Million Dollar Deviled Eggs (Printable)

Creamy, tangy stuffed eggs with a rich Dijon-mayo filling and fresh chive garnish.

# 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 - Pepper to taste
10 - 2 tablespoons fresh chives, chopped, plus extra for garnish

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped, 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 creamy without being heavy or cloying.
  • They look fancy enough for a dinner party but come together in under an hour with no fuss.
  • You can prep them the night before and pull them out of the fridge right when guests arrive.
  • The hint of Dijon and garlic powder gives them a grown-up edge that keeps people guessing.
02 -
  • If your cream cheese is too cold, it will form stubborn lumps no amount of stirring will fix, so let it soften completely before mixing.
  • Older eggs peel cleaner than fresh ones because the membrane loosens over time, saving you from pockmarked whites.
  • Don't skip the ice bath or your yolks will turn gray-green around the edges and taste sulfuric.
03 -
  • Add a tiny pinch of sugar to the filling if it tastes too tangy; it rounds out the sharpness without making it sweet.
  • Wipe your knife clean between cuts when halving the eggs so each piece looks crisp and professional.
  • If the filling is too thick to pipe, thin it with a teaspoon of milk or extra vinegar until it flows smoothly.
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