Million Dollar Deviled Eggs (Printable)

Tender egg whites filled with a smooth, tangy yolk mixture featuring cream cheese, Dijon mustard, and fresh chives.

# What You 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 chopped fresh chives, plus extra for garnish

→ Garnish

11 - Paprika for garnish
12 - Additional chopped fresh 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 the pot, remove from heat, and allow eggs to sit undisturbed for 12 minutes.
02 - Transfer eggs to a bowl filled with ice water using a slotted spoon. Allow to cool for at least 5 minutes to stop the cooking process.
03 - Gently crack the eggshell by rolling each egg on a hard surface. Carefully peel away the shell and rinse each egg under running water. Pat dry thoroughly with paper towels.
04 - Using a sharp knife on a cutting board, slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange egg white halves on a serving platter.
05 - Add mayonnaise, softened cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and black pepper to the yolks. Mash and mix with a fork or potato masher until smooth and creamy.
06 - Fold chopped fresh chives into the yolk mixture until evenly distributed throughout.
07 - Transfer the yolk mixture into a piping bag fitted with a medium tip, or use a small spoon. Pipe or spoon the filling generously into each egg white cavity.
08 - Sprinkle paprika and additional fresh chives over each filled egg. Arrange completed deviled eggs on a serving platter.
09 - Cover the platter and refrigerate until serving time. Serve chilled for optimal flavor and texture.

# Expert Advice:

01 -
  • The cream cheese makes the filling so rich and silky that people always ask what your secret is.
  • They look fancy enough for a party but come together in under an hour with ingredients you probably already have.
  • You can make them the night before and let them chill, which means less stress when guests arrive.
  • The combination of Dijon and garlic powder gives them a grown-up flavor that stands out from the usual sweet pickle relish versions.
02 -
  • If you skip the ice bath, the yolks will get that gray-green ring around the edge and the texture turns rubbery, so do not rush this step.
  • Make sure the cream cheese is fully softened before mixing or you will end up with lumps no amount of mashing will fix.
  • Older eggs peel more easily than fresh ones, so if you bought eggs today, wait a few days before boiling them for deviled eggs.
  • Taste the filling before you pipe it because once it is in the eggs, it is too late to adjust the seasoning.
03 -
  • Add a tiny pinch of sugar to the filling to balance the tanginess of the mustard and vinegar without making it taste sweet.
  • If your yolk mixture is too thick to pipe smoothly, stir in a teaspoon of milk or pickle juice to loosen it up.
  • Wipe the knife clean between each cut when halving the eggs so the whites stay neat and the yolks do not smear.
  • For perfectly centered yolks, gently shake the pot while the eggs are heating so the yolks settle in the middle before they cook through.
Go Back