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Quick and Creamy Deviled Eggs

 Quick and Creamy Deviled Eggs
Cream cheese imparts a pleasantly smooth texture to these mouthwatering deviled eggs. Barbara Towler of Derby, Ohio shared the recipe, which makes just enough for two appetizer servings.—Barbara Towler, Derby, Ohio
2 ServingsPrep/Total Time: 10 min.


  • 2 hard-cooked eggs
  • 1 tablespoon softened cream cheese
  • 4 teaspoons mayonnaise
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon Dijon mustard
  • Dash salt
  • Dash pepper
  • Paprika


  • Slice eggs in half lengthwise; remove yolks and set yolks and whites
  • aside. In a bowl, combine the yolks, cream cheese, mayonnaise,
  • pickle relish, mustard, salt and pepper; mix well.
  • Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate
  • until serving. Yield: 2 servings.
Nutritional Facts: 2 stuffed egg halves equals 171 calories, 15 g fat (4 g saturated fat), 224 mg cholesterol, 264 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.