These three cheese deviled eggs are a decadent twist on a classic appetizer. Creamy, tangy and satisfyingly rich, they’re sure to impress.

This Three Cheese Deviled Egg recipe combines two of my favorite things, eggs and cheese! Devilled eggs are a classic appetizer any time of year, but especially around the holidays. They are totally delicious and always a family favorite. I cannot make enough of them!

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How yummy do these look?! I love the little cheddar cheese garnish. It’s so pretty! And it adds such a yummy flavor to the creamy filling in these eggs.

This recipe is a show stopping party favorite and a unique take on deviled eggs that everyone is sure to love. Kick your next deviled egg creations up a notch with this three cheese deviled egg recipe.

Be sure to check out these 20+ Deviled Egg Recipes for more ideas!

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A Few Must-Haves for Making Deviled Eggs:

• A small cookie scoop is perfect for filling the white halves of the eggs with the yolk filling.
• This deviled egg carrier makes taking these eggs to your next party easy!
• A short, wide cooking pot is ideal for making a lot of eggs quickly.

Tips for Easy-to-Peel Hard Boiled Eggs:

• Add 1 Tbsp vinegar to the water. This helps to soften the egg shell!
• Place eggs in cool water, bring water to a boil, and allow the eggs to cook at a gentle rolling boil for ten minutes.
• Immediately place the eggs in a cold water bath for at least five minutes.  
• Once the eggs are cool, gently tap and crack the shell on a hard surface and peel.

Three Cheese Deviled Eggs:

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp prepared yellow mustard
• 1 tsp pickle juice
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 Tbsp cream cheese, room temperature
• 1/4 cup cheddar cheese, shredded
• 1 Tbsp parmesan cheese, finely shredded

1. Start with peeled, hard boiled eggs.

2. Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.

3. In a small bowl, mash yolks and other filling ingredients together until well combined.

4. Make small piles, about 1 Tbsp each, of shredded cheese on a baking sheet lined with parchment paper.

5. Place the baking sheet in the oven and broil on low until the cheese is just melted. Allow to completely cool before removing from the parchment paper.

6. Fill the egg whites with the egg yolk mixture and top with parmesan cheese. Garnish with a cheddar cheese medallion and serve at your next party or gathering.

Tips and Tricks:

• If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with the deviled egg filling.
• Using a food processor is a quick way to mix your filling.
• When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.
• These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.
• Try adding a bit of cayenne pepper or hot sauce for a hint of heat.
• If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise. You could even try a little ranch dressing.
• Fresh dill would make a nice addition.

The next time you are on the lookout for the perfect appetizer, give these three cheese deviled eggs a try. There are so many different ways to make deviled eggs too, like this dill pickle version or this jalapeno bacon ranch one! Might as well make them all!

If you love this Cheese Deviled Egg Recipe, please give it a five star review and help me share it to Facebook and Pinterest.

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Three Cheese Deviled Egg Recipe

Cook Time: 10 minutes

Total Time: 10 minutes

These three cheese deviled eggs are a decadent twist on a classic appetizer. Creamy, tangy and satisfyingly rich, they're sure to impress.

Print

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp prepared yellow mustard
• 1 tsp pickle juice
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 Tbsp cream cheese, room temperature
• 1/4 cup cheddar cheese, shredded
• 1 Tbsp parmesan cheese, finely shredded

Instructions

1. Start with peeled, hard boiled eggs.
2. Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.
3. In a small bowl, mash yolks and other filling ingredients together until well combined.
4. Make small piles, about 1 Tbsp each, of shredded cheese on a baking sheet lined with parchment paper.
5. Place the baking sheet in the oven and broil on low until the cheese is just melted. Allow to completely cool before removing from the parchment paper.
6. Fill the egg whites with the egg yolk mixture and top with parmesan cheese. Garnish with a cheddar cheese medallion and serve at your next party or gathering.

Notes

If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with the deviled egg filling.

Using a food processor is a quick way to mix your filling.

When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.

These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.

Try adding a bit of cayenne pepper or hot sauce for a hint of heat.

If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise. You could even try a little ranch dressing.

Fresh dill would make a nice addition.

Did you make this recipe?

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