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Creamy Deviled Eggs

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.
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    6 dozen

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.
Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.
Nutrition Facts
2 stuffed egg halves: 172 calories, 15g fat (4g saturated fat), 222mg cholesterol, 254mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

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