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.
ChefBoiRBrian
I am excited to try this recipe – will probably do dill instead of bread and butter so it is keto friendly. I will come back and rate once I do!
My boiling trick for perfect hard-boiled eggs every time is (over gas range – electric may be a little longer) fill saucepan with about 2″ of water and bring to the start of a boil (not rolling). Add eggs with a pasta or slotted spoon gently rolling into saucepan. (I boil about 14-15 eggs at a time) Once added, All eggs should be covered with about a 1/4″ of an inch past the top of the eggs and this should now be a full rolling boil. Once eggs are all in pan, set timer to 9 minutes (7 minutes for medium boiled for soft yoke center if that is how you roll). Boil until timer goes off and (I take my time) slowly make your way to the sink and pour hot water down drain adding cold water over the eggs, dump, continue for about 45 seconds to a minute. Let stand in luke warm water and leave for about a minute. The minute or so before starting to crack it crucial for the membrane adhesion release from the shell. In adjacent sink, I put a colander (if you compost or don’t want it down the garbage disposal). Start cracking your eggs, putting shells in colander and running warm water over eggs to rinse before setting aside. No salt or “other” in water. Has a 99% success rate. Supposedly, older eggs are better for boiling than fresh, but I use fresh (as fresh as store bought eggs can be). Best of Luck if you try this!
Pam S
I put the boiled egg in a small jar with about a tablespoon of water. Put the lid on tightly and shake for a few seconds. The shell slides right off. Don’t shake too vigorously.
DMarie
Boil your eggs in extra salty water – like the ocean salty. Easily peel eggs – Works every time.
Chris
We always put a little butter in egg salad for sandwiches so I figured this recipe would work for me. I find 10 minutes standing time is plenty to cook eggs, then shake the pan as rinsing in cold water to crack the shells a little, then give them and ice bath until very cold and shell all of them. I never get the dreaded black rings around yolks that way. I was out of pickles so I used vinegar from a jar of capers, and added a caper & dusting of smoked paprika to the tops. Very good!
INGA FERRELL
GREAT RECIPE! WILL PROBABLY BE USING AGAIN AND AGAIN.
Amy
These are by far the best deviled eggs I’ve ever made. I had to add a bit more mayo to get the texture a bit creamier, but that was just about personal taste/texture. I also don’t love a strong after taste of mustard so I reduced it a little.
If you have never made hard boiled eggs in an instant pot or pressure cooker- you gotta try it! The shells peel like a dream!
Linda
The steaming works, but you can boil as normal, just cut it short a few minutes, pull the eggs off the hot burner, place a top on for a few minutes before cooling them , it really works
DAVID GWILT
Followed the recipe to the ‘t’. Ice bath helped the shells fall off. The yolk mixture was the BEST I have ever tasted. Seriously, the BEST!!
Michael
These Deviled Eggs were delicious. I made a couple of additions: 1/4 Tsp. onion powder and 1/2 Tsp. dried dill. I have an Instant Pot, but prefer to use my Cuisinart egg cooker to boil the eggs; it’s easier, faster, cheaper, and eggs are perfect every time without fail.
For easy egg peeling, I place the boiled eggs in an ice bath for 10-15 minutes. Then, I gently tap the ends and one side of the egg on my counter and very gently roll the egg back and forth on my counter. Then, I hold the egg under cold running faucet water and again very gently peel the shell away starting on the side of the egg (not the top or bottom. The shell peels off in big chunks, not tiny shards, within seconds. This method works perfectly every time.
Thanks for the recipe!
Mary Ariail
I am making these tonight for Memorial Day. The recipe looks amazing. Whoever told you about the Instant Pot for cooking eggs that peel easily got it right! I put the eggs in the pot, pour in 1 cup of water, and seal the pot. Set pressure cook for 3 minutes, then natural release for 10 minutes. Transfer eggs to a bowl of ice water until they are cool. Even very fresh eggs peel easily every time!
Infinity View Farm
Try steaming the eggs instead of boiling. I have fresh chickens eggs too. Same end result but much better to peel. Bring water to boil with steamer basket, stick eggs in pan with top on. Steam for 9-10 min. Remove from heat and let cool. I could never get boiled to work well. This is a Martha Stewart trick.
Angie
Add a good bit of baking soda to the water you’re boiling the eggs in. Works great!! Best trick I’ve found!
Julie Eggers
I just found out that if you steam the fresh eggs for 15 minutes, then ice water bath for 5 minutes, they peel REALLY EASY!!!
Nichole
Great! I was just going to suggest that. Bring about 1 inch of water in a pot to a boil. Set aside in a steamer basket should be the eggs. Once boiling, add the steamer basket with the eggs to the pot. Cover the pot with a lid turn off the heat and let it stand for 15 minutes. Then put the eggs in a cold water bath with ice. Let it sit for another 10 to 15 minutes. They should be ready and easy to peal and the yolks should be a beautiful bright yellow. No gray when you cook them like this.
Betty
Yes! Steaming eggs is definitely the way to go! It doesn’t matter how fresh they are, they peel perfectly every time! I use my double-boiler, steam for 20 minutes then immediately dunk in ice water bath. I discovered this method about 2 years ago and will never hard-boil eggs again.
Elaine
Just Tapp the egg all around under water in a glass bowl, and the shell basically slides off.
mtnmama
Also, after steaming and cold water bath,
crack them gently on the counter, all over, then roll between your palms until the shell and membrane have broken away from egg. Works great.
Barbara Hays
My favorite deviled eggs recipe of all time
Sherry
Mine too! I slightly modified it to my family’s preference but it was excellent beforehand.
Joy
I put warm water in my pot, put the eggs in and then boil them. Most of the time the shells just come right off.