Description
Classic Million Dollar Deviled Eggs feature creamy, flavorful filling made with mayonnaise, cream cheese, Dijon mustard, and fresh chives, all nestled inside perfectly boiled egg whites and garnished with paprika. This easy-to-make appetizer is perfect for parties, picnics, or holiday gatherings.
Ingredients
Scale
Deviled Eggs
- 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
- Boil the Eggs: 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 it from heat, and let the eggs sit for 12 minutes to cook through.
- Cool the Eggs: Transfer the eggs immediately to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes, making them easier to peel.
- Peel the Eggs: Gently crack the eggshells and peel under running water to remove the shell every bit cleanly. Then pat the peeled eggs dry with a paper towel.
- Prepare the Egg Whites: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the empty egg whites aside on a serving platter.
- Make the Filling: Add mayonnaise, softened cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the bowl with the yolks. Mash and mix everything together until the filling is smooth, creamy, and well combined.
- Add Fresh Herbs: Fold the chopped fresh chives into the yolk filling, distributing the herbs evenly for fresh flavor.
- Fill the Egg Whites: Using a piping bag or a small spoon, carefully fill each egg white half with the creamy yolk mixture, shaping a neat, attractive mound.
- Garnish and Serve: Sprinkle paprika and extra chopped chives over the filled eggs for a colorful, flavorful finish. Arrange on a platter and serve chilled for best taste.
Notes
- For easier peeling, use eggs that are at least a week old.
- The cream cheese adds extra creaminess but can be omitted or substituted with additional mayonnaise if desired.
- Feel free to adjust seasonings like garlic powder and onion powder to match your taste preferences.
- Deviled eggs can be prepared a day ahead and stored covered in the refrigerator.
- For a decorative touch, use a star piping tip to fill the egg whites.
