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 too have chickens and struggled to get them to peel. I now boil the water then put the eggs in and boil for 10 minutes. Drain and place in cold water. Let sit for about an hour.
If you have an insta-pot or Crockpot instant pot, try hard boiling eggs in it. I do this on a regular basis and have had 100% success with easily peeling eggs. I mean EASY peeling. thanks for the recipe – I’ll be trying it out this weekend.
These are the BEST devilled eggs I have ever had. Which is something I totally will have to either keep to myself or try to gently tell my own mother about lol.
Seriously though, these are amazing. Made the tedious egg peeling absolutely worth it.
I’m 9 months pregnant and was craving these so much and oh my god these were better than I expected. 🤤😋
If you tap the eggs on the fatter end first, then roll it a little on the sides after the ice water bath, they should peel easily. But, very yummy recipe, too!
Just cover your boiled eggs with ice water. They will peel like a breeze.
I think I may have learned a little trick while peeling the eggshell … after I start to peel I give the egg a very soft squeeze and it must create an air bubble between the egg and the shell and the shell came off in big sections nice and smoothly
I’m trying this recipe for the first time i will let you know how everyone likes them but I can tell you what to do to be able to perfectly peel you eggs.. I boil the water at full boil add your eggs then add salt to the water reduce the flame and ilike to cook them for 20 to 30 mins then take the pan set it on the sink and run cool water over them for about 10 mind… then peel your perfectly peeled egg.. works for me every time..
To shell my eggs almost hands free…. I rattle them till they almost pop out themselves (which they do more often than not). Boil 10 minutes cover and left sit 20 or however long really, but while still hot or warm, start rattling them in small fast motions. You can thank me later! ☝🏼😁
Oh don’t let me forget to mention, keep the cover on while rattling. If it hot you could get hot water splashed on you!
Wow, these really stepped up my deviled egg game! Thank you for sharing this!
Several users are ahead of me in the easy egg peeling game here, but I’m sharing my tactic for super easy peely eggs with zero green, perfectly done eggs every time…
Cover eggs in a pan with an inch of water, and crank that burner up on high. When it starts to boil, set a timer for exactly 13 minutes. When that time is up, run those guys to the sink and immediately drop them into a cold bath. This basically shocks them and separates the shell from the whites. Boom.
Happy peeling!
The BEST!!
I have been cooking for many years, and hands down, this is the best deviled egg recipe you will find.
Great recipe! So creamy and good. I recommend adding about a half teaspoon of apple cider vinegar to make it tangier. Otherwise, it’s perfect!
Yes, as a chicken owner…an instant pot is the answer 🥰 I can walk out to the coop, get eggs and cook them in my instant pot. And, the shells come right off!!!
My mother taught me tp put a dash of vinegar in the eggs about 70 years ago.
When you boil the eggs put plenty of water to cover the eggs then add a bunch of salt to the water. I don’t mean a dash or teaspoon or tablespoon. Get a thing of salt and pour in about 1/8 of a cup and boil. Then cool down in cold water and start peeling
These eggs are soooo good my husband and son love Tobasco Sauce, I put a little extra in them. They are the best deviled eggs. Thank you so much for sharing the recipe
Thank you so much for this idea, Tammie! I just cooked 12 eggs and used your mug method to peel them, and it worked great! Saved me lots of time!
Wish I could post a picture of the eggs I just bought, boiled and peeled today. They almost perfect and peeled so easily. I used a pot large enough for the eggs to fit in a single layer.. put about 1/2 inch of water in the bottom with a little salt (not sure it is needed – but my grand mother did it that way). Bring the water to a boil, place the eggs one at a time (I just used my fingers because the water is so shallow you don’t have to worry about splashing). Cover with lid, as soon as the water is boiling again, set a timer for 13-14 minutes depending on how large your eggs are. Place them immediately in an ice bath (sink with ice and water, just enough to almost cover the eggs). I slosh them around to crack the eggs but you can do it however you like. Let sit for 10 minutes and then peel.
This works for me every time. I am not sure what the trick is but they are always easy to peel. And if you love soft boiled eggs as much as I don with perfect thick runny center, just cook two this way for 6 minutes. My perfect breakfast at least once a week!
Please let me know if this works for farm fresh eggs as well as it does for ones from the market.
thank you so much for the recipe – here is my trick to peel the shells.
put them in an empty mug, shake them up until the skin falls off….let me know how it goes
Thank you so much for this idea, Tammie! I just cooked 12 eggs and used your mug method to peel them, and it worked great! Saved me lots of time!
Yay I am so glad it helped you.
I learned this a year ago and will never boil eggs another way again. This is probably going to sound crazy but crack the egg gently on the counter to crack the outer shell before you put the eggs in the pot and then boil your eggs exactly the same way you always do. Cold water, rolling boil 7-10 min. Get a bowl of ice ready to transfer the eggs to when they r done. Scoop them out when they are done and the shell will come off perfect every time. Wish I would of learned this 20 years ago. The egg will not break if u just tap it on the counter gently to crack the shell and will cook just like one that isn’t cracked only the shell just falls right off. Hope this helps whoever decides to give this try.