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.

These deviled eggs with cream cheese have a smooth, tangy filling made with cream cheese, mayo, and two kinds of mustard. This cream cheese deviled eggs recipe is easy to make ahead for Thanksgiving, Easter, and church potlucks.

Keyword cream cheese deviled eggs, cream cheese in deviled eggs, deviled eggs with cream cheese

Prep Time 20

Cook Time 25

Total Time 45

Servings halves

Calories 64

Author Gina Dickson

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

Notes

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.

Nutrition