Million Dollar Deviled Eggs (Print Version)

Creamy, tangy egg filling with aromatic Dijon and fresh chives

# 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

# How To:

01 - Place eggs in a large pot and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, cover and remove from heat, then 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 mixture.
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 Tips:

01 -
  • The cream cheese makes the filling richer and smoother than any other deviled egg you've tried.
  • You can prep everything the night before and just garnish before guests arrive.
  • They disappear faster than you can refill the platter, which means you did it right.
02 -
  • If your cream cheese is cold, the filling will be lumpy no matter how long you stir, so let it soften first.
  • Don't skip the ice bath or the yolks will keep cooking and turn chalky and dry.
  • Older eggs peel cleaner than fresh ones, so buy them at least five days before you plan to cook.
03 -
  • Use a piping bag with a large star tip to make the filling look bakery-perfect in seconds.
  • Add a pinch of sugar to the filling if it tastes too sharp, it rounds out the vinegar and mustard beautifully.
  • Wipe your knife clean between each egg slice so the yolks don't smear and the halves look neat.
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