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 mayo (55g)
- 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.
- 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.
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
- 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.
Treat yourself to a FREE E-BOOK!
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.
John Dillon
Dash Rapid Egg Cooker. It will make peeling eggs so simple! It has you make pinholes in the bottom of the eggs before they are cooked. I think that is the trick to make them easy to peel. Try it for perfect hard boiled eggs every time.
Nancy
I have not tried your deviled egg recipe yet, but I plan to try it soon. It sounds yummy!
Here is my way of making perfect hard boiled eggs which peel easily every time:
I usually only make 2-3 hard boiled eggs at a time, so more eggs in a pot may require extra cooking time. Put enough water in a pot to cover the eggs by about an inch. Add about a teaspoon of salt to the water and bring the water to a full boil. Gently lower the eggs into the pot of boiling water, one at a time (I use a silicone skimmer utensil). Cook the eggs uncovered on high (boiling) for 14 min. (set your timer!). While the eggs are cooking, prepare an ice bath in a large bowl with plenty of ice and cold water to completely cover the cooked eggs. After the eggs have cooked for 14 min., immediately take pot off of the heat and gently remove one egg at a time (again, I use a silicone skimmer utensil for this) and put each egg in the prepared ice bath. Leave the eggs in the ice bath for 10 min. (again, set your timer). Remove eggs from ice bath and then GENTLY crack each egg on the counter, etc. and the shell will peel off very easily. Some people have noted that if you peel the egg under running water, they are easier to peel. I find my eggs peel just as easy either way. The eggs I use come right out of the refrigerator, but if your eggs are more room temp., cut the cooking time down to 12-13 min. As previously stated, do NOT use fresh eggs (not expired ones either!), use eggs that are about two weeks old (at least). Bon Appetit!
DAVE
My husband and I loved these. We added more relish than the recipe called for, but they are creamy, smooth and have a taste that leaves you wondering what makes them so good.
Sam
I am so glad everyone enjoyed them, Dave! 🙂
MB
I always put salt in my water and boil the eggs, which helps with peeling hasn’t failed me yet.
Gayle Garland
For 6 eggs, I use mayo, a tsp of mustard, sweet pickle relish, sprinkle of salt and finely minced onion. I will add the butter next time. Always delicious.
Kirstie
These are awesome!! My husband loves them and he hates pickles.
Sam
I am so glad he enjoys them, Kirstie! 🙂
Kay Stout
When boiling the eggs do you have to stir them in the water to get the yolk in to the center of the egg? I loved these eggs.
Sam
Hi, Kay! No stirring is necessary while the eggs are cooking.
Bonnie
Sam,
I agree with Pattie, put the eggs into a pot of boiling water and cook 13 mins, then immediately put them in bowl of ice cubes and water, wait till cooled, them peel. You will be pleasantly surprised how easy they are to peel! Amazing.
Can’t wait to try your recipe!
Thank you,
Bonnie
Sam
I hope you love them! 🙂
Dee Cornwall
Excellent recipe. First time I have made deviled eggs and everyone loved them!!
Sam
I am so glad everyone enjoyed them, Dee! ☺️
Kris
The only comments on here talk about boiling eggs and not the actual recipe itself. I, personally, did not like it. The butter made the whole filling too thick for me and I realized, after the fact, that I don’t like gherkin pickles. Was a total miss for me.
Sam
Hi Kris, there are actually a lot of comments talking about the recipe itself mixed in along with the tips. Sorry it wasn’t a hit for, you we all have different taste and yes I understand why you wouldn’t enjoy these if you don’t like gherkin pickles! Happy Thanksgiving!
Pattie
I use dill relish, mayo, cream cheese and mayo. Sometimes I’ll put a little bit of onion. AMAZING! I put my eggs into a pot of boiling water and cook 13 mins (for a dozen) then immediately put them in ice water, wait till cooked them peel under water. Sooo easy to peel and eggs are perfect
Charlannie
I alwaya peel under running water also. It works ! Even with my eggs from my chickens.
Lori
Yes, I drop my eggs in boiling water, but you have to do a few extra, come some may crack. But you can eat those whites, and add the yoke to the filling. Cook for about 10+ minutes, depending on the size of the egg. I use jumbo, so 12 minutes. Once cooked, put the pot under cold running water until all the water is cold. Then peel under running water. I have tried boiling hundreds of eggs over the years, and this works perfect for me. It puts water between the egg, shell and the thin membrane. Got to get under the membrane.
Amber
Hi, Kris!
All you have to do is add a little bit of water and use a common hand mixer. Add water in a teaspoon at a time and whip until you get the consistency that you want. Easy peasy 😉
Ariella
Personally, I like my deviled eggs on the sweeter side, so but I opted to use 2 teaspoons of yellow mustard and 1 teaspoons of honey and 1 teaspoon of Worcestershire sauce and I skipped the sugar and pickle juice completely. I also did half the amount of butter – overall came out a success!
Sam
I am so glad you enjoyed them, Ariella! ☺️
Roberta Wills
I use miracle whip instead of mayo. Best deviled eggs ever.
Helene Last
I may have found a way to peel the eggs.
I have tried baking soda, vinegar and that didn’t work. I now just pour lots of salt into the water and I find that this helps. Anyone else try this?
Lynn Hodges
Been doing this for years. Can’t go wrong.
Internet hobo
Use an instapot and your eggs will come out perfect like your recipe. 5min high pressure & 5 min naturally release and enjoy
Heather Palmer
We made these for Thanksgiving today! Thank you for sharing & Happy Thanksgiving, I am grateful for posts like these. 😉
I only boil store bought eggs and put the eggs in the water with a lid on pot. When the water begins to boil I set a timer for 7 minutes. Once the timer goes off I immediately put eggs in ice water to stop them from cooking & then peel. The trick is to peel them quickly right out of the ice water. Shells come right of & yoke of egg is creamy and yellow. 👍
Connie
I accidently sprinkled chili powder on deviled eggs by mistake. It said paprika on the bottle but i did not know until i decided to eat one and i was very delited with the taste. All of the guests that had the chance to try them really thought it was good
Sam
Now I’m going to have to try this!
Candice
I put a cup of water in my instapot
Add a collapsible steamer then add eggs gently. Put the instapot on 5 minutes. Let it natural release for a few minutes and then release left steam pressure.
I use a slotted spoon and put the eggs in a ice cube and water bath. Cool down and peel. Easiest way I ever imagined to peel a hard boiled egg! Separating them now as I finish typing to have ready to pipe them in the morning..
Happy Thanksgiving y’all!
I also use horseradish in my deviled mix, and for topping I slice up fresh radishes real thin and place the 2 halves on egg. And i also slice up green olives as a topping!
Yum yum!!
Brie Schreibs
I found a peeling trick that actually works!!!
After the ice bath gently/maybe not so gently shake an egg in a glass jar for about 1 min, then rinse the shell under cold water and it practically falls off! It only took a little nudge from my thumb.