Healthy Deviled Eggs with Cream Cheese

Here’s my go-to recipe for deviled eggs with cream cheese, featuring a smooth, creamy filling made with tangy cream cheese, mustard, and just the right amount of seasoning. It’s a simple twist on the classic version that everyone loves.

These cream cheese deviled eggs are always the first to disappear at our family gatherings. I usually make an extra batch to keep at home because my kids sneak them from the fridge before I can even get them to the party. And honestly, who can blame them?

What Kind of Eggs Should I Use?

For the best deviled eggs, older eggs are actually your friend. Eggs that are about 1-2 weeks old will peel much more easily than super fresh ones, which can save you a lot of frustration when making this appetizer. Large eggs are the standard for this recipe, but extra-large will work too – just adjust your filling ingredients slightly to compensate. When boiling your eggs, try to avoid using eggs straight from the fridge; letting them come to room temperature first helps prevent cracking during cooking. And here’s a handy tip: if you’re planning to serve these at a party, look for eggs with centered yolks by holding them up to a light before cooking – this will give you the prettiest presentation.

Options for Substitutions

This creamy deviled egg recipe is pretty adaptable – here’s what you can switch up:

• Neufchatel cheese: Regular cream cheese works perfectly here – just make sure it’s well softened. You could also use Greek yogurt cream cheese or mascarpone for a different twist.
• Mayonnaise: While mayo gives the best texture, you can swap half or all of it with Greek yogurt or sour cream. Just note that the filling might be a bit tangier.
• Mustards: Feel free to use any mustard combo you like – Dijon, whole grain, or regular yellow mustard all work well. If using just mustard powder, start with 1-2 teaspoons and adjust to taste.
• Fresh dill: No fresh dill? Use dried dill (about 1 teaspoon), or try other fresh herbs like chives or parsley. Each will give its own nice flavor twist.
• Minced onion: You can swap this with finely chopped green onions, shallots, or even onion powder (use about 1/2 teaspoon). If using onion powder, you might want to reduce the garlic salt a bit.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled eggs is getting perfectly cooked egg yolks without that dreaded green ring – start with eggs in cold water, bring to a boil, then remove from heat and let sit covered for exactly 12 minutes before plunging into an ice bath.

Getting smooth, creamy filling can be tricky, so make sure both your cream cheese and egg yolks are at room temperature before mixing, and consider pushing the yolk mixture through a fine-mesh strainer for the silkiest texture.

When piping the filling, a common mistake is making it too thick – add small amounts of mayonnaise until you reach a consistency that’s firm enough to hold its shape but soft enough to pipe smoothly through a pastry bag or zip-top bag with the corner snipped off.

For the best flavor development, avoid serving these immediately after assembly – letting them chill in the refrigerator for at least an hour allows the flavors to meld together perfectly, just be sure to cover them well to prevent the filling from forming a crust.

What to Serve With Deviled Eggs?

Deviled eggs are a classic party appetizer that pairs wonderfully with other finger foods and picnic favorites. I love serving them alongside crispy bacon-wrapped appetizers, fresh vegetable platters with ranch dip, or even simple cucumber sandwiches for a lovely brunch spread. Since these deviled eggs have a creamy, rich filling, they go really well with lighter sides like fresh fruit or a simple green salad. For casual gatherings, try setting them out with some chips, crackers, and a variety of cold deli meats to create an easy-going snack board that everyone will enjoy.

Storage Instructions

Keep Fresh: These cream cheese deviled eggs will stay fresh in an airtight container in the fridge for up to 2 days. I recommend placing them in a single layer to keep their pretty appearance. If you’re making them for a party, you can store the egg white halves and filling separately – this way they’ll stay fresh for up to 3 days.

Make Ahead: Want to prep these ahead? You can boil the eggs and make the filling up to 2 days before serving. Just keep the filling in a separate container or piping bag, and assemble your deviled eggs right before serving. This helps prevent the filling from drying out or the eggs from getting that not-so-nice film on top.

Transport: Taking these to a potluck? Use a deviled egg carrier or place them in a container with a tight-fitting lid. Pro tip: wait to add the garnish until you arrive at your destination – this keeps the fresh dill looking its best!

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	27-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 20-25 g

Ingredients

For the eggs:

• 12 large eggs (cooked to hard-boiled perfection)

For the filling:

• 1/8 tsp black pepper (freshly ground for best flavor)
• 8 oz neufchatel cheese (softened to room temperature for easy blending)
• 1 tbsp yellow mustard
• 1/4 tsp garlic salt
• 1 tbsp spicy brown mustard
• 1/2 cup mayonnaise (I prefer Hellmann’s real mayonnaise for richness)
• 1 tbsp fresh dill (finely chopped)
• 2 tbsp minced onion (finely minced for smooth texture)

For the optional garnish:

• fresh dill (or dried dill weed, for color and aroma)
• 1 splash hot sauce (such as Tabasco, for a little kick)

Step 1: Cook and Cool the Eggs

Place the eggs in a saucepan and cover them with cold water.

Bring the water to a rolling boil.

Once boiling, turn off the heat and cover the pot.

Allow the eggs to sit in the hot water for 12 to 15 minutes.

After cooking, transfer the eggs to a bowl of ice water and let them cool for 10 minutes.

For Instant Pot directions, please refer to the full recipe post.

Step 2: Peel and Prepare the Egg Yolks

Gently tap each egg on the counter to crack the shell.

Peel the eggs under running water to remove the shells easily, then dry them with a paper towel.

Slice the eggs in half lengthwise and carefully pop out the yolks, placing them into a small bowl.

Use a fork to mash the yolks until they become crumbly.

Step 3: Prepare the Creamy Filling

In a medium mixing bowl, beat a package of light cream cheese with a mixer until smooth and creamy.

Add mayonnaise, two types of mustard, and minced onions.

Toss the mashed yolks into the mixture and season with a dash of garlic salt, black pepper, and fresh or dried dill.

For a bit of spice, include a dash of hot sauce, or substitute it with a dash of vinegar for tanginess.

Mix everything until well combined and creamy.

Step 4: Fill the Egg Whites

Transfer the yolk mixture to a piping bag with a large tip, if desired, for a neat presentation.

Alternatively, you can use a spoon to fill the egg white halves.

Arrange the egg white halves on a platter lined with lettuce leaves, or place them in a deviled egg container.

Fill each egg white half by piping the filling in a circular motion from the outside of the hole towards the center.

Step 5: Garnish and Refrigerate

Sprinkle the filled eggs with extra dill weed or other desired toppings.

For topping ideas, please refer to the full recipe post.

Refrigerate the deviled eggs until you are ready to serve them.

If transporting, it’s best to use a deviled egg container to prevent them from sliding around.