Million Dollar Deviled Eggs (Printable)

Creamy yolks with mayo, cream cheese, Dijon, topped with paprika and chives. Rich, tangy, and absolutely irresistible.

# Ingredient List:

→ 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 plus extra for garnish

→ Garnish

11 - Paprika for garnish
12 - Extra 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 throughout the filling.
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 for garnish.
09 - Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling impossibly smooth and rich, almost like a savory cheesecake.
  • They look fancy enough for a party but come together in under an hour with ingredients you probably already have.
  • The garlic and onion powder add a depth that keeps people guessing what makes these taste so different.
  • They hold up beautifully in the fridge, so you can make them the night before and actually enjoy your own gathering.
02 -
  • Don't skip the ice bath or your yolks will turn gray green around the edges, which tastes fine but looks unappetizing.
  • Softening the cream cheese is crucial because cold cream cheese will leave stubborn lumps no matter how hard you mash.
  • If you're piping the filling, make sure it's smooth enough to flow through the tip without clogging.
03 -
  • Use a piping bag fitted with a star tip to make the filling look bakery perfect and impress your guests.
  • Add a pinch of smoked paprika to the filling itself for an extra layer of flavor that's subtle but unforgettable.
  • If the filling feels too thick, whisk in a teaspoon of milk or pickle juice to loosen it up without losing flavor.
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