Million Dollar Deviled Eggs (Print Version)

Tangy, creamy egg white boats filled with smooth yolk mixture and garnished with paprika and chives.

# What You 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

# 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 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 for garnish.
09 - Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • The cream cheese makes the filling impossibly smooth and gives it a luxurious texture you won't find in ordinary deviled eggs.
  • They taste fancy but come together quickly enough for weeknight appetizers or last-minute potlucks.
  • The balance of tangy Dijon and aromatic garlic powder keeps people guessing what makes them so good.
  • They hold up beautifully in the fridge, so you can prep them a day ahead without any loss of flavor or texture.
02 -
  • Don't skip the ice bath after boiling or you'll end up with that green ring around the yolks and a sulfuric smell.
  • Softening the cream cheese is critical, cold cream cheese will never blend smoothly and you'll have little white chunks in your filling.
  • If your eggs are super fresh, they'll be nearly impossible to peel cleanly, so buy them a week ahead if you can.
03 -
  • Use a piping bag fitted with a star tip to make the filling look bakery-perfect, or just use a zip-top bag with the corner snipped off.
  • If your yolk mixture is too thick to pipe, whisk in a teaspoon of milk or pickle juice to loosen it up.
  • Always taste the filling before you pipe it, egg yolks can handle bold seasoning and you want every bite to sing.
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