Creamy Deviled Egg Spread with Cream Cheese

A high-protein, low-carb, ultra-satisfying twist on traditional egg salad.

Introduction:

When deviled eggs and creamy spreads collide, magic happens. This Creamy Deviled Egg Spread is everything we love about classic deviled eggs — the tang, the richness, the comfort — but whipped into a dreamy, scoopable form thanks to Philadelphia cream cheese. Whether served on toast, crackers, cucumber slices, or used as a hearty sandwich filling, this spread is a protein-packed, keto-friendly miracle.

Born from the desire to elevate leftover boiled eggs into something crave-worthy and spreadable, this recipe has quickly earned cult status in kitchens across the globules

Ingredients:

12 large hard-boiled eggs, peeled and halved
1 block (8 oz or 226g) Philadelphia Original Cream Cheese, softened
2 tablespoons mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (plus more for garnish)
Salt and black pepper to taste
Optional add-ins: chopped chives, dill pickles, jalapeños, bacon bits

Instructions & Method:

Step 1: Prepare the Eggs

Peel and halve the hard-boiled eggs. Place them in a food processor.

Step 2: Add the Cream Cheese

Cut the softened block of cream cheese into chunks and add it to the eggs in the food processor.

Step 3: Season It

Add in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. If you’re using mayonnaise for a smoother texture, add that now too.

Step 4: Blend Until Creamy

Pulse the mixture in the food processor until smooth and fluffy. Scrape down the sides as needed. If it’s too thick, add a tablespoon of milk or sour cream to loosen it slightly.

Step 5: Taste and Adjust

Taste the spread and adjust seasoning to your liking. Add more mustard for tang, more paprika for smokiness, or fresh herbs for brightness.

Step 6: Serve

Scoop the creamy egg spread into a bowl. Garnish with extra smoked paprika, chives, or a dash of hot sauce.

History:

The origin of this dish lies somewhere between traditional deviled eggs and egg salad. Deviled eggs date back to ancient Rome, where spicy stuffed eggs were served at feasts. The term “deviled” came into use in the 18th century to describe foods that were zesty or spiced. Cream cheese, invented in the 1870s in New York, became a creamy game-changer in dips and spreads.

The combination of the two is a relatively modern innovation — and a brilliant one — often attributed to creative home cooks and keto influencers aiming for high-protein, low-carb recipes.

Benefits:

High in protein – Perfect for muscle repair, satiety, and energy.
Low in carbs – Ideal for keto and low-carb lifestyles.
Rich in healthy fats – Especially from egg yolks and cream cheese.
Versatile – Use as dip, spread, filling, or snack.
Great for meal prep – Keeps well in the fridge for up to 5 days.

Formation:

You can shape this spread into:

A log and roll it in chopped herbs for a party appetizer.
Use cookie cutters for fun sandwich shapes.
Pipe it onto cucumber slices or crackers like fancy deviled eggs.

Lovers of This Dish:

This creamy egg spread is loved by:

Keto & low-carb eaters – It fits perfectly into their diet.
Busy parents & meal preppers – It’s fast, filling, and fridge-friendly.
Picnic & potluck lovers – It’s transportable and crowd-pleasing.
Brunchers – Spread on bagels, toasts, or inside croissants.

Nutrition (per 2-tbsp serving):

(Estimated, varies with add-ins)

Calories: 110
Protein: 6g
Fat: 9g
Carbs: 1g
Fiber: 0g
Sugars: 1g
Sodium: 140mg

Conclusion:

This Creamy Deviled Egg Spread with Cream Cheese is one of those “why didn’t I think of that sooner?” recipes. It blends nostalgic comfort food with modern nutritional goals, delivering a dish that’s as practical as it is delicious. Whether you’re keto, feeding a hungry family, or looking for your new favorite snack — this one’s a keeper.

Final Word from the Lovers:

“I made this once and now it’s my go-to lunch!”
– Jenna, mom of 3 and meal prep queen

“My husband asked if I could make this every week… even ate it straight with a spoon!”
– Marcus, gym rat turned dip addict