Million Dollar Deviled Eggs (Print Version)

Creamy deviled eggs with cream cheese, Dijon mustard, and fresh chives. A tangy, crowd-pleasing appetizer.

# 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 - Extra chopped fresh 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 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 filling.
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.

# Additional Tips::

01 -
  • The cream cheese trick transforms deviled eggs from ordinary to unforgettable, giving them a richness that keeps people coming back for more.
  • They're endlessly customizable, so you can make them your own without worrying about messing up the base.
  • Make them the day before and stress less on party day, which honestly feels like a gift when you're hosting.
02 -
  • The filling can break or feel greasy if you overmix or use cold cream cheese, so let everything come to room temperature and mix gently until just combined.
  • Make these up to a day ahead and store them covered in the fridge, they actually taste better after the flavors have a chance to get friendly with each other.
03 -
  • Buy eggs a few days before cooking them, older shells peel way easier than fresh ones because air gets between the membrane and the white.
  • A piping bag with a large tip makes filling fast and gives you those restaurant-looking swirls, but honestly a small spoon looks great too and is way less to clean up.
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