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.
Lucy
just recently tried putting a little hot water about 1/4 cup in a mason jar, place the egg in the jar and shake – the peel comes mostly off and then remove the egg. Once removed from the jar, the rest is easy to peel.
Krysten Newsom
I do the instant pot 5-5-5 method to cook. Then after ice bath tap egg a few times on counter, wrap in a paper towel, apply small amount of pressure and roll egg with palm of your hand. You will get perfect, unblemished eggs. Good recipe by the way.
Abbie
Sweet pickle juice + butter makes everything better!!! Re: eggs – try steaming! Get the water boiling then put eggs in the steamer insert (not touching water) steam for 9 minutes then turn them off and let them rest for about 10 more minutes, then rinse in cold water. It’s a game changer!!!
LjA
Peeling eggs tip, works for me – put eggs in cold water, put over the element until starts boiling, then turn off but leave with lid on for 6-10mins. (soft-hardmins) Drain, run under cold tap, but peel as soon as you can handle them – (under 45 seconds). Not when they are too cold. (not over 1m in cold water). Butter is good or stiffly beaten cream is nice or nicer I find (stiffly beaten cream is actually butter anyway but just tastes a bit more luxurious!) Thanks for the recipe 10/10
Sam
Thank you for sharing and I’m so happy you enjoyed the recipe!
Mommyofone
These were great! I added more pickle juice to taste and used a burger spice that had paprika in it. Soo good! Wish we’d had bacon because it would’ve been even better. Great recipe and great ideas. I’d love to use Ranch dressing mix next time. I bet a little would be good too! My 15 year old son helped me make these and we shared with friends. They were a HUGE hit!!!
Angela
Old farmers trick for peeling eggs. After you drain them, cool with cold water. Then drain off all but about 1 inch of water, put the lid back on and shake the pot, check to see that the shells are cracked, the peel should slide off.
Mr.E.Man
Really didn’t like the addition of butter. Otherwise, the recipe is okay.
Big Mike
Instant pot 5-5-5 method for boiled eggs. 5 minutes until full pressure, five minutes cook time and natural release for five minutes. Perfectly done eggs that peel wonderfully!
George Venner
It was very good they were all gone quick
S.Cowan
This recipe is my go to for now on! They was so good everyone loved them. I have made a different recipe every year but this is the one I am keeping! I will probably fancy them up by dying them next time but it really don’t need it they are that good!
Regina
Hi! My secret for making eggs easy to peel: Put few drops of any type of oil (olive, grapeseed, canola, etc.) in the water when boiling the eggs. Boil for 7 minutes. Turn off heat. Then let egg sit for 11 minutes. Then, rise with cold water and peel. The shells zip right off!!
Kathy
Delicious! I substituted candied jalapeno juice for the sweet gherkin and minced some candied jalapenos to mix in and they were great! as for the peeling, instant pot 5-5-5 makes them perfect every time for me!
Derek
Steam the eggs in a steamer basket. Half inch of water below the basket. I put the eggs in after it starts steaming. 12-15 minutes then right into ice water. I have been chasing tricks for 30 years and I just read an article in our local paper. I will never do it any other way. It works perfectly.
Happy Easter…
Cynthia Nash
Wondering if dill pickle juice would work
Sam
Hi Cynthia! It will change the flavor, but can work. 🙂
Julie
After trying many other tricks and tips, I learned to steam the eggs and they peel perfectly! In a pot with a steamer basket, bring an inch of water to a boil. Turn off heat just while you add the eggs to the basket. Then turn on the heat again, cover, and steam for about 12-15 minutes. Remove the eggs, stop the cooking process by rinsing with cold water or placing eggs in an ice bath. They sould be perfectly cooked and easy to peel.
Marianne Ono
Just a comment about peeling boiled eggs! I bring the water to a rolling boil then add my eggs. If you bring them to room temperature first, they won’t crack but even cold eggs will work. They just aren’t as smooth and pretty. Let them boil for 11-12 minutes then pour off the water. Add cold water and ice and when cooled the shells slip right off. I have tried every method and this is by far the most successful!
Janet
put a little oil on your hands, wipe over all eggs. lower into already boiling water. low boil 10-13 minutes. (to your liking). remove from pot and into ice water bath. When cool the shells will come right off. Been doing this 5 years and never once had a stuck shell!!
Suzanne Padley
I have a trick for easy peeling eggs. Bring salted water to a boil and with a slotted spoon gently slip eggs into the boiling water. Cook for 13 minutes . Remove from heat into the sink and drain as much hot water as possible and run cold water over them and add ice until the water is super cold. Let sit for 10 minutes or so and then crack while running under cold water and shells slip right off.
Rick B.
mine is very similar to yours. important part is adding the eggs to already boiling water. once set in the pot, I go 15 minutes, as usually the water ceased to boil with the adding of cold eggs. then into an ice bath for 5 minutes. peeling under running water is good. I just 24/24 perfectly peeled eggs while trying this new recipe.
Lee Lee Swift
I used my air fryer for boiling my eggs it peels perfectly.