Million Dollar Deviled Eggs (Printable version)

Tender egg whites filled with a creamy, tangy mixture of whipped yolks, mayo, cream cheese, and Dijon, garnished 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 - Black pepper to taste
10 - 2 tablespoons fresh chives, chopped

→ Garnish

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

# 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.
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 Hints:

01 -
  • The cream cheese makes the filling impossibly smooth and rich without feeling heavy.
  • They look fancy but come together in under an hour, perfect for last minute gatherings.
  • The balance of Dijon and vinegar keeps them bright and never bland.
  • Everyone asks for the recipe, even people who claim they don't like deviled eggs.
02 -
  • Don't skip the ice bath or you'll end up with that gray green ring around the yolks and rubbery whites.
  • Softening the cream cheese first is essential, cold cream cheese will leave lumps no matter how hard you stir.
  • Taste the filling before you pipe it, you can always add more mustard or vinegar but you can't take it back.
03 -
  • Older eggs peel more easily than fresh ones, so plan ahead if you can.
  • A little extra vinegar in the filling makes them taste brighter and keeps them from feeling too rich.
  • Don't overmix the yolks or the filling can turn gluey, just stir until smooth and stop.
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