Ingredients
Method
- Hard-boil the eggs and peel them immediately. Place them in a self-sealing bag lined with paper towels, changing the towels as needed to absorb excess moisture. Store in the refrigerator for up to 3 days.
- Slice the eggs in half and remove the yolks. Arrange the egg white halves on a tray for filling.
- Thoroughly combine the mustard, mayonnaise, and cream cheese using an immersion blender.
- Add the egg yolks to the mixture and blend until smooth and completely free of lumps.
- Fill the egg whites generously using a piping bag. Sprinkle with paprika and serve immediately or refrigerate.
Nutrition
Notes
Ingredient Variation: I have found that using a sharp Dijon mustard instead of standard yellow mustard adds a lovely depth that pairs perfectly with the rich cream cheese.
Keeping Them Fresh: If you have leftovers, place them in a container with a tall lid so the tops do not get smashed, and they will stay delicious for about two days.
Time Saving Trick: I like to prep the filling a day in advance and keep it in the piping bag, which makes assembling these a breeze right before my guests arrive.
Texture Secret: It is vital to ensure your cream cheese is at room temperature before blending, otherwise you might end up with tiny white flecks instead of a perfectly smooth filling.
Presentation Tip: I always wait to sprinkle the smoked paprika until the very last second so the spice stays vibrant and does not bleed into the creamy filling.
Tool Alternative: While I swear by my immersion blender for that signature farmhouse silkiness, a food processor also does a fantastic job of getting the yolks completely lump-free.