Million Dollar Deviled Eggs (Printable Version)

Creamy, tangy deviled eggs with a rich yolk filling topped with 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 - Pepper to taste
10 - 2 tablespoons chopped fresh chives

→ Garnish

11 - Paprika for garnish
12 - Additional chopped chives for garnish

# Steps to Follow:

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 to sit for 12 minutes.
02 - Transfer eggs to a bowl of ice water and let cool for at least 5 minutes to stop the cooking process.
03 - Gently crack, peel, and rinse eggs under running water to remove any shell fragments. Pat dry with paper towels.
04 - Slice eggs in half lengthwise using a sharp knife. Carefully extract yolks and place them in a mixing bowl. Reserve egg white halves for filling.
05 - Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until the mixture achieves a smooth and creamy consistency.
06 - Fold chopped chives into the yolk mixture until evenly distributed throughout.
07 - Fill each egg white half with the yolk mixture using a piping bag for professional presentation or a small spoon for casual assembly.
08 - Sprinkle paprika and additional chopped chives over the filled eggs to enhance visual appeal and flavor.
09 - Arrange on a serving platter and refrigerate until ready to serve chilled.

# Additional Tips::

01 -
  • The cream cheese creates this velvety texture that melts on your tongue in a way that makes regular deviled eggs seem positively pedestrian.
  • They look impressive enough for company but require no exotic ingredients - just familiar items that combine to create something that tastes far fancier than the effort involved.
02 -
  • Room temperature cream cheese is absolutely non-negotiable - I once tried to rush it by using cold cream cheese and ended up with a lumpy mess that no amount of mixing could salvage.
  • The filling actually tastes better after sitting in the refrigerator for an hour or two, allowing all those flavors to mingle and develop depth.
03 -
  • If you're struggling with perfectly centered yolks, try laying the carton on its side in the refrigerator overnight before boiling - this centers the yolks beautifully for more attractive finished eggs.
  • For the smoothest filling, press the egg yolks through a fine-mesh sieve before mixing with other ingredients - this restaurant trick eliminates even the tiniest lumps and creates an ultra-luxurious texture.
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