Million Dollar Deviled Eggs

A secret ingredient transforms these into the best deviled eggs you've ever had.

Getty Deviled Egg
Photo: Getty Images/bhofack2
Prep Time:
25 mins
Stand Time:
25 mins
Chill Time:
1 hr
Total Time:
1 hr 50 mins

We didn't think classic deviled eggs could get any better till we tried Million Dollar Deviled Eggs. The creamy filling is ultra rich with a thick, luscious texture that pairs perfectly with tender hard-boiled egg whites. What makes them worthy of the million dollar title? Two tablespoons of butter in the filling. Mayo is the creamy element in most deviled egg recipes but here we've added unsalted butter as well to create the most velvety smooth filling. The vinegar in the yellow mustard in the filling recipe helps cut through the richness of the butter and mayo.

There are a few secrets to achieving million dollar deviled egg success. First, you'll want to use softened butter in the filling. This allows it to blend evenly with the other ingredients for the ultimate creamy texture. Second, our Test Kitchen recommends using unsalted butter so you can control the salt level in the recipe. If you're hoping to make the deviled eggs ahead, make the hard-boiled eggs and filling up to two days before serving. Assemble just before you plan to enjoy the easy appetizer. The American Egg Board advises that you discard deviled eggs that have been out of the fridge for more than two hours. 

Top your finished homemade deviled eggs with the classic toppings like paprika and chives or use this recipe as the base to get creative. Million Dollar Deviled Eggs are great topped with crispy bacon and cheese, sliced pickles, hot sauce, and even smoked salmon. The possibilities are endless when topping this easy deviled egg recipe.


  • 12 large eggs

  • 4 teaspoons yellow mustard

  • 1/2 cup mayonnaise

  • 2 tablespoon butter, softened

  • Salt

  • Pepper

  • Paprika


  1. Halve the cooled hard-boiled eggs lengthwise.

  2. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork until they resemble fine crumbs.

  3. Stir in the mayonnaise, mustard, and softened butter until smooth and very well mixed. Season with salt and pepper.

  4. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

How to Make Hard-Boiled Eggs: Make the hard-boiled eggs. Place the 12 large eggs in a single layer in a large saucepan. Do not stack eggs or they won't cook evenly. Add enough cold water to cover the eggs by 1 inch. Bring the water to a rapid boil over high heat. Remove the pan from the heat; cover the pan and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until the eggs are cool enough to handle. Drain the water. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshells and discard.

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