Wednesday, November 5, 2014

Cream Cheese Deviled Eggs Recipe

Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!


8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled


Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.
Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 

Yield: 16 appetizers.

Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

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