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.
Hannah
These eggs were a hit at thanksgiving dinner and it was my first time making them! I did add a little dill pickle juice as well!
As for the eggs the air fryer at 250 for about 16 minutes and then I shocked them in an ice water bowel, I tapped the bottom and then the top of the egg to crack them and the shell just slid right off! The eggs were so easy to peel, I will always use the air fryer method for hard boiled eggs!
Riki
The secret to perfectly peeled deviled eggs is bring your water to a rolling boil then add your eggs. Add a few extras because some will crack. Boil for 12 mins then submerge in an ice bath. They will peel perfectly every time.
Anonymous
Amazing recipe! Try a teaspoon of salt in the water for boiling the eggs. Then dump out the boiling water and rinse in cold. Then add ice water to the eggs in the pan and place them in the refrigerator for 15 mins. The shells will slide off easy as cake.
Gretchen
First time making deviled eggs myself, and this recipe is fire! I’m having a hard time saving them for when company shows up this evening.
Matt
The actual issue with peeling eggs is age. Eggs must be a minimum of three weeks old. Chicks literally breath through the shell. When an egg is unfertilized or not brought to temperature, the egg white and yolk fill the whole shell. it needs age to evaporate moisture to create an air pocket. After boiling, and ice bath cooling down the internal boiled egg has space to seperate from the membrane and shell. That is why store bought works and farm fresh does not. Just age your farm fresh eggs. Try for four weeks.
Amy
I made these tonight. I too, steam my eggs in a cooker and agree, its well worth the $15. I always “shock” my eggs after by putting them in ice water for about ten minutes. I also took the Chef’s suggestion by tapping the wider side and it made peeling an ease.Stayed true to the ingredients with the exception of adding a little Everything Bagel Seasoning. The flavor os phenomenal! Thank you, for this recipe!
Sam
Thank you so much for trying my recipe, Amy! Happy Thanksgiving!
Paula
There are delicious, I made these for a church dinner, they were a big hit! I had to make them for the next church gathering, then a birthday dinner and now Thanksgiving 🙂 I do add a little bit more hot sauce and I have made them with both the sweet gerkins juice and dill juice. Thank you for sharing!
Caroline
In reference to boil and peel:
I just did 24 eggs and they came out PERFECT for the first time ever.
Find a pot that is big enough to have all of your eggs without any of them being on top of each other. Fill the pot with water enough to cover the eggs and the key is to bring it to a rolling boil. Then take a ladle or strainer and gently put each egg into the boiling water. Boil anywhere from 7 to 12 minutes to your liking then take them out and immediately ice bath. I did ice cubes in the bottom of a large bowl put the eggs on top then put water in to gently submerge them off. I took a knife after letting them sit in the ice bath for I don’t know how long but I don’t think it matters and tapped the egg all the way around the center. The top and bottom halves of the egg shells practically popped right off with a little jiggle. This will be my forever go to and I hope it works for you as well!
Melinda
Can dill pickle juice be used or do you think it would ruin them?
Sam
Hi Melinda! It will change the flavor, but it will work. 🙂
Donna
I’ve made these before and I’m making them again tomorrow. They’re wonderful!
Liz L
I’ve found that making sure eggs are room temp, plus adding vinegar to the water makes the peeling SO EASY!
Della Nisula
I have had GREAT luck with steaming the eggs in a steamer basket for 12 minutes then immediately submerging the eggs in a salted ice bath for around a 5-8 minute soak. Tap both ends of the egg shell and random taps in the middle of the shell then roll the shells with your finger tips and pull gently!
Cheers!
Scott
These r awesome! I’d add a smidge more hot sauce next time, but the flavors are tremendous. Enjoy!
Lorraine
If you boil your water first and then drop the eggs in, they will peel easily every time. Bring water to boil again and simmer for 12 minutes.
Courtney
what if I don’t have the sweet pickle juice will they still turn out?
Sam
Hi Courtney! They will still turn out, your flavor will just change a bit. 🙂
Jason
Can sub for relish in a pinch, or salad cubes.
Jason
I’m making 90 of them so 180 halves for Thanksgiving tomorrow, as well as your bacon Mac and cheese.
Recipes make sense, so I’m confident they will be a hit! My dishes are always a hit!
Thanks Sam!
Sungina
This is on my Thanksgiving table EVERY year. It’s the best!
Larry Alford
I steamed the fresh eggs when I had chickens and they peel like a charm when steamed 100%