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.
George
I’m too lazy to make ice for an ice bath for the eggs. Instead, I take them out of the boiling water and put the eggs into the freezer directly on some ice packs. After experimentation, in my freezer, I have found the sweet spot to be 30 minutes. If I let them go to 35, they start to freeze and then don’t peel right. If I pull them sooner than 25 minutes they are still slightly warm and the membrane has not released fully yet and they don’t peel right.
Bianca
I’m very interested in trying this recipe for my birthday dinner! One question – are you using salted or unsalted butter?
Sam Merritt
Since it’s only 1 tablespoon, either will work. 🙂
Deanna
Excellent. Let the flavors meld 1 day ahead
Marisa
Everybody loved them! One guy said these were the best deviled eggs he’s ever had. Thanks for the recipe.
Tracy G
Great recipe. perfect eggs are achieved in the Instant pot. 555 method. 5 mins pressure cooker, 5 mins natural release then 5 mins in ice bath. shells come off so so east and its a perfect cook everytime. same method weather tou are doing 4 eggs or 2 dozen
Ana Maria Black
This is the best deviled egg recipe that I’ve ever made.
Ada Lisa Rodriguez, Diaz
Just made them! My daughter loved them🥳
Annadine
Make them! Everyone will think they’re the best they’ve ever had! 😋
I will never make them any other way…
⭐️⭐️⭐️⭐️⭐️
Mark
The key easy egg peeling is cold eggs into boiling water
JoAnn
Hello, the trick I use for peeling eggs is after you have cooked and slightly cooled the eggs, put an egg in a coffee mug, cover with your hand and shake the mug vigorously. I usually count to 20 quickly. The shell comes off easily.
Maria
According to AI…”Freshly laid eggs can be more difficult to peel cleanly. Slightly older eggs will have a membrane that separates more easily from the shell. ” So maybe wait a little while after they are laid to cook and peel.
Justin
Regarding difficult to peel eggs: Maria is absolutely correct. The eggs you are using are too fresh. Let them sit in the fridge for a couple weeks then boil them. I wait a week or so before boiling store-bought eggs and never have a problem peeling them. Since yours are freshly laid, you should probably wait longer.
James Adams
Slightly tap the egg with the back of a spoon until you hear a snap noise. That’s it, boil your eggs and they are very easy to peel.
Jennie
Sam the secret to easy peel hard boiled eggs is a $12 egg cooker from Walmart. I swear it has become my favorite kitchen tool. It’s called my mini egg cooker and it will cook seven perfect hard boiled eggs in 14 minutes. They literally fell out of their shell when I cracked them.
Angela Mascio
In my opinion these have too strong of a mustard flavor. It was very over powering.
Donna J
I have a ninja foodie. Perfect eggs every time. Pressure cook for 5 minutes, natural release for 5 minutes, ice bath 5 minutes and peel eggs. Never a problem peeling.
Donna