Million Dollar Deviled Eggs (Printable version)

Creamy yolks whipped with cream cheese, Dijon, and fresh chives create an irresistible filling for these classic party appetizers.

# Ingredients list:

→ 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 - Additional fresh chives for garnish

# 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 the pot, remove from heat, and let sit undisturbed for 12 minutes.
02 - Transfer eggs to a bowl of ice water and allow to cool for at least 5 minutes to stop the cooking process.
03 - Gently crack, peel, and rinse eggs under running water. Pat dry thoroughly with paper towels.
04 - Slice eggs in half lengthwise using a sharp knife. Carefully remove yolks and place in a mixing bowl. Reserve egg white halves.
05 - Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until the consistency is smooth and creamy.
06 - Fold the chopped chives into the yolk mixture until evenly distributed throughout.
07 - Fill each egg white half with the yolk mixture using a piping bag or small spoon, distributing evenly.
08 - Sprinkle paprika and additional fresh chives over the filled eggs for visual appeal and flavor accent.
09 - Arrange deviled eggs on a serving platter and refrigerate until ready to serve chilled.

# Expert Tips:

01 -
  • The cream cheese makes the filling ridiculously smooth and luxurious compared to regular deviled eggs.
  • You can prep them a full day ahead, which means one less thing to worry about when guests arrive.
  • They look fancy but come together in under an hour with ingredients you probably already have.
02 -
  • Don't skip the ice bath or your yolks will have that gray green ring and a sulfury taste.
  • Make sure the cream cheese is fully softened or you'll end up with lumps no amount of mashing will fix.
  • Older eggs peel more easily than fresh ones, so plan ahead if you can.
03 -
  • Use a piping bag with a large star tip to make the filling look bakery perfect in seconds.
  • If you don't have a piping bag, snip the corner off a zip top bag and pipe through that instead.
  • Always make a few extra because someone will inevitably eat one while you're still assembling the platter.
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