The cream cheese makes a really smooth filling for the eggs. These delicious deviled eggs can be refrigerated up to 3 days before serving.
Ingredients:
- 12 hard-cooked eggs
- 4 oz. cream cheese, softened
- 3 Tab mayonnaise
- 2 tsp Dijon mustard
- 2 tsp. white vinegar
- 1 tsp. sugar
- 1/8 tsp. paprika
- Salt or garlic salt
- pepper
Directions:
- Place eggs in a saucepan, and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover, and let eggs stand in hot water for 15 to 20 minutes.
- Remove from hot water, and cool.
- To cool more quickly, rinse eggs under cold running water.
- Peel the eggs.
- Cut eggs lengthwise in half.
- Remove yolks.
- Place in medium bowl.
- Beat with an electric mixer until fine crumbs are formed.
- Add cream cheese and mix until smooth.
- Add all remaining ingredients except paprika.
- Mix well.
- Add (garlic) salt and pepper to taste.
- Spoon into resealable plastic bag.
- Cut small corner from bottom of bag. (If you have a pastry tip, you can drop it into the cut corner and have fancy eggs.)
- Use to pipe filling into egg white halves.
- Sprinkle with paprika.
- Add your choice of toppings (see tips) before serving
Country Favorite: Top with 10 slices cooked and crumbled bacon and 2 finely chopped green onions. (You can add finely shredded cheese and a little mustard too.)
It’s Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time: Top with 6 Tab finely chopped red peppers and 1 Tab chopped fresh cilantro. (Add a dash of hot sauce if you want.)
Coastal Delight: Top with baby shrimp and 2 Tab chopped fresh dill.
Serves: Makes 24 eggs (unless the whites break on you!)
Source: Kraft
