My million dollar deviled eggs are loaded with bacon, pickle juice, and a secret ingredient to get a super creaminess my whole family loves. They’re made with just 8 ingredients and will make regular deviled eggs a thing of the past after you try them!

My Favorite Deviled Egg Recipe

Million dollar deviled eggs were introduced to me a several years ago and I just had to make my own version so I could enjoy those creamy, salty, and flavorful eggs any time I wanted.

I use butter and mayo as the secret ingredients to get a super creamy bacon deviled egg and honestly, it pairs perfectly with the pickle juice and egg yolk.

I also chop up the bacon inside the actual filling so every bite has that extra bit of saltiness and texture. And, it turned out to be my husband Ben’s favorite part!

For more deviled eggs recipes, check out my jalapeno deviled eggs, deviled eggs without mayo, deviled eggs without vinegar, and deviled eggs without mustard!

Bacon Deviled eggs Ingredients

• Hard boiled eggs – Older eggs actually make peeling easier for the best texture.
• Mayonnaise – This classic ingredient creates the creamy base for the egg filling.
• Sweet pickle juice – A little acidity cuts through the richness and brightens the yolks.
• Butter – This is my secret ingredient for extra smoothness! It gives the filling a richer, super creamy texture that’s perfect for piping.
• Bacon – Bacon adds saltiness and a subtle crunch. Also, who doesn’t love bacon?
• Mustard – I usually reach for Dijon mustard for deeper flavor, but classic yellow works well too!
• Salt and pepper – I season to taste to make sure the filling doesn’t fall flat.
• Paprika – Optional, but a light garnish adds color without overpowering the filling. I use a tea strainer to sprinkle the paprika and get an even dusting over the eggs.

How to hard boil eggs on the stove

I place my eggs in a pot in a single layer, cover with about an inch of cold water, bring the water to a boil, then cover and remove the pot from heat. After 10 minutes, I transfer the eggs to an ice bath to cool them quickly, which helps prevent green rings around the yolks and makes peeling much easier.

How to Make Deviled Eggs

STEP ONE: Carefully slice each hard-boiled egg lengthwise and gently remove the yolks, placing them in a medium-sized mixing bowl.

STEP TWO: In the bowl with the yolks, add mayonnaise, a dash of pickle juice, a bit of butter, a handful of bacon pieces, mustard, and a pinch each of salt and pepper. Mix these together until the mixture is well-blended and smooth.

STEP THREE: Use a piping bag or a spoon to neatly distribute the deviled egg filling back into the hollow centers of the egg whites. Once filled, garnish each one with a light sprinkle of paprika for a touch of color and flavor before serving.

Recipe Tips

• To make peeling easier, I use older eggs and transfer the eggs to an ice bath after they’ve finished cooking to cool completely. Fresh eggs tend to be harder to peel.
• My secret to the smoothest filling ever is to press the yolks through a sieve or use a food processor.
• For a really nice presentation, I use a small spoon to scoop out the yolks so I don’t tear the egg whites.
• If I don’t have a piping bag, I’ll spoon the filling into a zip-top bag and then cut a small hole in the corner.
• To get an even dusting of paprika over the million dollar deviled eggs, I use a tea strainer to distribute the seasoning evenly.
• I think deviled eggs taste best when served at room temperature, so if they’re coming out of the refrigerator, I let them warm up on the counter before serving.

Variations and Substitutions

• To really dial up the umami, I’ll blend anchovy paste into the egg filling.
• When I’m in the mood for some spice, I’ll dice jalapeños very finely to add to the yolk mixture. A sprinkle of cayenne also works!
• I sometimes use smoked paprika instead of regular paprika or add a few drops of liquid smoke to give the filling extra dimension.
• For a twist on the tangy flavor, I’ll swap out my usual Dijon for classic yellow or even stone ground varieties!
• To give the deviled eggs a pop of color and herb flavor, I’ll garnish with chopped fresh chives.

What to Serve with Creamy Deviled eggs

For family brunches or Easter get-togethers, I love serving my million dollar deviled eggs with cream cheese fruit dip, Jello with fruit cocktail, or cheesecake brownies!
If I want a few more savory bites and snacks, I’ll whip up my BBQ grape jelly meatballs, garlic cheese bread, or jalapeno poppers!

Million Dollar Deviled Eggs FAQs

How do I avoid green rings around yolks?

To avoid green rings, I’m careful not to overboil the eggs and always transfer them to an ice bath to cool as soon as they’re done cooking. The quick temperature change stops the chemical reaction that causes discoloration.

What do I do if eggs crack during boiling?

If an egg cracks, I keep cooking and just save it for snacking or egg salad. I usually pick the best-looking eggs for deviled eggs and use the rest elsewhere.

How far in advance can I make these?

I like to make the egg filling up to one day ahead and store the yolk mixture and egg white halves in separate airtight containers. Assembling them right before serving is best for presentation, but if I’m not worried about looks, I’ll make the deviled eggs and then store on a tray covered with plastic wrap.

How should I store leftover million dollar eggs?

I store leftovers in a single layer in an airtight container or covered with plastic wrap. They keep well in the fridge for up to four days, but once assembled, I try to eat them within a day.

More Easy Easter Recipes

• Boneless leg of lamb
• Spiral ham
• Crockpot scalloped potatoes
• Velveeta mac and cheese
• Artichoke salad
• Pineapple stuffing