recipe: cream cheese devilled eggs
I hate mayonnaise (and Miracle Whip). I don't just hate it, really; I have a violent aversion to it. I know it's one of the classic French sauces and etc., but I've hated it my entire life and can't seem to steel myself to actually try it again to make sure I don't still hate it. One of the food items I've missed out on due to this is deviled eggs. This week has somehow turned into "try things that I've never tried because they didn't sound good," and it was set off by someone on a forum saying that devilled eggs can be made with cream cheese. Well, as it turns out, they can. I extrapolated this recipe from various recipes I came up with by Googling "cream cheese devilled eggs," so the credit isn't easy to assign other than to the person who put the idea in my head. (Thanks, FoxPaws!)
-8 oz cream cheese, softened
-1/4 c finely chopped green olives
-8 large eggs
-1/2 tsp salt
-1/4 tsp finely ground black pepper
-1/4 tsp paprika
Boil the eggs via your preferred method - I like to put the eggs in at the beginning, then let them cook 10 minutes after boiling is achieved.
Cut each egg in half from top to bottom. Using a measuring teaspoon, scoop the yolks out into a mixing bowl. Add the other ingredients and stir until thoroughly combined. Use the teaspoon to stuff each egg half with a heaping spoonful of the mixture. Devour.
I had a good bit of mixture left over after stuffing the egg halves, which will be good on crackers. Also, while devilled eggs are traditionally chilled, I think they're much tastier slightly warm/at room temperature.
-8 oz cream cheese, softened
-1/4 c finely chopped green olives
-8 large eggs
-1/2 tsp salt
-1/4 tsp finely ground black pepper
-1/4 tsp paprika
Boil the eggs via your preferred method - I like to put the eggs in at the beginning, then let them cook 10 minutes after boiling is achieved.
Cut each egg in half from top to bottom. Using a measuring teaspoon, scoop the yolks out into a mixing bowl. Add the other ingredients and stir until thoroughly combined. Use the teaspoon to stuff each egg half with a heaping spoonful of the mixture. Devour.
I had a good bit of mixture left over after stuffing the egg halves, which will be good on crackers. Also, while devilled eggs are traditionally chilled, I think they're much tastier slightly warm/at room temperature.