Go Back

Million Dollar Deviled Eggs

Million dollar deviled eggs with extra-creamy filling made by whipping yolks with mayo, cream cheese, and butter, then piping in tall swirls. Finished with crisp bacon, smoked paprika, and fresh chives for a classic American appetizer bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Million Dollar Deviled Eggs
  • 12 large eggs
  • 0.333 cup mayonnaise
  • 2 oz cream cheese softened
  • 2 tbsp butter softened
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 4 slices bacon cooked and finely crumbled
  • 1 smoked paprika for garnish
  • 1 chives for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and peel
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep yolks in a bowl and egg whites on a sheet pan.
Make the creamy filling
  1. Beat the yolks with mayonnaise, cream cheese, butter, Dijon mustard, white vinegar, garlic powder, and salt until light and whipped. Scrape the bowl as needed for an even, fluffy texture.
  2. Pipe the filling into the egg whites in tall swirls. Use a steady pressure to create clean ridges that hold their shape.
Garnish and chill
  1. Top the deviled eggs with crispy bacon, smoked paprika, and chives. Add garnish right before chilling so it stays vibrant.
  2. Chill until serving for up to a few hours. Keep covered in the refrigerator to prevent the filling from drying out.

Notes

Pro tip: for the cleanest peeling, make sure the water starts cold and fully covers the eggs, then ice-bath immediately after boiling. Store leftovers in the fridge for up to 3 days; freezing is not recommended because the filling texture can loosen. For a lower-fat option, swap some mayonnaise for light mayonnaise while keeping the cream cheese for the stable, creamy pipeable texture.