This traditional recipe is the staple of many households during the holiday season. Level up your game by making these Million Dollar Deviled Eggs which are a creamy and buttery version of the classic recipe.
Whether you are making classic deviled eggs or a little different Deviled Avocado Eggs, this delicious savory appetizer is for sure a favorite of many and there are hardly any leftovers as these are usually gone in seconds.
This recipe requires simple ingredients, and a little prep time and leftovers can be stored for later or used in salads, sandwiches, and as spreads.
I like to combine cold and hot appetizers for snacks or parties and have shared a couple on this blog. From my Spinach Artichoke Dip, and easy Red Pepper Hummus, to hot and spicy Buffalo Chicken Dip. Make these for your next party!
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Pickles - I like to use plain pickled gherkins for this. They are salted and a little sweetened in vinegary liquid. Sweet pickle relish or dill relish are also great additions to the filling.
- Hot sauce - hot sauces such as Frank's (regular or can be flavored), Valentina, or even a dash of tabasco sauce. We like to add just a little more when serving just like we did with our spicy Avocado Deviled Eggs.
- Mustard - any mustard will be fine here. If you don't want to use different types of mustard, use just Dijon as it has a pleasant flavor, not a pungent flavor like regular mustard, and helps to achieve the creamy texture for the filling.
- Butter - I like to use unsalted butter and add my own salt as much as I feel necessary. Using salted butter is totally fine, but as many brands use different amounts of salt in their recipes I like to add my own seasoning as needed. For the classic deviled eggs, recipe omit the butter.
How To Make Perfect Hard-Boiled Eggs For Deviled Eggs?
For this recipe, you’ll need hard-boiled eggs (which equals 10-12 minutes of cooking time).
Place eggs in the saucepan and add enough cold water to cover the eggs. Cook for 10-12 minutes (depending on the size of the eggs), remove from the heat, pour out the water, and let stand until cooled down.
If you’re short on time you can make a quick ice bath. Fill the saucepan with cold water and add ice. Wait until they are cool enough to handle and remove the shells.
Instructions
Cut the eggs in half and remove the egg yolks. Transfer them into a large bowl and mash until almost smooth.
Add in gherkins, mayonnaise, butter, mustards, salt, black pepper, sugar and hot sauce.
Mix all the ingredients until well combined. I simply use a fork for this but for a more creamy texture, you can beat the mixture with an electric hand mixer on low speed. Taste for seasoning and adjust accordingly.
Transfer the fluffy mixture into a piping bag or simple ziplock bag and cut out a small hole in the corner of the bag.
Arrange the egg whites onto a serving platter and stuff each with the egg yolk mixture.
Garnish with a sprinkle of paprika powder, crispy bacon, or more sliced gherkins. We also like to add extra spicy sauce drizzle over the top right before serving.
Serve as an appetizer or side with Turkey Shepherd's Pie.
Tips
- Any leftovers can be used for potato or egg salad.
- Instead of hot sauce, we also like horseradish for that extra spicy kick. Add just a little and make a taste test.
- For an extra creamy yet thick texture, you can add in a couple of spoons of cream cheese or replace the mayo in this recipe with cream cheese.
- I like to mix the filling with a fork or the back of the spatula but for a creamier texture use an electric hand mixer or food processor.
JULIA'S TIP There are no strict rules on whether the deviled egg stuffing should be creamy and smooth or a little chunky. It’s totally up to you to decide what you want to make.
What To Do With Leftover Deviled Eggs?
Make a salad, add in any potato salad recipe that calls for eggs, use it as a filling for breakfast sandwiches or toasts, or eat with a spoon on its own! You can also freeze the filling for later use. I explain in more detail below.
Serving Suggestions
What to serve with deviled eggs? This is an excellent classic appetizer recipe for any party, special occasion, and holiday such as Thanksgiving, Christmas, and of course Easter.
We like to serve these with all festive dishes including:
- turkey, roasted chicken, glazed ham,
- broccoli bits, cauliflower, cheesy asparagus
- smoked salmon, pinwheels,
- pickled onions,
- anything bacon-wrapped,
- jalapeno poppers,
- potato salads
We also like to add different toppings for our eggs, anything from crumbled bacon bits to fresh herbs, especially dill, dill pickles, and gherkins.
This perfect appetizer pairs beautifully with Bloody Mary Cocktails. Scroll through our Appetizers collection for more inspiration.
For a different flavor combination try our delicious Spicy Deviled Eggs.
Freezing And Storing Instructions
How long are deviled eggs good for? With proper storing, they will last almost perfectly for 3 days.
- Store any leftover deviled eggs in a wider and deeper airtight container in the fridge for up to 2-3 days.
- As these are dairy-based, don't keep them at room temperature for more than 2 hours to avoid any bacteria occurrence.
- For freezing deviled eggs. You can't really freeze cooked fresh eggs without losing their texture, however, you can still partially freeze deviled eggs. But only the stuffing part.
- The egg whites will not hold their shape, or texture, and have the same fresh flavor after defrosting. To freeze the deviled egg stuffing, scoop out the filling from each egg white. Transfer to a medium or large zip lock bag, you'll need some extra space in the bag for the filling to expand during freezing. Give the mixture a good stir and freeze for up to 2 months. Defrost overnight in the fridge.
- Make ahead tips - you can boil the eggs 2 days in advance and keep them refrigerated until ready to use. On the day slice eggs in half, make the filling, and just follow the recipe.
- Or you can also do all these steps 2 days in advance (but not more than that as you are risking the filling becoming too dry and the egg whites stinky) and store both separately in the coldest part of the fridge.
FAQs
Store any leftover deviled eggs in a wider and deeper airtight container in the fridge for up to 2-3 days. As these are dairy-based, don't keep them at room temperature for more than 2 hours to avoid any bacteria occurrence.
Eggs are considered a low-calorie, low-carb, high protein, and nutrient rich food. We add extra ingredients to the cooked egg yolk but these are not high in carbs.
If properly stored in an airtight container or covered tightly in a plastic wrap these deviled eggs will keep in the fridge for 2-3 days.
The egg whites are often dyed by submerging the cooked and peeled eggs for a couple of minutes in edible food coloring or food coloring gel mixed in water and vinegar (or sub with lemon juice).
For a more natural approach, I suggest boiling the eggs in water with natural dye ingredients such as red cabbage, red wine, spinach, and carrot. Also, natural spirulina, or pitaya powders give a bright color and are all made with organic ingredients.
Hard-boiled eggs are considered low-calorie, nutrient-dense food. They have various nutrients such as zinc, calcium, and antioxidants.
You can make the filling healthier by simply using less seasoning, salt, and going for low-fat mayonnaise, or plain zero-fat yogurt instead.
Easy Party Appetizer Recipes
Our guests love bite-sized hors d'oeuvres that are perfect for dinners, celebrations, get-togethers, and parties.
Highlights include Stuffed Mushrooms with cream cheese, gluten free Crostinis, all veggie Air Fryer Nachos, and Mango Salsa.
ALL APPETIZER recipes.
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Recipe
Million Dollar Deviled Eggs
INGREDIENTS
- 12 large eggs, hard boiled and peeled
- ⅓ cup mayonnaise
- 1 tablespoon butter, melted and cooled
- 1 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons dill or regular pickles, gherkins, finely diced
- 1 teaspoon sugar
- ½ teaspoon hot sauce such as Frank’s
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Sweet or smoked paprika for garnish
INSTRUCTIONS
- Cut the eggs in half and remove the egg yolks. Transfer them into a large bowl and mash until almost smooth.
- Add in gherkins, mayonnaise, butter, mustards, salt, black pepper, sugar and hot sauce. Mix all the ingredients until well combined. I simply use a fork for this but for more creamy texture you can beat the mixture with electric hand mixer on low speed. Taste for seasoning and adjust accordingly. Transfer the fluffy mixture into piping bag or simple ziplock bag and cut out a small hole in the corner of the bag.
- Arrange the egg whites onto serving platter and stuff each with the egg yolk mixture. Garnish with a sprinkle of paprika powder, crispy bacon or more sliced gherkins. Serve right away.
VIDEO
NOTES
- You'll need hard-boiled eggs for this recipe, read on how to make these in my blog post.
- There are no strict rules on whether the deviled egg stuffing should be creamy and smooth or a little chunky. It’s totally up to you to decide what you want to make.
- For an extra creamy yet thick texture, you can add in a couple of spoons of cream cheese or replace the mayo in this recipe with cream cheese.
- Store any leftover deviled eggs in a wider and deeper airtight container in the fridge for up to 2-3 days. As these are dairy-based, don't keep them at room temperature for more than 2 hours to avoid any bacteria occurrence.
- Butter - I like to use unsalted butter and add my own salt as much as I feel necessary. Using salted butter is totally fine, but as many brands use different amounts of salt in their recipes I like to add my own seasoning as needed. For the classic deviled eggs, recipe omit the butter.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia
Easy, dense, and bursting with creamy flavor, these deviled eggs are our must-have recipe during the festive period.
Lily
Can’t wait to make these! Never added butter yet!
Julia | The Yummy Bowl
hope you like it!
Highwayrun
This is the perfect recipe but I add 2 teaspoons of horseradish instead of hot sauce for the perfect kick.
Julia | The Yummy Bowl
Oh yeah! Horseradish is the best!