a large white platter of deviled eggs on lettuce leaves

Deviled Eggs

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 1x
  • Diet: Vegetarian


Deviled Eggs don’t get any better than this.  The secret is in the flavorful filling!  



  • 12 eggs, boiled, sliced and yolks removed
  • 8 oz. Neufchatel cream cheese
  • 1/2 cup mayonnaise (I use Duke’s)
  • 2 Tbsp. yellow mustard
  • 2 Tbsp. dijon grain mustard
  • 1 Tbsp. fresh dill, chopped
  • 1/4 cup onion, minced
  • 1/4 tsp. garlic salt
  • dash of pepper
  • dash of hot sauce (optional)


  1. Boil eggs, peel, slice lengthwise, and remove yolks.  
  2. Set yolks aside in a separate bowl.
  3. In a mixer, beat cream cheese until fluffy.  
  4. Add mayo and both mustards.  Beat on high about 3 minutes.
  5. Add egg yolks, fresh dill, onion, salt and pepper.
  6. Add a dash of hot sauce if you like it spicy.
  7. Continue to beat until creamy (about 3 minutes on high).
  8. Place egg mixture in a piping bag and pipe into egg whites.  


Garnish deviled eggs with fresh dill weed if desired.

Arrange eggs on top of lettuce and parsley on a pretty platter, or use an egg tray if you have one.

  • Category: Appetizers, Sides
  • Method: Mix by Hand
  • Cuisine: Southern

Keywords: deviled eggs, appetizers, boiled eggs, eggs on lettuce leaves, platter of eggs, southern deviled eggs