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    You are here: Home / Sides / Million Dollar Deviled Eggs

    Million Dollar Deviled Eggs

    April 8, 2019 By Sam 1,340 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Deviled eggs

    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!

    Deviled eggs topped with paprika

    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?

    Ingredients for Deviled Eggs and removing yolks from the whites

    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.

    Making the filling for the best deviled eggs -- ingredients in glass bowl

    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.

    How to Make Deviled Eggs: Mashing the filling with a fork

    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.

    Deviled eggs topped off with paprika, bacon, and sweet pickle slices

    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.

    Deviled Eggs on a platter ready to serve

    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!
    Deviled eggs

    Million Dollar Deviled Eggs

    The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
    4.97 from 679 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 24 deviled eggs
    Calories: 57kcal
    Author: Sam Merritt

    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
    Prevent your screen from going dark

    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

    Serving: 1deviled egg | Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 82mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

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    Reader Interactions

    Comments

    1. John Dillon

      December 16, 2018 at 4:34 pm

      5 stars
      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.

      Reply
    2. Nancy

      December 13, 2018 at 1:11 pm

      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!

      Reply
    3. DAVE

      December 12, 2018 at 9:51 pm

      5 stars
      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.

      Reply
      • Sam

        December 12, 2018 at 10:45 pm

        I am so glad everyone enjoyed them, Dave! 🙂

        Reply
    4. MB

      December 10, 2018 at 11:34 am

      I always put salt in my water and boil the eggs, which helps with peeling hasn’t failed me yet.

      Reply
    5. Gayle Garland

      December 09, 2018 at 12:44 pm

      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.

      Reply
    6. Kirstie

      December 08, 2018 at 3:06 pm

      5 stars
      These are awesome!! My husband loves them and he hates pickles.

      Reply
      • Sam

        December 08, 2018 at 11:08 pm

        I am so glad he enjoys them, Kirstie! 🙂

        Reply
        • Kay Stout

          December 16, 2018 at 3:03 pm

          5 stars
          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

          December 16, 2018 at 11:35 pm

          Hi, Kay! No stirring is necessary while the eggs are cooking.

    7. Bonnie

      December 02, 2018 at 8:59 am

      5 stars
      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

      Reply
      • Sam

        December 02, 2018 at 10:08 pm

        I hope you love them! 🙂

        Reply
    8. Dee Cornwall

      November 23, 2018 at 7:00 pm

      Excellent recipe. First time I have made deviled eggs and everyone loved them!!

      Reply
      • Sam

        November 23, 2018 at 10:36 pm

        I am so glad everyone enjoyed them, Dee! ☺️

        Reply
    9. Kris

      November 22, 2018 at 8:36 pm

      2 stars
      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.

      Reply
      • Sam

        November 22, 2018 at 10:22 pm

        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!

        Reply
      • Pattie

        November 23, 2018 at 4:54 pm

        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

        Reply
        • Charlannie

          December 13, 2018 at 6:32 am

          I alwaya peel under running water also. It works ! Even with my eggs from my chickens.

        • Lori

          December 16, 2018 at 2:20 pm

          5 stars
          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

        November 24, 2018 at 1:31 pm

        5 stars
        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 😉

        Reply
      • Ariella

        November 29, 2018 at 5:16 pm

        4 stars
        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!

        Reply
        • Sam

          November 29, 2018 at 10:47 pm

          I am so glad you enjoyed them, Ariella! ☺️

        • Roberta Wills

          December 14, 2018 at 12:58 am

          5 stars
          I use miracle whip instead of mayo. Best deviled eggs ever.

    10. Helene Last

      November 22, 2018 at 1:04 pm

      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?

      Reply
      • Lynn Hodges

        November 25, 2018 at 8:37 pm

        Been doing this for years. Can’t go wrong.

        Reply
    11. Internet hobo

      November 22, 2018 at 11:42 am

      5 stars
      Use an instapot and your eggs will come out perfect like your recipe. 5min high pressure & 5 min naturally release and enjoy

      Reply
    12. Heather Palmer

      November 22, 2018 at 10:10 am

      5 stars
      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. 👍

      Reply
    13. Connie

      November 22, 2018 at 6:30 am

      5 stars
      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

      Reply
      • Sam

        November 22, 2018 at 9:34 am

        Now I’m going to have to try this!

        Reply
    14. Candice

      November 22, 2018 at 2:48 am

      5 stars
      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!!

      Reply
    15. Brie Schreibs

      November 21, 2018 at 11:35 pm

      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.

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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