|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*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.|
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.
"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
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
Gather the ingredients.
Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.
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.
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.
Sprinkle the tops with paprika (if using). Chill well before serving.
- 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.
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.