Go Back Email Link
three cheese devilled egg

Three Cheese Deviled Egg Recipe

These three cheese deviled eggs are a decadent twist on a classic appetizer. Creamy, tangy and satisfyingly rich, they're sure to impress.
No ratings yet
Cook Time: 10 minutes
Total Time: 10 minutes
Author: Heather Painchaud
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

  • Start with peeled, hard boiled eggs.
  • Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.
  • In a small bowl, mash yolks and other filling ingredients together until well combined.
  • Make small piles, about 1 Tbsp each, of shredded cheese on a baking sheet lined with parchment paper.
  • 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.
  • 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.