Deviled Eggs Extraordinaire
“For adult occasions, tiny amounts of red or black caviar may be appropriate garnish on top for variety.” This creamy, mild deviled egg boasts a pleasant, mustard flavor, as well.
—Carol Ross, Anchorage, Alaska
Ingredients
- 24 hard-boiled large eggs
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons prepared mustard
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
Reviews
My father-in-law loved it. I hate it. Too much salt and too much mustard. I will make it again for him and try a different one for me.
These are fantastic and might be my new deviled egg recipe. We like our filling tangy and this has some tang but also extra creaminess from the cream cheese. I topped it with a dust of paprika for color. So good!
I loved the addition of cream cheese to the ingredients of a traditional deviled egg filling. This is now a family favorite, and I always have people comment on how good they are at picnics and pot lucks. Its a keeper.
Mix in 3 tablespoonful (drained sweet relish) in the york stuffing and then sprinkle the top with very little paprika will make not only look good but taste perfect! Appetite comes from making the foods appetizing... Just a thought...
Halved the recipe to use up some surplus eggs. Didn't even bring them to a potluck, my husband and I ate all 24! I've never made deviled eggs before and these were perfect.
So creamy and good. Our new favorite for deviled eggs!
These are the best deviled eggs I have ever made. I have been invited to more pot luck dinners than ever before, and they always ask for my deviled eggs.
I just realized from reading other reviews that I accidentally left out the onion powder which may be why I thought they were a little bland. I'll definitely make them again, and I'll remember the onion powder this time.
<p>These were great, but a tad bland, so I added a bit of horseradish for a little kick. I also added sweet pickle relish. They were very good. I just realized in reading other reviews that I left out the onion powder, so that's probably why they were a little bland. Anyway, they ended up good, and I'll make them again, this time with the onion powder.</p>
No comment left