Million Dollar Deviled Eggs are classic deviled eggs with a flavorful twist. Egg yolks are mixed with bold ingredients like pickle juice and hot sauce before being piped back into the eggs and topped with bacon and pickles! A sprinkle of paprika really sends them over the top.

Several deviled eggs are placed on a serving plate.

Million Dollar Deviled Eggs

Easter just got so much more fun and flavorful! While I love classic deviled eggs, these million dollar deviled eggs have absolutely won me over. They’re just so much more flavorful! Hot sauce, pickle juice and dijon mustard are mixed into the creamy egg yolk filling and make these deviled eggs pretty addictive. It’s impossible to have just one… but I dare you to try.

The garnishes are technically optional. However, I think it would be a crime to serve these million dollar deviled eggs without some bacon, pickles, and paprika on top! You could always use smoked paprika instead for some extra flavor. If you’re serving these eggs to a party filled with spicy lovers, you could even swap the paprika entirely with some cayenne powder.

One of the loveliest things about all deviled eggs recipes is just how easy they are to whip up! Just hard boil the eggs, whip up the flavor packed filling, pipe and garnish. Voila! You have Easter-ready million dollar deviled eggs that are bound to steal the show. You could even make them a day ahead and keep them in the fridge for less stress on bunny day!

An egg yolk mixture is placed next to cooked egg whites.

How to Make Million Dollar Deviled Eggs

This million dollar deviled eggs recipe is so quick and easy! For more details about the whole process, just scroll down to the recipe card below.

  1. Hard boil the eggs. Add the eggs to a pan with enough water to just cover them. Bring to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cook the eggs for 10 minutes. Transfer the eggs to an ice bath and let them cool for 20-30 minutes. Peel the eggs and halve them.
  2. Make the egg yolk mixture. Place the yolks in a large bowl. Add the mayo, butter, mustard, pickle juice and hot sauce. Use a hand mixer to combine everything until smooth and creamy. Season with just a little bit of salt and pepper to taste.
  3. Pipe the mixture. Fill a pastry bag with the yolk mixture. If you don’t have a pastry bag, no worries! Just use a zip-top bag with the corner cut off. Pipe about 1 tbsp of the mixture into each egg.
  4. Garnish. Place all of the eggs carefully on a platter. Sprinkle paprika all across the tops. Garnish with some fresh parsley, bacon bits and sliced pickles.
Egg yolks have been piped into the eggs with a pastry bag.

Ingredient Notes

Here’s what you’ll need in order to make the very best million dollar hard boiled eggs recipe! For exact measurements, scroll down to the recipe card towards the bottom of the page.

  • Eggs – I like to use organic, free range eggs when I can.
  • Mayonnaise – For the thickest consistency be sure to use regular mayo and not low fat.
  • Butter – It can be salted or unsalted. If you do use salted butter, you may want to omit the additional sprinkle of salt.
  • Mustards – You’ll need both plain yellow mustard and dijon mustard for this recipe.
  • Pickle Juice – I prefer to use sweet pickle juice (like from sweet gherkins) to best balance the tangy mustard and spicy hot sauce.
  • Salt and Pepper – To taste!
  • Garnishes – My favorites include paprika, pickles and bacon.

Can I make them ahead of time?

Yes! You can make million dollar deviled eggs 1 day before you plan on serving them. Make sure they’re kept in an airtight container in the fridge. Also, I do not recommend garnishing them until you’re about to serve them.

Pickles, paprika and bacon garnish deviled eggs.

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Pickles, paprika and bacon garnish deviled eggs.

Get the Recipe: Million Dollar Eggs Recipe

Upgrade your classic deviled eggs with this luxurious recipe! Creamy yolks are whipped with butter, mustards, a touch of sweetness, and a hint of pickle juice for a rich and tangy filling. The result is an elegant and irresistible appetizer, perfect for parties or special occasions.
5 from 1 vote


  • 12 eggs, hard boiled & peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon butter
  • 1 teaspoons yellow mustard
  • 1 teaspoons Dijon mustard
  • 2 teaspoons sweet pickle juice, I like the sweet gherkins
  • 1/4 teaspoon of hot sauce
  • Salt and pepper to taste
  • Paprika, pickle slices, and cooked bacon for garnish


  • 1 saucepan
  • 1 pastry bag


  • Add the eggs to a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil.
  • Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
  • Carefully, peel the eggs and slice in half from top to bottom.
  • Remove the yolks and place in a large bowl. Add the mayonnaise, butter, mustard, pickle juice and Tabasco to the yolks.
  • Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
  • Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
  • Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley, crumbled bacon and sliced pickles, if desired.
Calories: 114kcal, Carbohydrates: 0.5g, Protein: 6g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 169mg, Sodium: 133mg, Potassium: 64mg, Fiber: 0.04g, Sugar: 0.2g, Vitamin A: 272IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg