Million Dollar Deviled Eggs (Print version)

Tangy, creamy egg halves with Dijon and chives

# Required ingredients:

→ 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 - Extra chopped chives 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.
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.

# Expert Advice:

01 -
  • The cream cheese makes the filling impossibly silky and adds a richness that plain mayo can't touch.
  • They hold up beautifully in the fridge for a day, so you can prep ahead without stress.
  • The garlic and onion powder create a savory depth that keeps people coming back for just one more.
  • They look elegant enough for a wedding shower but easy enough for a Tuesday picnic.
02 -
  • Let the cream cheese sit out for at least 30 minutes before mixing or you'll have lumps no amount of mashing can fix.
  • Don't skip the ice bath because eggs that cool slowly will have that gray-green ring around the yolk and a sulfuric smell.
  • Older eggs peel cleanly, but farm-fresh eggs will stick to the shell and tear the whites no matter how careful you are.
03 -
  • Use a piping bag with a star tip to create swirls that look bakery-perfect and take less than a minute per egg.
  • Add a tiny splash of pickle juice to the filling for a tangy surprise that tastes like it belongs there.
  • If the filling is too thick, thin it with a teaspoon of milk or a little extra vinegar until it's pipeable but still holds its shape.
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