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.
John ODonnell
Your recipe looks great and I will try next time I do deviled eggs. As for tricks to ensure you can de-shell your eggs,I salt the water, add eggs and prior to the pot boiling add a couple teaspoons of vinegar to the water. Bring to a hard boil,then turn down to low and simmer for ten minutes. Ice bath for a few minutes then lightly crack egg shells and roll gently on a paper towel. Shells come off quite easily and we use farm fresh eggs as well. Give it a try.
Adrian
Just tried this recipe I was hesitant about the butter but butter is always better I am told and it was these recipe is so delicious I cant wait to try other variations of these deviled eggs thanks for your secret next I’m going to cajun with shrimp and bacon
Sam
I’m glad you enjoyed them so much! 🙂
Dana
I’m wondering if anyone has ever seen different deviled egg recipes? For instance ones that incorporate curry or chili powder. I’m always interested in experimenting with other flavors.
Miranda
Farm Fresh Eggs should be unwashed and left on counter for a month.Yes, a month. Do not try with washed eggs or store eggs. Add a bit of baking soda and vinegar. Do not overboil!! Boil water, add eggs with spoon so they don’t break. Boil 6 or 7 min. Rinse with cold water immediately. Crack top and bottom of egg, then roll on counter back and forth. The whole shell should be crushed. Start at top or bottom of egg. Make sure you peirce the thin layer attached to shell. Run under cool water while peeling. It took me a bit to get it all right but works like a charm!
Bill Adams
On the egg sticking thing when making deviled eggs, fresh eggs are the worse! Let your fresh eggs age for at lest a week. The longer the better(within reason)in my opinion. I’ve used eggs 5/6wks old no problem😁
Kelly Aspinall
The instant pot is the ONLY way I make hard boiled eggs now. I have chickens so all mine are farm fresh. 8 minutes in the instant pot and then 20 minutes in an ice water bath. Shells peel perfectly!
Game Changer
The only true way to get the shells off easily is to use “old” eggs. You have to let the eggs sit for at least a week after you buy them.
Karen Stewart
Try adding a little baking soda to your water at the beginning of putting your eggs on to boil. When they come to a boil, put the lid on and turn off heat. Let eggs sit for 12 minutes. Rinse with CoLD water. Drain. Shake eggs around in pan. They will peel like a charm.
Angela
I love these – I’ve never tried two different mustards or butter in the mix, so I’ve saved this as my go-to moving forward. I always had luck peeling the eggs when they are still hot – have you tried that? I’ll also push them down and roll them in the water (which is in the ice bath so it’s not scalding hot), and then wherever they start peeling best (sometimes it’s the tip and sometimes it’s the bottom) I’ll start there. Hope that helps!
Sam
I’m so glad you enjoyed them, Angela! I haven’t tried doing them hot. I’ll give it a shot next time. 🙂
Wendy De Kam
Very Delicious! Thank You!
As far as peeling eggs, I have always found that if you crack the egg and then run it under water, to get water under the shell, it will peel right off. 🙂
MaryAnnn MacDonald
I have an egg cooker. It hard cooks eggs in four minutes and they usually peel smoothly. I’ve had a couple with pock marks.”
Chad White
Why must those who post recipes give us (who just want a recipe) a back story on how you found the recipe and your memory as a child and yadda yadda yadda. Just give us the darn recipe. I don’t care about your memory.
Sam
Oh Chad. Why must people such of yourself feel so entitled that they demand not only FREE recipes online, but they wish to also dictate how those recipes are written? Next time please hit the “Jump to Recipe” button and spare me your feelings about having to read. Which, you obviously didn’t or you’d realize there’s nary a memory present in this post. Spare us all and buy a cookbook next time.
Tony
Visits a food blog and gets upset at reading personal stories/opinions. Wastes time commenting about wasting his time.
Classic Chad lol
Taunya Chambliss
Yea wat he said! Just hit jump to recipe next time smh u must be a nasty lil person to take time out to write that go live life n enjoy
Gena Maranto
😳 wow!
Teejay
Go away, Chad. Sometimes I don’t like reading more when I’m just looking for a quick recipe but that’s why they all have that ‘Jump To Recipe’ button. Be nice.
Jennie
It’s a shame for you to say this to someone didn’t you learn as a child if you don’t have something nice to say don’t say anything n something like that you could have keep to yourself I hope you learn to treat people the way you would like to be treated with RESPECT
Hayley
Steam them! Total game changer for me. I have chickens so I know the struggle of peeling fresh eggs but the peel comes off effortlessly when they’ve been steamed.
Heather
How long do you steam them for and how do you go about doing that? Do you have a specific steamer?
Hayley
I use a metal steaming basket that I just put in a regular pot. I fill up the water to just under the eggs. Bring water to boil, add eggs and then reduce to medium heat and cover. Steam for 10-12 minutes depending how you like the yolk.
scott
WRONG! This is the worst possible way to cook hard boiled eggs. Start with cold water and you will spend the rest of your life trying, and failing, to peel them easily. Start with boiling water – lots of it – and submerge the eggs in that. (The protein around the shell immediately coagulates, pulling the egg away from the shell.) Secondly, don’t leave your eggs to rest (people usually say covered) for X amount of time. If you carefully stir the eggs for the first 5 minutes of their boil, the yolks will end up dead centre when you cut them open. Boil a total of 10 mins for devilling. Otherwise this recipe tastes very nice!
Warren Bennett
Steaming works for me, I have 10 busy girls out back and my eggs could not be fresher, still warm from the chicken. They taste great but to peel a boiled one just was not meant to be, tried everything and nothing worked until I discovered steam. I have a nice metal steamer we use for asian foods and it works great for this. Put them in the basket, bring to a boil, turn down to medium and give it about 20 minutes, cool them down and I was finally able to peel an intact fresh egg, it was magic.
Stacy Burrell
Scott, you are soooo right. About a year ago I started putting my eggs into boiling water. You might lose a couple but it’s a lot less than the ugly ones that the shells are impossible to get off. I loved the added trick of stirring. I tried it and it works fabulous. I also have a stainless steel steamer that I put my eggs in and take them out with. Then I submerge them in ice cold water. I have to cook mine for between 11-12 mins depending on the size. Best tip ever!
Shannon
Totally agree with Scott. Slowly drop your eggs in boiling water. The shell comes right off!
Veronica Tripp
Very good!
Josie Hayes
These eggs were a huge hit on Easter! They truly were “million dollar eggs”. Loved the creamy filling which I had to adjust since I wasn’t cooking 12 eggs. My favorite by far & I have made a lot of deviled eggs.
Sam
I’m so glad everyone enjoyed them so much, Josie! 🙂
Ela
Amazing flavor! Home run!
Meleah
Hey! I just came across this recipe because my husband wanted some deviled eggs. I don’t eat them, but he said they were fabulous!
We have chickens who give us TONS of fresh eggs. I have not actually boiled eggs, yet since we have had them. So I was worried about the egg shells sticking, because their shells are already SO hard…. so I ventured out and decided t try something…. I put eggs in my air fryer (6-7 at a time) at 250 degrees for 20 minutes, then immediately put them in an ice bath for 5 minutes. Perfect hard boiled “fresh” eggs! I just hit the bottom of the shell on the counter and lightly hit the rest of the egg shell with the back of a knife to break it up, pulled from the bottom of the egg where the “membrane pocket” is and it just slides right off! Hope this helps! 😘