Million Dollar Deviled Eggs (Printable)

Creamy yolk filling with mayo, cream cheese, and Dijon creates tangy bites 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 chopped fresh chives

→ Garnish

11 - Paprika for garnish
12 - Additional chopped fresh chives for garnish

# How to Make It:

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.
09 - Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling unbelievably silky without being heavy or greasy.
  • They hold up beautifully on a platter for hours without weeping or drying out.
  • The garlic and onion powder add a savory depth that keeps people guessing what makes them different.
  • You can make them the night before and actually enjoy your own party.
02 -
  • Older eggs peel easier than fresh ones, so if you buy eggs just for this, let them sit in the fridge for a week first.
  • Make sure the cream cheese is fully softened or you'll end up with lumps no amount of stirring will fix.
  • Don't skip the ice bath, it's the only way to get yolks that are creamy yellow instead of gray-green around the edges.
03 -
  • Use a piping bag with a 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 more than you think you need, because these disappear faster than anything else on the table.
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