Million Dollar Deviled Eggs (Printer-friendly)

Creamy yolk filling with mayo, cream cheese, and mustard, topped with paprika and 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 fresh chives 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.
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.
09 - Arrange on a platter and serve chilled.

# Expert advice:

01 -
  • The cream cheese makes the filling impossibly smooth and rich without feeling heavy.
  • They look impressive but come together faster than most side dishes.
  • You can make them the night before and actually enjoy your own party.
  • The garlic and onion powder add a savory depth that keeps people guessing.
02 -
  • Older eggs peel infinitely easier than fresh ones, so buy your eggs at least a week before you plan to make these.
  • The ice bath isn't optional, it prevents that grey-green ring around the yolk that screams overcooked.
  • Softening the cream cheese fully is critical or you'll end up with lumps no amount of stirring will fix.
  • Taste your filling before you pipe it, because once it's in the eggs, adjusting seasoning becomes a nightmare.
03 -
  • Add a tiny pinch of sugar to the filling if it tastes too tangy, it balances everything without making it sweet.
  • Run your knife under hot water before slicing the eggs, it cuts through the whites cleanly without dragging.
  • If your filling is too thick to pipe, thin it with a teaspoon of milk or pickle juice until it's silky.
  • Freeze leftover yolks if you only want to fill half the batch, they thaw surprisingly well for another round.
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