk.
Thanks for the recipe! If you’re curious, don’t experiment and use Honey Dijon because it sounded good. My bad.
Haha, your comment made me laugh! Glad you like the recipe, and thanks for experimenting so the rest of us don’t have to! 🙂
There is a huge difference between store bought eggs and farm fresh. I use same day farm fresh eggs. I have experimented MANY ways on how to peel them. Honestly, I find the following steps just PERFECT….
1. Start a pot of water on stove to boil. Add 1/2 cup salt to water.
2. Poke a hole in the “Bottom Part” of your Farm egg. Please note: use a push pin, poke your hole just inside, dont push the pin all in. This will puncture the white part of the egg.
3. When your water begins boiling, add your “Poked Farm Eggs” 🙂
4. Cover with Pot lid, allow to boil about 12 minutes.
5. Using a separate pot/ bowl; prepare an ice bath for Farm Eggs.
6. Once time is done for boiling your eggs, transfer them to the ice bath. Let sit for 15 minutes.
7. Begin peeling.
Be prepared for that AMAZING WOW FACTOR!
No need to buy special pots…Lol
Trying this, as I almost exclusively use farm fresh eggs!! Thanks Audra!
Instant pot is an electric pressure cooker. It isn’t just for boiling eggs lol. Makes so many things delicious. I too use fresh eggs.
Yes, I always use salt in my water, makes peeling the eggs a breeze….
Hi,
I made these a few days ago and they were super yummy! Is a serving 2 egg halves?
Thanks!
Julie~
Buy an instant pot – cook eggs for 2 minutes, let the steam release on its own for 14 minutes – the peels just about fall off. No better way!
I concur with the instant pot solution! In addition to easy peeling, the eggs require no attention while cooking, and achieve the same level of doneness every time!
oh yes to the IP!!!! 5 min cook high pressure, 5 min natural release and 5 min ice bath… easiest peeling EVER!!!!
Your secret ingredient is not so secret Julia Childs mentions it in
Her “Way To Cook” cookbook. Butter does make a great addition
though. Glad you mentioned it.
I have never read that cookbook, but good to know! I guess great minds think alike 😉
I have chickens and easily can boil those fresh eggs.
Get your pot of water boiling “Hard”, after it is boiling as hard as it can then lower the fresh eggs into the water with a ladle.
15 min
then pull them out.
They peel easy without damaging the eggs.
This is what I do too place eggs gently in boiling water with tongs to prevent dropping due to the very hot steam on your hands. I only boil 7 mins turn off cover and about 10-15 minutes later rinse with cold water and peel everyone will peel beautifully smooth and very very easily.
This is how I boil my fresh eggs too! I immediately immerse them in ice water after they boil, too. It really works!
Try steaming the eggs no trouble peeling at all like you would steam clams
My mom taught me how to boil eggs and peel them the easy way. She would put in a saucepan, cover with water and bring to boil. Boil 18-20 minutes then remove from heat. Immediately drain the pot of water then shake the pot with eggs side to side until shells were well cracked them place in sink and flush with cold water and let them sit a while in the water (if in a hurry add ice cubes) Peel them while under the water and they jump right out.
Place in veggie steamer an cover. When water boils set timer for 13 minutes then ice bath. They peel every time
This absolutely works. Even with just collected eggs. Steam 12-15 min
I have tried countless methods to peel eggs all which were still troublesome.
Someone told me about steaming them and I have NEVER used another way since. They pretty much fall right out of the shells with one crack!
Okay. So I withheld the butter and added small bites of pickles and the recipe was amazing! People have great feeedback on how delicious the deviled eggs were. Great recipe!!
I’m so glad to hear that everyone enjoyed them! Thank you for letting me know how they turned out for you, Erin! 🙂