Save to Pinterest Last summer my neighbor Sarah brought these to our Fourth of July potluck and I honestly could not stop eating them. She laughed when she caught me hovering by the platter for the third time, claiming it was the cream cheese that made them special.
My teenage son who usually turns his nose up at anything called deviled actually asked me to teach him how to make these last weekend. Now he wants to bring them to every family gathering.
Ingredients
- 12 large eggs: Fresh eggs peel harder so buy them a week ahead if possible
- 1/2 cup mayonnaise: Real mayo makes all the difference here trust me
- 1/4 cup cream cheese softened: This is the secret ingredient that makes them taste like a million bucks
- 2 tablespoons Dijon mustard: Adds that perfect tangy kick
- 1 tablespoon white vinegar: Brightens up the rich filling
- 1 teaspoon garlic powder: Use fresh garlic if you prefer but the powder blends seamlessly
- 1 teaspoon onion powder: Rounds out all the flavors beautifully
- Salt and pepper: Taste as you go everyone likes different amounts
- 2 tablespoons chopped fresh chives: Plus extra for that pretty green garnish on top
- Paprika: For that classic deviled egg look and a hint of earthy warmth
Instructions
- Perfect the eggs:
- Place your eggs in a single layer in a large pot and cover them completely with cold water. Bring to a rolling boil over medium-high heat then immediately cover the pot remove from heat and let them sit for exactly 12 minutes.
- Shock and peel:
- Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Gently crack the shells on the counter then peel under running cold water starting from the wider end.
- Prep the whites:
- Slice each egg in half lengthwise with a sharp knife. Carefully scoop out the yolks and place them in your mixing bowl while setting the white halves aside on your serving platter.
- Make the magic filling:
- Add the mayonnaise cream cheese Dijon mustard vinegar garlic powder onion powder salt and pepper to the yolks. Mash everything together until completely smooth and creamy with no lumps remaining.
- Add the chives:
- Fold in the chopped fresh chives until they are evenly distributed throughout the filling. Give it a taste and adjust the seasoning if needed.
- Fill them up:
- Scoop the mixture into a piping bag or use two small spoons to fill each egg white half. Overfill them slightly for that impressive towering look.
- Final touches:
- Dust each filled egg with a light sprinkle of paprika and scatter extra chopped chives over the platter. Keep them chilled until you are ready to serve.
Save to Pinterest My grandmother used to make deviled eggs for every holiday and I finally understand why they were always the first thing to vanish from her table. Food that makes people this happy is worth the effort.
Make Ahead Magic
You can prepare the filling up to 24 hours in advance and store it in a sealed container in the refrigerator. The flavors develop beautifully overnight and it saves you so much time before guests arrive.
Getting That Perfect Swirl
If you want those fancy bakery style swirls on top use a star tip with your piping bag. Hold the bag perpendicular to the egg and apply even pressure as you pull upward in one smooth motion.
Serving Suggestions
These work for literally everything from casual weeknight dinners to fancy holiday spreads. I like to set them on a bed of lettuce or radish slices for extra color and crunch.
- Keep them on a chilled platter or they will get soft fast
- Make double what you think you need because people go back for seconds
- Set out small spoons so guests do not have to touch them with their fingers
Save to Pinterest Watch how quickly these become the most requested dish at every gathering you attend. There is something so comforting about food that reminds people of simpler times.
Recipe Questions & Answers
- → How long do these eggs keep?
These deviled eggs can be prepared up to a day in advance. Ensure they are stored properly in the refrigerator until you are ready to serve them, maintaining their freshness and flavor.
- → Can I make them spicy?
Absolutely! For a zesty kick, consider adding a dash of your favorite hot sauce or some finely diced jalapeños directly into the yolk filling mixture. Adjust to your preferred level of heat.
- → What's the best way to get a smooth filling?
To achieve a perfectly smooth and creamy filling, make sure your cream cheese is softened to room temperature before mixing. Using a potato masher or fork to thoroughly mash the yolks helps, followed by a good whisking.
- → What if I don't have a piping bag?
No piping bag? No problem! You can easily fill the egg white halves using a small spoon. For a slightly neater look, you can also use a zip-top bag with one corner snipped off as a makeshift piping tool.
- → Can I use different types of mustard?
Yes, experimenting with different mustards can give a unique twist to the flavor profile. While Dijon provides a classic tang, you could try a whole grain mustard for texture or a spicy brown mustard for more heat.
- → Are there any variations for extra flavor?
To enhance the flavor even further, consider folding in some finely crumbled crispy bacon into the yolk mixture. This adds a delightful savory crunch that complements the creamy filling beautifully.