Big Mac Deviled Eggs

Big Mac Deviled Eggs

You may have seen my Buns Out series on social media this summer where I am trying all sorts of different things as burger buns. One of my favorites so far has been hard boiled eggs! I liked it so much I decided to make a burger flavored deviled egg. Not just any cheeseburger deviled eggs though, specifically big mac!

Why Big Mac Deviled Eggs are a Crowd-Pleasing Recipe

Deviled eggs are a staple at parties and gatherings, loved for their creamy texture and zesty flavor. But why settle for the same old recipe when you can take it up a notch with the flavors of the Big Mac? The combination of the tangy special sauce, the tang of pickles, and the savory meat makes for a truly indulgent and crowd-pleasing appetizer. By infusing these iconic flavors into deviled eggs, you’re guaranteed to create a sensation at your next event. Not only will your guests be impressed by the creativity, but they’ll also be blown away by the explosion of flavors in each bite. So if you’re looking to elevate your party snack game, Big Mac Deviled Eggs are the way to go.

Let’s make the deviled egg filling

Smashing egg yolks

Start with the egg yolks, then add some beef fat! I cooked some ground beef for this recipe which you will see later, and just strained off some of the fat to add to the yolks. The beef fat will add a meaty flavor to the big mac deviled eggs!

Mixing special sauce into the big mac deviled eggs yolk filling

Next add in the special sauce!

Special Sauce Ingredients-

  • Mayo
  • ketchup
  • hot sauce
  • mustard
  • relish
  • Worcestershire
  • honey
  • garlic
  • pickles
  • onions.

Normally I would keep this sauce a little chunky, but I blended it up in a blender so it would be smooth in the yolk mixture and able to fit trough the piping bag.

Add potato flakes to the yolks to finish the big mac deviled egg filling

Tip for making a thick yolk mixture

I like to add a lot of flavor to my egg yolks and inevitably the yolk mixture will become too runny. I Learned that a great way to keep it thick is to add dehydrated potato flakes! You can buy these at any store sold as instant mashed potatoes, but I like the ones from Bob’s Red Mill that do not have any extra ingredients. The potato flavor is so mild you won’t notice it, plus burgers and fries go so well together the slight potato flavor works especially well in these big mac deviled eggs!

Beef into the egg whites

The ground beef was simply cooked with some Worcestershire, red vinegar, and honey and then cooled before adding to the egg.

Piping on the yolk mixture for big mac deviled eggs

Next pipe on that tasty secret sauce loaded egg yolk mixture!

Finished Big Mac Deviled Eggs

I topped these with some toast, a slice of cheddar, and a pickle slice! Big mac deviled egg perfection!

Variations on Big Mac Deviled Eggs

If you wanted these to be more of a cheeseburger deviled egg, instead of a big mac deviled egg, you could add some lettuce and tomato, or a little more ketchup in the sauce. Caramelized onions are an essential burger flavor for me, so those would also go great.

If you love weird twists on deviled eggs, check out my street corn deviled eggs, carbonara deviled eggs, and steak and red pepper deviled eggs!

Big Mac Deviled Eggs
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5 from 2 votes

Big Mac Deviled Eggs

Deviled eggs with special sauce and beef fat mixed into the yolks, ground beef inside the egg, and bread and cheddar cheese as a topping
Prep Time20 minutes
Cook Time10 minutes
rest time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: burger, Mash-Up
Servings: 12 deviled eggs
Calories: 243kcal



  • 1 cup mayo
  • 1/4 cup ketchup
  • 1/4 cup mustard
  • 2 tablespoons hot sauce
  • 2 tablespoons relish
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire
  • 1 tablespoon grated garlic (one or two cloves)
  • 1/4 cup chopped pickles
  • 1/4 cup chopped onion


  • 1/2 pound ground beef
  • salt and pepper
  • 1 tablespoon worcestershire
  • 1 tablespoon red vinegar
  • 1 teaspoon honey


  • 6 large hard boiled eggs peeled and rinsed
  • potato flakes (or instant mashed potatoes)
  • 1 slice toast
  • a few sliced pickles
  • a block of cheddar cheese (you don't need the whole block but you need the corners)


  • mix all the sauce ingredients in a large bowl. Blend until smooth with a hand blender or a real blender or food processor.
  • Brown the ground beef in a pan with salt and pepper. Strain the fat and reserve. Add in the Worcestershire, honey, and vinegar. Simmer for 5 minutes, stirring often, then remove from heat.
  • split the eggs in half and add the yolks to a bowl. Mash the yolks with a fork, or I like to use a spatchula to really try and smash them good. Stir in about 2 tablespoons of the beef fat. Next add about 1/4 cup of the special sauce. Stir to combine. Taste and add more sauce if needed. If the mixture is too runny, you can add a tablespoon of potato flakes to thicken it up. Allow to rest covered in the fridge for an hour.
  • Slice the toast into little rectangles. Slice the pickle into little strips. Use a peeler on the corner of the cheese block to create long thin swirls of cheese.
  • Transfer the mixture to a piping bag. Pipe a small amount of the filling onto the plate in each spot you want an egg to go. Place the egg whites down on the dot of filling to help hold them in place.
  • Add about a tablespoon of ground beef into each egg white. Next pipe the filling onto the egg and load it up really full and tall.
  • Top with a piece of toast, a slice of pickle, and a shred of cheese. Drizzle on more sauce. Serve!


Calories: 243kcal | Carbohydrates: 7g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 421mg | Potassium: 153mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

Because you love burgers


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