Pioneer Woman Deviled Eggs With Cream Cheese Recipe

This Pioneer Woman Deviled Eggs With Cream Cheese Recipe is a creamy and tangy recipe, which is made with cream cheese and hard-boiled eggs. It’s the perfect party appetizer, ready in about 30 minutes.

Pioneer Woman Deviled Eggs With Cream Cheese Recipe Ingredients

• 8 large hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 tablespoon cream cheese, softened
• 1 teaspoon white vinegar
• 1/2 teaspoon Dijon mustard
• Pinch of cayenne pepper
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish

How To Make Pioneer Woman Deviled Eggs With Cream Cheese

1. Prep the Eggs: First, carefully peel your hard-boiled eggs. Slice each egg in half lengthwise. Gently scoop the yolks out into a medium bowl and arrange the empty egg white halves on a serving platter.
2. Mash the Yolks: Using the back of a fork, mash the egg yolks until they break down into a fine, sandy crumble. This ensures a smooth final filling.
3. Mix the Filling: To the mashed yolks, add the mayonnaise, softened cream cheese, white vinegar, Dijon mustard, and a small pinch of cayenne pepper. Stir everything together vigorously until the mixture is completely smooth and creamy.
4. Season to Taste: Season the yolk mixture with salt and pepper. Be sure to taste and adjust the seasoning as needed.
5. Fill the Egg Whites: Carefully spoon or pipe the yolk mixture back into the hollows of the egg white halves. For a prettier presentation, use a piping bag with a star tip.
6. Garnish and Chill: Lightly sprinkle the tops of the deviled eggs with paprika for that classic, colorful finish. Place the finished eggs in the refrigerator to chill for at least 20 minutes before serving to allow the flavors to meld.

Recipe Tips

• How do I get an extra smooth filling? For an ultra-creamy, lump-free filling, make sure your cream cheese is fully softened to room temperature before mixing. You can also use a hand mixer or a small food processor to whip the yolk mixture.
• What’s the best way to peel hard-boiled eggs? Older eggs (about a week old) tend to peel more easily than very fresh ones. After boiling, immediately transfer the eggs to an ice water bath for a few minutes. This shock helps the shell separate from the egg white.
• Can I adjust the tanginess? Yes. The white vinegar and Dijon mustard provide the tang. You can use apple cider vinegar or even pickle juice for a different flavor. Add a little more or less to suit your taste.
• How do I fill the eggs neatly? If you don’t have a piping bag, a simple zip-top plastic bag works great. Just spoon the filling into the bag, snip off one corner, and squeeze the filling into the egg whites.

Garnish and Variation Ideas

While paprika is classic, you can get creative with your toppings. Try:

• Finely chopped fresh chives or dill
• Crumbled crispy bacon
• A sprinkle of smoked paprika for a different flavor
• A single caper or a tiny slice of jalapeño

How To Store Deviled Eggs

• Refrigerate: Deviled eggs should be stored in the refrigerator. They are best enjoyed within 2 days. Keep them in a single layer in an airtight container or on a platter tightly covered with plastic wrap. If you have a deviled egg carrier, that’s even better.

Deviled Eggs Nutrition Facts

• Calories: 242 kcal per serving

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Deviled Eggs With Cream Cheese Recipe

Recipe by MarryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

28

minutes

Cooking timeminutes

Calories

242

kcal

An ultra-creamy and tangy twist on classic deviled eggs, made with a secret ingredient: cream cheese.

Ingredients

• 8 large hard-boiled eggs

• 3 tbsp mayonnaise

• 1 tbsp cream cheese, softened

• 1 tsp white vinegar

• 1/2 tsp Dijon mustard

• Pinch of cayenne pepper

• Salt and pepper, to taste

• Paprika, for garnish

Directions

• Peel the hard-boiled eggs, slice in half lengthwise, and place the yolks in a bowl.
• Mash the yolks with a fork until they are a fine powder.
• Add the mayonnaise, softened cream cheese, vinegar, mustard, and cayenne to the yolks.
• Mix everything together until the filling is completely smooth. Season with salt and pepper.
• Spoon or pipe the yolk mixture back into the egg white halves.
• Garnish with a sprinkle of paprika and chill for at least 20 minutes before serving.

Notes

• For the smoothest filling, ensure your cream cheese is at room temperature before mixing.
• If making ahead, store the filling and the egg white halves separately in the refrigerator for up to 24 hours.
• For a neater presentation, use a piping bag (or a zip-top bag with the corner snipped off) to fill the eggs.
• Feel free to customize your garnishes with fresh herbs like chives or dill, or with crumbled bacon.