Million Dollar Deviled Eggs
Million Dollar Deviled Eggs are extra creamy, rich, and packed with flavor in every bite.
The filling is smooth and silky with a perfect balance of tangy mustard, savory butter, and a hint of pickle juice.
They come together easily, making them a go-to for holidays, potlucks, and casual gatherings where classic comfort food always shines.
Million Dollar Deviled Eggs Recipe Highlights
- Butter makes the filling extra creamy and smooth.
- Dijon mustard and pickle juice add the perfect tangy kick.
- Easy to prepare ahead of time for stress-free entertaining.
- Great for holidays, parties, and casual gatherings.
- Tastes just as good as the classic but with a richer texture.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS – The foundation of every great deviled egg. Fresh eggs have the best flavor, but slightly older eggs are much easier to peel. If you can, buy them a week in advance for hassle-free peeling.
MAYONNAISE – Adds richness and makes the filling extra creamy. Full-fat mayonnaise gives the best texture, but if you like a lighter flavor, a blend of mayo and sour cream works too.
BUTTER – The secret ingredient that makes these deviled eggs irresistibly smooth. It blends into the yolks for a velvety texture, so let it soften before mixing to keep the filling lump-free.
DIJON MUSTARD – Brings just the right amount of tang to balance the richness. If you prefer a milder flavor, swap it for yellow mustard.
PICKLE JUICE – A splash of acidity that brightens up the filling and makes every bite pop with flavor. Apple cider vinegar or white vinegar will give a similar tangy kick if you don’t have pickle juice.
BLACK PEPPER & SALT – Simple seasonings that pull everything together. A little goes a long way in enhancing the flavors without overpowering them.
GARNISHES – Smoked paprika adds a touch of warmth, green onions bring a fresh contrast, and crumbled bacon gives a crispy, salty bite.
How To Make Million Dollar Deviled Eggs
Please check the printable recipe card below for more detailed instructions.
- Boil the eggs for 13 minutes, then transfer them to an ice bath for 5 minutes before peeling.
- Slice the eggs in half, remove the yolks, and place them in a mixing bowl.
- Mash the yolks with mayonnaise, butter, Dijon mustard, pickle juice, salt, and pepper until smooth.
- Fill the egg whites with the mixture, chill for at least 30 minutes. Garnish.
Leftovers and Storage
STORE – Keep deviled eggs in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, cover them loosely with plastic wrap or store them in a single layer to prevent smudging the filling.
FREEZE – Deviled eggs don’t freeze well because the filling can become grainy, and the egg whites turn watery. If you need to prep ahead, make the filling and freeze just that, then thaw and fill fresh egg whites before serving.
REHEAT – These are best served chilled, but if they’ve been in the fridge too long, let them sit at room temperature for 10–15 minutes before serving to bring back their best flavor and texture.
MAKE AHEAD – For the freshest deviled eggs, boil, peel, and slice the eggs up to a day in advance. Store the whites separately and keep the filling in a sealed container. Pipe or spoon in the filling just before serving for the best texture and flavor.
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Serving Suggestions
HAM – A holiday favorite that always shares a plate with deviled eggs. The sweet and salty glaze pairs perfectly with the creamy, tangy filling.
PULLED PORK – Deviled eggs belong at backyard barbecues, served alongside smoky, saucy meats like ribs or pulled pork.
POTATO SALAD – Whether creamy or mustard-based, potato salad is a natural match for deviled eggs at cookouts and gatherings.
BAKED BEANS – A smoky, slightly sweet side that’s always found at BBQs, picnics, and potlucks where deviled eggs make an appearance.
MACARONI SALAD – A chilled, creamy macaroni salad balances the richness of deviled eggs and adds variety to a buffet-style spread.
Recipe Success Tips
EASY PEELING – Slightly older eggs peel much more easily than fresh ones. After boiling, transfer them to an ice bath for at least 5 minutes—this helps shrink the egg from the shell, making peeling a breeze. Gently tap and roll each egg on the counter before peeling to loosen the shell.
SMOOTH FILLING – The key to a velvety texture is breaking down the yolks completely. Use a fork to mash them until fine, or for an extra creamy result, press them through a fine-mesh sieve before mixing in the other ingredients.
PIPING BAG TRICK – For a neat, professional look, use a piping bag to fill the egg whites. No piping bag? No problem. Fill a zip-top bag, snip off a small corner, and pipe the mixture in for a clean and polished presentation.
SEASON TO TASTE – Deviled eggs should be balanced, not bland. Taste the filling before assembling and adjust the mustard, salt, or pickle juice if needed. If you like a little extra zing, a dash of hot sauce or a sprinkle of smoked paprika can enhance the flavor.
CHILLING MATTERS – Letting the deviled eggs sit in the fridge for at least 30 minutes before serving makes a huge difference. This allows the flavors to meld and gives the filling time to firm up, making each bite even more delicious.
Commonly Asked Questions
Why do my deviled eggs turn out runny or too thick?
The texture of the filling depends on the balance of ingredients. If your deviled egg filling is too runny, you may have added too much mayonnaise or pickle juice. Try mashing in an extra egg yolk to thicken it. If the filling is too thick, add a little more mayo, a few drops of pickle juice, or even a tiny bit of softened butter until it reaches the right consistency. The key is to add liquid slowly and mix thoroughly.
How do I keep deviled eggs from tipping over on the serving tray?
If your deviled eggs wobble or slide around, there’s a simple fix. Before filling, slice a tiny bit off the bottom of each egg white half to create a flat surface. This helps them sit securely on the plate. If you’re serving them on a larger platter, you can also place a small dollop of the filling underneath each egg to hold them in place.
Can I make deviled eggs the night before?
Yes, but for the freshest taste and best texture, store the components separately. You can boil, peel, and slice the eggs, then keep the whites in an airtight container and the yolk filling in a separate sealed bag or container. Just before serving, pipe or spoon the filling into the egg whites. If you need to fully assemble them in advance, keep them covered in the fridge and garnish right before serving to keep the toppings fresh.
How do I prevent the egg yolks from turning green?
A greenish-gray ring around the yolk forms when eggs are overcooked or not cooled quickly enough. To prevent this, boil the eggs for exactly 13 minutes and immediately transfer them to an ice bath. This stops the cooking process and keeps the yolks a bright yellow. If you’ve followed these steps and still see discoloration, it is only a cosmetic issue and won’t change the taste.
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Million Dollar Deviled Eggs
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 2 tablespoons butter unsalted, softened
- 1 ½ tablespoons dijon mustard
- 2 tablespoons pickle juice
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Garnishes
- smoked paprika
- bacon cooked and crumbled
- green onions diced
Instructions
- Bring a large pot of water to a boil. Gently add the eggs in a single layer. Gently boil the eggs for 13 minutes.
- While the eggs are boiling, fill a large bowl with water and ice. Once the eggs have boiled transfer the eggs into the ice bath. Let the eggs chill in the ice bath for 5 minutes.
- Gently tap the eggs against a hard surface and remove the peels. Slice the eggs in half and transfer the yolks to a large mixing bowl.
- Add the mayonnaise, softened butter, dijon mustard, pickle juice, pepper, and salt to the bowl with the egg yolks. Use a fork to mash and mix all the ingredients together.
- Use a spoon or piping bag to fill the empty egg whites with the yolk mixture. Cover and chill the eggs in the refrigerator for 30 minutes or up to overnight before serving.
Optional
- Garnish with smoked paprika, sliced chives, and/or crumbled bacon and serve.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.