Million Dollar Deviled Eggs (Printable Version)

Tangy, creamy filling made with egg yolks, mayo, cream cheese, and Dijon mustard nestled in tender egg whites with paprika and chives.

# What You'll 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 - Extra 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 Advice:

01 -
  • The cream cheese adds a luxurious texture that regular deviled eggs just cant match.
  • They look impressive on any table but come together in under an hour.
  • You can make them the night before and let the flavors deepen in the fridge.
02 -
  • Don't skip the ice bath or you'll end up with that gray-green ring around the yolks.
  • Softening the cream cheese is crucial, cold chunks will never blend smoothly no matter how hard you mash.
  • Taste the filling before you pipe it, this is your chance to adjust the salt and tang.
03 -
  • Use eggs that have been in your fridge for at least a week, they peel cleaner than fresh ones.
  • If the filling feels too thick, add a teaspoon of pickle juice or more vinegar to loosen it up.
  • Always make a few extra because someone will drop one, or eat one in the kitchen before they even make it to the table.
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