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Million Dollar Deviled Eggs

Million Dollar Deviled Eggs have a smooth, creamy filling made with cream cheese, mayonnaise, and Dijon mustard. They’re topped with crisp crumbled bacon, smoked paprika, and fresh chives, then chilled before serving.
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Prep Time 15 minutes
Cook Time 22 minutes
chilling 40 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • 1 cold water as needed for cooking and chilling
  • 2 cups ice
For the filling
  • 4 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbsp sweet pickle relish
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the topping
  • 4 slices bacon
  • 0.25 tsp smoked paprika
  • 1 tbsp fresh chives chopped

Equipment

  • 1 10-inch skillet

Method
 

Cook and peel the eggs
  1. Arrange the 12 large eggs in a single layer in a 5-quart saucepan and add enough cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat, then cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to a large bowl of cold water with the 2 cups ice and chill for 10 minutes, adding more cold water if needed to cover them.
  4. Peel and halve the eggs lengthwise, then place the yolks in a medium bowl.
Make the filling
  1. Mash the yolks with the softened cream cheese, mayonnaise, Dijon mustard, sweet pickle relish, kosher salt, and black pepper until smooth.
Prepare the topping and assemble
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it finely.
  3. Spoon or pipe the filling into the egg-white halves, then garnish with the crumbled bacon, smoked paprika, and chopped fresh chives.
  4. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the smoothest filling, use softened cream cheese. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a pork-free option, omit the bacon.