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Creamy Deviled Eggs

Name: Creamy Deviled Eggs
Prep time: 60 min
Total time: 60 min
Yield: 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

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.

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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