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Creamy Deviled Eggs Recipe

Creamy Deviled Eggs Recipe photo by Taste of Home

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These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.

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Creamy Deviled Eggs Recipe

Prep: 1 hour + chilling

Yield: 36 Servings

60 60

Ingredients

36 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
1-1/2 cups mayonnaise
1/3 cup sweet pickle relish
1/3 cup Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika and sprigs fresh parsley, stems removed

Directions

Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving. Yield: 6 dozen.

Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.

Cooking for 2: Creamy Deviled Eggs

Nutritional Facts 1 serving (2 each) equals 172 calories, 15 g fat (4 g saturated fat), 222 mg cholesterol, 254 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.

Originally published as Creamy Deviled Eggs in Down the Aisle Country-Style , p27

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Creamy Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Dec. 26, 2009 by t-macka

I always add a little bit more to mine...I finely chop red and green capsicums and because we like the flavour of onions I add green tops of the spring onions finely chopped or a sprinkle of onion power to the creamed mixture if I don't have any spring onions.