Mohamed Shili Pioneer Woman Deviled Eggs With Cream Cheese is a rich American appetizer featuring smoky bacon and a tangy yolk filling. This recipe uses a blend of mayonnaise and cream cheese to create a sturdier, more velvety center than the standard backyard barbecue version.
Ree Drummond’s approach here is all about that cream cheese addition. Most recipes just use mayo, but you’ll fail this recipe if your cream cheese is too cold when you start mixing. If it’s straight from the fridge, you’ll end up with stubborn little white lumps in your filling instead of a smooth, professional-looking cream.
The piping bag trick is the only way to make these look good enough for a party. I’ve found that using a zip-top bag with the corner snipped off gives you way more control than trying to use two spoons. It also lets you pack the filling deep into the hole of the egg white so every bite has the perfect ratio of salty bacon and creamy yolk.
Pioneer Woman Deviled Eggs With Cream Cheese Ingredients
- 12 whole hard-boiled eggs, peeled
- 1/2 cup (115g) mayonnaise
- 1/4 cup (60g) cream cheese, softened
- 2 tablespoons yellow mustard
- 2 teaspoons dill pickle juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 strips bacon, cooked and crumbled
- Hot sauce, for serving (optional)
- Ground paprika, for sprinkling
- Fresh chives, chopped (optional)
How To Make Pioneer Woman Deviled Eggs With Cream Cheese
- 1. Prepare the eggs and bacon: Slice your hard-boiled eggs in half lengthwise and carefully pop the yolks into a medium bowl. Set the empty whites on a platter. Cook your bacon until it’s very crispy, then crumble it into tiny bits so it’s easier to pipe later.
- 2. Mash the base: Use a fork to crush the egg yolks until they look like fine yellow sand. Add the mayonnaise, softened cream cheese, mustard, pickle juice, salt, and pepper. Stir vigorously until the mixture is mostly smooth and the cream cheese is fully incorporated.
- 3. Fold in the crunch: Add the crumbled bacon to the yolk mixture and stir gently to distribute it. Make sure the bacon bits aren’t too large, or they’ll get stuck in the opening of your piping bag in the next step.
- 4. Load the bag: Spoon the entire yolk and bacon mixture into a zip-top plastic bag and squeeze the air out before sealing it. Snip off about a 1/4-inch corner from the bottom of the bag to create a simple DIY piping tool.
- 5. Fill the egg whites: Pipe the mixture into the hollows of the egg white halves, swirling it slightly to build a little height. Try to divide the filling evenly so you don’t run out before you hit the last egg.
Don’t be stingy with the filling. These eggs are meant to be overstuffed, so pile the mixture high above the rim of the white for that classic look.
- 6. Garnish and chill: Sprinkle the tops with a light dusting of paprika for color. Place the eggs in an airtight container and let them chill in the fridge for at least 30 minutes before serving. If you want a little extra kick, top them with fresh chives or a drop of hot sauce right before they hit the table.
Keeping them cold is the best way to ensure the cream cheese stays firm. If they sit out too long at room temperature, the filling can lose its shape and get a bit too soft.
Recipe Tips
- Steam your eggs for easier peeling: I’ve learned that starting your eggs in a steamer basket over boiling water makes the shells slide right off. Older eggs also peel much better than farm-fresh ones because the inner membrane has started to shrink away from the shell.
- Soften the cream cheese completely: Leave the cream cheese on the counter for at least an hour before you start mixing. If you’re in a rush, you can microwave it for 10 seconds, but be careful not to let it melt or turn liquid.
- Sieve the yolks for a smoother texture: If you want a truly five-star finish, push the dry yolks through a fine-mesh strainer before adding the wet ingredients. This extra effort removes every single lump and makes the filling feel like silk on your tongue.
- Keep the bacon bits tiny: Since you’re piping the mixture through a small hole, large chunks of bacon will cause the bag to clog and burst. Chop the bacon much smaller than you think you need to.
- Add the garnish at the last second: Paprika can start to bleed into the white of the egg if it sits in the fridge for hours. For the cleanest look, wait until you’re literally walking the tray to the table to add your spices and herbs.
- Use a damp paper towel in your storage container: If you’re making these a few hours ahead, lay a damp (not soaking) paper towel over the eggs before sealing the lid. This prevents the filling from developing a dry, dark yellow skin while it sits in the fridge.
What To Serve With Pioneer Woman Deviled Eggs With Cream Cheese
These are a heavy snack, so they go best with lighter finger foods like fresh celery sticks or a tray of crisp radishes. The crunch of raw vegetables is a great break from the rich, creamy yolk center.
If you’re serving them at a meal, they’re the classic side for fried chicken or a summer potato salad. A cold glass of iced tea or a sharp ginger ale helps wash down the salty bacon and mustard flavors.
Storing & Reheating Rules
- Fridge: Store the finished eggs in a single layer in an airtight container for up to 2 days. Make sure the lid is tight, or the eggs will pick up every other smell in your refrigerator.
- Reheat: You shouldn’t reheat deviled eggs. They’re strictly a cold dish, and warming them up would ruin the texture of both the egg whites and the cream cheese filling.
- Freeze: Don’t freeze deviled eggs. The whites will turn rubbery and watery, and the cream cheese and mayo filling will separate into a grainy mess once it thaws out.
Pioneer Woman Deviled Eggs With Cream Cheese Nutrition Facts
Per serving (2 halves):
- Calories: 190 kcal
- Protein: 8g
- Fat: 16g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 340mg
FAQs
Can I make Pioneer Woman Deviled Eggs With Cream Cheese ahead of time?
Yes, you can hard-boil and peel the eggs up to two days in advance. You can also mix the filling a day early, but wait to pipe it into the whites until the day you plan to serve them for the best appearance.
Why is my filling too runny?
This usually happens if you used too much pickle juice or if your eggs weren’t fully cooled before you mashed the yolks. If it’s too thin, try adding an extra tablespoon of softened cream cheese to help thicken it back up.
Can I use turkey bacon instead?
Yes, you can use turkey bacon, though it won’t be quite as crunchy as the regular kind. Just make sure to cook it until it’s as crisp as possible so it doesn’t make the filling chewy.
How do I stop the eggs from sliding around the plate?
Slice a tiny sliver off the bottom of each egg white half to create a flat surface. This helps them sit perfectly level on your serving platter without tipping over and losing their filling.
Is the hot sauce necessary?
No, it’s completely optional and just adds a tiny bit of heat and acidity. The eggs have plenty of flavor from the mustard and bacon, so they’ll still be a hit even without the spice.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Buffalo Chicken Meatballs
- Pioneer Woman Ham Balls
- Pioneer Woman Crispy Goat Cheese Balls
Pioneer Woman Deviled Eggs With Cream Cheese
Description
Pioneer Woman Deviled Eggs With Cream Cheese is an elevated version of the classic American appetizer, featuring a sturdier and more velvety filling than traditional recipes. By incorporating softened cream cheese with mayonnaise and tangy dill pickle juice, these eggs achieve a professional, pipeable consistency that holds its shape. Each egg is packed with crispy, crumbled bacon and finished with a dusting of paprika, offering a savory, smoky bite that balances rich fats with sharp mustard and salt.
Ingredients
Instructions
- Prepare the eggs and bacon: Slice your hard-boiled eggs in half lengthwise and carefully pop the yolks into a medium bowl. Set the empty whites on a platter. Cook your bacon until it’s very crispy, then crumble it into tiny bits so it’s easier to pipe later.
- Mash the base: Use a fork to crush the egg yolks until they look like fine yellow sand. Add the mayonnaise, softened cream cheese, mustard, pickle juice, salt, and pepper. Stir vigorously until the mixture is mostly smooth and the cream cheese is fully incorporated.
- Fold in the crunch: Add the crumbled bacon to the yolk mixture and stir gently to distribute it. Make sure the bacon bits aren’t too large, or they’ll get stuck in the opening of your piping bag in the next step.
- Load the bag: Spoon the entire yolk and bacon mixture into a zip-top plastic bag and squeeze the air out before sealing it. Snip off about a 1/4-inch corner from the bottom of the bag to create a simple DIY piping tool.
- Fill the egg whites: Pipe the mixture into the hollows of the egg white halves, swirling it slightly to build a little height. Try to divide the filling evenly so you don’t run out before you hit the last egg.
- Garnish and chill: Sprinkle the tops with a light dusting of paprika for color. Place the eggs in an airtight container and let them chill in the fridge for at least 30 minutes before serving. If you want a little extra kick, top them with fresh chives or a drop of hot sauce right before they hit the table.
Don’t be stingy with the filling. These eggs are meant to be overstuffed, so pile the mixture high above the rim of the white for that classic look.
Keeping them cold is the best way to ensure the cream cheese stays firm. If they sit out too long at room temperature, the filling can lose its shape and get a bit too soft.
Notes
-
Steam your eggs for easier peeling: I’ve learned that starting your eggs in a steamer basket over boiling water makes the shells slide right off. Older eggs also peel much better than farm-fresh ones because the inner membrane has started to shrink away from the shell.
Soften the cream cheese completely: Leave the cream cheese on the counter for at least an hour before you start mixing. If you’re in a rush, you can microwave it for 10 seconds, but be careful not to let it melt or turn liquid.
Sieve the yolks for a smoother texture: If you want a truly five-star finish, push the dry yolks through a fine-mesh strainer before adding the wet ingredients. This extra effort removes every single lump and makes the filling feel like silk on your tongue.
Keep the bacon bits tiny: Since you’re piping the mixture through a small hole, large chunks of bacon will cause the bag to clog and burst. Chop the bacon much smaller than you think you need to.
Add the garnish at the last second: Paprika can start to bleed into the white of the egg if it sits in the fridge for hours. For the cleanest look, wait until you’re literally walking the tray to the table to add your spices and herbs.
Use a damp paper towel in your storage container: If you’re making these a few hours ahead, lay a damp (not soaking) paper towel over the eggs before sealing the lid. This prevents the filling from developing a dry, dark yellow skin while it sits in the fridge.
