Deviled Eggs with Cream Cheese are a delightful appetizer that combines creaminess with a hint of tang. They are incredibly simple to make and perfect for any occasion, whether it’s a picnic, family gathering, or holiday celebration. With just a few ingredients, you can whip up a batch that’s not only tasty but also easy to customize according to your taste preferences.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 100
Protein: 5g
Carbohydrates: 1g
Fat: 9g
Fiber: 0g
Sugar: 0g
Sodium: 100mg
Why Make Deviled Eggs with Cream Cheese
Deviled Eggs with Cream Cheese are not only delicious but also a healthy snack option. Eggs are packed with protein, and the addition of cream cheese gives them a rich, velvety texture without being too unhealthy. They are incredibly versatile, allowing you to add various spices or toppings to suit any palate, making them a perfect dish for both kids and adults. Plus, they can be prepared ahead of time, making them an excellent choice for busy days.
How to Make Deviled Eggs with Cream Cheese Step by Step
Ingredients
6 hard-boiled eggs
4 oz cream cheese, softened
1 tbsp mustard
Salt and pepper to taste
Paprika for garnish
Directions
- Cut the hard-boiled eggs in half lengthwise and remove the yolks.
- In a mixing bowl, combine the egg yolks, cream cheese, mustard, salt, and pepper. Mix until smooth.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle paprika on top for garnish.
- Serve chilled.
How to Serve Deviled Eggs with Cream Cheese
Serve Deviled Eggs with Cream Cheese as part of a colorful appetizer platter alongside fresh vegetables and dip. They also pair beautifully with a side of mixed greens or a creamy potato salad. For an extra kick, consider serving them with a zesty hot sauce or a tangy dipping sauce.
How to Store Deviled Eggs with Cream Cheese
Store any leftover Deviled Eggs with Cream Cheese in the refrigerator in an airtight container. They can be kept for up to three days. Reheating is not recommended, as they are best enjoyed cold. Freezing is also not advisable due to the texture change in the eggs.
Expert Tips for Cooking Deviled Eggs with Cream Cheese
- Use fresh eggs for the best flavor and texture.
- For a smoother filling, blend the mixture using a food processor.
- Experiment with various mustards for a unique flavor twist.
- Pipe the filling using a pastry bag for a professional look.
- Always taste and adjust seasoning to suit your preference.
Delicious Variations of Deviled Eggs with Cream Cheese
For those looking to shake things up, try adding spicy Sriracha for a kick, or mix in some fresh herbs like dill or chives for a refreshing twist. You can also incorporate citrus zest for a bright, zesty flavor. Vegetarian options like mashed avocado can be used as a replacement for cream cheese for a twist on the classic.
Frequently Asked Questions about Deviled Eggs with Cream Cheese
Can I use a different cheese instead of cream cheese?
Yes, you can try using Greek yogurt or sour cream for a lighter version.
How can I tell if my eggs are hard-boiled?
Spin the egg on a flat surface; if it spins smoothly, it’s hard-boiled.
Are Deviled Eggs gluten-free?
Absolutely! Deviled Eggs with Cream Cheese are naturally gluten-free and suitable for various diets.
Conclusion
There’s no denying the allure of Deviled Eggs with Cream Cheese. They are flavorful, straightforward to prepare, and endlessly customizable. So why not try making them for your next gathering? Your guests will love the creamy filling and delightful presentation.
Deviled Eggs with Cream Cheese
Ingredients
Main ingredients
- 6 hard-boiled eggs Use fresh eggs for the best flavor and texture.
- 4 oz cream cheese, softened For a lighter version, consider Greek yogurt or sour cream.
- 1 tbsp mustard Experiment with different mustards for a unique flavor.
- Salt and pepper to taste Always taste and adjust seasoning to suit your preference.
- Paprika for garnish
Instructions
Preparation
- Cut the hard-boiled eggs in half lengthwise and remove the yolks.
- In a mixing bowl, combine the egg yolks, cream cheese, mustard, salt, and pepper. Mix until smooth.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle paprika on top for garnish.
- Serve chilled.
