Million Dollar Deviled Eggs (Printable)

Tender egg whites filled with creamy, tangy yolk mixture seasoned with Dijon mustard and fresh herbs.

# 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

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped 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 throughout the yolk mixture.
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 color and garnish.
09 - Arrange on a platter and serve chilled.

# Expert Advice:

01 -
  • The cream cheese makes the filling unbelievably silky and stable, so it holds its shape beautifully on the platter.
  • You can prep them the night before and let the flavors deepen in the fridge, which means less stress on party day.
  • They look fancy but come together with ingredients you probably already have in your kitchen.
  • The balance of tangy Dijon and sweet mayo keeps people coming back for just one more.
02 -
  • Make sure the cream cheese is fully softened before mixing, or you'll end up with lumps no amount of mashing will fix.
  • Don't skip the ice bath after boiling, it prevents that green ring around the yolks and makes peeling a breeze.
  • Taste the filling before you pipe it, because the seasoning can vary depending on the mayo and mustard brands you use.
03 -
  • Use older eggs for boiling, they peel so much cleaner than super fresh ones because the membrane has loosened slightly.
  • Run your knife under hot water before slicing the eggs, it'll give you clean cuts without tearing the whites.
  • If your filling feels too thick, add a tiny splash of pickle juice or extra vinegar to loosen it up and add a tangy kick.
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