Creamy Deviled Eggs Recipe

5 2 2
Creamy Deviled Eggs Recipe
Creamy Deviled Eggs Recipe photo by Taste of Home
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Creamy Deviled Eggs Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + chilling

Ingredients

  • 36 hard-boiled large 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.
Originally published as Creamy Deviled Eggs in Down the Aisle Country-Style 2000, p27

Nutritional Facts

2 each: 172 calories, 15g fat (4g saturated fat), 222mg cholesterol, 254mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 36 hard-boiled large 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
  1. Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
  2. 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.
Originally published as Creamy Deviled Eggs in Down the Aisle Country-Style 2000, p27

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Reviews forCreamy Deviled Eggs

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MY REVIEW
ebramkamp User ID: 702841 256625
Reviewed Nov. 10, 2016

"These were flavorful and creamy. I had leftovers so chopped them all up for delicious egg salad sandwices."

MY REVIEW
t-macka User ID: 1174815 118193
Reviewed Dec. 26, 2009

"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."

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