Million Dollar Deviled Eggs (Printable Version)

Creamy yolks with mayo, cream cheese, Dijon mustard, paprika, and fresh chives for an elevated appetizer.

# 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 fresh chives, chopped

→ Garnish

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

# How to Make It:

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 makes the filling impossibly smooth and rich without feeling heavy.
  • They look elegant on a platter but come together faster than most appetizers.
  • You can make them the night before and let the flavors meld in the fridge.
  • The garlic and onion powder add depth that keeps people guessing.
02 -
  • Older eggs peel infinitely better than fresh ones, buy your eggs at least a week ahead if you can.
  • Don't skip the ice bath or you'll end up with that greenish ring around the yolks.
  • Softening the cream cheese is non-negotiable, cold cream cheese will leave lumps no amount of mashing can fix.
  • Piping the filling looks impressive but a small spoon works perfectly fine if you don't have a piping bag.
03 -
  • Add a tiny pinch of sugar to the filling to balance the tanginess and round out the flavors.
  • Use a plastic sandwich bag with the corner snipped off if you don't have a piping bag.
  • Let the eggs come to room temperature for about 10 minutes before serving so the filling softens and the flavors bloom.
  • If you want perfectly centered yolks, gently roll the uncooked eggs on the counter a few times before boiling.
Go Back