Million Dollar Deviled Eggs (Printable Format)

Creamy yolks whipped with mayo, cream cheese, and Dijon mustard, topped with paprika and fresh chives.

# What's Needed:

→ 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. Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling ridiculously creamy without being heavy or greasy.
  • They look fancy enough for a party but come together in under an hour with no fuss.
  • You can make them a day ahead and pull them straight from the fridge when guests arrive.
  • The combination of Dijon mustard and garlic powder gives them a grown up flavor that stands out from boring picnic versions.
02 -
  • Make sure the cream cheese is fully softened before mixing or you'll end up with lumps no matter how hard you mash.
  • Don't skip the ice bath because it's the difference between eggs that peel cleanly and eggs that look like they went through a fight.
  • Taste the filling before you pipe it and adjust the salt, because underseasoned deviled eggs are just sad.
03 -
  • Older eggs peel more easily than super fresh ones, so buy your eggs a week ahead if you can.
  • If your yolks crumble instead of mashing smoothly, add a tiny splash of milk or extra mayo to bring them together.
  • 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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