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.
Tina
Easiest way ever to peel egg: I use a pint jar, take egg out of cool water, place in jar, put lid on and shake up and down and sideways! Believe it or not, most times egg will peel itself, sometimes you have to pick off a piece or to, rinse and done! I just peeled 24 eggs this way! So easy! Grandmas knew a thing or two 😀
Tina
Love your deviled eggs! Always a big hit at parties! Recommend boiling your water first then lightly set your eggs in the boiling water. Works every time for me. After boiling put them in a ice bath.
Jan Mueller
excellent recipe, I love it!
Jaime
Salted or unsalted butter?
Sam Merritt
Either is fine. 🙂
Skye
Can I use dim pickle relish instead of the sweet gherkin juice? And how much would you recommend?
Sam Merritt
Certainly! It will just change the flavor. I would use the same amount. 🙂
Sheena
I am in process of trying a new technique, and can let you know how well it works; but I watched a eggtorial that showed a woman tapping the egg gently on the counter (fat side down doing the tapping) until you hear a pop or what will sound like the egg cracking but it’s just the air bubble inside the membrane popping and this is supposed to make the eggs peel like a dream after boiling.
ggpa
First time I used my instapot for hard boiled. Also the first time the eggs were perfect.
Its called the 5-5-5 method. So easy and so perfect!!!
Sarah
Can I use vinegar instead of pickle relish?
Sam Merritt
Hi Sarah! It will change the flavor, but it can work. 🙂
Kris
I’ve seen a lot of recipes and I just had to comment and say thank you for listing the measurements with the ingredients in the actual recipe! So much easier than scrolling back up to find how much I need. I haven’t made this yet, but I will this week!
Patty
Delicious! I made them without Tabasco, with crumbled bacon and sweet gherkin slices on top. Will definitely be using this recipe from now on.
Athena
I’ve been making these for years! They are everyone’s favorite!
Bailey
I use freshly laid eggs, and they peel like a breeze. Reason: I tap the wide end of each egg on the countertop, causing just the slightest indentation — not cracking the egg completely. Eggs go into cold water, to which are few shakes of salt has been added, maybe a 1/4 tsp. Bring to a boil for 3 minutes. Turn off heat and let stand 10 minutes, then cold water. Peel by tapping and breaking the shell, then gently rolling the egg on a countertop or sink. Run under cold water. The shell mostly slides off.
Keely
That’s one of the best kept secrets in any kitchen! By cracking the shell before placing in the water allows it to get between the underside of the shell and the egg’s membrane separating the two making it the easiest shell removal ever, You’re right Bailey, he shell literally slides right off!!! I always take that extra step because If a guest were to bite into even the tiniest piece of egg shell from one of my deviled eggs I’d be mortified! Thanks for sharing!
Magaly Oliver
thank you! I’m using fresh farm eggs and worry about peeling after boil! Will try this!
Becky Stone
The best recipe for deviled eggs!!! Not one left at our party. Made a second batch the next day just for myself. Love the bacon pieces and pickle on top. I added a little more Dijon mustard and hot sauce, but didn’t come out spicy. Just the right amount of flavor. Thank you for posting this recipe. This is definitely how I will make them for now on!
Emily @ Sugar Spun Run
We are so happy everyone enjoyed them so much, Becky! Thanks for trying our recipe 🩷
Nicolette
Tad too much mustard for our liking but still good
Sheri
No fail is to steam the eggs. That easy.
Scott horton
an egg steamer is the best way to to cook hard boiled eggs, they peel easy hot, cold, or days later
Jennifer
YES! I just tried steaming eggs for the first time with half older eggs and half I just bought yesterday, and EVERY SINGLE ONE PEELED PERFECTLY! I put an inch of water in a pot with a steamer basket, brought it to a boil on high, then added the eggs, turned it down to medium-high, and steamed them for 12 minutes. Then I put them in an ice water bath for 5 minutes before peeling. MAGIC!
Sherry Tignor
The best deviled egg recipe! Made them and guest loved them.
Emily @ Sugar Spun Run
We are so happy they were such a hit, Sherry!
JV
sounds like a great recipe! Will it taste the same with duck eggs?
Emily @ Sugar Spun Run
We haven’t tried it, so we can’t say 🙁
Brian Schafer
The best method, I have discovered, for peeling hard boiled eggs is to use a steamer basket instead of boiling. I steam eggs for 13 minutes and then do the ice water plunge. I do notice that older eggs usually peel more easily than freshly laid eggs.
Em P
I am going to NEED MORE than a ‘dash’ of Tabasco sauce for even ONE egg!!!
Sam Merritt
That’s an easy fix. 🙂
Peggy
The absolute secret to effortlessly peeling a hard boiled egg is to have a hot start when boiling the eggs and a cold finish. The shell practically falls off!! So let the water start boiling before you add the eggs and then as soon as they’re done immediately put them into an ice/cold water bath. Let them cool down for several minutes and then tap both ends of the egg breaking the shell. Place it back into the water while you do this to all of the eggs. Peeling will be so easy, you’ll tell everyone because you just discovered the holy grail to perfect peeled eggs! You’re welcome 😘 Just be sure not to put cold water in your hot pan because it will warp.
Ryan Blum
Thank You for the great tip!!
Karel
I just did this and was so hopeful, but several cracked as soon as they hit the water 😞