Cream Cheese Deviled Eggs

5 from 8 votes

Cream Cheese Deviled Eggs are loaded with flavor from fresh dill, sweet onions and a dash of hot sauce for the best appetizer ever!

Prep Time30

Cook Time15

Total Time45

Course: Appetizers

Cuisine: Southern

Servings:

Calories: 98kcal

Author: Debi Morgan | Quiche My Grits

Equipment

electric mixer (can use a whisk if you don't have a mixer)
mixing bowl
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
Mix ingredients together until creamy. Add egg mixture to a piping bag with a large tip if desired. (Alternatively, you can just spoon the filling into the shells.)
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.

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