Million Dollar Deviled Eggs (Printable version)

Creamy, tangy stuffed eggs with a rich Dijon and cream cheese filling, garnished with paprika and fresh chives.

# Needed ingredients:

→ 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 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 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 for even distribution.
08 - Sprinkle paprika and additional chives over the filled eggs for visual appeal and flavor.
09 - Arrange deviled eggs on a serving platter and serve chilled.

# Expert Suggestions:

01 -
  • The cream cheese makes the filling velvety in a way regular deviled eggs never are.
  • They look fancy enough for holidays but come together in under an hour.
  • You can make them the night before and let the flavors meld in the fridge.
  • Everyone always asks for the recipe, which makes you feel like a kitchen genius.
02 -
  • If your cream cheese is cold, the filling will be lumpy no matter how hard you mash, so let it soften first.
  • Older eggs are actually harder to peel, so use the freshest ones and shock them in ice water right after boiling.
  • Taste the filling before you pipe it because eggs absorb a lot of seasoning and you will need more salt than you expect.
03 -
  • Use a piping bag with a star tip to make the filling look bakery-perfect and impress your guests.
  • Add a pinch of smoked paprika instead of regular for a deeper, richer flavor that elevates the whole dish.
  • If you do not have a piping bag, use a zip-top bag with one corner snipped off for easy filling.
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