Three-Cheese Deviled Eggs Recipe

3.5 2 3
Three-Cheese Deviled Eggs Recipe
Three-Cheese Deviled Eggs Recipe photo by Taste of Home
Publisher Photo

Three-Cheese Deviled Eggs Recipe

Read Reviews
3.5 2 3
Publisher Photo
Our home economists enhances ordinary deviled eggs by stirring in three different kinds of cheese. A dash of paprika and sprinkle of chives on top add a little color.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 hard-boiled large eggs
  • 3/4 cup mayonnaise
  • 2 tablespoons finely shredded Monterey Jack cheese
  • 2 tablespoons finely shredded Swiss cheese
  • 2 tablespoons minced chives, divided
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 ounces process cheese (Velveeta), cubed
  • Dash paprika

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the mayonnaise, shredded cheeses, 1 tablespoon chives, mustard and pepper.
In a microwave-safe bowl, melt the process cheese on high for 1-2 minutes; stir until smooth. Stir into yolk mixture.
Pipe or spoon into egg whites. Sprinkle with paprika and remaining chives. Refrigerate until serving. Yield: 1 dozen.
Originally published as Three-Cheese Deviled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p170

Nutritional Facts

2 each: 327 calories, 31g fat (7g saturated fat), 232mg cholesterol, 343mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 6 hard-boiled large eggs
  • 3/4 cup mayonnaise
  • 2 tablespoons finely shredded Monterey Jack cheese
  • 2 tablespoons finely shredded Swiss cheese
  • 2 tablespoons minced chives, divided
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2 ounces process cheese (Velveeta), cubed
  • Dash paprika
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the mayonnaise, shredded cheeses, 1 tablespoon chives, mustard and pepper.
  2. In a microwave-safe bowl, melt the process cheese on high for 1-2 minutes; stir until smooth. Stir into yolk mixture.
  3. Pipe or spoon into egg whites. Sprinkle with paprika and remaining chives. Refrigerate until serving. Yield: 1 dozen.
Originally published as Three-Cheese Deviled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p170

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Reviews forThree-Cheese Deviled Eggs

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MY REVIEW
Wetherallc6 User ID: 6629954 133151
Reviewed Apr. 11, 2012

"The yolks were good before we added the Velveeta. This recipe has more calories than the rest of our whole dinner together. Not worth the calories!"

MY REVIEW
accessdenied6875 User ID: 2956702 135690
Reviewed Jul. 15, 2008

"I omitted the cheese and just used the basic recipe, but a very good recipe, thank you!"

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