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Cream cheese and mustard devilled eggs

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.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • ½ tub Philadelphia cream cheese
  • 1 Tbsp chopped chives
  • 1 Tbsp Dijon mustard
  • Black pepper
  • Chives to decorate

Method
 

  1. Put the eggs in a bowl of cold a water. Bring to the boil, cover, turn off the heat and rest for 7 minutes.
  2. Drain and rinse under cold water. Rest the eggs in a bowl of cold water for 10 minutes, then remove their shells.
  3. 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.
  4. Spoon or pipe the creamy mixture into the egg white halves.
  5. Top with a chive bits and serve.