Creamy Deviled Eggs Appetizer Recipe
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Creamy Deviled Eggs Appetizer Recipe


  • 10 eggs
  • 4 oz. cream cheese
  • 3 Tbsp. sour cream
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. onion, minced
  • 2 Tbsp. fresh dill, minced (or 2 tsp. dried dill)
  • 3 dashes Tabasco sauce, optional
  • 3 dashes Worcestershire sauce
  • Few tablespoons of milk or cream, as needed
  • Salt and pepper to taste
  • Chives, for garnishing


  • Using a sharp knife, slice each cooled, cooked egg in half. Place the yolks in a small mixing bowl. Place the white halves into a container until you are ready to complete the appetizer for serving.
  • To the yolks, add all of the ingredients. Use your hand mixer to beat the mixture. Add salt and pepper to taste.
  • If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves, so the eggs don’t slide around.
  • Scoop the mixture into the eggs (or use piping or a ziplock bag with the corner snipped). Garnish with chives (optional); serve!
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