Million Dollar Deviled Eggs (Printable Version)

Creamy, tangy deviled eggs with cream cheese, Dijon mustard, and fresh chives. Perfect for any gathering.

# 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 plus extra for garnish

→ Garnish

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

# How-To Steps:

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.
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.

# Tips for Success:

01 -
  • The cream cheese makes these insanely silky, almost like a savory cheesecake in egg form.
  • They look fancy enough for a wedding but come together faster than most side dishes.
  • One batch disappears so fast you'll wonder if you even set them out.
02 -
  • Older eggs peel far better than fresh ones, if yours are brand new, wait a few days before boiling.
  • The ice bath is not optional, it prevents that greenish ring around the yolk and makes peeling painless.
  • Taste the filling before you pipe it, you might want more salt, tang, or mustard depending on your eggs and mayo.
03 -
  • Let the cream cheese come to room temperature before mixing, it blends in smoother and prevents lumps.
  • Use a star tip on your piping bag for a bakery style swirl that makes every egg look impressive.
  • If you don't have a piping bag, use a zip top bag with the corner snipped off for easy filling.
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