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Nutrition Facts
Serving Size 1 deviled eggs 30g Recipe makes 24 deviled eggs) The following items or measurements are not included below: 1 1/2 tablespoons mustard
Calories 59
Calories from Fat 40		(69%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 89mg		3%
Potassium 38mg		1%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 3.5g		6%
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Thanksgiving

Nasseh

Creamy Deviled Eggs

Recipe #387949 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Nasseh
Aug 31, 2009

Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese.

24 deviled eggs (change servings and units)

Ingredients

12 hard-boiled eggs
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 1/2 tablespoons mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1
Peel the eggs then cut in half lengthwise. Carefully remove the yolks & set aside.
2
Place the yolks & remaining ingredients in a food processor & blend until smooth.
3
Spoon a heaping amount of the yolk mixture into each of the egg whites. Refrigerate until ready to serve.

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Featured Reviews for This Recipe

From: Jamilah's Kitchen

On Nov 6, 2009

Finally made these. They were so good. I made some with reg cream cheese and some with salty arabic cream cheese both were really good and creamy. I don't know why anyone would want a sweet deviled egg. Thanks Nasseh. Made for Ramadan Tag 09.

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From: GingerlyJ

On Sep 25, 2009

These weren't bad, but I like mine just a bit sweeter.. creamy they were though

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From: TeresaS

On Sep 17, 2009

We really enjoyed these. I liked the firmness of the york. Normally they are on the soupy side but not these. I did miss some heat so next time I plan to replace the yellow mustard with the hot powder mustard. That should heat it up some. The cream cheese does add a nice touch. I think that's the secret to the firmness. Thanks for posting.