Baking With a Bulldog
005-Creamy Dijon Deviled Eggs
Updated: May 16, 2021
Not so much devilish as they are delicious! Using cream cheese and Dijon mustard creates a tasty alternative to traditional deviled eggs. Slightly addictive, too. This recipe uses 6 whole eggs to make 12 egg halves. These usually disappear pretty quickly--but you can easily double the recipe to make more! Bake or boil your eggs ahead of time for quick preparation.
Ready to bake something great? We try to include options to make our recipes adaptable to your personal tastes/needs. A usable substitution is listed for ingredients where we've tried using one.
CREAMY DIJON DEVILED EGGS
4 oz (1/2 block) cream cheese, softened
1 tbsp Dijon mustard (can increase to taste)
1/8 tsp thyme (optional)
Approximately 1 tsp of milk, if needed
Paprika to sprinkle on top (optional)
Preheat oven to 350 degrees. Line a cupcake pan with 6 cupcake liners and put an egg in each. Bake for 30 minutes.
While baking the eggs, put a large bowl in your sink and fill about halfway with ice and add water until it's about an inch or so from the top.
Remove eggs from the over and with a spoon or tongs, gently lower each egg into the ice water bath to cool. Let sit for about 15 minutes, adding ice if necessary.
Remove eggs from water and let sit on a towel for a minute or two. Then peel your eggs.
NOTE: All of the above steps can be done in advance. At this stage, you can refrigerate the eggs until you are ready to prepare recipe.
With a sharp knife, cut each egg in half lengthwise.
Gently remove the yolks and put into your mixing bowl with the paddle attachment. A stand mixer works best for this, but you can also use a hand mixer or spoon.
Mash the egg yolks and add the cream cheese, dijon and thyme and mix until smooth.
The yolk mixture should be soft but able to hold a shape. If it is too dry, you can add a sprinkle of milk and mix further.
Use two spoons to put a small amount of the mixture into each egg half. Or, pipe using a pastry bag to make it look pretty.
Put toothpicks into a few of the egg halves and drape plastic wrap over the top. Store in fridge until ready to serve.
Sprinkle with paprika, and top with a pecan (or walnut) half if desired.
PROVENANCE: Years ago, I had a deviled egg in a restaurant that used mustard with mascarpone cheese and loved it. I tried to do that at home but found the mixture to be a little dry (and expensive). The addition of cream cheese made a huge difference. I've also made these with a mixture of 1/2 cream cheese and 1/2 mascarpone--which turns out nicely.
EQUIPMENT: We used the Nordic Ware TREAT cupcake pan, which is made of thick carbon steel. If you use a pan made of thin material, you may get hot spots on your baked eggs.
VARIATIONS: To cook the eggs, we recommend baking them, but you can also hard boil. You can also change the flavor profile of this recipe to fit your tastes. Instead of Dijon and thyme, you could use yellow mustard and a few drops of hot sauce. You could add bacon bits or chives to the top. Did you end up with leftover egg filling? It makes a nice sandwich--just add bread and a few thin slices of ham or turkey.
"I WANT THAT" LIST: Did you see something you liked in the video? You can find many of the products in our kitchen at Boulevard Baking. Use the code BULLDOG during checkout for a 10% discount (does not apply to coffee or gift cards)!