Cream Cheese And Olive Deviled Eggs Food

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CREAM CHEESE AND OLIVE DEVILED EGGS



Cream Cheese and Olive Deviled Eggs image

A family favorite my mom just put together with her imagination one Easter with all those colored eggs when I was a kid!

Provided by Funandsweet623

Categories     Brunch

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

1 dozen hard-boiled egg
8 ounces cream cheese
18 stuffed green olives
1 ounce olive juice (from jar)
1/2 cup Miracle Whip
2 tablespoons prepared mustard

Steps:

  • Soften cream cheese by setting out on counter, while hard boiling the eggs.
  • Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.
  • Chop up half the olives and add to the yolks.
  • Mash the yolks with a fork.
  • Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).
  • Stuff the halves with the yolk mixture.
  • Cut the remaining olives in half and put on top of the stuffed eggs.

CREAM CHEESE DEVILED EGGS



Cream Cheese Deviled Eggs image

Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table. -Abi McMahon, Sherman Oaks, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

8 hard-boiled large 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

Steps:

  • 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.

Nutrition Facts : Calories 97 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

CREAMED SPINACH DEVILED EGGS



Creamed Spinach Deviled Eggs image

The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.

Provided by Jonathan Melendez

Categories     Spinach

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 10

1 tablespoon olive oil
1 small shallot, minced
1 garlic clove, minced
2 cups loosely packed baby spinach leaves, chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
6 hard-boiled eggs, peeled, cooled and sliced in half
2 tablespoons crumbled feta cheese

Steps:

  • Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
  • Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
  • Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.

Nutrition Facts : Calories 89.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 188.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 4.2

BACON AND CREAM CHEESE DEVILED EGGS



Bacon and Cream Cheese Deviled Eggs image

Dense and rich not light and fluffy like a traditional deviled egg. Very decadent! This isn't very "eggy" as the reviewers have mentioned.

Provided by invictus

Categories     Very Low Carbs

Time 50m

Yield 24 serving(s)

Number Of Ingredients 6

1 dozen egg
8 ounces cream cheese
2 teaspoons mustard powder
1/4 cup ranch dressing
3 slices bacon
salt and pepper

Steps:

  • Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
  • Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
  • Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
  • Fill whites with filling and refrigerate until ready to serve.

Nutrition Facts : Calories 91.9, Fat 8.1, SaturatedFat 3.4, Cholesterol 106.1, Sodium 106.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 3.9

I LOVE OLIVES AND CREAM CHEESE SPREAD



I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories     Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Steps:

  • Mix well and chill for a minimum of 2 hours (overnight is best).
  • Serve with crackers or crispinis -- OR --
  • Use it as a spread on cold-cut or deli sandwiches.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

SPICY DEVILED EGGS (AKA: BLOOD SHOT EYES)



Spicy Deviled Eggs (Aka: Blood Shot Eyes) image

These wonderful deviled eggs are made with cream cheese, ham, and olives, and kicked up with spices for heat. This is a cute way to dress up deviled eggs for Halloween but you can enjoy them anytime. Simply omit the food coloring and splash on a few drops of hot sauce over the tops.

Provided by 2Bleu

Categories     Very Low Carbs

Time 10m

Yield 12 appetizers

Number Of Ingredients 11

6 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup cooked ham, chopped fine
2 tablespoons cream cheese, softened
1 -2 tablespoon mayonnaise (see note)
1/2 tablespoon yellow mustard (or dijon)
1 dash cayenne pepper
1 dash paprika
1 dash kosher salt
green food coloring
6 black olives, sliced in half (pimento filled work great also)
texas pete hot sauce (or your favorite)

Steps:

  • Using a spoon, remove yolks from whites of eggs carefully. place whites onto serving platter and set aside.
  • Place the yolks in a small bowl. Mix in ham (make sure it is finely chopped), cream cheese, mayo, & mustard. Season with cayenne, paprika, and salt. Add enough green food coloring to get a good green color. Mix well. (NOTE: Begin with 1 Tbsp of mayo, then after everything is mixes, add more if needed to get the right consistency).
  • Fill a pastry bag with a large star tip with the yolk mixture. (or use the corner of a filled Ziploc bag). Fill just the hole of the whites with the yolk mixture. (do not cover the pointed end of the whites). Place the olive halves (cut side up) into the center of the yolks, pushing down gently to set the eyes inches.
  • place some hot sauce in the tip of a plastic sandwich bag. Cut off a very tine portion of the tip of the bag so the hot sauce will come out like ink on a pen. (NOTE: You could also try using toothpicks to 'drag' a wiggly line for veins).
  • Holding the bag like a pastry bag, begin where the yolk filling is close to the olive and gently squeeze out 3-4 squiggly lines, out towards the tip of the whites. (to resemble blood shot eyes). Repeat for remaining deviled eggs. If you don't have pimentos, you can place a drop of hot sauce in the center of the olive.

CREAM CHEESE DEVILED EGGS



Cream Cheese Deviled Eggs image

Cream cheese adds a whole new dimension to these deviled eggs. Top with a few strips of lox-style smoked salmon and chopped fresh chives.

Provided by Allrecipes Magazine

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 5

6 hard-boiled eggs
2 ounces cream cheese, softened
1 teaspoon prepared yellow mustard
1 teaspoon apple cider vinegar
salt and ground black pepper to taste

Steps:

  • Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.

Nutrition Facts : Calories 55.6 calories, Carbohydrate 0.4 g, Cholesterol 111.2 mg, Fat 4.3 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 62.8 mg, Sugar 0.3 g

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