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Cream Cheese Deviled Eggs Recipe

Cream Cheese Deviled Eggs Recipe

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. —Abi McMahon, Sherman Oaks, California
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Cream Cheese Deviled Eggs

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MY REVIEW
Reviewed Nov. 8, 2015

"WERE VERY DRY,WILL GO BACK TO MY DEVILED EGGS."

MY REVIEW
Reviewed Mar. 7, 2014

"The cream cheese was a good idea but I cut it back and left out the peas."

MY REVIEW
Reviewed Oct. 5, 2013 Edited Jan. 1, 2014

"These were good, but I made a few changes. I mixed in the bacon & instead sprinkled finely chopped chives on top. I also omitted the peas."

MY REVIEW
Reviewed Apr. 30, 2011

"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!"

MY REVIEW
Reviewed Apr. 5, 2011

"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."

MY REVIEW
Reviewed Apr. 3, 2011

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

MY REVIEW
Reviewed Mar. 23, 2010

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

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