Million Dollar Deviled Eggs (Print View)

Creamy yolks with mayo, cream cheese, and Dijon mustard topped with paprika and fresh chives for elegant appetizers.

# 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

# Step-by-Step Directions:

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 paper towels.
04 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg white halves 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 chopped chives over the filled eggs.
09 - Arrange on a serving platter and serve chilled.

# Expert Suggestions:

01 -
  • The cream cheese makes the filling impossibly silky, almost like a savory mousse that melts on your tongue.
  • They disappear at every gathering, and people always assume they took hours to make.
  • You can prep them the night before and pull them out looking effortless and elegant.
02 -
  • Older eggs peel infinitely better than fresh ones, so buy them a week ahead if you can.
  • Softening the cream cheese is not optional, cold cream cheese turns into stubborn lumps that ruin the texture.
  • If your yolks look dry or crumbly, add an extra tablespoon of mayo to bring the filling back to life.
03 -
  • Run your knife under hot water before slicing the eggs so the yolks come out clean and unbroken.
  • Taste the filling before you pipe it and adjust the salt, mustard, or vinegar until it makes you want to lick the spoon.
  • Chill the filled eggs for at least 30 minutes before serving so the flavors marry and the filling firms up just enough.
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