Deviled eggs are a beloved party staple, but these Million Dollar Deviled Eggs take things to the next level. With a rich and creamy filling that includes a surprising ingredient—softened butter—these eggs are anything but ordinary. Whether you’re hosting a holiday gathering, a backyard barbecue, or just craving a flavorful snack, this recipe guarantees your deviled eggs will be the talk of the table.

Million Dollar Deviled Eggs

What sets these deviled eggs apart is their perfect balance of tangy, savory, and slightly sweet flavors. A combination of yellow and Dijon mustards, sweet gherkin pickle juice, and a touch of sugar creates a creamy filling that bursts with flavor. Garnished with paprika, fresh chives, and optional bacon crumbles, they not only taste amazing but look stunning on any platter.

This recipe is easy to prepare and customizable to suit your taste preferences. The addition of butter gives the yolk mixture an irresistibly velvety texture, making it a crowd-pleaser at any event. Once you try these, you’ll see why they’re called Million Dollar Deviled Eggs!

What You Will Love About This Recipe

There’s so much to love about Million Dollar Deviled Eggs! First and foremost, the creamy, luxurious filling is a game-changer. The addition of softened butter takes the texture to a whole new level, making each bite rich and indulgent. Plus, the combination of two types of mustard and sweet gherkin pickle juice gives the filling an irresistible tang with a hint of sweetness.

You’ll also love how simple yet impressive these deviled eggs are to make. Despite their elegant flavor profile, they come together quickly with just a few pantry staples. Perfect for any occasion, they’re an easy way to add a touch of sophistication to your spread without spending hours in the kitchen.

Lastly, the garnishes are where you can truly make this recipe your own. Whether you stick with classic paprika and chives or go all out with crispy bacon bits, every variation brings its own twist. These deviled eggs aren’t just delicious—they’re versatile, crowd-pleasing, and downright addictive!

12 large eggs

1/4 cup mayonnaise

1 tablespoons butter, softened

2 teaspoons of yellow mustard

2 teaspoons Dijon mustard

2 teaspoons sweet gherkin pickle juice

1 teaspoon sugar

Salt and pepper to taste

Paprika for garnish

Fresh chives, finely chopped, for garnish

Bacon pieces, for garnish, optional

Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 12 minutes. Transfer eggs to an ice water bath to cool.

Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Set egg whites aside.

Mash the egg yolks with a fork, then add mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet gherkin pickle juice, sugar, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture into the egg whites, creating a generous filling in each half.

Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped chives. Bacon makes an amazing garnish too!

Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tips & Tricks

Cook Eggs Perfectly: To avoid overcooking (and those unsightly green yolks), follow the 12-minute simmer method and immediately transfer the eggs to an ice bath. This stops the cooking process and makes peeling easier.
Peel Eggs Easily: Use slightly older eggs, as they’re easier to peel. If peeling is still a challenge, try peeling them under running water to help loosen the shells.
Mash Yolks Thoroughly: For an ultra-smooth filling, mash the yolks until no lumps remain before adding the other ingredients. You can also use a food processor for a super creamy consistency.
Pipe for Precision: Use a piping bag or a plastic bag with the corner snipped off to fill the egg whites. This not only makes the process easier but also gives a clean, professional look.
Customize Your Flavor: Adjust the mustard, pickle juice, or sugar to suit your taste. Like it tangier? Add a splash more pickle juice. Prefer less sweetness? Reduce the sugar slightly.
Chill Before Serving: Let the deviled eggs chill in the fridge for at least an hour before serving. This allows the flavors to meld and ensures a refreshing bite.
Make Ahead: These eggs can be prepared a day in advance. Store the yolk mixture and whites separately, then assemble just before serving to keep them looking fresh.

FAQs

No problem! You can substitute Dijon mustard with spicy brown mustard or extra yellow mustard. For pickle juice, try using white vinegar, apple cider vinegar, or even a splash of lemon juice for a tangy alternative.

Use eggs that are at least a week old and immediately place them in an ice water bath after boiling. This helps separate the membrane from the shell, making them much easier to peel.

For a polished presentation, use a piping bag with a star tip. If you don’t have one, a zip-top bag with a corner snipped off works just as well.

Once assembled, deviled eggs can be stored in an airtight container in the refrigerator for up to two days. They’re best enjoyed fresh but can be prepped slightly ahead for convenience.

Yes! You can substitute mayonnaise with Greek yogurt, sour cream, or even mashed avocado for a healthier or unique twist.

Million Dollar Deviled Eggs

Ingredients

12 large eggs
1/4 cup mayonnaise
1 tablespoons butter, softened
2 teaspoons of yellow mustard
2 teaspoons Dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
Salt and pepper to taste
Paprika for garnish
Fresh chives, finely chopped, for garnish
Bacon pieces, for garnish, optional

Instructions

Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 12 minutes. Transfer eggs to an ice water bath to cool.
Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Set egg whites aside.
Mash the egg yolks with a fork, then add mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet gherkin pickle juice, sugar, salt, and pepper. Mix until smooth and creamy.
Spoon or pipe the yolk mixture into the egg whites, creating a generous filling in each half.
Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped chives. Bacon makes an amazing garnish too!
Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

Prep Time: 30 minutes

Yield: 24 deviled egg halves

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Million Dollar Deviled Eggs: A Luxe Twist on a Classic Appetizer