Cream Cheese And Chutney Stuffed Eggs Recipes

CREAM CHEESE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stir in peas., Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.

CREAMY DEVILED EGGS WITH CREAM CHEESE

Steps:

• Gather the ingredients.
• Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.
• Mash the yolks with the mayonnaise, cream cheese, vinegar, mustard, and cayenne until smooth. Add salt and pepper to taste. If the mixture seems too dry, add a touch more mayonnaise.
• Using a spoon or a pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.
• Sprinkle the tops with paprika (if using). Chill well before serving.

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the ingredients.
• Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
• Add the chunks of cream cheese to the beaten eggs.
• Add the butter to a large nonstick pan and place over medium-high heat. Have a rubber or silicone spatula ready.
• When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot; reduce the heat.
• Wait a few seconds for the egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow the raw egg to flow onto the hot surface.
• When about 1/2 to 3/4 of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
• Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

CREAM CHEESE/CHUTNEY APPETIZER

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

SECRET-INGREDIENT STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, sprinkle with remaining goat cheese and pecans.

CREAM CHEESE AND CHUTNEY STUFFED EGGS

Steps:

• Carefully remove the yolks from the whites; place the whites, cut side up on a plate.
• With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
• Add in the cream cheese and mash them with a fork until blended.
• Add in the chutney, breaking up any large chunks with the fork; stir to blend.
• Using a wooden spoon, gradually beat in enough milk, 1 teaspoon at a time, so the yolk mixture is smooth and fluffy.
• Taste and add lemon juice or lime juice, jalapeno, and ginger to taste, if desired; season with salt to taste.
• Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
• Garnish each with a sprinkling of nuts and a pinch of cilantro; serve at room temperature or chilled.

QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE

Steps:

• Split eggs lengthwise. Remove yolks and mash.
• Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
• Stuff into egg white shells and arrange in buttered, shallow casserole dish.
• TO MAKE CHEESE SAUCE.
• In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
• Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
• Remove from heat, fold in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with breadcrumbs.
• Bake uncovered at 350 degrees for 20 minutes.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.

CREAM CHEESE AND OLIVE DEVILED EGGS

Steps:

• Soften cream cheese by setting out on counter, while hard boiling the eggs.
• Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.
• Chop up half the olives and add to the yolks.
• Mash the yolks with a fork.
• Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).
• Stuff the halves with the yolk mixture.
• Cut the remaining olives in half and put on top of the stuffed eggs.