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Creamy Deviled Eggs

Total Time

Prep: 1 hour + chilling

Makes

6 dozen

These creamy deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at my daughter's wedding reception. —Barbara Towler, Derby, Ohio
Creamy Deviled Eggs Recipe photo by Taste of Home

Ingredients

  • 36 hard-boiled large eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups mayonnaise
  • 1/3 cup sweet pickle relish
  • 1/3 cup Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Paprika and fresh parsley

Directions

  1. Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
  2. In a large bowl, beat cream cheese until smooth. Add mayonnaise, relish, mustard, salt, pepper and yolks; mix well. Stuff or pipe into egg whites. If desired, garnish with paprika and parsley. Refrigerate until serving.
Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.

Nutrition Facts

2 stuffed egg halves: 172 calories, 15g fat (4g saturated fat), 222mg cholesterol, 254mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

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