Million Dollar Deviled Eggs (Printable)

Tender egg whites filled with a tangy, creamy yolk mixture enhanced with Dijon mustard and fresh chives, finished with a sprinkle of paprika.

# 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, plus extra for garnish

→ Garnish

11 - Paprika for garnish
12 - Extra chopped chives for garnish, optional

# How-To Steps:

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 throughout the filling.
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. Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • The cream cheese makes the filling impossibly smooth and rich without being heavy.
  • They look fancy but come together in under an hour, most of it hands off.
  • Everyone at the table will ask for the recipe, and youll feel like a kitchen genius.
  • Theyre naturally gluten free and vegetarian, so they work for almost any crowd.
02 -
  • Older eggs peel more easily than fresh ones, so if you have a choice, use eggs that have been in your fridge for a week.
  • Dont skip the ice bath or the yolks will turn gray green around the edges and taste sulfuric.
  • Soften the cream cheese completely before mixing or youll end up with lumps no matter how hard you stir.
03 -
  • Use a piping bag fitted with a star tip for a bakery style swirl that impresses without extra effort.
  • If the filling is too thick to pipe, add a teaspoon of milk or more mayo to loosen it just enough.
  • Always taste the filling before you pipe it so you can adjust the seasoning while its still easy to stir.
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