Cream cheese and mustard devilled eggs
16 Apr 2022
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes
Background
Normally devilled eggs are made with mayo, but I used cream cheese for a change. These cream cheese and mustard devilled eggs were so creamy, yummy and delicate that this will be my base recipe in the future. Prefect for Easter lunch with boiled or roasted ham.
Ingredients
- 6 eggs
- ½ tub Philadelphia cream cheese
- 1 Tbsp chopped chives
- 1 Tbsp Dijon mustard
- Black pepper
- Chives to decorate
Instructions
- Put the eggs in a bowl of cold a water. Bring to the boil, cover, turn off the heat and rest for 7 minutes.
- Drain and rinse under cold water. Rest the eggs in a bowl of cold water for 10 minutes, then remove their shells.
- Halve the eggs lengthwise. Using a small spoon, scoop out the yolks into a small electric food processor. Add the cream cheese, mustard, pepper and chives.
- Spoon or pipe the creamy mixture into the egg white halves.
- Top with a chive bits and serve.
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Categories
- Meal Type: - Appetizer - Brunch - Everyday - Lunch - Nibbles & Bites - Quick & Easy - Starter
- Cuisines: - Mid&East European
- Occasions: - Afternoon Tea - Anniversaries - Easter - Mothers Day - New Year - Parties - Picnic - Sunday Lunch
- Ingredients: - Eggs
- Health and Diet: - Combination - Gluten Free - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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