Million Dollar Deviled Eggs (Printable)

Tender egg whites filled with a creamy, tangy yolk mixture blended with mayo, cream cheese, Dijon, 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 - Pepper to taste
10 - 2 tablespoons fresh chives, chopped

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped, 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, 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 throughout the mixture.
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 Advice:

01 -
  • The cream cheese makes the filling impossibly smooth and almost mousse like, a texture that feels indulgent without any fuss.
  • Theyre endlessly adaptable, you can make them spicy, smoky, or herbaceous depending on your mood or whos coming over.
  • They look elegant on a platter but take less than an hour from start to finish, perfect for when you want to impress without stress.
02 -
  • If your cream cheese isnt soft, the filling will be lumpy no matter how much you stir, so let it sit at room temperature for at least 30 minutes before you start.
  • Older eggs peel infinitely better than fresh ones, so if youre planning ahead, buy your eggs a week early and let them age in the fridge.
  • Dont skip the ice bath, eggs that cool slowly keep cooking inside and the yolks turn chalky and dry.
03 -
  • Add a tiny pinch of sugar to the filling if it tastes too tangy, it balances the vinegar and mustard without making it sweet.
  • For the smoothest texture, press the yolk mixture through a fine mesh strainer before folding in the chives, it takes an extra minute but the result is incredibly silky.
  • If your eggs are hard to peel, try adding a teaspoon of baking soda to the boiling water, it raises the pH and helps the shells release more easily.
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