Time 22m Number Of Ingredients 9 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.
Time 25m Yield 16 appetizers. Number Of Ingredients 7 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.
Time 15m Number Of Ingredients 0 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.
Time 15m Number Of Ingredients 9 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.
Time 45m Yield 12 Number Of Ingredients 5 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.
Time 1h15m Yield 12 Number Of Ingredients 11 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.
Time 1h Yield 6 dozen. Number Of Ingredients 8 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.
Time 25m Number Of Ingredients 8 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.
Time 50m Yield 24 serving(s) Number Of Ingredients 6 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.
Time 10m Yield 12 servings Number Of Ingredients 3 Steps:
Mash egg yolks in medium bowl with fork. Add cream cheese spread and mustard; mix well. Fill whites with yolk mixture.
More about “cream cheese deviled eggs recipes”
Time 45m Yield 12 serving(s) Number Of Ingredients 6 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.
