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.
I have a large supply (bout 45 a day) of fresh eggs to take on myself.. Man those shells are tough. I boil my eggs in a large salt bath, like (1/3 of a box of salt), for 15 – 20 minutes then I shock them by going straight into ice packing in a large pot in the sink. 15 minutes in the ice pack I just tap the egg on the granite top and lightly roll the egg back and forth and 9 out of 10x the shell rolls of in 2 pieces.
If you tap your egg lightly on the counter (being careful not to crack it) until you hear a snap,that’s the membrane disconnecting,then place in pot with water & boil as you normally would & ice bath,should peel nicely 😊 my very Scandinavian grandmother taught me this
Why aren’t you people using an $20 egg steamer? They come out perfectly every time and the peels practically fall off- EVERY TIme . You’ll thank me.
ABOUT PEELING BOILED EGGS – I recently read a suggestion from a famous chef, whose name escapes me at present, who said that if you punch a tiny hole in the largest end of the egg it makes them easier to peel. I’ve been doing this for about a month, and it works. I keep a thumbtack in my kitchen drawer just for this. It’s a tiny hole, you could also use a straight pin, I suppose.
Hi, the first thing I read in your direction is the problem peeling eggs.
I learned the fresher they are the harder to peel.
I put the eggs cold in cold water bring to a boil about 15 to 20 minutes depending 9n size, then directly set the pan in the sink flush about three times in cold water until the pan is cool and the eggs can be handled Then hit them against the side all on all sides everyone of them beforei start tp peel them. Start peeling gently until you get under the membrane and tada the rest slips right off. Then into a bowl of cold water until they are cool enough to cut without getting burnt.
I have only had trouble when they are to fresh!
loved your stuffing recipe 😋 😍 😉 yummy
I was asked to make deviled eggs for a 4th celebration tomorrow. I am a pretty good cook but this is not most favorite thing, but here goes.. I saw your recipe and read the comments about an easy way to make the perfect egg. I won’t cook hard boiled eggs any other way… Top take aways, you must prick the narrow top part of the egg with a thumb tack, or safety pin works better to break the membrane that causes it adhere to the shell and that what makes it not come out of the shell easily. Just one prick and then put the eggs into boiling water for 6 minutes uncovered, then take off the heat for 6 minutes, then plunge in an ice bath for 6 minutes. After these steps, peel the eggs under running water and see the magic…. Let me know how this works for you.
The Instant Pot is THE only way I hard boil my eggs now. 5 minutes under pressure 5 minutes natural release and 5 minutes in ice bath. They peel like a dream!!! Never using the stove method again!!!
I happened across your recipe and must say, they are the best! My tip for getting the shell off a hard boiled egg is to crack it, slide a teaspoon between the shell and egg and slide it around until the shell is completely off. No more tiny pieces of shell stuck or ugly gouges in the egg. 🙂
Instapot manual high for 5 minutes. Let sit 5 minutes, then release pressure. Out eggs immediately into ice bath. Perfect eggs every time and the skins slip right off.
I used to add baking soda to the water but it tended to mess up the stove top as it boiled. Saw a post about adding a tablespoon of cooking oil to the water. Then put eggs in ice water to cool them down. They peel easily. I use this method now.
boil the eggs for 7 minutes then turn the heat off and put the lid on . in about 45 min peel the eggs the shells come off perfectly.
Add a little bit of vinegar and sprinkle some salt into the water and the shells are easy to remove
drop a little bit of vinegar into the water when you turn off the fire and the shells should be easily removable
I do something similiar…instead of dijon add a little horseradish. Over the top good
In the ‘70s when we had chickens, every day when we collected the eggs we would take a lead pencil and mark the date on them. It’s surprising how old an egg can be and still be hard to peel.