Cream Cheese Deviled Eggs Recipe

 Cream Cheese Deviled Eggs Recipe Cream Cheese Deviled Eggs Recipe photo by Taste of Home Rating 3

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Abi McMahon SHERMAN OAKS, CALIFORNIA Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table.

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Cream Cheese Deviled Eggs Recipe
  • Prep/Total Time: 25 min.
  • Yield: 16 Servings
    •
25 25

Ingredients

  • 8 hard-cooked eggs
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup frozen peas, thawed
  • 3 bacon strips, cooked and crumbled

Directions

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stir in peas.
  • Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. Yield: 16 appetizers.

Nutritional Facts 1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

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Reviews for Cream Cheese Deviled Eggs

Cream Cheese Deviled Eggs Recipe

Cream Cheese Deviled Eggs

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(1-4) of 4 reviews

Reviewed on Apr. 30, 2011 by CocoLyn

These were fairly easy and very good. I omitted the peas since my mom won't eat them, but added paprika and baby dill. YUM!

Reviewed on Apr. 05, 2011 by Ms Anne

There are just some things that should not be messed with and trying to put a new spin on deviled eggs is one of them.

Reviewed on Apr. 03, 2011 by kathykjk

I like peas, but not in Deviled Eggs. Sorry.

Reviewed on Mar. 23, 2010 by nihon

Great! I cut the mustard and added chives and dill weed. I loved the cream cheese filling. Great idea!

 
 

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