Posted May 13, 2013
I know some of you may be thinking, “Come on Des, deviled eggs? Do we really need a recipe for those?” It is true that this is a classic dish and chances are everyone has probably had them at one time or another. But since I am a sucker for deviled eggs and there are so many lying around after Easter, I thought I would share my version with you.
I have seen some very different versions of deviled eggs with plenty of exotic ingredients added to the mix, but I am a bit of a purest. With that said, I do add some cream cheese to make the filling a little creamier and a few green onions for a little flavor and a pop of color.
Deviled Eggs Recipe
Classic deviled eggs with a little cream cheese and some green onions for a pop of flavor and color.
- 6 hard boiled eggs
- 1 ounce cream cheese, softened, cut into small cubes
- 3 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1/2 teaspoon granulated garlic
- 2 green onions, chopped
- kosher and fresh cracked pepper to taste
- paprika, if desired
- Peel eggs. Cut in half lengthwise.
- Scoop all yolks into a bowl. Mash with a fork. Add cream cheese, mayonnaise, yellow mustard, granulated garlic, green onions, and salt and pepper. Stir to combine.
- Scoop the mixture into each of the egg halves. (Note: To spruce the presentation up just a bit I used a piping bag for these)
- Sprinkle with paprika, if desired and serve.
These are so delicious, I could literally eat them by the plateful. Enjoy! :)