Million Dollar Deviled Eggs
Creamy deviled eggs with a rich blend of mayo, cream cheese, and Dijon mustard, enhanced by fresh chives and a hint of paprika, ideal for parties and gatherings.
Equipment
- 1 large pot for boiling eggs
- 1 mixing bowl
- 1 piping bag optional for filling eggs
Ingredients
- 12 large eggs
- 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 plus extra for garnish
- Paprika for garnish
Instructions
- 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.
- Transfer eggs to a bowl of ice water and cool for at least 5 minutes.
- Gently crack and peel the eggs, rinsing under running water. Pat dry with a paper towel.
- Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl; set the whites aside.
- Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks and mash until smooth.
- Fold in the chopped fresh chives until evenly mixed.
- Fill each egg white half with the yolk mixture using a piping bag or spoon.
- Garnish with paprika and additional chives. Arrange on a platter and serve chilled.
Notes
- Use room temperature eggs to ease peeling.
- Prepare a day ahead and refrigerate for convenience.
- Garnish with extra chives for freshness.