This Surprising Ingredient Makes Deviled Eggs Taste Like a Million Bucks

Key Takeaways

Butter enhances the creaminess of the deviled egg filling.
To avoid a greasy texture, use room temperature butter and blend thoroughly.
For 12 deviled eggs, start with two tablespoons of butter.

At a close friend’s bridal shower a few months ago, her mom, a French-trained chef, catered the entire event. The spread was inspired by recipes from chef and cookbook author Yotam Ottolenghi and was over the top in the best possible way. Of all the delicious foods, I was surprised to find myself hovering over a decadent bowl of guacamole that I couldn’t step away from.

Given the spread, guacamole would not have been my first guess for my favorite dish. “The secret is butter,” the bride’s mom whispered to me as she buzzed by. Butter in guacamole? Now I’ve heard everything.

The butter gave the guacamole an unmatched rich, velvety texture. It was the creamiest guac I’d ever had! This bridal shower delicacy planted a seed—if butter could make guacamole that noteworthy, why couldn’t it do the same for deviled eggs?

To put this upgrade to the test, I made a batch with and without butter for comparison. The butter version was undeniably creamier, richer, and more velvety. Just that little extra indulgence made them that much more irresistible.

This isn’t a new idea: They’re referred to as “million dollar” deviled eggs for good reason. Butter gives the classic deviled egg a luxurious touch without going over-the-top gourmet or requiring any fancy or expensive ingredients. It’s the perfect little trick anytime you want to impress guests with an easy crowd-pleaser.

Butter’s Role in Deviled Eggs

My egg obsession runs deep. Growing up, our family had “egg night” every Monday night, which now makes me realize my parents were the smartest people alive. I love eggs in all ways, and I add butter across the board. In fact, eggs and butter might be my most used duo in the kitchen. So why hadn’t I thought about adding butter to my deviled eggs?

The brilliance of adding butter to deviled eggs lies in the magic of the fats found in butter. These fats blend seamlessly with the egg yolks and mayonnaise, creating a richer and more nuanced flavor.

This combination not only enhances the creaminess of the filling, making it smoother and more indulgent, but it also subtly amplifies the flavor of the eggs and any added seasonings (my go-to’s are Dijon and paprika). The result is a depth of taste and a velvety texture that transforms a familiar dish in a big way.

How To Add Butter to Deviled Eggs

It’s easy to incorporate butter into just about any deviled egg recipe with these pointers:

Use soft, room-temperature butter to blend in smoothly without leaving any chunks. Don’t melt it or it could separate and make the yolk filling greasy.
For 12 egg yolk halves (six whole eggs), start with one to two tablespoons of butter and the usual mayo, sour cream, or cream cheese amount you prefer.
Blend or mash the butter thoroughly with the other ingredients until it’s completely incorporated and smooth.
Add the butter and mix-ins like mustard, dill, or smoked paprika at the same time.

Give this easy trick a try for your next party or gathering! Your guests will wonder what makes your deviled eggs incredibly creamy and decadent but don’t worry. Your secret is safe with me.