Million Dollar Deviled Eggs

Million Dollar Deviled Eggs are a luxurious take on a classic American appetizer. These creamy treats feature yolks whipped with mayonnaise, cream cheese, and tangy Dijon mustard, creating a rich and aromatic filling that contrasts perfectly with the tender egg whites. A simple sprinkle of paprika and fresh chives adds the perfect pop of color and bite to every mouthful.

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Whether you are hosting a holiday brunch or a summer picnic, these eggs are a guaranteed hit. The savory depth of the filling, combined with the freshness of the chives, makes them feel far more sophisticated than the average snack, yet they remain wonderfully easy to prepare.

Ingredients

• 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, extra chopped chives

Instructions

Step 1

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.

Step 2

Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.

Step 3

Gently crack, peel, and rinse eggs under running water. Pat dry with a paper towel.

Step 4

Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg whites aside.

Step 5

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.

Step 6

Fold in the chopped chives until evenly distributed.

Step 7

Fill each egg white half with the yolk mixture using a piping bag or small spoon.

Step 8

Sprinkle paprika and extra chives over the filled eggs for garnish.

Step 9

Arrange on a platter and serve chilled.

Zusatztipps für die Zubereitung

To save time during your event, these deviled eggs can be made up to a day in advance; simply keep them refrigerated until serving. For the cleanest peeling, ensure you let the eggs sit in the ice water for at least 5 minutes to fully shock the shells.

Varianten und Anpassungen

For extra flavor, you can add crumbled bacon to the yolk mixture or experiment with different mustards for a unique twist. For a spicy version, consider adding hot sauce or finely diced jalapeños to the filling.

Serviervorschläge

Arrange the finished eggs on a decorative platter and serve chilled as a satisfying lunch or snack. This recipe yields 24 deviled eggs, providing approximately 12 servings with 290 calories and 12 grams of protein per 2-egg serving.

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With their rich texture and balanced flavor, these Million Dollar Deviled Eggs are sure to become a staple in your appetizer rotation. Enjoy the perfect blend of creamy, tangy, and savory in every bite.

Recipe Questions & Answers

→ How far ahead can I make these?

These can be prepared up to 24 hours in advance. Store covered in the refrigerator and add garnishes like paprika and chives just before serving to maintain their texture and appearance.

→ What's the best way to boil eggs for easy peeling?

Use eggs that are at least a week old, start them in cold water, bring to a boil, then cover and remove from heat for 12 minutes. Immediately transfer to ice water—the rapid temperature change helps separate the membrane from the white.

→ Can I make the filling spicier?

Absolutely. Add hot sauce, finely diced jalapeños, or a pinch of cayenne pepper to the yolk mixture. You can also use spicy brown mustard instead of Dijon for extra heat.

→ Why add cream cheese to deviled eggs?

Cream cheese adds extra richness and creates a silkier, more stable filling that holds its shape beautifully when piped. The tangy flavor also complements the sharpness of the Dijon mustard.

→ What's the best way to fill the eggs?

A piping bag fitted with a star tip creates the most professional-looking results, but a small spoon works perfectly well. For a rustic look, simply mound the filling with a butter knife.

→ How do I prevent the filling from becoming watery?

Ensure your yolks are completely cooled before mixing, and avoid over-boiling the eggs which can create a grey ring around the yolk. Measure ingredients carefully—too much vinegar can make the filling loose.