Cream Cheese Deviled Eggs Food

CREAM CHEESE DEVILED EGGS

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.

CREAM CHEESE DEVILED EGGS

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.

PIMIENTO CHEESE DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the cheese and pimientos.
• Spoon the filling into the egg whites. Top with more cheese.

CREAMY DEVILED EGGS WITH CREAM CHEESE

Steps:

• Gather the ingredients.
• Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.
• Mash the yolks with the mayonnaise, cream cheese, vinegar, mustard, and cayenne until smooth. Add salt and pepper to taste. If the mixture seems too dry, add a touch more mayonnaise.
• Using a spoon or a pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.
• Sprinkle the tops with paprika (if using). Chill well before serving.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

BACON AND CREAM CHEESE DEVILED EGGS

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.

QUICK AND EASY DEVILED EGGS

Steps:

• Mash egg yolks in medium bowl with fork.
• Add cream cheese spread and mustard; mix well.
• Fill whites with yolk mixture.

FAVORITE TOPPED DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
• Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
• Add your choice of toppings (see tips) before serving. (Nutrition information DOES NOT include toppings.)

THREE-CHEESE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the mayonnaise, shredded cheeses, 1 tablespoon chives, mustard and pepper. , In a microwave-safe bowl, melt the process cheese on high for 1-2 minutes; stir until smooth. Stir into yolk mixture. , Pipe or spoon into egg whites. Sprinkle with paprika and remaining chives. Refrigerate until serving.

CREAM CHEESE AND OLIVE DEVILED EGGS

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.

BACON & CREAM CHEESE DEVILED EGGS

Steps:

• 1. Prepare eggs. Slice hard boiled eggs lengthwise with a knife.
• 2. Gently remove yolks and place in a mixing bowl (or food processor which makes it very creamy).
• 3. To the yolks, add cream cheese, mayo, mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
• 4. Mash or mix until smooth.
• 5. Scoop mixture into a pastry bag (with or without a decorating tip) or resealable gallon bag (just cut off a very small corner of the bag to pipe). Squeeze mixture into the empty egg whites.
• 6. Top each with a sprinkle of paprika.
• 7. Add bacon pieces. Best if chilled for at least 2 hours before serving.