Million Dollar Deviled Eggs
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
This is my family’s go-to from this day forward. They are scrumptious!
Absolutely perfect. Delicious made as is.
I’m not a big fan of eggs in general, but husband has been wanting delived eggs. Made these.
I skipped the sugar and just used relish.
Delish.
I just wanted to reply about getting the eggs shell off easier. Get you a coffee cup, drop egg in there put hand over the cup and than just give it a little shake than boom the shell should be pretty much off 😁 Happy Easter 🐣
After the Eggs are cooled. Crack the shell in the sink or counter run under COLD water. The shell will just come right off. Note: If the Eggs were NOT cooked long enough, getting the shell off even under COLD water will be difficult.
Yummy quoted by my hubby.
We’re so happy the recipe was a hit, Sandy!
These are amazing!! Best deviled egg recipe I’ve ever tried!!
So good! And the filling can really be to taste, so I was able to make them a little more sweet and tangy to our preference. Everyone raved about them at Easter dinner!!
The best way to peel eggs.. Peel them when the are still WARM. Roll the eggs back and forth and they slide out like butter. Never cold eggs.
Your first mistake is putting the eggs in the pot first. Bring plain water to a boil, then gently place eggs in the boiling water for 13 minutes. Then place in an ice bath for 5 minutes. Right out of the shell everytime!
For easy to crack eggs I take a a butter knife and tap lightly on the top of the egg, 1-3 times should be sufficient, until you hear a snap (this is the membrane snapping). Boil as directed. The shells come off so easily! Give it a try!
I have battled the egg peeling problem for years until a Senior lady in my church said fresh eggs are hardest to peel. So use older eggs if possible. If not possible, then once you have boiled and rinsed in cold water (to keep the GRAY from forming around the yolks) take one egg, crush it on the counter that has a paper towel laying under it. GENTLY, roll the egg around and around until it is crushed in tiny pieces of shells. Look at each end until you see an air pocket to start and it will peel right off in a couple of large pieces. Once you have done a couple you will know when you are rolling it around when the ‘skin’ releases and it peels easily. At first I did not roll around long enough because I was afraid I’d have 500 tiny pieces to pick off.
Do you think you can substitute the sweet pickle juice for dill pickle juice?
That will work just fine. 🙂
when I peel eggs, I crack all around the egg after it finishes boiling and before I put it in the cold water, I leave the cracked eggs in cold water for a few minutes and they’re alot easier to peel after
I just did that substitution! I could swear I had sweet pickles. Anyway, it’s still good, just different.
Delicious! I substituted cream cheese instead of butter because I had some I needed to use. Will make again.
I have a carton of 18 eggs, how do I adjust the amount of ingredients for 18 eggs
Hi Florence! You’d need to 1.5 the recipe for 18 eggs 😊
my family said these are the best deviled eggs I’ve ever made and I make them for every holiday! the butter really makes the subtle difference. I add some spicy mustard to mine to balance the sweet. heaven!
Thanks for giving them a try, Dawn! We’re so happy everyone enjoyed them 🩷
i believe salt in water after it starts boiling and 11 out of 12 peeled easier
These were about as flavorful as a hard boiled egg. Very disappointed. Absolutely stunned by the good reviews.
I am stunned by this review! It’s not even possible given the ingredients. Did you forget to add the ingredients or forget to add the filling back to the egg?
Boil the eggs with salt it will make peeling them soo much more easier
This is great 😂😂😂
For fresh farm eggs, the Instant Pot Pressure cooker is the way to go. Pressure cook in a wire basket or on trivet over the 1 cup of water for 5 minutes. Slow release for 10 minutes and put them in a cold water bath, and I mean ice-cold with ice cubes. In about 5 minutes, the shells will peel right off.
Heck yeah, Richard! They practically jump out of their shells. Amazing!
Hello, I use farm fresh eggs all the time. The secret to peeling them easy is…
Your eggs need to be room temperature.
Bring your water to a full boil FIRST.
Lower your eggs into the boiling water with a large slotted spoon.
I lower 2 eggs at a time.
Boil for 14 minutes.
Put in very cold water or an ice bath.
Peel them easily.
In 30 + years it has never failed me.
They really do peel like a dream with the instant pot! My friend was shocked when I showed her it comes off in one solid piece, until I sent her a video! I do 5 min high pressure, 5 minutes natural release and 5 min ice bath and the yolks are PERFECT! No gray or green ring on the yolk!