Million Dollar Deviled Eggs (Printer-friendly)

Creamy, tangy stuffed eggs with a rich yolk mixture and garnish

# Ingredient List:

→ 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 - Black pepper to taste
10 - 2 tablespoons fresh chives, chopped

→ Garnish

11 - Paprika for garnish
12 - Fresh chives, chopped, for garnish

# How-To Steps:

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 undisturbed for 12 minutes.
02 - Transfer eggs to a bowl of ice water and let cool for at least 5 minutes to stop the cooking process.
03 - Gently crack, peel, and rinse eggs under running water. Pat dry thoroughly with paper towels.
04 - Slice eggs in half lengthwise using a sharp knife. Carefully remove yolks and place them in a mixing bowl. Set egg white halves aside on a cutting board.
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 with no lumps.
06 - Fold in the chopped fresh chives until evenly distributed throughout the filling mixture.
07 - Fill each egg white half with the yolk mixture using a piping bag for elegant presentation or a small spoon for casual preparation.
08 - Sprinkle paprika and extra chopped chives over the filled eggs. Arrange on a serving platter and refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • The filling is so creamy it practically melts on your tongue, thanks to the cream cheese.
  • They look impressive but come together in under an hour, perfect when youre short on time.
  • Every bite has a tangy kick from the Dijon that keeps them from tasting flat or boring.
  • Theyre endlessly customizable, so you can add bacon, jalapeños, or whatever sounds good.
02 -
  • Dont skip the ice bath after boiling, or the yolks will turn gray and the eggs will be harder to peel.
  • Make sure the cream cheese is fully softened before mixing, or youll end up with lumps in the filling.
  • If the filling feels too thick, add a tiny splash of vinegar or a bit more mayo to loosen it up.
  • Piping the filling looks elegant, but if you dont have a piping bag, a zip top bag with the corner snipped off works perfectly.
03 -
  • Add a pinch of smoked paprika to the filling itself for a subtle smoky flavor that surprises people.
  • If you want them spicy, stir in a teaspoon of hot sauce or finely diced jalapeños before piping.
  • For a bacon lover version, fold in crumbled crispy bacon and top each egg with an extra piece.
  • Use a star tip in your piping bag to create a swirled, bakery style look that makes them feel fancy.
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