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.
Wayne
Come on girls, move into the 21st century. Steam the eggs for 6 minutes in a pressure cooker like the Instant Pot then drop them in a bowl of ice and water to cool. They will peel with no effort. They will even be easy to peel a couple of days later if you want to save some.
Susan Wachtel
I was searching for a Deviled Egg recipe that had some yummy flavor…and I found it. These eggs are delish! They are on the pullback menu! Thank you!
Sam
I am so glad you enjoyed them, Susan! 🙂
Jolie King
I have chickens and just successfully peeled 14 of 15 eggs that were laid in the last 2 days. As other commenters have said, steaming is the trick! About 12 minutes is usually right for well-done. Now I just need to find the right thin-blade knife for cutting them perfectly down the center. Or maybe a cheese wire with the roller part missing. hehe
Thanks for the recipe!
Helen
Adding a bit of vinegar to the water u boil the eggs in will make the shells peel right off after you cool them in cold water.
Cara Turner
This is a great recipe!! Thanks!!
Sam
I’m so glad you enjoyed, Cara!
JHF
Delicious garfish with gerkin slice, dot favorite hot sauce and paprika.
Kathleen Robbins
The best way to get a perfectrly peeled egg is to do the following. Boil your eggs. When they are done, pour the hot water off and run cold water on them for a couple of minutes, Immediately pour off water then shake the eggs hard in the pan. The shells actually break into small pieces and can be peeled easily. Works every time for me.
Jon Ross
I’ve made alot of boiled eggs and the only thing that makes them easy to peel is having the water boiling before putting the eggs in. Pricking the round end keeps them from cracking and leaking when you do this. After I boil them, I rinse them with cold water in the pot. Then I drain them, shake the pot to crack all the eggs, and refill the pot with cold water. The eggs practically fall out of their shells.
David
These are delicious! Thank you Sam for the great recipe.
Sam
You’re very welcome, David! Thank you for commenting! 🙂
Chris
Made these exactly how the recipe calls . They are fantastic!! Took them to a work potluck and everyone loved them. People were saying they are the best deviled eggs they ever had. I even garnished with geerkin pickle slices, bacon bits, and a dash of paprika. Instead of tabasco sauce I used an 1/8 teaspoon of Cayanne pepper. Definitely recommend this recipe creamy and a sweet with a tad of zing.
Sam
I’m so happy to hear that they were such a hit!! Thank you for commenting, Chris! 🙂
Anne
After your eggs have cooled a little, initially break the shell by gently rolling around its “waist”, all the way around, and then peel them under cold running water, it helps the shell separate from the cooked whites easier, if they are going to come at all. 🤙
Gaye Wenger
This is my method too and I have used it successfully for years!
Palma Hoppel
A hint for easier shelling…..I learned from ‘David Lebovitz’ to crack each egg’s shell some after its been in the ice bath for a minute. Put it back in the ice bath and peel later as you normally would. It’s worked wonderfully for me.
Jake
I haven’t made them yet but I know they’re going to be great when I do. I’m just curious if the “120kcal” means something that I’m unfamiliar with. Because, to me, it means that the recipe is 120,000 calories which is literally impossible with these ingredients, lol.
Sam
It’s just 120 calories 🙂
Enjoy!
Le
Kcal is short for kilocalorie. It’s a unit of measurement, not k=1,000. No worries, it’s a bit confusing.
Angela keel
Steaming eggs will also result in easy to peel eggs although it takes 15 minutes! I use this same recipe usually but instead of the pickle juice, I add just a bit of apple cider vinegar. I don’t add sugar as the pickles are sweet enough. I am gonna try some melted butter because sometimes, deviled eggs can be a little hard for me to swallow. I like adding dill weed of dill pickle juice to the egg mixture sometimes. For a variation, I will use jalapeno chips and add in dijon mustard instead of yellow and for this variation, I use more mustard than my traditional recipe.
Carl
Instant Pot Hard Boiled Eggs
If you dont have an Instant Pot, I highly recommend that you get one. Well worth the investment. I love deviled eggs! I always hated peeling the eggs so i avoided making deviled eggs. Now I make at least 1 doz. every week. The eggs practically jump out of the shell. This has got to be the best peeling egg secret….and i want to share it!
Instant Pot Hard Boiled Eggs
You Are Welcome!!!! BTW……your recipe is so delicious!
1. Place 1 cup of water in the instant pot.
2. Place steam basket in instant pot.
3. Place 10 to 12 eggs in the steam basket.
4. Plug in the Instant pot , press manual and set for 5 min.
5. Set timer for 10 minutes.
6. Instant pot will start heating up….as soon as the screen records “5”, turn on you 10 minute timer.
7. After the 10 minutes, release the steam on the pot, take off the lid and place the eggs in an ice bath for 15 minutes.
8. Eggs will peel very easily ….now make those deviled eggs!
Sam
Thank you so much, Carl! 🙂
Marcy
I second steaming – I have an Instant Pot but steam on the stovetop and it has worked with absolutely fresh eggs from the hens. I steam about 10 minutes also, and then put into an ice bath just in case it helps, but the steaming strategy was the one approved by the Serious Eats food lab, so there’s that. I also remember reading an article about Cooks Illustrated shaking the eggs fairly hard before hard boiling so that the yolk ends up centered – never tried that though.