Creamy Dijon Deviled Eggs

Creamy Dijon Deviled Eggs - Gone in seconds!

Deviled eggs are a staple for the Easter table! This recipe is a crowd pleasing winner! Here’s the recipe for Creamy Dijon Deviled Eggs

You’ll Need: Makes one dozen

  •  6 Hard boiled eggs
  • 2 &1/2 T softened cream cheese
  • 1/2 c of mayonnaise
  • 1 T Dijon mustard
  • 1/8 t salt
  • 1/8 t ground black pepper
  • 1 T chopped parsley


  • Creamy Dijon Deviled Eggs - Gone in seconds!
  • Place eggs in a large saucepan, and cover them with 1 inch of water. Bring the water to a rolling boil. Remove the pan from heat, but let the eggs continue to sit in the heated water for about 15 minutes.
  • Run the eggs under cold water, and keep them in cold water, as you get started on the creamy mixture
  • In a medium size bowl mix the cream cheese, mayonnaise, mustard, salt, and pepper
  • Peel the eggs, cut them in half
  • Holding the egg halves over the cream mixture, gently squeeze the whites releasing the cooked yellow portion into the cream mixture
  • Mash with a fork until smooth, and stir in
  • Spoon mixture into the egg whites
  • Cover with plastic wrap – refrigerate up to 8 hours
  • Sprinkle with chopped parsley

Adapted from Taste of Home – Find the original and more at

~Melissa –

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