Every year at my Mom’s Easter party we all are given a hard boiled egg. We each take turns hitting the ends of each others eggs. Whenever both ends of your egg is cracked, you are out. Whoever ends up with no cracks on both ends of their egg is the winner. Many of us also have the tradition of dying or coloring hard boiled eggs.
With all of those hard boiled eggs, ya gotta make something with them. Deviled eggs are a great thing to make with them. For me, deviled eggs frequently grace the Easter table. My daughter is especially a fan of them. I decided to give a couple new recipe a try. It was a split on which on was preferred.
The virtual Easter dinner continues today with Tara from Unsophisticook. She shares Cucumber Salad. Be sure to check it out.
Plus here are some other great Easter sides:
Cream Cheese Deviled Eggs
- 8 hard-cooked eggs
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- pepper to taste
- 1/4 cup chives, diced
- 3 bacon strips, cooked and crumbled
- Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside. Mash the yolks and add the cream cheese, mustard, salt and pepper; beat until blend. Stir in chives.
- Stuff or pipe the yolk mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.
Devilishly Delicious Eggs
- 6 hard-cooked eggs
- 3 Tbsp. Kraft Sandwich Shop Garlic and Herb Mayonnaise
- shredded carrot
- Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside. Mash the yolks and mix in the mayonnaise.
- Stuff or pipe the yolk mixture into egg whites. Sprinkle with shredded carrots. Refrigerate until serving.
Cream Cheese Deviled Egg recipe adapted from Taste of Home, Devilishly Delicious Egg recipe adapted from Kraft Food and Family magazine.
Add A touch of vinger to your eggs to give it a little tang
I love deviled eggs. Since I’ve switched to a healthy lifestyle, I’ve not had any deviled eggs. I’ve been trying to avoid industrial seed oils and all store-bought mayo is full of it. I may have to try out this cream-cheese concept, but I’ll stay old-school with paprika. I bet we could even use plain Greek yogurt. Good stuff. Thanks!
I just love deviled eggs and love that there are so many different ways to change them up. These sound great, especially the cream cheese one!
What a fun game to play
They look SO pretty piped – love it!
What beautiful deviled eggs! I love deviled eggs too. I even shared a couple of deviled egg recipes on my blog the other day!
http://www.kitchen-concoctions.com/2011/04/ecstatic-about-eggs.html
In the first recipe you say to “stir in peas.” What peas? Did you mean chives? lol Hmmm… not sure about cream cheese in my deviled eggs, but these might be worth a try!