Million Dollar Deviled Eggs

# What You'll Need:

→ 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 - Pepper to taste

10 - 2 tablespoons fresh chives, chopped

→ Garnish

11 - Paprika for dusting

12 - Fresh chives, chopped

# Cooking 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, remove from heat, and let sit for 12 minutes.

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

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

04 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Reserve egg whites.

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.

06 - Fold in the chopped chives until evenly distributed throughout the mixture.

07 - Fill each egg white half with the yolk mixture using a piping bag or small spoon for even distribution.

08 - Sprinkle paprika and extra chives over the filled eggs. Arrange on a platter and serve chilled.

# Expert Advice:

01 -

The cream cheese makes the filling unbelievably creamy and stable, so it holds its shape without getting runny or dry.
They taste fancy enough for holidays but come together in under an hour with ingredients you probably already have.

02 -

Don't skip the ice bath, it prevents that gray green ring around the yolk and makes peeling a breeze instead of a frustrating mess.
Softening the cream cheese fully is critical, cold cream cheese will leave lumps no matter how hard you mash.

03 -