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.
Lisa
I am making these right now. I pricked the fat end of the egg with a push pin and added some olive oil to the boiling water. I lowered the eggs in with a slotted spoon and brought the water back to a boil, turned it to simmer and simmered them for 8 minutes. spooned them out and into an ice bath and now they are peeled and in the fridge cooling while I make the fillings. it sounds like a lot but they are really easy! can’t wait to serve them before Thanksgiving dinner tomorrow at my Aunt’s house! Thank you for your recipe!
adorable Joey Blue Eyes
I’ve been the deviled egg guy for family get togethers for over thirty years. After using one of them new fangled automatic egg boilers I’ll never go back to a pan of boiling water on a stovetop. Peeling is always a breeze with one of these.
Diane K
Someone told me to add a little white vinegar to the water when cooking the eggs and they will peel easily. I haven’t tried this yet. Has anyone else tried this?
Karissa
I use vinegar in my water and they peel perfectly every time! I’ve tried it with an ice bath and also just in running cold water, both times I let them sit for a few mins, and they all peeled with ease!
Steve Anderson
I’ve found if you boil the water first, warm the eggs slightly at room temp then add to the boiling water. Cook for “X” amount of time and plunge into ice water. These peel easily. makes no difference old or fresh eggs.
Morgan G.
Look up the pioneer woman hard boiled eggs method. It has never failed me!
Michael Richards
Peeling is easier at the sink under slow running cool water. It helps part the egg from the shell and membrane. I crack the entire egg all over in the sink, then a little twist discloses the weak spot in the shell. I aim the water at the crack and let it separate.
JOHN CONKLIN
1tsp of baking soda to the water works wonders. and don’t add the eggs until the water is boiling. boil 12 mins covered then ice bath
Shane
I thought it was pretty good.My mom would’ve really loved it. the term deviled is not from the usage of vinegar.. that’s absurd.
Tim
I can tell you how to get perfect peel eggs 100% of the time! The key is to bring the water to a boil prior to adding the eggs. This gives you control of the temperature exposure. Eggs become hard to peel because of dehydration during the boiling process, and this gives you control of your temperature to avoid it.
Then, you simply say a timer for 18 minutes. After times up, add the eggs to a bowl under running cold water for about 4 minutes. That’s it!
Your eggs will peel perfectly every single time with this strategy because you removed the water temperature variance.
Molly
Insta pot works but can be a little hard to nail the cooking time. The Dash Egg Steamer works every time for me!! And that is with my own fresh chicken eggs. I make at least a dozen a week and have no issues. Cook them, transfer to ice water, then peel as soon as they are mostly cool. Works like a charm. But if you put them in the fridge the shells will stick.
I can’t wait to try the butter in mine! We like ours more tangy. My secret ingredient is ACV. About a half tsp per dozen eggs, more or less to taste. But I am adding in butter to see if I can get the velvet texture! Thanks for the tip.
Jodi Gundersen
I take a spoon and tap the big end of the egg, until you hear a crack sound. the egg is not broken, you just detached the membrane. I bring the eggs to a boil then turn off and cover them for 10 minutes. Take and put in ice bath and they peel with no issues at all.
Karen
Get your water boiling good before you put eggs in. when water starts boiling good add eggs with a big spoon. When you see a crack remove from heat and put eggs in ice water. they will peel easy every time. From hot to cold detached egg from shell.
Linda Mills
love the dash egg steamer! no more worries!!!
Laura L.
Thank you for the recipe. However, my family thought these turned out rather bland. Not sure what I’ll do but I need to bump the flavor next time.
Sam
I’m so sorry to hear that, Laura! Did you make any alterations or omissions? I haven’t heard that they are bland before. 🙁
Michael Richards
I’ll try this recipe tomorrow, including the Tabasco and bacon bits, but I’ll add sour pickle juice instead of sweet gherkin and toss in a dash of mashed potato and sour cream, with smoky paprika and chopped parsley sprinkled on top. I’m traveling with it, so I’ll carry the serving dish sideways, keep the cooked white halves in one container, the yolk mixture in a large plastic bag (which I’ll later cut a corner to pipe it in), and the sprinkles in their own containers. I’ll set up there and be done in 5 minutes. They’ll be gone in 5 minutes, too! ;-D
Lil
Delicious!
Tyler
Deviled eggs require vinegar. The vinegar is what makes them “deviled”. You’ve omitted the most important ingredient so you’ve simply made creamed yolk boiled eggs. That’s why Laura’s family found them to be bland. Add 2 to 3 teaspoons of vinegar per half dozen eggs to your filling if you want your deviled eggs to not only taste like deviled eggs but to actually BE deviled eggs. Otherwise your recipe looks good and I’m going to be trying it out tomorrow evening, with the addition of white vinegar.
Sam
Hi Tyler! You should check out the first ingredient in pickle juice. 😉 Also I’m not sure where you heard vinegar makes the eggs “deviled” but I think either way you’ll enjoy this recipe. 🙂
Deez
the hot sauce adds that vinegar kick
Melissa
I was going to use spicy pickle juice
Joe
The vinegar is in the pickle juice.
Jeff
2 teaspoons to 1 tablespoon of horseradish and these are perfect. I also do 1/3 cup mayonnaise because I like them creamier. Been using this recipe with this alteration for years and always a hit.
Terry Ray
I use store eggs or fresh farm eggs right from the chicken coop. I put water in a pan get it to a rolling boil than place the eggs in the water, after i put all eggs in the water i set a timer for 15 mins. stick the pan in sink and run cold water over them till the water is cold than start pealing the right away. Shell comes off real easy. I have not had a problem with either type eggs. Store or fresh. Hope this helps God Bless
Erin Schoentrup
How long do you let the dozen eggs sit in the ice bath for this recipe?
Sam
Until they’ve cooled sufficiently. 🙂
Lucy Bones
very very good! I did add one teaspoon Worcestershire sauce and one teaspoon Liquid Smoke because I’m a sucker for savory! otherwise I held to the recipe and it turned out quite well
Jen
Pros: Great, very in-depth fancy recipe! I never thought to add bacon! But bacon and eggs, heck yeah!
Cons: I thought the butter was a bit much. I might try again, maybe go half as much. Also, letting eggs sit for 17 minutes was too long to let them “bake(?)” They were difficult to peel and the yokes ended up at the very bottom which made putting the mixture in difficult. I usually let them sit for 10-13 mins depending on how many I have.
Overall, thanks for sharing!
Pia E
Great recipe!
In so far as peeling the eggs more easily, aging them a bit as another commenter said works wonders.
Also, I found steaming eggs works better than covering them with water.
Hillary
BEST WAY TO HARD BOIL EGGS:
-bring 3 liters (important) to a boil.
-place six eggs from the fridge(cold) gently into water.
-boil 30 seconds, cover, reduce to a simmer for 11 mins.
-then straight into an ice bath for 15 mins and PEEL. 👌
Lucy Bones
The best way to hardboil eggs? If you have a pressure cooker it works perfectly everytime. 5-5-5 method. Five minutes in the pressure cooker, five minutes in the pressure cooker then steam released, Five minutes in an ice bath. Remove then peel. Doesn’t matter how old or young the eggs are either.
Has anyone replaced the sweet gherkin juice with just plain pickled juice? Would it make much of a difference?
Sam
Hi Lucy! It will change the taste a bit, but it will work. 🙂
Barbara Taylor
I misread the recipe and put sweet pickle relish instead. Everyone loved them. So I don’t see how it would matter.
Lezlie
Love the recipe. Thank you.
You mentioned having trouble peeling your fresh eggs. I have chickens and learned a trick that works for me, almost every time. Let them age. I keep about 2 dozen eggs in the back of my refrigerator just for hard boiled eggs. A month or two old seems to work best(longer is fine) Store them point down and it helps center the yoke. Hope this helps.
Jen
So after store-bought eggs’ expiration date, they are still good?
Also, storing them point down is the most ingenious thing in the world. I never thought of this! Thank you!!! 🙂
Jamie
Salted or Unsalted butter?
Sam
Either will work here. 🙂
Hailey
I followed this recipe EXACTLY except I only had dill pickle juice on hand and WOW. Seriously the best classic devilled egg recipe I’ve ever had. So excited to have this in my rotation. Thank you!!!