Recipe for Deviled Eggs at Life's Ambrosia

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.

Makes 12

You will need:

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! :)

Responses to "Deviled Eggs"

“
Wow! I’m a sucker for devilled eggs too…there’s a version my Mom makes by deep-frying devilled eggs in a crushed biscuit flour….yum! That photographs is really pretty, btw…
”

- Amrita