Million Dollar Deviled Eggs (Printable Version)

Creamy egg yolk filling whipped with tangy Dijon and smooth cream cheese, nestled in tender whites and finished with vibrant paprika 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 - Black 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 for garnish.
09 - Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling impossibly silky, almost mousse-like, and keeps it from ever tasting dry or chalky.
  • These eggs hold up beautifully on a buffet table without weeping or sliding apart, even after a couple of hours.
  • The flavor balance is spot-on: tangy, savory, and just rich enough to feel indulgent without being heavy.
  • They look fancy but come together fast, making you seem like a much more organized host than you actually are.
02 -
  • Do not skip the ice bath or your yolks will end up with that gray-green ring and a slightly sulfurous smell that screams overcooked.
  • Softening the cream cheese fully before mixing is crucial; cold cream cheese leaves lumps no amount of mashing will fix.
  • Taste the filling before piping it into the whites because once it is in there, fixing bland filling means starting over.
  • If your eggs are too fresh, they will tear apart when you peel them, leaving you with a platter of mangled whites.
03 -
  • Run your knife under hot water and wipe it dry between each cut to get clean, smooth egg halves without ragged edges.
  • If your filling seems too thick to pipe, whisk in a teaspoon of milk or pickle juice until it reaches the perfect creamy consistency.
  • Use older eggs for boiling; fresh eggs are notoriously difficult to peel and will leave you cursing in the kitchen.
  • To keep the platter looking elegant, arrange the eggs in neat rows or a circular pattern, and tuck fresh herbs or lemon slices around the edges.
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