Cream Cheese Deviled Eggs Recipes

BEST DEVILED EGGS MADE WITH CREAM CHEESE!

Steps:

• Bring water to a boil and drop in 12 eggs, and then lower heat to a simmer and cover for 10-12 minutes.
• Once done, rinse and chill eggs in an ice bath, to stop the cooking process. Then peel eggs and set them aside.
• Once all eggs are peeled slice each egg in half, and place the yolk in a bowl, and put the egg white halves on a plate. Repeat till all eggs are done.
• In the bowl with egg yolks, grab a fork and break up all the egg yolks until they are crumbly.
• Then add in the cream cheese, mayo, mustard, salt and pepper, and vinegar. Mix until nice and creamy.
• Spoon the mixture into each egg yolk half, and place on a plate or platter. Then add a sprinkle of paprika or cayenne pepper on top for looks and the cayenne will add a kick of flavor.
• Chill your cream cheese deviled eggs in the fridge until ready to serve.

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

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

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.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

CREAMY DEVILED EGGS

Steps:

• 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.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

BACON AND CREAM CHEESE DEVILED EGGS

Steps:

• Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
• Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
• Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
• Fill whites with filling and refrigerate until ready to serve.

QUICK AND EASY DEVILED EGGS

Steps:

• Mash egg yolks in medium bowl with fork.
• Add cream cheese spread and mustard; mix well.
• Fill whites with yolk mixture.

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.