What makes these Million Dollar Deviled Eggs? The secret ingredient- butter! These taste rich and indulgent, slightly sweet and tangy, with a melt-in-your-mouth texture from the butter and mayo combo. One bite, and you’ll see why they’re worth every penny!
If you’re looking for the ultimate party appetizer or holiday side dish that everyone raves about, these Million Dollar Deviled Eggs totally live up to the name.
They’re rich, creamy, tangy, and topped with just enough flair to feel extra special—think classic deviled eggs, but elevated! Whether you’re serving them at Easter brunch, a summer BBQ, or just because you’re craving something delicious, this recipe brings the flavor with simple ingredients.
Another reason these deviled eggs are elevated to the title of Million Dollar Deviled Eggs is the topping! A sprinkle of paprika, fresh green onions and crisp crumbled bacon are the perfect finishing touch.
The creamy filling is made with a secret mix of mayo, mustard, pickle juice, and a blend of salt, pepper and Cajun seasoning. They’re the kind of deviled eggs that disappear fast—so you might want to make a double batch!
Like it spicy? Add hot sauce to the filling and top with pickled jalapeños for a kick.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Piping Bag with Star Tip (optional, to make them extra fancy)
- Electric Hand Mixer or Whisk for the filling
- 12 large hard boiled eggs, sliced in half- see below on making the perfect hard boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons unsalted butter, softened- the star of the show for that extra richness
- 1/2 tablespoon yellow mustard– can use Dijon mustard, if you prefer
- 1 tablespoon sweet gherkin pickle juice– or substitute bread and butter juice or dill pickle
- Seasonings– salt, pepper, Cajun seasoning
- For the Garnish: Paprika, sliced green onions or chives, cooked and chopped bacon, slices of sweet gherkin pickles
How to make the perfect hard boiled eggs
You’ll need:
- Eggs *Older (not freshly bought) eggs peel more easily than fresh ones.
- Water
- Ice
Instructions:
1. Place eggs in a pot in a single layer. Add cold water until it’s about 1 inch above the eggs.
2. Bring to a boil over medium-high heat.
3. As soon as it reaches a rolling boil, cover the pot with a lid and remove it from heat. Let it sit 13 minutes for fully cooked hard-boiled yolks or 10 minutes for slightly softer centers
4. Prepare an ice bath (a bowl of ice water) and then Transfer eggs to the ice bath immediately after the timer goes off. Let them sit for at least 5–10 minutes to cool completely.
6. Crack the shell all over and gently roll on the counter to loosen before peeling. Peel under running water for easy removal of the shell.
How To Make It
✨ Prep the Eggs
Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg white halves aside on a serving platter.
✨ Make the Filling
Use a fork to mash the yolks until they’re very fine and crumbly. Then stir in:
- Mayonnaise
- Softened butter
- Dijon mustard
- Pickle juice
- Salt, pepper, and Cajun seasoning
Mix everything until it’s smooth and creamy. For an extra fluffy filling, you can use a hand mixer!
✨ Fill the Eggs
Spoon the filling into the egg whites—or pipe it in using a piping bag with a star tip for that fancy deviled egg look!
✨ Garnish & Serve
Top with a sprinkle of paprika, chopped green onions, crispy bacon, and a little pickle slice for the full “million dollar” experience.
Serve right away or chill in the fridge until ready to impress.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
🥚 Use Older Eggs for Easier Peeling
Fresh eggs are great for breakfast, but older eggs (about 7–10 days old) peel much more easily when hard-boiled—making your deviled eggs look picture-perfect.
🍳Shock for Easy Peeling
Place your cooked eggs in an ice bath right after boiling. This will help separate the shell from the egg, so you don’t end up with pitted whites.
🧈 Don’t Skip the Butter!
It may sound unusual, but softened butter adds a rich, velvety texture to the filling that takes these deviled eggs over the top. That’s what takes these over the top!
🍽️ Piping Makes It Pretty
Using a piping bag with a star tip makes your deviled eggs look fancy with minimal effort. No piping bag? A zip-top bag with the corner snipped works in a pinch!
🌶️ Customize the Heat
The Cajun seasoning adds a subtle kick, but feel free to tone it down—or spice it up with a dash of hot sauce or a sprinkle of cayenne. If you love the heat, substitute pickled or fresh jalapeños for the pickles and juice in the recipe.
Storage
🕒 How Long Do Deviled Eggs Last?
Deviled eggs should be stored in an airtight container in the refrigerator and enjoyed within 2 days for the best flavor and texture. They’re technically safe for up to 4 days, but they might start to weep or dry out.
🧺 Can You Make Them Ahead of Time?
Yes! You can boil and peel the eggs up to 3 days in advance, and mix the filling a day ahead. Store the whites and yolk mixture separately, then fill and garnish just before serving.
🧯 Food Safety Reminder
Keep deviled eggs chilled until you’re ready to serve them. If they’re sitting out at room temperature (like at a party or picnic), aim to serve within 2 hours max—or keep them on an ice tray to stay safe and fresh!
More To Try
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Million Dollar Deviled Eggs
Equipment
- Piping Bag with Star Tip (optional)
- electric hand mixer or whisk
Ingredients
- 12 large hard boiled eggs sliced in half
- 1/2 cup mayonnaise
- 2 tablespoons unsalted butter softened
- 1/2 tablespoon yellow mustard
- 1 tablespoon sweet gherkin pickle juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Cajun seasoning
Garnish:
- Paprika
- Finely sliced green onions or chives
- 3 slices cooked bacon chopped
- Sliced sweet gherkin pickles
Instructions
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the eggs aside on a serving platter.
- Mash the yolks with a fork until very fine. Then add mayonnaise, softened butter, mustard, pickle juice, salt, pepper, and Cajun seasoning.
- Mix until smooth and creamy. You can use a fork, spoon, or even an electric hand mixer for extra fluffiness.
- Spoon or pipe the filling back into the egg whites. (A piping bag with a star tip makes them extra fancy!)
- Garnish: Sprinkle with paprika, green onions, bacon and a slice of pickle and enjoy or refrigerate until ready to serve.
