Deviled eggs with cream cheese have a smoother, richer filling than the classic mayo-only kind, with a little tang from two kinds of mustard. The yolks get mashed with softened cream cheese, mayonnaise, Dijon, and yellow mustard, then blended smooth and piped right back into the whites. Putting cream cheese in deviled eggs is what made this the version that shows up at every holiday gathering in our family. They take about 45 minutes from pot to platter and are easy to make ahead for Thanksgiving and Easter.
Every Thanksgiving, we have to guard the deviled eggs before the meal. My grown sons still try to sneak them before we sit down to the table, leaving an empty spot on the egg tray. I do let them eat the mess-ups, though, the broken ones that don’t look so pretty. Of course, I might make a few of those on purpose.
Best deviled eggs recipe i have tried and I am 67 years old, so I have tried a few.
—Debra Gorton
Main Ingredients Needed For Deviled Eggs with Cream Cheese
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Eggs: Use large eggs that have been in the fridge about a week. Farm-fresh eggs are stubborn to peel, but older eggs slip right out of their shells after boiling. A teaspoon of baking soda in the boiling water helps loosen the shells even more.
- Cream Cheese: This is what gives the filling that smooth, rich texture. Use full-fat block cream cheese and let it soften on the counter first so it mixes in easily. I buy the store brand, and it works every bit as well as the name brand. Skip whipped or low-fat cream cheese, though, because they make the filling runny. If you forget to set it out, here are my tips on how to soften cream cheese.
- Mayonnaise: A good-quality mayo like Duke’s or Hellmann’s gives the filling its classic flavor. Just don’t grab a sweet salad dressing like Miracle Whip. It makes the eggs too sweet.
- Dijon Mustard: Dijon adds a sharp tang to the filling. If that’s not in your pantry, spicy brown mustard works as a swap.
- Yellow Mustard: Plain yellow mustard gives you the deviled egg flavor you already know, and pairing it with Dijon is half the secret to this recipe. Any classic yellow mustard works, or you can try my homemade yellow mustard.
- Paprika: A light dusting on top is optional, but it adds a pretty pop of color.
- Fresh Parsley: A little fresh parsley on top brightens everything up. It’s optional, so skip it if you don’t have any on hand.
How To Make Deviled Eggs with Cream Cheese
Here’s how I make them, with a photo for each step so you can see what yours should look like along the way.
Tip: Serve chilled or within two hours of assembly.
Topping Ideas for Cream Cheese Deviled Eggs
Once the filling is piped, the toppings are where you can have a little fun and make these your own.
- Crumbled Bacon: One of our two family favorites. A little salty crunch on top of that smooth filling is hard to beat.
- Cowboy Candy Jalapenos: Our other favorite, sweet with a little kick, and they look so pretty on the tray.
- Chives: Snipped fresh chives add a mild onion flavor and a bright green finish.
- Paprika and Fresh Parsley: The classic finish.
For the prettiest platter, pipe the filling with a star tip and add your toppings right before serving. And if you have folks at your table who’d rather skip the cream cheese, my classic deviled eggs are good to set out right alongside these.
Make-Ahead Deviled Eggs for Holiday Gatherings
You can get these mostly done a day ahead. Boil and peel the eggs, then store the whites and the yolk filling separately, covered, in the fridge. Right before serving, pipe the filling into the whites and add your garnishes, so they look and taste fresh when they hit the table.
If you’re carrying them to somebody else’s house for the holidays, pack the tray in a cooler and pull it out about 15 minutes before serving.
For a party, plan on two to three halves per guest. This deviled eggs with cream cheese recipe makes 12 halves, and for Thanksgiving I make a triple batch, because with all six of our kids’ families around the table, it’s full, and everyone from the youngest to the oldest loves them. If you’re filling out a whole appetizer table, my list of cheap party finger food ideas has plenty more to choose from.
Questions About Deviled Eggs with Cream Cheese
The secret ingredient in my deviled eggs is cream cheese, paired with two kinds of mustard. The cream cheese makes the filling smooth and rich. Dijon brings a sharp tang, and yellow mustard brings that classic deviled egg flavor everybody expects, so you get both in every bite.
Overmixing the filling and not seasoning it enough are the two mistakes I’d watch for most with deviled eggs. Blend the filling only until it’s smooth, because if you keep going, it can turn too thin to pipe. Then taste it before piping and adjust the salt and pepper, since it’s a lot harder to fix once it’s in the whites.
Deviled Eggs with Cream Cheese
Ingredients
- 6 eggs, large
- 4 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp yellow mustard
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Paprika, optional, for dusting
Instructions
Hard-Boil the Eggs
- Place eggs in a large saucepan and cover with water, ensuring the water is about 1 inch above the eggs. Cover the pan with a lid.6 eggs
- Heat on high until the water comes to a rolling boil. Once boiling, remove the pan from heat and let it sit, covered, for 13–14 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Let them cool completely (about 5 minutes), then peel and set aside.
Prepare the Filling
- Slice the peeled eggs in half lengthwise and gently scoop out the yolks into a medium bowl.
- Wash the egg whites gently to remove any leftover yellow yolk and set them on a paper towel to dry.
- Mash the yolks with two forks until crumbly. This will take about 2 minutes.
- Add the cream cheese, mayonnaise, Dijon mustard, yellow mustard, salt, and pepper.4 tbsp cream cheese, 2 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1/2 tsp yellow mustard, Salt and black pepper
- Using a hand mixer, mix all the ingredients until smooth and creamy. Taste and adjust seasoning as needed.
Assemble the Deviled Eggs
- Spoon or pipe the yolk mixture back into the hollowed egg whites. For a neater presentation, use a piping bag or a resealable plastic bag with the corner snipped off.
- Sprinkle with paprika (if using) and garnish with fresh parsley.Fresh parsley, Paprika
Gina’s Notes and Tips
- Prep Tips: Let your cream cheese soften at room temperature for easier mixing. Use a hand mixer or food processor for the smoothest filling texture. Chill the eggs after boiling to make peeling easier.
- Substitutions: Spicy brown mustard works in place of Dijon.
- Garnish Ideas: Crumbled bacon, cowboy candy jalapeños, fresh chives, paprika, or fresh parsley.
- Tips for Recipe Success: For the best presentation, pipe the filling with a star tip and add your toppings just before serving.
- Make Ahead: Boil and peel the eggs up to a day ahead. Store the egg whites and the yolk filling separately, covered, in the refrigerator, then pipe and garnish just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Keep garnishes separate and add them just before serving. If traveling, pack the eggs in a cooler and serve cold, or let them sit at room temperature for about 15 minutes before serving. Don’t leave deviled eggs out at room temperature for more than 2 hours.
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A Sunday Supper After Church is one of my favorite ways to share a tray of these cream cheese deviled eggs, so the next time you’re filing out of the sanctuary, invite your grown kids, a young couple who just started visiting, or the widow who always sits a few rows back to come home with you for lunch. Since the whites and filling are already waiting in the fridge from Saturday, all you do when you walk in the door is pipe them, sprinkle on some bacon, and set them out while the rest of the meal finishes, so everybody has something to nibble on instead of standing around hungry. Put the leaf on the table, hand the kids the napkins to set out, and leave the matching plates in the cabinet. Psalm 133:1 says it’s good and pleasant when brothers dwell in unity, and I see a little of that every time my family crowds around the counter reaching for the same tray, laughing and swiping one more before we sit down. That’s the kind of table I want people to remember, one where they walked in as company and left feeling like family.
Best deviled eggs recipe i have tried and I am 67 years old, so I have tried a few.
Debra, You just made my day! We have deviled egg fanatics in our family during the holidays. We have to guard the plate before dinner or they will all be gone. lol We like adding chopped pickled jalapenos and crispy bacon to this recipe as a special twist too. Wishing you blessing for a prosperous and happy new year.