Creamy Deviled Egg Spread Recipes

CREAMY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

CREAMY DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

DEVILED EGG SPREAD

Steps:

• Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper., Refrigerate until serving. Serve with crackers and vegetables.

CREAMY DEVILED EGG RECIPE

Steps:

• Cut eggs lengthwise in half; reserve for later use.
• Remove yolks; mash in medium bowl. Add mayo, relish, mustard and pepper; mix well.
• Spoon or pipe yolk mixture evenly into centers of reserved egg whites.
• Sprinkle with paprika.

FULLY LOADED DEVILED EGGS

Steps:

• Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
• Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
• Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
• Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

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.

CREAMY CAJUN DEVILED EGGS

Steps:

• Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
• Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

DEVILED EGG SPREAD

Steps:

• Fill a large bowl with ice and water.
• Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
• Remove the outer stringy layer of the celery with a vegetable peeler and discard.
• Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
• When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
• Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
• Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.