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Million Dollar Deviled Eggs

Million dollar deviled eggs made with creamy yolk filling, piped in tall swirls, and topped with smoky bacon and chives. Boiled eggs are stood to set perfectly, then chilled for a firm, spoonable texture.
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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: 235
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temp eggs for more even peeling.
Deviled filling
  • 0.3333333333 cup mayonnaise
  • 2 oz cream cheese Soften at room temperature.
  • 2 tbsp butter Soften at room temperature.
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
Toppings
  • 4 slices bacon Cook until crisp, then finely crumble.
  • 0.25 smoked paprika For garnish.
  • 0.25 chives For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and stand eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand for 12 minutes to fully set the yolks.
Chill and peel
  1. Transfer eggs to an ice bath and chill for 10 minutes. Peel, then halve lengthwise and keep yolk sides accessible.
Make the deviled 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 looks smooth and creamy enough to pipe.
Fill and garnish
  1. Pipe the filling into the egg whites in tall swirls. Fill evenly so each egg half has a high, fluffy mound.
  2. Top each egg with crispy bacon, then sprinkle with smoked paprika and chives. Aim for a light, even dusting and visible green flecks.
Chill to serve
  1. Chill the deviled eggs until serving. Keep them covered so the topping stays bright and the filling firms up.

Notes

Pro tip: after peeling, wipe off any lingering egg membrane so the yolk filling adheres cleanly for a crisp-looking swirl. Store covered in the refrigerator for 3 days; freezing isn’t recommended because the filling can become watery. Dietary swap: use vegan mayonnaise and dairy-free cream cheese/butter for a dairy-free version while keeping the same method.