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.
Amber
This is my go to deviled eggs recipe. I use dill pickle juice instead of sweet. Then I top with bacon and pickled jalapeños. So delicious! Thanks for the recipe!
Mo
I was raised on home grown eggs. My grandmother taught me to add homegrown eggs to boiling water for 15 to 20 minutes. Immediately put them in an ice bath. They peel very easily. I have video, but I don’t know how to upload it.
Margit DeFoor
Super yummy.
Shirley
I use organic range free and the membranes are quite thick. I use your method to cook, but I also found with thick membrane eggs, you must open them on the larger round side because there is a little more room at the end. Once they are started there, they are much easier to do the rest of the egg.
Cherie G.
Fabulous recipe, I too raise chickens and tried what I thought to be every method of boiling eggs! Methods that I’d used for years with store bought eggs did NOT work on my fresh eggs. Then I came across a microwave egg cooker at a thrift store called an EggPod and figured I had nothing to lose. It works FLAWLESSLY! Steam is the key to “boiling” fresh eggs. I don’t pierce them, and they cook in 10 minutes. there are also similar ones that you plug in that work just as well. Game changer for sure!
Renea Kren
If you have an instapot, give it a try. Remember 5-5-5, 5 minutes pressure cook, 5 minutes sit then quick release, 5 minutes ice cold bath. Perfectly cooked eggs, and easy to peel.
Kathy Kitterman
These look delish! I’m not a pickle fan so what would a good substitute for relish juice? I was thinking a little cider vinegar? The butter idea sounds like a good plan.
Sam
Hi Kathy! The pickle juice is really for flavor here. If you don’t want to add it, you could leave it out. 🙂
Precilla
This is the same recipe I use. To boil fresh eggs you have to steam them. It takes longer but you are able to peal them with a lot less waste if hardly any at all. Also poking a hole in the top of
an egg while in the carton then placing it in a pot of Boiling water cover an let boil for 10 minutes then run under cold water until cooled then peal
GCurry
I bought an Instapot for regular cooking but decided to try it for boiling eggs. Life changing!!! I would hardy ever make deviled eggs because peeling them was such a headache!!! My daughter made this recipe and it was so delicious I wanted to make it myself. So I tried the Instapot.
This is the perfect recipe & the Instapot is the perfect method for pooling easy to peel eggs!!
Make them all the time now. Thanks SOOOOO much for this recipe!!!!
Kathy
Yes, the instant pot makes great eggs, so very easy to peel and you need add nothing to the water. We like the classic recipe with mayo, mustard, vinegar, and add deviled ham and a little sour cream. A sprinkle of smoked paprika for the top.
Fran Russell
Oh my gosh…butter in deviled eggs…the perfect touch to add to creaminess. I just made this recipe and it is perfection!!!
Deviled eggs are big here in the South, and when I arrived here from California, couln’t believe that deviled eggs were everywhere…appetizers, sides, snacks, every party or gathering, and yes, a little sweet, But I usually had to make double the number of hardboiled eggs because my eggs, no matter the metthod, tips and tricks, usually resulted in at least half of the eggs messed up. (Your hard boiled eggs look perfect! Are they the pre-cooked eggs from the grocery store?) Then someone told me about the Dash rapid egg cooker, that cooks 6 perfect hardboiled eggs by steaming. I use an extra tablespoon of water and leave them for an extra 2 minutes after the alarm goes off, but since I discovered this little genius Dash, I make hard “steamed” eggs all the time. And now have the perfect recipe. Thank you Sam!
Sue
I just made these and they are perfect! I used my dash egg cooker and the eggs were easy to peel too! Easy and delicious! Thank you for sharing!
Tammy Stewart
I use Dash egg steamer too! Works great.
Liz
I have chickens and get a dozen every day! Decided for church potluck to do bantam eggs for deviled eggs (I have both types of chickens) I have found to boil water first with a tablespoon of baking soda, get an “egg pick” which can poke a hole on the larger top where the air sack is (storing them with the air sack on the top also helps them last longer.) place in boiling water set timer for 11 min. regular size, 7 min bantam size. as soon as timer is off spoon out eggs and place in ice water until cooled down (stops the cooking). Perfect eggs every time. Will try this recipe though I’ll skip the Dijon mustard as I don’t have any! Thanks.
Sandee
To boil my eggs, I put eggs (room temperature) into the pot and fill with water until an inch above eggs. Heat on medium until it comes to a rolling boil. Cover with lid, take off heat and wait about 12 minutes. Your eggs will be much easier to peel. I always run cold water to make the peeling process easier. Eggs come out perfect. Enjoy!
Shirl
Hi Sam. I am going to try the butter trick the very next time I make Deviled Eggs. I like them sweet also, however making them with dill pickles, the juice and some dill seed can be very delicious. Since I have a few laying chickens I use fresh eggs but only for cooking or baking.
For boiled eggs I only use week old eggs, if I am lucky enough to have some that are 2-3 weeks old…even better. I put a little vinegar in my water and boil as I like them and they seem to peel fairly well.
Very nice recipe, BTW.
Laura
Made for an event- 40 eggs. Ingredients in food processor. I didn’t add all of the sweetness because caviar will be added to the majority- very good flavor, thank you for sharing!
Sam
That’s a lot of eggs! I’m so glad you enjoyed them! 🙂
Chas
The membrane should be cooked quickly to avoid adhering so add eggs to already boiling water, You can lower a full steaming basket carefully into the pot. Boil, place in ice bath. 11 minutes to jammy, 12 to fully cooked 13 to hard.
Jennifer
Made these today for a football game wow these are sooooo good. I use the instant pot for eggs and they shell so good unpeel in one or two shells. Thanks for the great recipe
peri a parker
I poke a hole in each egg with corn on the cob holder boil 7 to 8 minutes cool with cold water and crack a little peel comes right off.
Linda webb
Everyone here is the answer to cooking boiled eggs and awesome and easy peeling. Order yourself a DASH Deluxe Egg Cooker from Amazon. This is the best kitchen item you will ever own. Simple to operate….just follow directions, put amt of water in bottom, place eggs in the tray, put clear covered lid on, turn on and it does the rest and will signal when eggs are perfectly boiled. Turn off, let cool down, I like to peel mine when they are still very warm. Tap on counter and roll your egg in palm of hand against counter and most times the whole shell comes off or in 2 pieces. Your eggs are cooked to perfection, no more guessing, no more tough whites or green halo around the yolk. The best thing I’ve bought myself and given at least 25 times for gifts. Everyone will love you for this gift.
Sandy
I agree with this 100%. This handy egg cooker makes perfect pealed eggs every time. And I got mine for 19.99. Ordered one for all of my sisters.
Natalia
Excellent! Just made a tray for NYE party – finger licking good! Thank you!
Sam
Yay! Thank you so much for using my recipe, Natalia, I appreciate it!
Syra
Can this be made a day before? I mean the egg yolk filling? thank you!
Sam
Hi Syra! That will work just fine. 🙂
Angela
Try a generous handful, and I mean a handful of salt to your water! Bring to a boil, turn off burner and cover with a lid. Set timer for 12 mins. Drain and fill pan with cold water to cool. I peel while still a little warm. There’s your perfect hard boiled egg that will be easy to peel!
Thanks for your recipe! I can’t wait to try with butter!
Debra Blouin
I’m definitely going to try this recipe. However, I’m not a sweet pickle fan. I do like adding vinegar. should I use the same measurement as the sweet pickle juice?
Sam
Hi Debra! Without having tried it, it’s tough to say. It’s definitely going to change the flavor. I would do some experimenting with it, maybe start with a little less.
Angela
I agree. Salt is the best way to get easy to peel boiled eggs. I add a generous amount to the water before putting the pan on the stovetop. And when I say generous, I mean VERY generous. It does not affect the taste of the eggs of course so the more the better has been my motto! Very rarely do I have an egg that is not easy to peel using this method.