Million Dollar Deviled Eggs (Printable)

Tender egg whites filled with a creamy, tangy yolk mixture blended with cream cheese, Dijon mustard, and fresh chives for irresistible flavor.

# 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 chopped fresh chives

→ Garnish

11 - Paprika for garnish
12 - Extra chopped 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 and remove from heat, then 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, distributing evenly.
08 - Sprinkle paprika and extra chives over the filled eggs for garnish.
09 - Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling impossibly smooth and rich without being heavy.
  • They look fancy but come together in under an hour, perfect when you need to impress without stress.
  • You can make them a day ahead and let the flavors deepen in the fridge overnight.
02 -
  • Don't skip the ice bath or your yolks will turn gray green around the edges, which tastes fine but looks sad.
  • Soften the cream cheese fully before mixing or you'll end up with lumps no amount of mashing will fix.
  • Older eggs really do peel better than fresh ones, a strange kitchen truth that saves so much frustration.
03 -
  • A star tip on your piping bag makes the filling look bakery perfect with almost no effort.
  • If the filling seems too thick, add a teaspoon of milk or extra vinegar to loosen it just enough to pipe smoothly.
  • Peel eggs under running water and the shells slip off like magic, leaving smooth whites every time.
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