Million Dollar Deviled Eggs (Printable Version)

Creamy whipped yolks blended with mayo, cream cheese, and Dijon create a tangy filling nestled in tender egg whites.

# 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 - Fresh chopped chives for garnish

# Directions:

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 impossibly smooth and rich without being heavy.
  • They hold up beautifully on a platter and taste even better after chilling overnight.
  • Everyone assumes theres a secret ingredient, but its just the right balance of tangy and creamy.
  • Theyre naturally gluten-free and vegetarian, so they work for almost any gathering.
02 -
  • Let the cream cheese come to room temperature or it wont blend smoothly, leaving lumps in your filling.
  • Dont skip the ice bath after boiling or youll end up with that gray-green ring around the yolks.
  • Older eggs peel far easier than fresh ones, so plan ahead and use eggs that have been sitting for at least a week.
03 -
  • Use a piping bag fitted with a star tip to make the filling look bakery-perfect in seconds.
  • Add a tiny splash of pickle juice to the yolk mixture for extra tang and a secret layer of flavor.
  • If your filling is too thick, thin it with a teaspoon of milk or more vinegar until it reaches the consistency you want.
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