Greetings! I hope and pray that everyone is doing well during this pandemic that we are living in. Please know that Our thoughts and prayers are going up for everyone during this Time! With us having more time in our home, I have managed to still work on my Easter Roundup Recipes and I wanted to start today off with these Creamy Deviled Eggs; if you are currently able to find eggs at your grocery, these are a great recipe to save for your Holidays, Potlucks and Dinners!
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I love these Eggs!! I have worked on them to achieve, just the right Creamy texture, Savory taste with a tiny bit of sweet! To achieve these perfectly creamy Deviled Eggs; you will need,both Cream Cheese and Mayo as the base!
Making the Ultimate creamy Deviled Eggs…
- Start by Steaming or boiling one dozen eggs; I Highly recommend Steaming which will work even for farm fresh eggs!!! This Website has a great tutorial that I use for steaming my Eggs or boiling.
- Why Steam? I have found that the eggs will peel a lot easier, leaving more uniform eggs, that you need for deviled eggs.
- I do not recommend using farm fresh eggs with the boiling method unless you just happen to know some secret that I have yet to find!
- Once all egg are steamed/boiled, allow to cool in cold water then carefully pill; ensuring not to mess up the eggs.
- Slice each egg down the center; long ways.
- Carefully pop the centers of each egg out unto your kitchen aid bowl , or medium size mixing bowl; set whites aside.
- Slice up Softened cream cheese and add to cooked yolks; along with the mayo.
- Using a wire whisk attachment; whisk on high speed for 3-4 minutes. Will look light and fluffy.
- Add the Remaining ingredients and mix just till combined over low speed.
- Using a Ziploc Bag or Frosting Bag; place over a medium size glass and scoop out all of your filling into your bag tightly.
- Lift bag; Press mixture to corner of bag and twist top of bag tightly to keep from seeping out.
- Cut a small opening in the bottom of the bag.
- Pipe out generously into each egg until all of them have been filled.
- Lastly Sprinkle with your choice of topping; I used Dried dill weed, you can also use paprika, parsley or chopped onions!
You may choose to serve these right away or place in the refrigerator to chill for at least 1 hour. Make sure to store in an airtight Container in your refrigerator to ensure freshness.
I hope you all love these as much as we do! Let everyone find Peace in the midst of all the Chaos. Have a Blessed Day!
Philippians 4:7 (KJV). 7 And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.
Creamy Deviled Eggs
Ingredients
- 1 Dozen Eggs Steamed or Boiled
- 2 oz. Cream Cheese
- 1/3 Cup Mayo
- 1 teaspoon Dijon Mustard
- 1/2 Tablespoon Apple Cider Vinegar
- 1 teaspoon Pure maple Syrup
- 1/4 teaspoon Onion Powder
- Dash Salt and Pepper
- Dill Weed, Paprika or Green Onions
Instructions
- Start by Steaming or boiling one dozen eggs; I Highly recommend Steaming which will work even for farm fresh eggs! * I steam my eggs for about 13 minutes.
- Once all egg are steamed/boiled, allow to cool in cold water then carefully pill; ensuring not to mess up the eggs.
- Slice each egg down the center; long ways. Carefully pop the centers of each egg out unto your kitchen aid bowl , or medium size mixing bowl; set whites aside.
- Slice Softened cream cheese and add to cooked yolks; along with the mayo. Using a wire whisk attachment; whisk on high speed for 3-4 minutes. Should look light and fluffy.
- Add the Remaining ingredients and mix just till combined over low speed.
- Using a Ziploc Bag or Frosting Bag*; Pipe out generously into each egg until all of them have been filled.
- Lastly Sprinkle with your choice of topping; I used Dried dill weed, you can also use paprika, parsley or chopped onions.
Notes
- Not sure how to steam Eggs? Here is a great tutorial; they also have a boiled egg option. Â
- You may also just scoop filling into the egg with a spoon if this is preferred.Â
