Million Dollar Deviled Eggs (Printer-friendly)

Tender egg whites filled with a smooth, tangy mixture of yolks, cream cheese, and Dijon. Sprinkled with paprika and chives for a classic appetizer.

# 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 - Black pepper to taste
10 - 2 tablespoons fresh chives, chopped

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped 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. Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • The cream cheese makes the filling impossibly smooth, nothing like the grainy deviled eggs you remember from potlucks.
  • They look fancy but come together in less than an hour, most of which is just waiting for eggs to cool.
  • You can make them the night before and pull them out right before guests arrive, no last minute stress.
  • The garlic and onion powder add a savory depth that keeps people guessing what makes them taste so good.
02 -
  • Do not skip the ice bath or your yolks will turn that ugly gray green ring around the edges, which does not affect taste but looks unappetizing.
  • Softening the cream cheese is critical, cold cream cheese will leave lumps no matter how hard you mash.
  • Older eggs peel infinitely better than fresh ones, so buy your eggs a week ahead if you can plan for it.
03 -
  • A piping bag with a star tip makes the filling look bakery perfect, but a ziplock bag with the corner snipped off works in a pinch.
  • Taste your filling before you pipe it, eggs need more seasoning than you expect so add salt until it sings.
  • If your yolks are crumbly, add an extra tablespoon of mayo to get that silky texture everyone loves.
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