Save on Pinterest

Creamy Deviled Eggs

These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    6 dozen


  • 36 hard-boiled large eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups mayonnaise
  • 1/3 cup sweet pickle relish
  • 1/3 cup Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika and sprigs fresh parsley, stems removed


  • Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
  • In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.
Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.
Nutrition Facts
2 each: 172 calories, 15g fat (4g saturated fat), 222mg cholesterol, 254mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • dublinlab
    Apr 19, 2019

    I haves the recipe, added a little sambol and paper fine chopped onion. This recipe is excellent, quick, easy and very tasty. I will make this again. Janet VFE

  • justmbeth
    Feb 9, 2018

    Great basic deviled egg recipe.

  • ebramkamp
    Nov 10, 2016

    These were flavorful and creamy. I had leftovers so chopped them all up for delicious egg salad sandwices.

  • t-macka
    Dec 26, 2009

    I always add a little bit more to mine...I finely chop red and green capsicums and because we like the flavour of onions I add green tops of the spring onions finely chopped or a sprinkle of onion power to the creamed mixture if I don't have any spring onions.