Creamy Deviled Eggs With Cream Cheese

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.

Cream cheese deviled eggs are a creamy, tangy twist on the classic appetizer that's quick and foolproof to make. Blended with cream cheese, mayo, and mustard, the filling is smooth and packed with flavor. Perfect for Easter, potlucks, or family gatherings, these eggs come together in under 40 minutes and are always a crowd-pleaser.

Course Appetizer

Cuisine American

Diet Gluten Free

Keyword creamy, easy, quick

Prep Time 20

Total Time 20

Servings servings

Calories 64

Author Gina Dickson

Ingredients

6 eggs large, 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 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

Important Prep Tips Before Starting the Recipe:

Let your cream cheese soften at room temperature for easier mixing. If you're new to using cream cheese in recipes, check out these tips on how to soften cream cheese to ensure perfect consistency.
Use a hand mixer or food processor for the smoothest filling texture.
Chill the eggs after boiling to make peeling easier.

Dietary Modifications: Swap mayo for dairy-free alternatives. Use avocado or vegan cream cheese for a plant-based version.

Flavor Enhancements: Try adding dill, chives, or a splash of vinegar for brightness.

Add-In Options: Crumbled bacon, jalapeno slices, black olives, or smoked salmon.

Simple Substitutions: Use Greek yogurt instead of mayo for a lighter option.

Tips for Recipe Success: For the best presentation, use a star piping tip or garnish each egg with a small topping like a jalapeño slice or crispy bacon. This adds both flavor and a visual touch that your guests will love.
Storage

Store leftovers in an airtight container in the fridge for up to 2 days.
Keep garnishes separate and add just before serving.
If traveling, pack eggs in a cooler and serve cold or let them sit at room temperature for about 15 minutes before serving. Do not leave the deviled eggs set out more than 2 hours.

Nutrition