Deviled Egg Cookies

Name: Deviled Egg Cookies
Prep time: 5 min
Total time: 45 min
Yield: 24 serving(s)
Ingredients: Cooking spray; 1 (16.5-oz.) log sugar cookie dough; 1 (8-oz.) pkg. cream cheese, softened; 1/4 c. heavy cream; 1 c. whole milk; 1 (3.4-oz.) box instant lemon pudding; Red sanding sugar; 2 (8-cavity) egg silicone molds, a piping bag, a medium star tip

By Makinze GorePublished: Mar 19, 2026

Approved by the Delish Test Kitchen

3 Ratings

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PHOTO: BRYAN GARDNER; FOOD STYLING: MAKINZE GORE

Yields:

24 serving(s)

Prep Time:

5 mins

Total Time:

45 mins

Cal/Serv:

147

Now these are deviled eggs that EVERYONE can get behind. The cute little cookies perfectly mimic Easter’s greatest appetizer by using an egg-shaped cookie mold, piped lemon filling, and a sprinkle of sanding sugar to resemble paprika—every detail is accounted for. Using store-bought sugar cookie dough makes these very easy, so you can whip these up in a pinch if you forgot to set up the Easter egg hunt this year.

The egg-shaped cookie mold is an extra purchase, but trust me—it’s important for making sure they are exactly the right shape. I hope serving these at your family gathering tricks at least one aunt or uncle and shocks them when they bite into something sweet. Actually, on second thought, maybe make sure these are fully on the dessert table and nowhere near the apps—an unsuspecting grandpa just might get a sweet surprise.

Made this? Let us know what you think with a rating and review below!

PHOTO: BRYAN GARDNER; FOOD STYLING: MAKINZE GORE

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Ingredients

Nutrition Information

Per Serving (Serves 24)

Calories147 Fat9 gSaturated fat4 gTrans fat0 gCholesterol29 mgSodium104 mgCarbohydrates14 gFiber0 gSugar9 gProtein2 gVitamin D0 mcgCalcium27 mgIron0 mgPotassium67 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Equipment Needed

2
(8-cavity) egg silicone molds, a piping bag, a medium star tip

Directions

1. Step 1Arrange a rack in center of oven; preheat to 350°. Lightly grease silicone molds with cooking spray and place on a baking sheet. Cut dough log into 24 pieces (about 1 1/2 Tbsp. each). Lightly press 16 pieces into molds.
2. Step 2Bake cookies until edges and tops feel set, 16 to 18 minutes. Immediately press a teaspoon into bottom half to create a divot. Transfer to a wire rack and let cool completely.
3. Step 3Carefully press from bottom of mold to pop out cookies. Repeat with remaining 8 pieces of dough.
4. Step 4Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and heavy cream until smooth. Add milk and pudding mix and continue to beat until combined. Transfer cream cheese mixture to piping bag fitted with star tip.
5. Step 5Pipe lemon filling into cavity on eggs. Sprinkle with sanding sugar.
6. Step 6Make Ahead: Lemon filling can be made 1 day ahead. Store in an airtight container and refrigerate.