Description
Million Dollar Deviled Eggs are a classic appetizer elevated with a creamy, flavorful filling of mayonnaise, cream cheese, Dijon mustard, and fresh chives. These deviled eggs are perfect for parties, gatherings, or as a delightful snack, featuring a smooth, tangy yolk mixture garnished with paprika and extra herbs for a vibrant presentation.
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 chives, for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a large pot and cover them 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 for 12 minutes to cook through.
- Cool the Eggs: Transfer the boiled eggs to a bowl filled with ice water and allow them to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
- Peel the Eggs: Gently crack the eggshells, peel them off under running water to remove any bits of shell, and pat the 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, setting the whites aside for filling.
- Make the Filling: To the bowl with yolks, add mayonnaise, softened cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper. Mash and mix everything thoroughly until the mixture is smooth and creamy.
- Add Fresh Herbs: Fold in the chopped fresh chives evenly throughout the yolk mixture to add a fresh, mild onion flavor.
- Fill the Egg Whites: Using a piping bag or a small spoon, fill each egg white half with the creamy yolk mixture, making sure to fill generously for a full taste.
- Garnish and Serve: Sprinkle a dusting of paprika and additional chopped chives over the filled eggs for color and extra flavor. Arrange the deviled eggs on a platter and serve chilled for best taste.
Notes
- For easier peeling, make sure to cool eggs completely in ice water after boiling.
- You can substitute cream cheese with sour cream for a lighter filling.
- Using a piping bag creates a neater presentation but a spoon works just as well.
- Deviled eggs can be made a day in advance and kept refrigerated in an airtight container.
- Adjust seasonings to taste, especially salt and pepper, depending on your preference.
