Creamy Deviled Eggs With Cream Cheese

Written by
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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John Mitzewich
Updated 04/06/21
Deviled Eggs

Jon Lovette / Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 8 servings
Yield: 16 deviled eggs
Nutrition Facts (per serving)
61 Calories
5g Fat
0g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 61
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 106mg 35%
Sodium 79mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 4g
Calcium 17mg 1%
*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.

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Ingredients

  • 8 hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon cream cheese, softened
  • 1 teaspoon white vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • Salt and pepper, to taste
  • Optional: paprika, for garnish

Steps to Make It

  1. Gather the ingredients.

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

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

  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.

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

Tips

  • 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. Place in 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. Hard-boiled eggs are very difficult to peel while hot, and the dish is not further cooked since it contains mayonnaise.

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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