Million Dollar Deviled Eggs (Print version)

Creamy yolk filling with mayo, cream cheese, and Dijon mustard 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 - Black pepper to taste
10 - 2 tablespoons fresh chives, chopped

→ Garnish

11 - Paprika for garnish
12 - Additional fresh chives, chopped

# 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 throughout the filling.
07 - Fill each egg white half with the yolk mixture using a piping bag or small spoon.
08 - Sprinkle paprika and additional chopped chives over the filled eggs.
09 - Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • The cream cheese makes the filling impossibly creamy without being heavy or cloying.
  • They look impressive but come together with ingredients you probably already have.
  • You can prep them the night before and still have them taste fresh and vibrant.
  • They satisfy that craving for something savory, tangy, and just a little indulgent all at once.
02 -
  • Older eggs peel easier than fresh ones, so if your eggs are straight from the farm, wait a few days before boiling.
  • If the yolk mixture feels too thick, add a teaspoon of water or extra vinegar to loosen it up.
  • Don't skip the ice bath; it's the only way to stop that green ring from forming around the yolks.
  • Taste the filling before you pipe it because once it's in the eggs, adjusting seasoning gets messy.
03 -
  • Let the cream cheese come to room temperature before mixing so it blends smoothly without lumps.
  • If you want ultra-smooth filling, press the yolk mixture through a fine-mesh sieve before piping.
  • Add a tiny drizzle of olive oil to the filling for extra silkiness and a subtle richness.
  • Use a damp cloth to wipe the edges of the egg whites after filling so they look clean and professional.
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