Description
Deliciously creamy deviled eggs with a rich filling of mayonnaise, cream cheese, and spices, topped with paprika and fresh chives.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- Paprika, for garnish
- Extra chopped chives, for garnish (optional)
Instructions
- Place eggs in a large pot and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes.
- Transfer eggs to a bowl of ice water and let cool for at least 5 minutes.
- Gently crack, peel, and rinse eggs under running water. Pat dry with a paper towel.
- Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set egg whites aside.
- Add mayonnaise, cream cheese, Dijon mustard, white vinegar, garlic powder, onion powder, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
- Fold in the chopped chives until evenly distributed.
- Fill each egg white half with the yolk mixture using a piping bag or small spoon.
- Sprinkle paprika and extra chives over the filled eggs for garnish. Arrange on a platter and serve chilled.
Notes
- Use fresh eggs for the best results.
- Chill before serving to allow flavors to meld.
- Can be made a few hours in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg