Creamy Dijon Deviled Eggs

The best Deviled Eggs Recipe

The best creamy Deviled Eggs Recipe 


  • 6 Hard-boiled eggs
  • 2 &1/2 Tbsp. softened cream cheese
  • 1/2 c of mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 Tbsp. chopped cilantro


  1. 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.
  2. Run the eggs under cold water, and keep them in ice water, as you get started on the creamy mixture
  3. In a large bowl mix the cream cheese, mayonnaise, mustard, salt, and pepper
  4. Peel the eggs
  5. cut them in half
  6. Holding the egg halves over the cream mixture, gently squeeze the whites releasing the cooked yellow portion into the cream mixture or scoop the yellow out into the bowl
  7. Mash with a fork until smooth, and stir in
  8. Spoon mixture into the egg whites
  9. Cover with plastic wrap – refrigerate up to 8 hours
  10. Sprinkle with chopped fresh cilantro