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Six halves of Deviled Eggs with Cream Cheese featuring piped, swirled yellow filling, resting on green lettuce.

Deviled Eggs with Cream Cheese

Cream cheese makes these deviled eggs softer and more indulgent, perfect for gatherings where comfort matters most. This recipe provides an extra-creamy texture for a familiar appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 12 halves

Equipment

  • Knife
  • Bowl

Ingredients
  

  • 6 large eggs, hard-boiled
  • 3 tbsp cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • Salt and black pepper to taste

Instructions
 

  • Peel the hard-boiled eggs and slice each one in half lengthwise.
  • Remove the yolks and place them in a mixing bowl.
  • Mash the yolks with the softened cream cheese, mayonnaise, and mustard until the mixture is smooth.
  • Season the filling lightly with salt and pepper.
  • Spoon or pipe the filling back into the hollowed egg white halves.
  • Chill the deviled eggs for 15 minutes before you serve them.

Notes

By Grace Williams, Contributor at Recipes by Betty.
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