Creamy Deviled Eggs With Cream Cheese

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 12/15/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Creamy Deviled Eggs With Cream Cheese

The Spruce / Eric Kleinberg
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Yield: 16 deviled eggs
Nutrition Facts (per serving)
120 Calories
10g Fat
1g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 120
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 13%
Cholesterol 190mg 63%
Sodium 181mg 8%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 6g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deviled eggs are always a party favorite, disappearing just minutes after they make an appearance. Cream cheese makes the filling for these traditional deviled eggs extra creamy and rich. The added flavor will have all of your guests asking for the recipe.

For the best results, use room temperature, softened cream cheese. It will blend the best with the egg yolk mixture. If you'd like a richer mixture, add more cream cheese; these deviled eggs are easy to customize. Get creative with your toppings—cooked crumbled bacon adds salty crunch, or top with smoked salmon which pairs nicely with the cream cheese.

This recipe is easy to double for a crowd or even halve for a small appetizer. Serve at your Easter brunch, a spring party, potluck, and more.

Featured Video

"I have never used cream cheese in my deviled eggs before, and I think it may be my new favorite thing. It added an extra tanginess and creaminess that I loved. Although simple, it gives a nice dimension to deviled eggs and will be a hit at your next party." —Tracy Wilk

Creamy Deviled Eggs Tester Image
A Note From Our Recipe Tester

Ingredients

  • 8 large hard-boiled eggs

  • 3 tablespoons mayonnaise, or more as needed

  • 1 tablespoon cream cheese, softened

  • 1 teaspoon white vinegar

  • 1/2 teaspoon Dijon mustard

  • 1 pinch cayenne pepper

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Creamy Deviled Eggs With Cream Cheese ingredients

    The Spruce / Eric Kleinberg

  2. Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.

    boiled egg yolks in a bowl

    The Spruce / Eric Kleinberg

  3. Mash the yolks with the mayonnaise, cream cheese, vinegar, mustard, and cayenne until smooth. Add salt and pepper to taste. If the mixture seems too dry, add a touch more mayonnaise.

    egg yolks, with mayonnaise, cream cheese, vinegar, mustard, and cayenne in a bowl

    The Spruce / Eric Kleinberg

  4. Using a spoon or a pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.

    egg yolk mixture piped into egg whites

    The Spruce / Eric Kleinberg

  5. Sprinkle the tops with paprika (if using). Chill well before serving.

    Creamy Deviled Eggs With Cream Cheese on a plate

    The Spruce / Eric Kleinberg

Tip

  • To hard-boil the eggs, add them to a pot and cover with cool water. Bring to a boil, remove from the heat, and let stand for 15 minutes. Drain and run under cold water until cooled before peeling and using.

Recipe Variations

This recipe is easy to customize:

  • For a creamier, cheesier deviled egg, add more cream cheese—up to 4 tablespoons total.
  • Add a dash or two of hot sauce to the mixture for spice.
  • Top with chopped chives for color and texture.
  • Or go all-out with toppings and sprinkle the deviled eggs with cooked, crumbled bacon or smoked salmon.

How to Store

  • You can hard-boil the eggs ahead of time for deviled eggs. Store in the fridge for up to three days before peeling and assembling.
  • Chill these deviled eggs in the fridge for about an hour before serving. You can make them up to four hours ahead of time.
  • Store leftovers in an airtight container in the fridge for up to two days. They're best when they are fresh.

Do you eat deviled eggs hot or cold?

Deviled eggs are eaten cold. If you make the deviled eggs while still hot or heat up the deviled eggs, the filling, which contains mayonnaise, could separate.

Can I make deviled eggs ahead of time?

It's best to serve deviled eggs as fresh as possible, but they can be kept prepared in the fridge for a few hours before serving. To save time, hard-boil the eggs up to three days ahead of time and stash them in the fridge.

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