Missy's Creamy Deviled Eggs
I’ve been making these Cajun-style creamy deviled eggs for years. They’re pretty much like any standard recipe except my secret ingredient is the cream cheese. And the extra love I add, of course!

Blue Ribbon Recipe

Deviled eggs are an easy appetizer and we like Melissa’s Cajun twist. Adding cream cheese makes the filling super creamy with a velvety texture. Sweet relish adds a touch of sweetness to the filling. They sort of taste like egg salad. Yum!


  • 12hard-boiled eggs, peeled

  • 3 ozcream cheese, room temperature (about 6 Tbsp)

  • 1-2 Tbspsweet pickle relish

  • 2-3 TbspMiracle Whip or mayonnaise

  • ·salt and black pepper, to taste

  • 1/8 tspTony Chachere’s Creole seasoning

  • ·additional Tony’s Creole seasoning for garnish

How to Make Missy’s Creamy Deviled Eggs

  1. Missy's Creamy Deviled Eggs

    Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash yolks thoroughly with a fork.

  2. Missy's Creamy Deviled Eggs

    Add cream cheese, Miracle Whip, sweet pickle relish, salt, black pepper, and Cajun seasoning to egg yolks.

  3. Missy's Creamy Deviled Eggs

    Stir until mixture is smooth.

  4. Missy's Creamy Deviled Eggs

    Place mixture in a piping bag or resealable food storage (cut off a small hole).

  5. Missy's Creamy Deviled Eggs

    Refill egg whites with the yolk mixture making sure to fill them extra full (as shown in the main photo). A small spoon can also be used for refilling the egg whites.

  6. Missy's Creamy Deviled Eggs

    Lightly sprinkle with Cajun seasoning for garnish, if desired. Chill until serving time.


Please enter your comment!
Please enter your name here