I have prepared this dish multiple times; my spouse and I are big fans of deviled eggs and frequently enjoy a few as a side dish with our evening salads. Before this, I had never included cream cheese in my deviled egg filling, but you really do learn something new every day! I appreciate how simple they are to prepare now, particularly by using the Instant Pot to ensure the shells peel off effortlessly, and the inclusion of cream cheese is a big win. I prefer to pipe the filling for a more elegant presentation, and the cream cheese provides enough structure so the mixture holds its form even when prepared in advance. One adjustment I made was leaving out the garlic, as I find the combination of cream cheese and chives already offers enough flavor from the allium family.

I stuck strictly to the measurements provided, and these are easily the tastiest deviled eggs I've ever had! My only tweaks were including two additional egg yolks, using two fewer tablespoons of cream cheese, and adding an extra splash of Frank's hot sauce. Simply delicious!

I was a big fan of how the chive-infused cream cheese, spicy sauce, garlic, and relish worked together. It is an easy recipe that offers a delicious upgrade. We absolutely love these eggs.