Million Dollar Deviled Eggs

Million Dollar Deviled Eggs

Million Dollar Deviled Eggs are made with perfectly boiled, easy-peel eggs and an ultra-creamy filling whipped until light. Pipe tall swirls, then finish with crispy bacon, chives, and smoked paprika for a crowd-ready appetizer.

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Prep Time 20

Cook Time 12

chill 10

Total Time 42

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Eggs

12 large eggs

Filling

0.33 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

Toppings

4 slices bacon cooked and finely crumbled
0.25 tsp smoked paprika for garnish
1 tbsp chives for garnish

Equipment

1 pot
1 ice bath container
1 piping bag

Method

Boil and peel the eggs

Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
Transfer the eggs to an ice bath for 10 minutes. Peel and halve lengthwise.

Make the deviled egg filling

Beat the yolks with mayonnaise, cream cheese, butter, Dijon mustard, white vinegar, garlic powder, and salt until light and whipped. Mix until smooth and fluffy with no visible yolk lumps.

Pipe and garnish

Pipe the filling into the egg whites in tall swirls. Pipe evenly so each half is filled high.
Top with bacon, smoked paprika, and chives. Finish each egg half so the toppings sit on the swirls.

Chill before serving

Chill the deviled eggs until serving. Keep covered so the filling stays creamy.

Notes

For the cleanest piping, keep the filling at room temperature briefly so it flows, then chill after filling. Refrigerate deviled eggs in a covered container for up to 3 days; freeze is not recommended due to texture changes. For a lighter option, swap the mayonnaise and butter for light mayo (and use reduced-fat cream cheese) while keeping the whipping step for the same airy texture.