Description

Million Dollar Deviled Eggs are a classic appetizer elevated with a creamy, tangy filling made from a rich combination of mayonnaise, cream cheese, Dijon mustard, and fresh chives. Perfectly boiled eggs are filled with a smooth, flavorful yolk mixture and garnished with paprika and extra chives for an elegant presentation. These deviled eggs are a crowd-pleaser at parties and gatherings.

Ingredients

Scale

Eggs

12 large eggs

Filling

1/2 cup mayonnaise
1/4 cup cream cheese, softened
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
2 tablespoons chopped fresh chives

Garnish

Paprika, for garnish
Extra chopped fresh chives, for garnish

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Instructions

Boil the Eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit undisturbed for 12 minutes to fully cook.
Cool and Peel: Transfer the eggs to a bowl filled with ice water and let them cool for at least 5 minutes. This helps stop the cooking process and makes peeling easier. Gently crack the shells, peel off, and rinse the eggs under running water. Pat the eggs dry with a paper towel.
Prepare Egg Whites: Slice the eggs in half lengthwise. Carefully remove the yolks and place them into a mixing bowl. Set the egg white halves aside on a serving platter.
Make the Filling: To the bowl with egg yolks, add mayonnaise, softened cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper. Mash and mix everything together until the mixture is smooth and creamy.
Add Chives: Fold in the chopped fresh chives until they are evenly incorporated into the yolk mixture, giving the filling a fresh herbal note.
Fill the Eggs: Using a piping bag or a small spoon, fill each egg white half generously with the yolk mixture.
Garnish and Serve: Sprinkle paprika evenly over the filled deviled eggs and top with extra chopped chives for color and flavor. Arrange the eggs on a platter and serve chilled.

Notes

Chilling the eggs immediately after boiling makes them easier to peel.
You can prepare the filling a day in advance and refrigerate it to save time.
Use a piping bag for a neat presentation, or simply spoon the filling if preferred.
For a spicier kick, add a few drops of hot sauce or a pinch of cayenne pepper to the filling.
Deviled eggs are best served within a day of preparation for optimal freshness.