Million Dollar Deviled Eggs (Printable Version)

Creamy yolk filling with mayo, cream cheese, and Dijon mustard nestled in tender egg whites, topped with paprika and fresh 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 fresh chives for garnish

# Method:

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 unbelievably smooth and rich without being heavy.
  • They look fancy but come together in under an hour with ingredients you probably already have.
  • Everyone always asks for the recipe, which makes you feel like a kitchen genius.
  • They taste even better after sitting in the fridge overnight, so you can prep ahead stress free.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps no amount of stirring will fix, let it sit out.
  • Older eggs peel infinitely better than fresh ones, buy them a week ahead if you can plan for it.
  • The ice bath isn't optional, it prevents that gray green ring around the yolk that makes them look sad.
  • Taste the filling before you pipe it, you might need more salt or mustard depending on your brands.
03 -
  • Use a piping bag with a star tip to make them look bakery perfect, it's easier than you think and impresses everyone.
  • If you don't have a piping bag, a zip top bag with the corner snipped off works just as well.
  • For extra creamy filling, add a tablespoon of sour cream or Greek yogurt to the mix.
  • A tiny pinch of sugar in the filling balances the tang and makes the flavors pop.
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