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
- 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.
- 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.
- 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!
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