Rating: 4.5 stars 4.6
186 Ratings
  • 5 star values: 150
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 6

My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

Recipe Summary

20 mins
20 mins
35 mins
1 hr 15 mins
24 halves


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.

  • Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.

  • Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.

  • Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.

  • Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.

  • Pipe filling into the egg white halves.

  • Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Nutrition Facts

138 calories; protein 6.6g; carbohydrates 4.1g; fat 10.7g; cholesterol 191mg; sodium 180.9mg. Full Nutrition