Description
The Pioneer Woman Deviled Eggs with Cream Cheese are a delicious variation of traditional deviled eggs. This recipe features hard-boiled eggs filled with a creamy mixture of cream cheese, mayonnaise, mustard, and seasonings. The addition of cream cheese gives the filling a smooth texture and a rich flavor, making these deviled eggs irresistibly creamy and delicious.
Ingredients
- Large Eggs: 12
- Cream Cheese: 4 ounces, softened
- Mayonnaise: 1/4 cup
- Dijon Mustard: 2 teaspoons
- White Vinegar: 1 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
- Paprika: 1/2 teaspoon, for garnish
- Chives: 2 tablespoons, finely chopped, for garnish
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then remove from heat and let them sit, covered, for 10 minutes.
- Cool the Eggs: Transfer the eggs to an ice water bath to cool, then peel the shells off.
- Halve the Eggs: Slice each egg in half lengthwise and remove the yolks.
- Prepare the Filling: In a bowl, mash the yolks with cream cheese, mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
- Fill the Egg Halves: Spoon or pipe the filling back into the egg whites, creating a decorative swirl if desired.
- Garnish: Sprinkle the filled eggs with paprika and chopped chives for a colorful finish.
- Chill Before Serving: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.