Million Dollar Deviled Eggs (Print-Friendly)

Creamy yolk filling with tangy Dijon and fresh chives, topped with paprika for a classic crowd-pleasing appetizer.

# 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

# Cooking 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 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 until completely chilled.
03 - Gently crack, peel, and rinse eggs under running water. Pat dry thoroughly with paper towels.
04 - Slice eggs in half lengthwise using a sharp knife. Carefully remove yolks and place them in a mixing bowl. Set egg white halves aside on a paper towel.
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 using a fork or potato masher.
06 - Fold in the chopped fresh chives until evenly distributed throughout the filling mixture.
07 - Fill each egg white half with the yolk mixture using a piping bag for professional presentation or a small spoon for casual service.
08 - Sprinkle paprika and extra chopped chives over the filled eggs. Arrange on a serving platter and refrigerate until ready to serve.

# Expert Tips:

01 -
  • The cream cheese makes the filling impossibly creamy without being heavy or cloying.
  • They look elegant on any table but require nothing more than basic kitchen skills.
  • You can make them a full day ahead, which means one less thing to worry about when guests arrive.
  • The combination of Dijon mustard and garlic powder gives them a savory depth that keeps people coming back.
02 -
  • Don't skip the ice bath or you'll end up with that gray-green ring around the yolks that makes them look sad.
  • Soften the cream cheese completely or you'll be fighting lumps no matter how long you stir.
  • Taste the filling before you pipe it into the whites because it's much easier to adjust seasoning at that stage.
03 -
  • Add a tiny pinch of sugar to the filling to balance the acidity and round out the flavors.
  • Use a gallon-sized zip-top bag with a corner snipped off if you don't have a piping bag, it works perfectly.
  • Chill the filled eggs for at least 30 minutes before serving so the filling firms up and holds its shape.
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