Creamy Deviled Eggs (GF)

Creamy Deviled Eggs

Every time I make these there are never any left behind. And sometimes we don’t even make it out the door with all of them in tow. I never tire of Deviled Eggs!

Did you know that Deviled Eggs date back to ancient Rome where they were served as a first course?

These can be enjoyed as is, or decorated with various vegetables like I did in the photo. A sprinkle of parsley or paprika (like my mom always does!) is delicious too!

A few tips:

  • I’m including directions on how I hard boil my eggs but know that everyone has a method that works best for them.
  • Adding a teaspoon of white vinegar to the water makes them easier to peel.
  • If possible, try to use eggs that were purchased two weeks ago.
  • The night before you plan to hard boil them, turn the carton on its side to help the yolk settle in the center.
  • If your cream cheese isn’t soft, microwave it for 25 seconds to make it easier to mix in.
  • If you like your egg yolk mixture super smooth, use a grater and grate your egg yolks. If you like a chunkier texture, mash with a fork.

Deviled Eggs
Makes 12

6 eggs
1 teaspoon white vinegar
¼ cup chive & onion cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon yellow mustard
salt and pepper to taste

  1. Place eggs in single layer in a saucepan. Add the vinegar and enough cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat, cover and let stand, covered, for 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells. 
  2. Cut eggs in half lengthwise. Carefully remove yolks to Classic Batter Bowl. Finely grate the yolks with the Adjustable Coarse Grater or mash with fork. Stir in cream cheese, mayonnaise, and mustard until well blended. Season to taste with salt and black pepper.
  3. Place yolk mixture in the Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired. 

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Published by

slicedicedish

With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s