Million Dollar Deviled Eggs (Print View)

Creamy deviled eggs with cream cheese, Dijon mustard, and chives. Perfect for entertaining or special occasions.

# 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 - Additional chopped fresh 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 mousse.
  • They look elegant enough for a holiday spread but come together quickly on a busy weeknight.
  • You can make them a day ahead, which means less stress and more time with your guests.
  • The flavor is bold but balanced, with just enough mustard bite to keep things interesting.
02 -
  • Do not skip the ice bath or the eggs will keep cooking inside and turn that unfortunate gray-green color around the yolk.
  • Softening the cream cheese completely is critical, cold cream cheese will never mix smoothly no matter how hard you stir.
  • If your filling looks dry, add a teaspoon of mayo or vinegar at a time until it reaches a creamy, pipeable consistency.
03 -
  • Use a piping bag with a star tip to make the filling look bakery-level fancy with almost no extra effort.
  • Taste the filling before you pipe it and adjust the salt, it should be bold enough to stand up to the mild egg whites.
  • If you are peeling a lot of eggs, do it under running water and keep a small bowl nearby for shells, it keeps your workspace much cleaner.
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