7.11.2012

Creamy Deviled Eggs

When there's a barbecue coming up then there's usually a request for me to make my deviled eggs. No barbecue is complete without them. I just made these this 4th of July and they were a hit, once again.

So if you want a super easy finger food that people will love for your next barbecue, then just make these deviled eggs.


Ingredients: 

15 eggs, hard boiled and peeled
1 oz. cream cheese
2 Tbsp. sweet relish
4 Tbsp. mayonnaise
2 tsp. dijon mustard
1 tsp. lemon juice
1/8 tsp. freshly ground black pepper
Paprika
3-4 Tbsp. chopped fresh chives

Directions:
Cut eggs in half lengthwise and carefully scoop out yolks and place in large bowl. Place the egg halves on a plate or dish. To keep them from sliding around I like to use butter lettuce as the foundation. Plus it looks nice.

Mash yolks with a fork until they are crumbled.


Add cream cheese, relish, mayonnaise, dijon mustard, lemon juice, and pepper to the mashed egg yolks. Stir with a fork until combined and smooth. 






From here you can scoop the filling into the egg halves with a spoon, but to make things easier this is what I do...



Scoop the filling into a quart-size Ziploc bag. Get all the air out and seal the bag. Snip one corner of the bottom of the bag for the filling to squeeze out of, like so...



Now you just pipe the filling into the egg halves with the bag. No mess. :)



Sprinkle the tops of the eggs with paprika and the chopped chives. Cover and refrigerate until ready to eat.



I hope you enjoy!

Until next time...

Lady by the Bay

4 comments

  1. Oh yum! I love deviled eggs, I have never tried them with cream cheese. Will have to rectify that situation very soon.

    ReplyDelete
  2. Thank you! Yes, it makes them creamy and delicious. :)

    ReplyDelete
  3. Hi Dawn, these look amazing! Can I ask, what's your secret for getting your yolks so centered?

    ReplyDelete
  4. HI Erika. Thank you!
    I'm not quite sure what you mean by "centered". But I honestly have no secrets. I just hard boil the eggs, let them cool, peel them, and then slice them down the center lengthwise with a sharp knife. Let me know if that doesn't answer your question.

    ReplyDelete

copyright notice

All images, text, and content on this site are the sole property of Dawn Regan/Lady By The Bay and may not be used, copied or transmitted without the express written consent of Dawn Regan. If you wish to link to this site or to a post from this site, please do, I encourage it! Just please give appropriate credit for content. Thank you!