These creamy deviled eggs with cream cheese are a delicious twist on the classic recipe we all know and love. The smooth, tangy filling makes them perfect for Easter dinner or any gathering with family and friends. 

They are simple to prepare and always a crowd-pleaser. Serve them up and watch as everyone reaches for seconds because they are just that good.

A plate of six deviled eggs arranged in a circle, each with a creamy yellow filling topped with small green herb garnishes. The plate is white with a decorative edge, set against a lightly textured surface.
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In our big family, deviled eggs are practically a tradition at every gathering. Without fail, as soon as I pull the tray out of the fridge, someone’s sneaking a few before we even sit down. It’s become a running joke now—I think it’s impossible to resist their creamy, tangy filling and that perfect bite-sized goodness.

This recipe is as simple as it is delicious, made with just a few pantry staples like mayonnaise, mustard, and, of course, eggs. No fancy skills are needed here. I boil the eggs, cut them in half, and mix the yolks with a handful of ingredients to create a smooth, flavorful filling. Adding cream cheese takes it to another level, giving it a silky texture and a subtle tang that my family loves. From start to finish, I can have these ready in about 30 to 40 minutes, which is a win when you’re trying to prep for a crowd.

For more snack ideas, try my Fresh Chocolate-Covered Cranberries, Crunchy And Sweet Cashew Brittle, and Candied Pecans.

Ingredients For Easter Deviled Eggs With Cream Cheese

A flat lay of ingredients for a recipe: a tray of six eggs, a package of cream cheese, and small bowls containing mayonnaise, mustard, garlic powder, salt, pepper, and parsley.

To make these Easter deviled eggs special, you’ll only need these common ingredients that might already be in your pantry or fridge.

  • Eggs: Look for large eggs to get a good balance of yolk and egg white. Make sure they have no cracks to ensure no bacteria contamination. 
  • Cream cheese: Choose full-fat cream cheese to get a smooth, spreadable consistency. For a more natural flavor, watch out for any stabilizers or additives.
  • Mayonnaise: Check the ingredients and make sure you don’t find any artificial flavors or preservatives. If possible, use premium or organic mayo brands to achieve a creamier taste.
  • Dijon mustard: Go for classic Dijon mustard to get that slightly spicy kick. It should use natural ingredients without any preservatives for the best flavor.
  • Yellow mustard: Stick with traditional or classic yellow mustard to add a mild tang without overpowering the flavors. 
  • Fresh parsley: Opt for flat-leaf parsley with bright green leaves to ensure the best flavor.
  • Paprika (optional): Go for mild paprika to prevent overpowering the other flavors. It shouldn’t be past its expiration date, or it will have a less vibrant taste.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • Replace some or all of the cream cheese with mashed avocado to add a healthy twist to your deviled eggs.
  • For extra heat, add some Sriracha or jalapeños to the egg filling. 
  • Replace parsley with other fresh herbs like chives, dill, or basil for a different flavor profile.
  • Add black olives, tomatoes, and basil in the yolk filling to make Mediterranean-style deviled eggs.
  • Make pickled deviled eggs with finely chopped relish, pickles, or a splash of vinegar in the filling for a tangy kick.
  • If you’re vegan, swap eggs for tofu or chickpea flour-based egg fillings. Use vegan mayo and replace cream cheese with avocado or cashew cream. To replicate the yellow yolk, add a little turmeric for color.
Can I color the egg whites for Easter deviled eggs?

Absolutely! Add a few drops of food coloring to a bowl of water, then soak the whites for about 10 minutes. Use pastel colors like blue, pink, or yellow to match the Easter theme.

How can I decorate my deviled eggs for Easter without food coloring?

Garnish your deviled eggs with colorful ingredients like finely grated carrots, spring onions, or edible flowers. For a more festive touch, sprinkle some rainbow-colored sprinkles on your eggs.

How To Make Easter Deviled Eggs

Get ready to hop into Easter fun by doing these easy steps:

In a large saucepan, place the eggs and fill it with water. Make sure that the water is 1 inch above the eggs. Cover the pan with a lid, then heat on high. Once the water comes to a rolling boil, remove the pan from heat and let it sit, covered, for 13-14 minutes (set a timer because you might forget about it in your busy schedule). 

After the time has elapsed, transfer the eggs to a bowl of ice water. Leave the eggs to cool completely for about 5 minutes, then peel and set aside.

A pot on a stove filled with boiling water and several white eggs. The eggs are partially submerged, and bubbles can be seen on the surface of the water.

This is where the delicate work starts. Using a knife, slice the peeled eggs in half lengthwise. Gently scoop out the yolks with a small spoon and transfer them into a medium bowl (be careful, these little egg whites can be slippery escape artists).

There might be some bits of egg yolks left on the whites, so I like to wash them gently. You can hold each egg white under cool running water or soak them in a bowl of cold water for 1-2 minutes. After washing, place egg whites on a paper towel to dry. 

Channeling your inner chef, it’s time to mash the egg yolks. Hold a fork in each hand and start to mash the yolks until crumbly. This will usually take about 2 minutes.

A carton of six white eggs is placed on a light surface. Next to it, a cutting board holds halved hard-boiled eggs, showing their yellow yolks. A knife lies nearby, and a yellow cloth is draped beside the board.
A white bowl contains a mixture of bright yellow powder with two metal forks resting in it. The background is a light, textured surface.

Once the egg yolks are well mashed, add cream cheese along with the Dijon mustard and yellow mustard. Season with salt and pepper to balance all the flavors. 

Now, you’ll want your egg yolk mixture to be smooth and creamy to pipe easily into the egg whites. So, use a hand mixer to mix all the ingredients until well combined. Start mixing on the lowest speed setting, then gradually increase the speed to medium when the mixture starts to come together. 

After achieving the desired consistency, taste and adjust the seasoning as needed (taste test like a pro—you know, for science).

A white bowl containing a mixture of yellow breadcrumbs, mayonnaise, sour cream, mustard, and seasonings. The ingredients are not fully blended, sitting on a light gray surface.
A white bowl containing creamy yellow cake batter. An electric hand mixer with beaters is partially submerged in the batter, showing it's in the process of being mixed. The mixture looks smooth and well-blended.

I like to use a pastry bag to fill the hollows of the egg whites for a neater presentation. Use a star tip for a decorative touch or a round tip for a classic look. Once you have the piping tip of your choice, fill the bag with the yolk filling, then gently squeeze the top to let the mixture flow smoothly into the egg white hollows.

Piping bag filled with creamy yolk mixture next to four deviled eggs on a cutting board, with a yellow cloth nearby.

After filling all the egg whites, sprinkle with paprika and garnish with fresh parsley (give your eggs a fancy hat for the Easter parade!). Now, they’re ready to serve!

Serve within 2 hours of assembling if you leave them out at room temperature or keep them chilled in the refrigerator before serving. 

A plate of deviled eggs garnished with chopped herbs. The eggs have creamy yellow fillings, and one egg has a bite taken out of it. The plate is white and sits on a table with a decorative pattern.

Gina’s Tips For Recipe Success

  • While these deviled eggs taste great right away, you can enjoy the taste better when chilled in the fridge for 20-30 minutes to allow the flavors to meld.
  • If you don’t have a piping bag, use a spoon or a resealable plastic bag with a snip at the end to create a small opening.
  • To save some prep time, boil the eggs and make the filling a day ahead and assemble them just before serving. 
  • For a smoother filling, use a food processor to blend the yolk mixture.
  • Don’t overmix the yolk mixture, or you’ll end up with a filling that’s too thin or airy. Just mix until well combined.

Tasty Topping Ideas

A plate of seven deviled eggs garnished with chopped green herbs, arranged on a white floral-patterned plate. The plate is placed on a white surface with a yellow cloth nearby.

Storing Leftovers

You can keep your Easter deviled egg leftovers fresh when properly stored within 2 hours of making them. In an airtight container, arrange eggs in a single layer, then cover with the lid or plastic wrap if there’s none. Put it in the fridge and consume it within 2 days. 

To keep your garnishes fresh, store them in a separate container and just add them before serving. If you need to travel with the deviled eggs, pack them carefully in a cooler with ice packs. Serve them immediately right from the fridge or allow them to come to room temperature for about 30 minutes before serving.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A plate of deviled eggs garnished with chopped parsley. One egg has a bite taken out of it, revealing a creamy yolk filling. The eggs are neatly arranged on a decorative white plate.

Creamy Easter Deviled Eggs With Cream Cheese

Make the creamiest and most flavorful deviled eggs with cream cheese using this easy recipe. The rich filling combines cream cheese, mayonnaise, and mustard for a tangy and smooth result that everyone will enjoy.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 6 large eggs, hard-boiled and peeled
  • 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 large 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 left over 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

Notes

Gina’s Tips For Recipe Success
  • While these deviled eggs taste great right away, you can enjoy the taste better when chilled in the fridge for 20-30 minutes to allow the flavors to meld.
  • If you don’t have a piping bag, use a spoon or a resealable plastic bag with a snip at the end to create a small opening.
  • To save some prep time, boil the eggs and make the filling a day ahead and assemble them just before serving. 
  • For a smoother filling, use a food processor to blend the yolk mixture.
  • Don’t overmix the yolk mixture, or you’ll end up with a filling that’s too thin or airy. Just mix until well combined.
Course: Side Dish
Author: Gina Dickson
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