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.
Katie
If you don’t have access to an Instant Pot, you can steam farm fresh eggs in a steamer basket! It works like a charm. We have chickens and have used the steam method for years. Nothing has ever worked for us as well as steaming.
Tommie
Whether using store bought or farm fresh eggs, use your older eggs if you need to easily peel them.
Sherilyn Johns
Thanks so much for this recipe. It is perfect and will be my go to recipe for deviled eggs from now on. I didn’t have the sweet pickle juice though, but none the less it was still the best ever.
Holly Sarver
Hi Sam,
I was just reading the comments on your deviled eggs. I DO know how to make eggs that are easy to peel EVERY time. I had the same problem you did…I tried every trick I have ever seen or heard…to to avail….my farm fresh eggs were impossible to peel. UNTIL, I learned the way to do it. The trick is, you have to boil the water first. Add the eggs carefully to the boiling water. I boil them for 10 minutes. Drain the water and add cold water. Allow the eggs to cool and the shells slip right off!!!! Who knew it would be that easy.
Sherilyn Johns
Or put them on the rack in an instant pot for 5 minutes with 1 cup of water. Let it slow release for 5-10 minutes and then put the eggs in ice water until they are cool. Perfect every time and it doesn’t matter how old the eggs are.
Bev
This is the correct way to do it. Just tried it this morning and my fresh eggs peeled like a champ! I carefully put the eggs in simmering water for about 13 minutes and then transferred them to a bowlful of ice and cold water! Have never had them peel so easily!
Fran
Use the oldest eggs you can. The older they are, the easier to peel!
NorCal Ellen
Just made these and they are delish (secret ingredient is perfect); way better than my old way of winging it! Taking them to a baby shower tomorrow and will finish them with the sprinkling of bacon bits and wee small piece of sweet pickle on top. Thank you!
Emily @ Sugar Spun Run
We’re so happy you like the eggs, Ellen! Hopefully everyone at the shower does too ❤
NorCal Ellen
These eggs were a hit at the baby shower! I’ll be using this recipe again for sure!
Jillian
Thank you for this! Recipe sounds delish and I thoroughly enjoyed the article. But did you ever get your IP?? 😄
Sam
Thank you so much, Jillian! I did get an instant pot, but still haven’t gotten around to trying the eggs in it yet. 🙂
Wanda
I was very intimated by my instant pot when I first purchased it. It sat in the counter for weeks. My sister was the one that encouraged me to make the purchase. She kept asking if I had tried it yet. Finally, she told me to just start with hard boiled eggs; that they peel so easily cooked in an IP. I did, she was right, and I have since ventured on to spaghetti, creamy chicken casserole and even frozen steak, which turned out delicious.
Annette
I use to have chicks and yes eggs are horrible to peel.
ANSWER: Use only 3 day old eggs, cook and store uncovered in shells in fridge for at least 2 days, they will peel wonderfully.
Robert L Richardt
I’ve tried many recipes but my question is: I seem to always get a black ring around the yolk and when peeling the shell off most of the white egg comes with the shell???? I don’t know what is causing this?? I want the perfect yellow yold and the smooth white egg, like is shown in all the pictures!! What am I doing wrong and what causes these problems???? RLR
Emily @ Sugar Spun Run
Hi Robert! We hate when that happens! Typically the black ring is from overcooking your eggs. Try cooking your eggs for less time and immediately run them under cold water or place them in an ice bath when they’re done. That should help 😊
DJ
Hi Emily-I cook my eggs like Rachel Ray and they are always just right. Bring your eggs to a rolling boil, cover them and take off the heat for 20 minutes. Put them in an ice bath for 5 minutes and then crack all over and peel. Much easier!
Jason
Everyone is all wrong steam your eggs they always always peel perfect every time no matter how fresh 12 to 15 mins great recipe have a good day
Barb
Agree, I steam my eggs all the time and never have dark rings around the yolks or any problem peeling. Best method ever!!!
Robert Richardt
Jason,
I have heard of others who recommend steaming. So my understanding is to fill the pan with water just below the steam rack and when the water is boiling you place your eggs in the rack for about ten minutes. Remove the rack and eggs and put them in an ice cube bath! Is this what you do???? Or do you have more information 🤔 to provide!!!!
Jamie L.
Hey Robert! You’re boiling your eggs too long. Look up some Youtube videos for some handy techniques!
JanBan
I find older eggs seem to cause the green ring more often than newer eggs, but older eggs are easier to peel than newer or fresh laid eggs. So pick your poison. Also, steaming the eggs instead of boiling them really makes a difference when peeling them cleanly. Peel under a stream of water if they seem to be sticking. Starting at the wide end of the egg where the air pocket is helps also. Love me a good deviled egg!!
Fran
Cooking them too long causes the ring. I steam mine. Put them in AFTER the water comes to a boil and steam them no longer than 20 minutes! In fact, I do an extra egg or two and take one out at 17 minutes and open it!
SUSAN SMITH
By now I hope someone has told you, but just in case…It turns out the best way is not boiling but steaming eggs! Yes, Im 67 and have been laboring and fretting over non-peeling eggs for decades! This is foolproof, even if you’ve just picked them out of the hen house! Use a steamer basket in your pot and fill water to bottom of basket. Heat until boiling water produces steam, then turn down to medium. Using rubber tongs place eggs around basket and put lid on. Wait 15 minutes, turn off, carefully pour off hot water, and run cold water into pan, just so you can handle them. Crack your eggs against sink or any hard surface and slide the shells off! Work pretty quickly as it does get harder as they cool.
Robert L Richardt
WOW…. Never thought of Steaming the eggs!!! I will definitely give that a try!!! 😊 Thank you ALL for your comments and suggestions, ALL are appreciated!!!!!
Vera Furillo
I’m 52 years old and have been making hard boiled and deviled eggs for such a long time! Today, following the steaming recipe that Susan Smith posted, I made 2.5 dozen and EVERY single one peeled perfectly!!! Thanks Susan and can’t wait to eat these Easter Sunday!!!
Vera Furillo
I forgot to hit the stars…definitely 5 stars from me!! Thank you. : )
Bentley Bowles
Hi Emily!! Just wanted to let you know how delicious these deviled eggs are! My family highly enjoyed them and were pleading for thirds! The butter helps add more creaminess and is a great touch. Thank you for the AMAZING recipe!!!
Emily @ Sugar Spun Run
Wow, sounds like they were a huge hit for you Bentley! Thanks so much for trying our recipe and coming back to leave a review–we really appreciate it. Enjoy 😊
Robert L Richardt
Thanks!! All the comments are so greatly appreciated!!!! I am interested in the steaming process…..I may give that a try? Robert
Rochelle Myrvold
I have someone in my family who doesn’t like pickles at all. Can you taste the pickle juice or can I substitute it for something else?
Emily @ Sugar Spun Run
Hi Rochelle! You can just leave out the pickle juice. 🙂
Old Grey Mare
This reply is probably too late for you, but my recommendation is to mix up with the yolks all the ingredients except the pickle juice, then reserve a small portion of the mixture for putting into some whites for the “no pickles” person, then add the listed pickle juice to the rest of the mixture for filling all the rest of the whites. Leaving the pickle juice out of ALL the eggs seems too big a sacrifice. The butter may be the secret ingredient to making this recipe especially good, but it is the pickle juice that makes them particularly good in the first place.
If the reserved filling is not wet enough, stir in just a tiny dab more mayo before filling the whites. (And if you had intended to pipe on the filling, you could just spoon on the plain ones or pipe them first, then add the “pickle-y” filling to the piping bag.) Denote which are plain via which ones don’t have a bit of pickle on top and/or which ones do or do not have some paprika sprinkled on top. However, I recommend putting them in a separate container and giving them directly to their intended target as SOME PEOPLE just do not pay attention to what they may be told about certain ones being for certain people.
James
Get a cheap instant pot. I have one and that’s really my biggest use for it. Neighbor gives me fresh eggs and they peel like aged ones.
Peggy
This was a great recipe similar to mine.. also use butter in mine! 🙂 thank you
Emily @ Sugar Spun Run
We’re so happy you like them, Peggy! Enjoy 😊
Laura
These were amazing! The butter really does take it up a notch. You absolutely should get an Instant Pot. Not only is it the best for easy to peel hard boiled eggs, but chicken and rice, chili, roast, best shrimp paella, and jambalaya cooker. It’s a permanent counter work horse around here. I make everything from tea to pot roast and potato salad. There’s not much this thing can’t do.
Jennifer
I only have yellow mustard is ok to make still
Sam
Sure thing! It will just change the flavor a little bit. 🙂
Jannah royal
Can I put the sweet pickle juice in it, and plus add relish if so how much do you recommend?
Emily @ Sugar Spun Run
Hi Jannah! Adding both might make the filling too runny. You could always substitute the juice for the relish. Enjoy! 🙂