Ingredients
- 12 large eggs hard-boiled and peeled
- 4 oz low-fat cream cheese softened
- 3 tbsp mayonnaise or Greek yogurt
- 2 tsp Dijon mustard
- 1 tsp smoked paprika plus more for garnish if desired
- 1 tsp lemon juice or apple cider vinegar
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- fresh sage leaves small leaves for garnish
- fresh cranberries optional, for decorating the platter
Equipment
1 Saucepan for boiling eggs
1 Mixing Bowl for the yolk filling
1 Piping Bag or Zip-Top Bag for piping the filling
1 Deviled Egg Tray or Storage Container for chilling and transporting
Method
- Place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath and cool completely.12 large eggs
- Peel the cooled eggs and slice each in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg white halves cut-side up on a serving platter or deviled egg tray.12 large eggs
- To the bowl with yolks, add the softened low-fat cream cheese, mayonnaise or Greek yogurt, Dijon mustard, smoked paprika, lemon juice, salt, and pepper. Mash and mix until the filling is very smooth and creamy. Taste and adjust seasoning as needed.4 oz low-fat cream cheese, 3 tbsp mayonnaise or Greek yogurt, 2 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp lemon juice or apple cider vinegar, 1/4 tsp salt, 1/8 tsp black pepper
- Spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Pipe the filling into each egg white half, mounding it slightly.
- Top each deviled egg with a small fresh sage leaf. Arrange fresh cranberries around the platter for color, if using. Chill for at least 30 minutes before serving so the flavors can meld.fresh sage leaves, fresh cranberries
Nutrition
Notes
For even smoother filling, press the cooked yolks through a fine-mesh sieve before mixing with the cream cheese. You can make these deviled eggs up to 1 day in advance; store covered in a deviled egg container in the refrigerator until ready to serve.