Million Dollar Deviled Eggs (Printable format)

Tender egg whites filled with creamy, tangy yolk mixture blended with mayonnaise, cream cheese, Dijon mustard, and fresh chives, finished with paprika.

# 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 chopped fresh chives

→ Garnish

11 - Paprika for garnish
12 - Extra chopped fresh chives 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 the pot, 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 chives over the filled eggs for garnish.
09 - Arrange on a serving platter and serve chilled.

# Expert Hints:

01 -
  • The cream cheese makes the filling ridiculously creamy without being heavy or greasy.
  • They look fancy but come together in under an hour, making them perfect for last minute gatherings.
  • The garlic and onion powder add a savory depth that keeps people guessing what makes them taste so good.
  • They hold up beautifully in the fridge, so you can prep them the night before and actually enjoy your party.
02 -
  • Older eggs peel infinitely better than fresh ones, so buy your eggs a week ahead if you can.
  • Softening the cream cheese is non negotiable, cold chunks will never blend smoothly no matter how hard you mash.
  • Overcooking the eggs will give you that gray green ring around the yolks and a slightly sulfuric smell, so stick to the 12 minute timing.
  • If your filling seems too thick, add a tiny splash of milk or pickle juice to loosen it up.
03 -
  • Use a piping bag with a large star tip to fill the eggs quickly and make them look professionally decorated.
  • Add the salt last after everything is mixed, because the mustard and mayo already have plenty of sodium.
  • If your yolks look dry or crumbly after boiling, your eggs were overcooked, next time reduce the resting time by a minute or two.
  • Keep a damp towel nearby while you are filling the eggs so you can wipe your hands and keep everything tidy.
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