Million Dollar Deviled Eggs (Printable)

Creamy whipped yolks with mayo, cream cheese, Dijon, and fresh chives. Topped with paprika for a colorful finish.

# 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 fresh chives, chopped

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped, for garnish

# 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 extra chives over the filled eggs. Arrange on a platter and serve chilled.

# Expert suggestions:

01 -
  • The cream cheese makes the filling unbelievably smooth and rich without feeling heavy.
  • You can prep them a full day ahead, which means less stress when company arrives.
  • They look fancy but come together with ingredients you probably already have.
  • The garlic and onion powder add a savory depth that keeps people guessing.
02 -
  • If your cream cheese isn't soft enough, you'll end up with lumps no amount of mashing will fix.
  • Don't skip the ice bath after boiling or you'll get that gray-green ring around the yolks.
  • Older eggs peel cleanly, while super fresh ones cling to the whites and tear them up.
03 -
  • Use a piping bag with a large star tip to fill the eggs quickly and make them look professional.
  • Add a teaspoon of pickle juice to the filling for a tangy surprise that keeps people coming back.
  • If the filling feels too thick, thin it with a splash of milk or more vinegar until it's smooth and pipeable.
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