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.
Betty Jane Chatigny
The secret to peeling hard-boiled eggs is to make sure they are “older” eggs. Fresh eggs are tough to deal with. The way I boil eggs is to put eggs into water, bring water to a boil, once you have a good boil, take the eggs off the burner, cover with a lid and let sit for at least 15 minutes. Longer won’t hurt. Then into very cold (usually with a few ice cubes) water. Then one by one, take them out of the water and tap all over gently. Then roll in your hands and the shells should roll right off
Kathy Stephan
I have made deviled eggs for years, but this is the first time I have ever seen a recipe that called for butter as one of the ingredients. What is the reasoning behind adding butter?
Sam
Hi Kathy! I actually cover this in the post. 🙂
Kathy
I spotted the notation up at the very top after sending the email. Totally missed it when reading the recipe.
Becky
Very good. Everyone it seems loves deviled eggs.
Marilyn
These are the absolute best devilled eggs I have eaten..I made these for a party and they were gone in a few minutes. Hmmm good.
Margaret Godfrey
Instant pot for sure. There is a programmed button on the front of the cooker. It heats up for five minutes, cooks for five minutes, cools down for five minutes. Then remove then lid and place them in an ice water bath to stop them from any further cooking. The shells practically fall off of them. So easy and so yummy! So worth buying instant pot just for this!
Karen
The only way to boil eggs is not to boil but to steam them in a steamer basket on medium heat for 14-minutes, then place them in an ice bath for 15-minutes. Then pour some of the ice water off, just so it barely covers the eggs. Put the cover on your ice bath container & gently shake them back & forth 70-times. The shells come right off. It’s science.
Michele
Definitely YES on the Instant Pot. Never has an egg stuck when peeling. Perfect every time! (But, your eggs may be too fresh. Older eggs peel easier.)
Christa
I cook and bake, but have never made deviled eggs! The butter makes perfect sense. For peeling, this method both ensures you never overlook so no tough or remotely green yolks. Let your eggs sit out and come to room temp. Put them in your pot, covered w water and kosher salt. Bring to a boil. Cover, turn heat off and let work for 12, 13 minutes. Cool, peel while warm.
Ange
Made these as a side dish with Ribs. A total hit!!!! Will be making again! First time ever attempting Devilled Eggs and was huge success!
Sam
I’m so happy to hear this, Ange! Thank you for trying my recipe!
Bonnie Sir Kegian
Buy the WHITE eggs atleast 1 week in advance. Fresh eggs have tighter membrane. Put eggs in pot large enough to hold them without being on top of one another. Bring to boil at a medium heat. Boil for 6-8 minutes. Turn off heat.
Leave in pot to cool. Refrigerate.
Kelly
The best way I have found to hard boil eggs is in one of the newer pressure cookers like an instant pot or similar. I use the 4.4.4 method. Add 1 cup of water, use the steamer tray that usually comes with your cooker, add eggs, set for 4 minutes, when done, let rest in the steamer without releasing the steam for 4 minutes then put in an ice bath for at least 4 minutes, then peel. You can use this method for fresh eggs and they peel perfectly every time. its so quick and easy. I make pickled eggs quite often and makes it so easy.
I made pickled eggs today and made extra so I can try this recipe. it sounds so good.
Dan
I’ve never destroyed so many eggs trying to peel by following this recipe. Great taste on the filling
Kelly
Dan, see my comment about boiling eggs in a pressure cooker, like an instant pot. Even if you don’t use it for anything else, it works great for eggs. I get farm fresh eggs and it works great every time and we all know you can’t peel fresh eggs when done in boiling water on the stove. I have tried adding salt or backing soda, but it doesn’t work for me.
Michelle
Your recipe was a hit!! I found an article where they tried 10 different ways to get easy to peel hard boiled eggs. Boil the water first. Gently put the eggs into the boiling water. I let them boil for about 3 minutes and then take them off the heat, cover them and let them sit for about 22 minutes. Rinse with cold water. Shells practically fall off egg.
Thanks again for sharing this great recipe. My deviled eggs are now a favorite.
Bonnie
I can vouch for the instant pot. Read other recipes where steaming can be used in a regular pot. The secret is not to have the water touch the eggs. Hope this helps.
Tom
best way to peel eggs is with a teaspoon. perfect every time.
Chris Adams
These are very good deviled eggs. We always enjoy them.
A hint for easy peeling eggs, after you drain the water, shake the eggs in the pan right away. I crack and roll every egg. Then immerse in cold water keep it cold. The cracked eggs and cold water loosen up the shells. They always peel easily.
John Rhoe
Great recipe with the butter! Your tips on easy peeling are gold.I want to eat them right noy.
Wayne
Brenda is 100% correct, you Have to boil the water first, also take your eggs from the fridge and either set aside to bring to room temperature or set in some warm tap water. This is just to make sure that the eggs dont crack going from cold to boiling water. After boiling ice bath it to stop the cooking process. I only wait a few minutes just so that I can handle them. I promise you the eggs will peel a whole lot easier.
Brenda
I discovered a way for boiling eggs that works for me every time! Although I don’t have fresh-from-the-farm eggs, maybe you can try this:
Heat the water to boiling FIRST. Carefully add the eggs, leave them at the boiling point for 30 SECONDS; Cover them & turn down to a SIMMER for 13 minutes. Dunk them in an ice bath for 15 minutes
Since using this method, I haven’t struggled with a single one. Good luck!
david
the only real secret to easy-peeling hard boiled eggs came from my mother: Don’t use the freshest ones. she and my grandmother would store the eggs in order of age in the refrigerator. the ones a week or two old – still perfectly good – peeled the easiest when boiled because they had lost some of the moisture content that keeps them clinging to the shell.