Cream Cheese Deviled Eggs
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Cream Cheese Deviled Eggs are loaded with flavor from fresh dill, sweet onion and a dash of hot sauce. Add a touch of cream cheese, mayonnaise and two types of mustard for the best deviled eggs you've ever tasted!
Why You'll Love These Deviled Eggs!
- Flavor: the addition of cream cheese in this recipe makes a huge difference in texture and flavor!
- Party pleaser: folks can't get enough of this popular appetizer at parties and cookouts
- Versatile: it's fun to experiment with fillings and toppings to match your holiday or party theme
There's really nothing more delicious than deviled eggs with cream cheese. Adding cream cheese makes the filling easier to pipe with a pastry bag and the taste is irresistible!
Our family loves this deviled egg platter at barbecue picnics and Easter brunch every year. Who's gonna get the last deviled egg? I sure hope it's me!
Ingredient Notes
This deviled egg recipe is made with natural ingredients that can be found at your local grocery store, or could already be in your refrigerator and pantry.
For quantities, see the recipe card below.
- large eggs - large or extra large eggs work best
- light cream cheese - the secret ingredient that helps eggs set perfectly
- mayonnaise - use Duke's or Hellman's for best taste
- yellow mustard - adds the 'tang' but you can substitute vinegar if desired
- spicy brown mustard - adds plenty of 'zip'
- fresh dill - the perfect herb to pair with eggs
- sweet onion - mince it very fine in a food processor or blender
- garlic salt - adds a layer of flavor
- black pepper - a great flavor enhancer
- hot sauce - optional, but highly recommended for the best deviled eggs ever!
How to Boil Eggs on the Stovetop
Boil eggs on the stovetop (and avoid the dreaded green ring around the yolk) by following these directions:
- Place eggs in a saucepan and cover with cool water. Bring water to a rolling boil for one minute.
- Turn off the heat and cover the saucepan. Let eggs sit for 15 minutes, then drain and replace hot water with ice water. Chill eggs for 10 more minutes.
- Peel the eggs, slice them lengthwise, and place the yolks in a separate dish.
How to Boil Eggs in an Instant Pot
Get out your Instant Pot (ad) pressure cooker and use the 5 x 5 x 5 rule. Or just do what I do and push the egg button. Easy peasy.
- Place 12 eggs in the pot, add a cup of water and cook the eggs for 5 minutes on HIGH.
- Next, let the pot release naturally for 5 minutes, then push the VENT button.
- Open the lid, and gently transfer the eggs to a bath of ice cold water for 5 minutes. That's it! 5 x 5 x 5. The peelings are easier to remove!
Tips For Success
By following these tips, your cream cheese deviled eggs will turn out perfectly every time.
- Make sure you choose large eggs instead of medium.
- Use older eggs since fresh ones don't peel as well.
- Dry white halves with paper towels so they don't slip away.
- Wipe your knife off between each slicing for a cleaner cut.
- Don't add big chunks of onion or fresh dill if you're piping or it will get stuck in the tip.
- The longer these appetizers chill, the better the filling sets up.
The real secret to making deviled eggs with cream cheese is in the filling. It doesn't matter about anything else if the filling is too thin and can't stand up to the egg white. You gotta give that filling some flavor and substance.
The best way to do this is to start with cream cheese. It stands up to whatever you add, and doesn't turn into a runny mess.
How to Make Cream Cheese Deviled Eggs
STEP 1 - Add eggs to a saucepan and cover with cold water. Bring water to a rolling boil for 1 minute. Turn off heat and cover pot. Let eggs sit in hot water for 12 to 15 minutes.
STEP 2 - Transfer eggs to a bowl of ice water. Let sit in ice water for 10 minutes. Gently tap them on a counter to break the shell open.
STEP 3 - Peel eggs under running water and discard shells. Slice in half lengthwise. Pop out the yolks and place them on a small plate. Mash yolks with a fork until crumbly.
STEP 4 - In a medium mixing bowl, beat a package of light cream cheese with a mixer until it's creamy, then add mayo, two kinds of mustard, and minced onions to the mix.
STEP 5- Toss yolks into the mixing bowl with a dash of garlic salt and black pepper. Next, add the fresh dill or use dried dill weed. Add a teaspoon of hot sauce for a little bit of spice, or substitute a teaspoon of vinegar for 'tang.'
STEP 6 - Mix everything together until creamy with an electric mixer. Pipe yolk mixture into the white shells and you're done! The taste of the yolk filling is delicious and definitely addictive. I bet you can't eat just one!
Piping the Eggs
You can add the filling to the white shells with a small spoon. But if you want to dress them up a little, use a piping bag.
Place the filling inside a piping bag (ad) and pipe into the whites shells. Start at the outside of the circle and work around to the inside using a circular motion. Use a large tip that allows any lumps to pass through.
Recipe FAQS
The filling ingredients are how they got their name. Mixing the filling with zesty or hot spices is where the word 'deviled' comes from.
The sky's the limit on what type of fresh or dried herbs you can use in this recipe. Try curry powder, fresh chives, oregano, rosemary or thyme for a unique combination. Or, add spicy pickles, cayenne pepper, jalapeños, or horseradish for an extra kick!
You don't have to pipe this recipe if you don't have a kit. Simply spoon the yolk mixture into each half and sprinkle with paprika or dill weed. Add pickle slices, or serve them plain like Grandma used to do!
Variations
This classic southern deviled eggs recipe is made even better by adding a festive twist for holidays and gatherings. Try these fun ideas to create a theme for your party:
- Barbecue: mix in chopped million dollar bacon and bbq seasoning, then top filling with a slice of bacon
- Baby Shower: add drops of food coloring to the whites to match your baby shower or bridal brunch theme
- New Years: add smoked salmon or crab meat on the top of the halves and serve with a glass of champagne or raspberry mimosa
- Easter: dye the whites pastel colors and you'll have colorful deviled eggs for your Easter dinner buffet
- July 4th Picnic: add diced red pimento for a patriotic twist
- Halloween: dye the whites orange and black and put creepy olive 'eyes' in the filling
- Thanksgiving: toss in a little dried sage and crumble leftover dressing on top
- Christmas: mix chopped green and red pepper in with the yolk mixture for a festive touch
How to Serve Deviled Eggs
- My favorite way to serve cream cheese deviled eggs is to arrange them in a single layer on a large platter that has been lined with lettuce leaves and fresh parsley stems. The green color is a vibrant contrast to the yellow yolk filling, and the lettuce keeps them from sliding around.
- You can also stuff them into a lettuce wrap or on top of a rainbow salad.
- They go great on a charcuterie board or in a grazing box.
- Other sides such as pimento cheese, olives, fire and ice pickles and a fresh fruit platter taste great as accompaniments. You can even serve them with a Bloody Mary!
Storage and Freezing
Store leftovers in an airtight container or tray for up to 3 days, or mash them up and make Egg Salad with Pickles!
Unfortunately, they do not freeze well, so freezing is not an option. But, I doubt you will have many leftovers if your family is anything like mine!
More Egg Recipes
- Spinach Dip Frittata
- Corned Beef Hash with Eggs
- Breakfast Quiche
- Crescent Roll Breakfast Casserole
- Mini Spinach Quiche
Recipe Card
Cream Cheese Deviled Eggs
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- electric mixer (can use a whisk if you don't have a mixer)
- piping bag with tips (optional)
- deviled egg container (optional)
Ingredients
- 12 large eggs (boiled, sliced and yolks removed)
- 8 oz. Neufchatel cream cheese (room temperature)
- ½ cup mayonnaise (I use Duke's)
- 1 Tablespoon yellow mustard
- 1 Tablespoon spicy brown mustard (or use ground mustard)
- 2 Tablespoons onion (finely minced)
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 1 Tablespoon fresh dill, chopped (or use 1 teaspoon dried dill weed)
- 1 dash hot sauce (optional)
- sprinkle of fresh dill or dill weed for topping (see recipe post for other topping ideas)
Instructions
- Add eggs to a saucepan and cover with cold water. Bring water to a rolling boil. Turn off heat and cover pot. Let eggs sit in hot water for 12 to 15 minutes. (For instant pot directions, see recipe post).12 large eggs
- Transfer eggs to a bowl of ice water. Let eggs sit in ice water for 10 minutes. Gently tap them on a counter to break the shell open.
- Peel eggs under running water and discard shells. Dry with a paper towel. Slice eggs in half lengthwise. Pop out the yolks and place them in a small bowl. Mash yolks with a fork until crumbly.
- In a medium mixing bowl, beat a package of light cream cheese with a mixer until it's creamy, then add mayo, two kinds of mustard, and minced onions to the mix.8 oz. Neufchatel cream cheese, ½ cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon spicy brown mustard, 2 Tablespoons onion
- Toss yolks into the mixing bowl with a dash of garlic salt and black pepper. Next, add the fresh or dried dill. Add a dash of hot sauce for a little bit of spice or substitute a dash of vinegar for 'tang.'¼ teaspoon garlic salt, ⅛ teaspoon black pepper, 1 Tablespoon fresh dill, chopped, 1 dash hot sauce
- Place egg whites on a platter lined with lettuce leaves or put them in a deviled egg container. Pipe filling into white shells in a circular motion, starting on the outside of the hole and working towards the middle.
- Sprinkle eggs with extra dill weed or whatever topping desired. (See recipe post for topping ideas)
- Refrigerate eggs until time to serve, preferably in a deviled egg container that avoids slippage if you are transporting them.
Notes
-
- Eggs peel better while rinsing them under cool water.
- Make sure you choose large eggs instead of medium.
- Use day-old eggs since fresh don't peel as well.
- Dry egg white halves with paper towels so they don't slip off your platter.
- Wipe your knife off between each egg slicing.
- Use a piping bag to dress up your deviled eggs for a special occasion.
- Don't add big chunks of onion or dill if you're piping eggs or it will get stuck in the tip.
- The longer the eggs chill, the better the filling sets up.
- Store in a deviled egg container (ad) to prevent them from toppling over if you are transporting them.
- Serve directly from a container, or arrange lettuce leaves on a platter and arrange eggs on top to keep them from slipping.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Very very good 👍. well ❤️🩹 done!. thank 😊 you
Thanks Diana! So glad you loved my deviled egg recipe!
Wowza Debi! These deviled eggs are fantastic. I made them for Thanksgiving lunch and there wasn’t a single one left. I may have to invest in a piping bag, mine weren’t pretty using a spoon to fill them. But they tasted great!
So glad to hear you loved my deviled eggs recipe! It's a favorite around here!
I can’t wait to add in the creamy cream cheese!!! Oh & eating these eggs will be even better!! This family will need a “Debi day” to experiment with some of your great recipes!
Thank you Amy! You are the sweetest! I'd love to be in on that 'Debi Day!' 🙂
These are so delicious-best deviled eggs ever, Debi!
Thanks, Carol! I could eat about a dozen right now! 🙂
I love this recipe. It sounds so good with the cream cheese added. Thanks for the great tips!
Oh good! After lots of trial and error, I discovered the secret is adding cream cheese. 🙂
I have never tried cream cheese either, these sound delicious! Can’t wait to try these.
Thanks, Sharon. It helps the egg filling stay firm so it holds up better, especially if you're piping it from a bag. I used to only use mayo, and it would melt all over the place before we could eat them. 🙂
Been on vacation. I love deviled eggs but haven't ever tried cream cheese in them. Looking forward to trying it for the next picnic.
Missed you, Dorris! You'll love the addition of cream cheese! 🙂