Million Dollar Deviled Eggs (Printable)

Creamy yolks blended with mayo, cream cheese, and Dijon create a tangy filling nestled in tender egg whites, topped with paprika and fresh chives.

# What You Need:

→ Eggs

01 - 12 large eggs

→ Filling

02 - 1/2 cup mayonnaise
03 - 1/4 cup cream cheese, softened
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon white vinegar
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - Salt to taste
09 - Pepper to taste
10 - 2 tablespoons chopped fresh chives

→ Garnish

11 - Paprika for garnish
12 - Fresh chopped chives for garnish

# Directions:

01 - Place eggs in a large pot and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
02 - Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
03 - Gently crack, peel, and rinse eggs under running water. Pat dry with a paper towel.
04 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg whites aside.
05 - Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
06 - Fold in the chopped chives until evenly distributed.
07 - Fill each egg white half with the yolk mixture using a piping bag or small spoon.
08 - Sprinkle paprika and extra chives over the filled eggs.
09 - Arrange on a platter and serve chilled.

# Expert Suggestions:

01 -
  • The cream cheese makes the filling impossibly smooth and rich without feeling heavy.
  • You can prep everything a day early and still impress everyone at the table.
  • They disappear faster than anything else on the platter, which means you did something right.
02 -
  • Older eggs peel cleanly, so buy them a week ahead if you can, or you'll spend forever picking shell bits off the whites.
  • Let the cream cheese soften completely at room temperature or it will leave lumps in your filling no matter how hard you stir.
  • Don't skip the ice bath after boiling because it's the only way to get yolks that stay bright yellow instead of turning grayish-green.
03 -
  • Use a piping bag with a star tip to make the filling look fancy with almost no extra effort.
  • Season the filling more than you think you should because cold eggs dull flavors, and under-seasoned yolks taste boring.
  • Chill the filled eggs for at least 30 minutes before serving so the flavors meld and the filling firms up just enough to hold its shape.
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