How to Make Million-Dollar Deviled Eggs

A secret ingredient—one probably already in your fridge—creates the velvety filling in these incredible million-dollar deviled eggs.

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I love any deviled eggs as a show-off party snack, but million-dollar deviled eggs hit the jackpot. They feature a thick, creamy filling that mayonnaise alone can’t achieve. The secret ingredient (it’s butter!) adds an incredibly rich flavor and creates a luscious texture.

What Are Million-Dollar Deviled Eggs?

Deviled eggs can seem deceptively simple. Even after you master the technique for boiling the eggs until the whites firm up around centered yolks, it’s the filling that counts. Too much mayo overpowers the yolk’s flavor. Too much vinegar or mustard discourages people with sensitive taste buds.

These million-dollar deviled eggs have a buttery filling that can stand up to the sharp edge of mustard, the heat of hot sauce and the tang of pickle juice. The smooth mixture can be piped like buttercream or spooned into the egg white hollows and will hold its shape until the last bite.

How to Make Million-Dollar Deviled Eggs

This recipe yields two dozen deviled eggs.


Million Dollar Deviled EggsTMB Studio

  • 12 hard-boiled large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon butter, softened
  • 2 teaspoons sweet pickle juice
  • 2 teaspoons yellow mustard
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce, such as Tabasco
  • 1/8 teaspoon paprika


  • Cooked bacon, crumbled
  • Sweet baby pickles, sliced

Editor’s Tip: Use your Instant Pot to make hard-boiled eggs.



Step 1: Prepare the eggs

Million Dollar Deviled Eggs fillingTMB Studio

Using a very sharp knife, cut the eggs in half lengthwise. Using your fingertips or a small spoon, remove the yolks, being careful not to tear the egg whites. Place the yolks in a small bowl and set the whites aside.

Step 2: Make the filling

Million Dollar Deviled Eggs filling

Use a fork to mash the yolks as finely as possible. Stir in the mayonnaise, butter, pickle juice, mustards, sugar, salt, pepper and hot pepper sauce, mixing until the filling is smooth.

Step 3: Fill the eggs

Million Dollar Deviled EggsTMB Studio

Spoon or pipe the filling into the egg whites, mounding or swirling it slightly. Carefully place the filled egg halves on a serving platter. Unless you’re serving them immediately, cover the egg platter with a lid that doesn’t touch the filling and refrigerate until serving time.

Step 4: Garnish and serve

Just before serving, sprinkle the deviled eggs with paprika. If desired, top each with crumbled bacon and a pickle slice. Learn how to make million-dollar bacon.

Million-Dollar Deviled Eggs FAQs

What is the secret ingredient?

It’s butter! Just a tablespoon adds a velvety creaminess that a traditional mayonnaise-only mixture can’t match. It also firms up the filling, supporting bonus toppings and preventing it from becoming watery as your million-dollar deviled eggs sit on their serving tray.

The butter will be easiest to mix in if it’s at room temperature. Be sure to use the real thing; substitutes like margarine or blended spreads won’t have the same effect.

Can I make deviled eggs ahead of time?

Deviled eggs can be made in stages, but to keep them looking like a million bucks, fill them just before serving. According to the U.S. Department of Agriculture, eggs can be boiled up to a week in advance and stored whole, unpeeled or peeled in the refrigerator. You can mix up the filling two days ahead of time. Refrigerate the filling in an airtight container or bag and the whites in a another.

How do I store deviled eggs?

Deviled eggs need to be refrigerated. Even when served, they should only sit at room temperature for a couple of hours. Once they’re filled, the trick is to place them in a container so that they don’t tip over and the cover doesn’t touch the tops. For a serving platter, an inverted bowl or pan might protect the filling without smearing it. If you make deviled eggs often, a covered tray with egg-shaped indents may be worth keeping in your kitchen.

Leftover million-dollar deviled eggs can last up to four days in the fridge, but they might soften at the bottom and dry out on top. You might prefer to mash up leftovers for flavor-packed egg salad sandwiches.

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Julie Laing
Julie has been a writer and editor for more than 25 years. Since 2016, her writing has focused on original recipes, the tools used to make them and the stories around them. As a writer for Taste of Home, Julie has covered the ins and outs of pickling, shared comfort food recipes and written about a lot of pie. She is the author of "The Complete Guide to Pickling," and writes the weekly "Twice as Tasty" food column for the Flathead Beacon, named after her food blog. Her writing and photos regularly appear on The Spruce Eats, The Kitchn, The Old Farmer’s Almanac and more. Julie lives in northwest Montana, where she and her husband fill every spare inch of their 500-square-foot cabin with homegrown and home-preserved food.