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Million Dollar Deviled Eggs

Million dollar deviled eggs with a light, whipped yolk filling—made creamy with cream cheese and butter, then piped in tall swirls. Finished with bacon crumbles, smoked paprika, and chives for a classic appetizer look and flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 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
Toppings
  • 4 slices bacon, cooked and finely crumbled
  • smoked paprika
  • chives

Equipment

  • 1 sheet pan

Method
 

Boil and set the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes, until the yolks are fully set.
Chill, peel, and halve
  1. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, with the yolks transferred to a bowl and the whites kept intact.
Make the deviled egg filling
  1. Beat the yolks with mayonnaise, cream cheese, butter, Dijon mustard, white vinegar, garlic powder, and salt until light and whipped. Mix until the filling is smooth and fluffy with a pale, thick texture.
Pipe and garnish
  1. Pipe the filling into the egg whites in tall swirls for a high, stacked look. Top each egg with bacon crumbles, smoked paprika, and chives for visible speckles and color.
Chill until serving
  1. Chill the deviled eggs until serving. Keep them cold so the filling holds its shape and the garnishes stay crisp.

Notes

For the cleanest piping, make the filling just until it turns light and whipped, then fill your piping bag immediately so it doesn’t loosen. Store assembled deviled eggs in the refrigerator up to 3 days; for best texture, add chives and smoked paprika right before serving. Freezing is not recommended. For a lighter option, use reduced-fat cream cheese and mayo (the texture will be slightly less rich but still creamy).