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.
Capt. Tarrelbeard
Great recipe!
One trick to get the shells loose is to pour out the hot water and then crack the shells by shaking the pan while pouring cold water in it.
It’s not perfect but it works.
Another trick for Europeans is to get the eggs a week or 2 before and leave them to mature outside the fridge. American eggs are get rid off a protective layer for hygienic purposes so they have to be kept in the fridge.
Jana Ponder
Best deviled eggs I’ve ever made. Thank you!!! I added sweet pickle relish cause I just love it and omitted the sugar. they were fantastic!!! . Excellent recipe !
Lo
Absolutely perfect! My family loved these so much!
Debbie
What do you mix the filling up with? Fork, spoon, mixer?
Sam
Fork. 🙂
Wesley Rainbolt
Taste great. I’ve tried a few variations of deviled egg recipes that I’ve found online and this one is one of the better ones. I decided to top mine with a Cajun seasoning and that really made this recipe one of the best ones I’ve tried yet. I used Cajun 2 step but I used the spicy one to add a spicy touch to the sweetness that’s already in the mixture. And instead of stick butter I used only the best homestyle churned country crock.
Sue
Use the above cooking method and they peel beautifully, no joke. Your deviled eggs recipe is divine!
Georfe
found that you should add a little vinigar to water and not to add eggs to water and then boil you should always have water at full boil then add eggs then reduce to small bubbling boil and cook for 13 min then into ice bath 10 min then bang eggs on counter and should peel off without sticking.
Abby Terry
fresh eggs peel easily for me. my secret? since you sharedyours, I’ll share mine. bring water to a rolling boil, carefully add eggs and boil for 12 mins. immediately place the eggs into ice cold water. peel, easy peasy. I’ve had chickens forever and this is what works for me.
John
Too bland, egg whites almost had more flavor than the yolk. Completely understand how most comments are about peeling the egg and not the “Million Dollar” recipe, glad it was free.
Sam
Hi John! Unfortunately it sounds like you missed a few ingredients or mis-measured something somewhere along the lines. 🙁
Donna Griffin
Google an egg pod, 😂. It cooks your hard boiled eggs perfect, but, only 4 at a time, however, each batch of 4 is 9 minutes. However, you get perfect results. If you want yami eggs, reduce the cook time 1 minute!! Best way to go!! Simple ez and great results!
Bought one for $5 and thought I threw my $$ away, 🤦♀️ it works great!!
Second, I love your recipe, but I used ricotta cheese instead of butter.
WOW!!
So ez to play with ingredients and toppings.
You can go sweet, savory or ???!
Good luck and thanks, but, make your life ez and find an egg pod!!
Xoxo
Dennis Sample
Topped with sweet paprika and crumbled bacon came out perfect! million dollar
PJ
Make close to 50 eggs worth of these EVERY Thanksgiving, Easter, and Christmas dinner since covid. Always a hit and always run out!
Melissa
Bring the water to a boil. add the eggs and reduce to a low boil for 13 minutes uncovered. transfer to an ice batth
Jennifer Skinner
The fastest way to peel an egg is after the ice bath, stick the egg in a cup and give a good back and forth shake for maybe 15 seconds. Do NOT shake it up and down because the egg can pop out and break. The shell comes right off.
Molly
I tried this for the first time last night but the put it in a jar and shook it too hard! It demolished the egg. I was going to try the butter this time but had just cooked my bacon so I added the bacon grease instead. By far the creamiest and most decadent deviled eggs that I have ever made!
Jenna
I’m giving 5 stars because I’m sure these are really delicious to most people, but they were way too mustardy for me! The texture was great, the addition of the butter I LOVED, but next time I’ll probably omit one type of mustard.